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14 QI 2015 THE QUARTERLY capabilities that utilize convection and infrared radiant elements. Microwave ovens come in a variety of sizes. The cubic food cooking capacity has a direct correlation to the oven's chassis size and wattage. For example, a larger unit may have a 1.6 cubic foot capacity cavity and accom- modate full-size hotel pans, operating at 3,500 watts. Higher wattage equals faster cooking. For instance, a food item that cooks in a 1,000 watt microwave oven at 4 minutes and 3 seconds will cook in a 2,200 watt oven in only 1 minute and 50 seconds. Microwaves are classifed as light duty, heavy duty and specialty. Light-duty types typically use between 1,000 and 1,200 watts, making them suitable for use in vending applications, offce coffee service and waitress stations. Operations that plan to use these ovens more than 50 times a day should consider a heavy-duty model, which uses more than 1,200 watts. Typically, commercial microwaves feature a stainless steel cabinet and cavity. Some value line models may include a painted cavity. A microwave oven's components reside in the cabinet and controls are either on a side and/or top escutcheon, depending on the complexity of programming required. Operators can choose from units that have dial or one-touch operation. Most commercial microwaves are programmable. One standard feature is stage cooking, or the ability to control how much microwave energy permeates the food during different stages of a cook cycle. For ex- ample, this would allow an operator to defrost, cook and hold food with one cook cycle. The user only has to press one keypad rather than monitor the food or constantly change the power level. Also standard are sensors that automatically adjust power output and cooking based on how much power is being inputted. For example, some outlets may input 208 volts while others input 240 volts. The automatic voltage sensor will determine voltage input and adjust the micro- wave's operation accordingly. Most options for microwaves pertain to programming preferences, such as end of cycle signals or how the opera- tor is notifed when a cook cycle is done. This is usually some type of a beeping sound. USB programming is not readily available on most commercial microwaves, but a few models can save programs to a fash drive. This is more commonly seen on high-speed combination ovens. As mentioned above, in addition to traditional commer- cial microwaves, operators can specify high-speed combi- nation ovens also known as microwave-assisted cooking. These ovens combine microwave energy with traditional cooking energies like convection and infrared heat. There are also specialty microwaves that accommo- date hotel pans and can act as a steamer. When purchasing a microwave, operators need to de- termine how many times they will use it each day, the unit's primary application and what foods it will prepare, the nec- essary space requirements and the unit's electrical needs. Although microwaves are one of the most low-maintenance pieces of equipment in commercial kitchens, operators can take certain steps to prolong these ovens' service life. Here, Josh Taylor, service director at American Kitchen Machinery and Repair, Philadelphia, Pa., provides insight into the care of this equipment. • Keeping microwaves clean is important. Wipe down units throughout the day. Also, vents have intake flters that operators need to clean and change quarterly. • Microwaves should be on a maintenance program to make sure doors do not leak radiation. When we do our preventative maintenance visits, we use tools to gauge this. Operators can perform their own test by shutting the door on a dollar bill, which should not be easily pulled out. • Keep air vents clear of both dust and debris. We vac- uum out this area, wipe down louvers and clean out cooling fans to make sure they're operating properly. • Operators need to make sure the microwave's panels and lights aren't cracked, which could cause problems if moisture from food reaches the oven's interior. • Specialty microwaves that also offer baking capabilities have become more popular in the last fve years. With these units, there are other components to maintain. • The service life for commercial microwaves varies, depending on use. While many operations rely heavily on this equipment, some try to avoid use of these units at all costs. When used often, these ovens typi- cally have an average service life of between 5 and 7 years, compared with 10 years or more for micro- waves that are used less often. • Due to the low cost of replacement, only about half of commercial microwaves get repaired. These mainly include heavy-duty types and combination micro- wave/convection ovens. Service calls range from faulty magnetrons or bad computer boards, which are big ticket items and not worth the cost to fx. • Specialty microwaves may have software that needs updating on a regular basis. MICROWAVE CARE AND MAINTENANCE COOKING EQUIPMENT