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12 QI 2015 THE QUARTERLY Microwaves Commercial microwave ovens are held to higher testing standards than the residential types because they function more frequently and in harsher kitchen environments. These units also adhere to UL and NSF safety standards that are recognized by health inspectors and insurance companies, allowing operators to avoid liability claims and inspection violations when installing a commercial microwave oven. Microwaves are typically one of the most underspecifed pieces of equipment in commercial kitchens due to the stigma of being considered a tool for only reheating. A number of operators prefer microwaves, since these offer a small exterior footprint resulting in more economic use of kitchen space. These ovens also don't require the installation of vent hoods or drain lines. Microwaves are safer to use than other cooking equipment, since the exterior is not hot to the touch. Another beneft is that this equipment uses very little energy, since no preheating is required and heating times are typically quick. This is also an economical method of production. By some estimates, the cost of running a microwave is less than $1 a day. Despite being simplistic in nature, microwaves can perform a variety of tasks that no other equipment in the kitchen can accomplish. Depending on the application and menu, foodservice operators can use microwave ovens to reheat or retherm foods that were previously cooked as part of a cook-chill system and boost heat on foods from holding cabinets, such as burgers or cook fresh foods. The only limitation of a micro- wave is the inability to brown foods; how- ever, high speed combination ovens have the ability to quickly brown and heat foods due to multiple cooking COOKING EQUIPMENT Most every home has a microwave oven, but some foodservice operators have been slow to accept this time-saving technology. Consultant Karen Malody, owner/ principal at Culinary Options, Santa Fe, N.M., discusses some misconceptions about microwave ovens and some of this equipment's real benefts. FE&S;: Are the capabilities of microwaves underrated in commercial foodservice? KM: It is my thought that many operators still negate the features and benefts that having a microwave on the line can offer. This skepticism on the part of some profession- al foodservice people is puzzling; it seems like a throw- back to an old way of thinking that somehow microwaves are dangerous or do something terrible to food. FE&S;: Do these ovens have limitations in terms of volume? KM: I have seen microwaves work splendidly in large opera- tions feeding 600 to 800 people per night, often with just 2 to 3 microwaves on the line, as well as in the smallest mom- and-pop locations that have no ventilation. They can save the day for those folks. FE&S;: What are the main benefts in incorporating this equipment on the line? KM: Microwaves can really free up stations that are nearly overloaded by offering quick-heat solu- tions, whether fully heating the product or just starting the heating process. Because microwave heat works from the inside of the product outward, this is especially helpful with dense products that would nor- mally take 15 to 25 minutes in an oven and often burn on the outside before the center is suffciently heated. FE&S;: Are there specifc operations in which microwave use should be considered? KM: Operations with non-vented spaces and operators who can afford the newer microwave-convection technolo- gy [are prime candidates for microwave use]. This provides opportunities for menu and daypart expansion. FE&S;: What are the biggest misconceptions about microwaves? KM: Operators don't fully understand what a microwave can do. They are really quite brilliant pieces of equip- ment. Also, it often pays to purchase microwaves with the most power, given that most operators are attempting to get food to the customer as fast as possible. These units can take the place of other pieces of equipment. For example, soup can be heated to order in microwaves, thus preventing small operators from having to purchase soup warmers. FEATURES AND BENEFITS: Understanding How Foodservice Operators Can Better Leverage Microwave Ovens