Please attribute any quotes to Duncan Vipas, Head of Sales, R H Hall
The uncertainty and trading restrictions brought by the pandemic, coupled with staff shortages, prompted many operators to streamline menus – what role has the commercial microwave played in that? How do you expect that to develop going forward? In which ways can microwaves save bar and pub operators money?
The most obvious benefit of a microwave to any operator is speed, but there is a great deal of versatility that a microwave can offer. With this in mind, operators may look to their microwaves to allow for a diverse menu, without the need for increased man power, expense or time. As well as traditional regeneration, microwaves can also be used for steaming vegetables and sauces or gravies. Combination microwaves can be used in place of a grill or oven where space is limited, combining these traditional cooking methods with microwave speed for outstanding results – even when cooking foods such as pastries, pies and pizza. Items such as pastry will become soggy if reheated in an ordinary microwave whereas using a combination microwave the crisp, golden brown and conventional finished result will be achieved in microwave time. For operations looking to introduce a simple food offering, the right microwave can help them create a ‘kitchen in a box’ with a small footprint and a minimal budget. Used properly, the microwave will form a key part of the kitchen operation and the ability to serve a full menu.
How can kitchen teams achieve the best possible cooking results with commercial microwaves? What are the ‘top tricks’ of a commercial microwave (ie. what dishes/functions can commercial microwaves be used for that some people may be unaware of)?
Most would view the main benefits of microwaves as reheating of cooked food product, boosting food temperatures and defrosting. However, todays kitchen demands rely on microwave ovens for much wider tasks. Understanding a microwave and getting the right techniques for each type of food, succulent meat, poultry and fish together with perfectly cooked vegetables that retain taste, texture and nutritive value are all possible. Many of the techniques used in microwave cooking are the same as used in conventional cooking, but with a few minor adjustments. There is a great deal of diversity of dishes that can be prepared quickly and easily from fresh ingredients and to get the most from a microwave the right education and budget should be provided. A commercial microwave oven within todays commercial kitchens are a vital part of the kitchens operation with many operators using a bank of microwave ovens for multiple and many uses.
What sort of lifespan should licensees and restauranteurs expect to see from their microwaves and how can this be prolonged? Are there any particular dos and don’ts you can provide to help businesses get the most of our their microwaves? Which factors should operators consider when leasing or purchasing a new commercial microwave? What are the options for different budgets?
With annual servicing in place and by buying a recognised quality brand, there is absolutely no reason why your commercial microwave oven shouldn’t last between 3-5 years and even more, dependent on site and on how the oven is cared for! Regular cleaning and servicing are key to ensure users get the maximum lifespan from their microwave. When using your microwave on a regular basis, one tip that shouldn’t be overlooked for getting the best from a microwave is regular cleaning - keep the oven’s cavity and inner door clean of food spillage/deposits at all times. This will avoid cavity burn ups and prolong the life of its heart “The Magnetron”. This measure will also help the consistency and speed of reheat/ cook times. You could purchase the Microsave Cavity Protection System which is a unique and simple plastic cavity liner which is safer to use, easier to clean and provides long term financial benefits. To choose the right kind of microwave, operators should look at their menu offering and decide what tasks the microwave oven should undertake. If the microwave is to be used mainly for simple reheating and defrosting of foods then a straight-forward commercial microwave will suffice. However, if you wish to reheat and cook food products then a combination microwave oven is well advised. Items such as pastry will become soggy if reheated in an ordinary microwave whereas using a combination microwave the crisp, golden brown and conventional finished result will be achieved in microwave time! It is very important to choose the correct microwave oven wattage. You need to select an oven with sufficient power, but just as importantly, do not over specify. If too low, frustrations can be caused by delays, and if too high, it will be difficult for the user to judge the timing of small portions. Whilst it is common for caterers to choose speed (the higher the output the faster reheat times), it is also very important to understand that for some food products too much speed will destroy smaller portions of food or the delicate and sugary types of products. Always choose from a commercial range of microwaves, operators shouldn’t be tempted to go down the domestic route – these units simply aren’t built for the rigours of a professional kitchen. Likewise we would also recommend that cheap imports are also avoided – the testing, safety and product back-up that are offered by theleading brand names are often not available with a cheap import. Always check the warranty offering available. A good quality commercial machine should come with a minimum of 1 year on site parts & labour warranty – with many of the leading manufacturers now offering up to 3 years. Look particularly at the cover offered on the magnetron, which is the heart of any commercial microwave! Our knowledgeable team can assist an operator in selecting the right model for their requirements, depending on predicted usage and the menu to be offered. Training is also be available if needed, as well as the potential for food trials and testing for larger operators and chains. In addition, we offer operators reliable service back up via our dedicated Customer Service team and nationwide network of service agents. We can also offer maintenance contracts if required – and have good availability of all spare parts, with stock held for fast delivery.
Equipment supply shortages and delays coupled with price increases have impacted a number of sectors lately. How have commercial microwaves been affected? What steps is your company taking to combat these challenges? Is there anything operators/chefs can do when seeking to order and purchase new equipment?
The microwave market has been subject to the same pressures on availability and pricing as other catering equipment items – and indeed items outside of the foodservice marketplace. With this in mind, operators should look to work with a supply partner who has wide knowledge of the microwave market, as they will be best placed to advise on the latest availability updates and will have access to a wide range of brands and models at varying price points. R H Hall are the Sole UK and Eire Distributor for the Sharp range of Professional Microwave Ovens and Sole Worldwide Distributor for the Maestrowave range of Commercial Microwaves and Combination Microwaves.
T: 01296 663400 F: 01296 663401 E: sales@rhhall.com W: www.rhhall.com
