When it comes to catering equipment supplies the question of domestic versus commercial equipment has fuelled much debate. Take microwaves for example; is there a difference between a domestic unit and a commercial unit? Well there is a definite cost difference between the two, with the latter being of course more expensive. The real question then is what are you getting for the extra money?

First and foremost a commercial oven is designed for heavy usage. In an average household a microwave is typically used for a maximum of 10 minutes running time per day. This is significantly different from a commercial environment where the microwave might need to run for several hours a day. A domestic microwave would just not cope with this. Owners will thus face the extra costs of constant repairs and regular replacement. A commercial oven by contrast is built to withstand this level of utilization. Whilst more expensive initially once the savings in repair and replacement are accounted for, they are in fact much cheaper than their domestic counterparts. Typically made with stainless steel, robust doors and sturdy components, commercial ovens are built to last. To put it in a nutshell a good commercial microwave will typically last 5 to 10 years. A domestic oven in the same environment will probably need to be replaced in less than a year!

Secondly commercial microwaves typically have higher output levels that translate to reduced heating times. A commercial model can have power output level as high as 1900 watts, compared with a much lower 700-900 watts typical of domestic units. The saving in time is invaluable for the efficient operation of a busy commercial kitchen.

Thirdly commercial ovens have fully programmable control panels enabling chefs to pre-programme heating times and settings for regular items on their menu. Once programmed only a single button needs to be pressed for heating up the item in question – again an invaluable saving of time in a busy environment. Pre-programming also ensures consistent results every time and reduces the likelihood of errors being made by overextended/inexperienced staff.

Fourthly the space factor; domestic ovens typically have glass turntables that reduce the amount of internal space available inside a microwave. Not only is this glass turntable at significant risk of damage and require replacing often in a commercial setting it also restricts the size of dishes that will be accommodated by the microwave. Dishes that are too large will not allow the turntable to rotate hence result in uneven cooking. Commercial ovens have a flat ceramic base that is not only easy to clean but allows for much larger dishes.  Now that we have mentioned size, we should also note that commercial ovens are in fact bigger all round than domestic version. The size is based on the gastronorm system (a sizing system for catering) hence allowing users to ensure that they purchase the right oven for their needs.

Finally in terms of food safety and hygiene, the stainless steel material used in the construction of commercial ovens makes them amenable to thorough cleaning. Further such ovens also incorporate other safety features, e.g. strengthened doors, glass lined inner doors etc. The result is greater protection against microwave radiation.

We see then that the initial higher price paid for a commercial microwave is more than compensated for by its greater suitability for a professional kitchen. The only question you are then left with is which type of commercial microwave is right for your individual needs. For this you will need to look at factors such as budget, average running time per day, type of food to be cooked in it and such like. A great topic for another “In focus” article!