Microwave Ovens

A commercial microwave is built for repeated, back-to-back use through a full service shift. The cavity, door hinges, controls and magnetron are all rated for far heavier use cycles than a household unit. Most commercial models also run at higher wattages, which means faster heat penetration and shorter hold times at the pass. Buying a domestic microwave for a trade kitchen is a false economy — the components simply are not designed for the load.

The range covers standard commercial microwaves, heavy-duty fast-cook units, convection microwave combinations and touchscreen express ovens. Brands like Menumaster cover multiple duty tiers — from mid-duty touch-control models through to three-phase convection units. Panasonic brings inverter technology for more even heating. Apuro, Bonn, Simply Stainless and Vogue round out the range with practical countertop options suited to smaller operations.

A standard commercial microwave handles reheating, defrosting and rapid cooking of pre-prepared items. A convection microwave adds a heating element and fan, so it can brown, roast and finish dishes — useful where bench space is tight and you need one unit to do more work. If your kitchen runs a broad menu and space is limited, a convection model earns its footprint. For a dedicated reheat station, a high-wattage standard unit is usually the faster and more cost-effective choice.

Wattage directly affects how quickly a unit heats food, which matters when orders stack up. Light-use kitchens and small cafes can manage on lower-wattage benchtop units. Busy restaurants and high-volume operations benefit from units sitting in the higher wattage range, where heat-up times are noticeably shorter. Most units in this range sit somewhere between around 1000 W and 1800 W — check the individual product specs for each model before ordering.

Most countertop commercial microwaves are designed to sit on a bench and need clearance on the sides and above for ventilation. Cavity dimensions vary between models, so measure your bench space and check the product dimensions before you order. If you are stacking equipment or building a tight pass layout, note that some units vent from the rear and others from the sides — that affects placement. Simply Stainless benches and shelving are also stocked here if you need a base to build around.

Single-phase models typically plug into a standard commercial power outlet, so no trade installation is required beyond having the right circuit available. Three-phase models — such as certain Menumaster convection units — must be connected by a licensed electrician. Always check the power requirements listed on the product page before purchase, and confirm your kitchen's electrical capacity with your fit-out contractor if you are unsure.

Wipe the cavity interior with a damp cloth after each service to prevent splatter build-up hardening on the walls and ceiling. The turntable or base plate should be removed and washed separately. Avoid abrasive scourers on the cavity interior, as they can damage the coating and affect performance over time. Door seals and the exterior control panel should be wiped down with a food-safe sanitiser. A few minutes of cleaning at the end of each shift prevents the kind of build-up that shortens a unit's working life.

Day-to-day cleaning handles most maintenance needs. A periodic check of the door seal, latch mechanism and interior condition is good practice — a damaged door seal affects both safety and heating efficiency. If the unit is running noticeably slower, cycling off unexpectedly or making unusual sounds, have a qualified technician inspect it promptly. Heavy-duty models running multiple shifts a day will wear faster than a unit used for light cafe reheating, so factor your actual usage into any maintenance schedule.

Standard commercial microwaves are best suited to reheating, defrosting and finishing pre-cooked items. Cooking proteins from raw in a standard microwave is possible but rarely produces the result a kitchen wants. Convection microwave models — particularly the Menumaster and Panasonic convection units stocked here — are better equipped for cooking from raw, as the combination of microwave energy and convection heat produces more even results and some surface browning.

Prices vary considerably across the range, reflecting differences in wattage, duty rating and whether the unit includes convection capability. Entry-level countertop models sit at a lower price point, while heavy-duty three-phase convection units represent a larger investment. Members at Chefs Depot save off RRP across the full range — if you are buying for a business, setting up a trade account before you order is the straightforward way to access those prices.