Best Value in Kitchen

Restaurant and pub caterers using microwave ovens in their kitchens have been advised over the years on the best type of equipment that should be purchased for the job. Ian Martin finds the right answers.

For years, caterers have been warned that using a domestic microwave over long periods in a commercial environment can result in a power output drop such that food will not be heated to the correct temperature and a serious health risk is created.

But Chris Drury, microwave specialist at Sanyo distributor Valera, now declares: “The message about not buying a domestic microwave for commercial use is finally getting through. We are seeing fewer and fewer instances of this happening, which might seem strange given the current economic environment.”

The commercial microwave offers excellent returns, according to Drury. “Compare the cost of a commercial microwave to a domestic one and it might seem expensive, but then compare it to the cost of a combi oven and the opposite is true.

“For the range of tasks it is able to perform, and the speed at which it performs them, the microwave probably offers better value for money than almost any other piece of equipment in the kitchen.”

Drury noted that users appear to be increasing the number of machines that they have on site – a trend he attributes to chefs finding new and different ways of using their microwaves. And he added that microwave innovation is currently focused on making machines more reliable, more robust and “greener”: for example, Sanyo has replaced the internal light bulb in its machines with an LED “in order to make them just that little bit more energy efficient”.

The energy-saving message was also conveyed by Bradshaw Microwave, supplier of US-made Amana microwaves. “By using a high-powered Amana commercial oven to heat bulk foods such as baked beans or to steam vegetables, operators can cut their equipment energy costs in half when compared to using an electric counter-top steamer for the same tasks. “With cooking speeds up to 15 times faster than conventional methods, operators can cook more in less time while using less energy than larger, traditional ovens.”

CESA underlined the flexibility of the microwave: “It can be used by unskilled staff but it’s also a method for top chefs who require fast results - for example, to heat sauces immediately before service. “In restaurants and food pubs, it can help extend the menu and the service time by allowing unskilled staff to regen meals that have been prepared in advance.”

One of the big selling points for microwaves is their suitability for today’s lighter, brasserie style menus, according to Zeena Hill at Panasonic.

Her company’s NE-C1275, for example, offers not only a microwave but can include a convection oven or a grill – all operating off a 13 amp, single phase power supply.

She says: “Designed to deliver traditionally browned results in a shorter time with no loss of quality. This high-speed performance can be achieved with ease as you download cooking programmes from your PC.

“The SD card function makes it ideal for use in pubs and restaurants with set menus where consistent results and ease of operation are essential. If you want it, it’s also ideal for prime cooking such as roast joints for a carvery.”

Panasonic offers it with full on-site training and pre-programmed for your menu.

David Watts, head of Samsung Professional Appliances, insisted that 90% of caterers use microwaves simply for reheating or defrosting foods even though they are “perfect for steaming vegetables and fish”.

“By adding a little water and covering with a lid or cling film, it’s possible to get great results because the product retains its nutrients, colour and flavour.”

The microwave has proven to be invaluable throughout the recession and as budgets get tighter, according to Alliance Online equipment specialist Shad Williams, not least because they permit chefs to concentrate on other aspects of the kitchen and “can even reduce the number of chefs that are required for each shift”.

Williams also highlighted developments in the sector, noting that his company supplies microwave grills that offer dual capability and can finish food off, similar to the oven-roasted effect.

Another innovation, scheduled for launch in June is the Combi Chef 6 from Maestrowave with the ability to cook or regenerate a wider menu, according to Ray Hall, managing director of distributor R H Hall.

“A single portion of steak and kidney pie can be cooked from frozen in just three minutes compared with 30 minutes in a traditional oven,” he noted.

The Combi Chef 6 is supplied with a Maestrowave USB memory stick containing Menu Creator 1.0 software. New menus can be developed and adapted centrally using software and then deployed into remote sites via an updated memory stick at the touch of a button. “Errors are eliminated, with perfect cooking stages and timings all pre-programmed on the software.”

The new eikon series of speedcooking ovens from Merrychef incorporates advanced easyToUCH technology ensuring that operators “are never more than two steps away from a cooking program”, while MenuConnect offers instant menu management and ethernet updates via a standard USB key.

The three model range incorporates a monitored, removable front filter for ease of cleaning, ventless facility (eliminating investment in ventilation hoods) and cool-to-touch skin. A ‘plug-and-play‘ function means a new oven is “up and running in just three minutes”.

External comparison tests by Merrychef suggest the new eikon series save 25% in energy consumption owing to features including: a new stand-by mode powering down the oven when not in use and improved insulation keeping the outer skin cool to touch even when the internal cavity is hot (heat remains in the oven, thereby lowering ambient heat).

Sandwich company Subway has invested in the touchscreen, with pictoral menu images aligned with food images on the company’s tills. Andrew McCulloch, director of European operations at Subway, said: “The touch screen is familiar to all and will dramatically reduce training times and eliminate any risk of human error.”

New to Valera’s range, the all-stainless steel EMS1001 Sanyo microwave is a 1000W light duty oven with a sealed-in ceramic base and 20 one-touch presets and a variable defrost.

Designed for self-service and light-duty catering operations, the unit features the Action Wave energy distribution system to improve the oven’s performance.

Words Ian Martin

This article originally appeared in Eat Out magazine www.eatoutmagazine.co.uk

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