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Adding the Right Restaurant Microwave to Your Operation

The restaurant microwave has become a standard piece of restaurant equipment in todays kitchens. Primarily used to heat up or defrost food the microwave can save a large amount of time for busy restaurant lines.

Do not fall into the trap of thinking that residential and commercial microwaves are the same except for the power. Not only are restaurant microwaves higher in power, but they are built to withstand constant usage, offer a variety of programming capabilities, and are easier to clean.

Manufacturers group commercial microwaves into four power bands.

Light-duty – (900 watts and 1100 watts) Good for small once in a while duty and warming up food.

Medium-duty – (1100 to 1500 watts) Good for occasional work as in a small pub or satellite serving station.

Heavy-duty – (1500 to 1900 watts) Good for restaurant work. The most popular for commercial use as it can handle the load.

Extra heavy-duty – (1900 to 2100 watts) A Hard wired unit as it delivers the power to handle bulk cooking of food. Most units can handle a full tray of food. Good in large banquet facilities, hospitals, and cafeterias.

When deciding on which restaurant microwave is right for your needs beyond the power issues look to make sure it is a commercial grade, see what programming capabilities it has, and examine the warranty offered.