Understanding Accelerated Cooking Ovens
The technologies of microwave and air impingement ovens combine to cook food from the inside and outside simultaneously. Microwaves penetrate the food and activate the fat and water molecules, effectively cooking the food from the inside. Both the microwave and impingement systems can be independently programmed to accommodate specific foods.
The pros and cons of acclerated cooking ovens
- Food cooks up to 15 times faster due to being simultaneously cooked from the inside and outside
- Food production increases proportionately with the faster cooking time
- Increased moisture retention due to concurrent cooking of inside and outside
- Programmable for standard menu items, further reducing time spent on cooking process
- No special cookware is necessary
Oven size is fairly limited. Small oven cavities limit the amount of food able to be cooked at once.
Limited only by its size, accelerated cooking ovens produce high quality results for all food products. Capable of toasting
, these ovens are programmable up to 8 steps to uniquely combine microwave and impingement modes for specific food products.
A note about installation
Accelerated cooking ovens need access to an electrical power source. Some models include a catalytic converter that negates the need for ventilation.
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