Samsung CM1629 Medium Duty Commercial Microwave Oven. 26 litre capacity microwave with 30 programmable touch controls and 1600 watts output power over five power levels.
Stainless steel with 2/3 gastronorm and three stage cooking.
If you require the microwave oven to be used mainly for the simple reheat and defrosting of foods then a straight forward microwave will suffice. If you wish to reheat and cook food products then a microwave convection oven is well advised!
It is very important to choose the correct microwave oven wattage. You need to choose an oven with sufficient power, but just as importantly, do not over specify.
If too low you can be frustrated by delays, and if too high it will be difficult to judge the timing of small portions. The wattage determines the speed of reheat/cook times.
Look at the variable power, this will allow for more dense food products to be reheated/cooked slower allowing for the conduction of heat to work through to the middle to avoid an overcooked outside and raw centre! Also look stage cooking.
This allows the chef to program in a series of different defrost, cook and/or reheat taskes to allow a complete process to be carried out at the press of a button.
Finally, remember, whatever model you choose, the microwave oven is one of the most cost effective pieces of commercial catering equipment for your commercial kitchen and will pay for itself hundreds of times over during its expected life span.
Stainless steel with 2/3 gastronorm and three stage cooking.
If you require the microwave oven to be used mainly for the simple reheat and defrosting of foods then a straight forward microwave will suffice. If you wish to reheat and cook food products then a microwave convection oven is well advised!
It is very important to choose the correct microwave oven wattage. You need to choose an oven with sufficient power, but just as importantly, do not over specify.
If too low you can be frustrated by delays, and if too high it will be difficult to judge the timing of small portions. The wattage determines the speed of reheat/cook times.
Look at the variable power, this will allow for more dense food products to be reheated/cooked slower allowing for the conduction of heat to work through to the middle to avoid an overcooked outside and raw centre! Also look stage cooking.
This allows the chef to program in a series of different defrost, cook and/or reheat taskes to allow a complete process to be carried out at the press of a button.
Finally, remember, whatever model you choose, the microwave oven is one of the most cost effective pieces of commercial catering equipment for your commercial kitchen and will pay for itself hundreds of times over during its expected life span.
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