Article contributed by Chef Ken Megarr, Midea
When you hear “microwave,” what comes to mind? Reheated leftovers? Soggy texture? For too many chefs, the microwave is an afterthought in the kitchen— something tucked in a corner for emergencies.
But I’m here to tell you, it doesn’t have to be that way.
In fact, when you invest in the right microwave technology and learn to use it properly, it can transform your kitchen operations in ways you might not expect.
Let me give you a peek into what’s possible. At Midea, we’ve developed commercial microwaves that aren’t just about speed—they’re about precision and consistency. And that’s the magic word for Chefs, isn’t it? Consistency.
Whether you’re serving 2 plates or 200, you want every dish to taste, look, and feel the same. A properly programmed Commercial Microwave Oven can do just that.
One of the most exciting advancements in microwave technology is our inverter system. Unlike traditional microwaves, which blast full power on and off like flipping a light switch, inverter microwaves deliver continuous, adjustable power.
What does that mean for your food? Imagine defrosting a filet of salmon. With old-school microwaves, the edges might cook while the center stays frozen. With inverter technology, you get even, controlled heating that keeps the integrity of the fish intact.
I often say that microwaves are like sous chefs—they are the hardest working personnel in the kitchen (other than the team in the dish room) and can save you time and reduce waste if you train them right.
For instance, you can use our Commercial Microwaves ovens to gently reheat sauces without scorching, soften butter in seconds, or even temper chocolate perfectly for desserts and pastry.
And if you’re in a high-volume operation? Think about how quickly you can turn around items like steamed vegetables or prepped rice, pilaf, potatoes or other sides.
Now, let’s talk about an area where microwaves are absolute heroes: takeout and delivery. In the age of apps and convenience, customers expect their food to arrive at home just as good as it would at your table. That’s a tall order for any Chef.
With Midea Commercial Microwaves, you can reheat or finish dishes right before packaging to lock in flavor and texture.
For example, steaming proteins like chicken or fish ensures they stay moist and flavorful, even after a 20-minute drive to your customer’s house. Or think about rice bowls—just a few seconds of steam from the microwave, and that rice goes from dry to restaurant-perfect.
Here’s the thing: A Commercial microwave is only as good as the chef using it. I’ve been in kitchens where the microwave sits idle because no one trusts it.
That’s where training comes in. When I work with chefs and kitchen teams, I focus on day-part applications. In the morning, microwaves can make batch prep more efficient—think pre-cooking bacon or steaming eggs for breakfast sandwiches.
For lunch and dinner, they’re invaluable for reheating or finishing components without tying up the grill or oven. And don’t overlook desserts.
I’ve shown teams how to make mug cakes, molten chocolate brownies, and steamed puddings with just a microwave. The reactions are always the same: “I had no idea a microwave could do that.”
Now, I know what some of you are thinking: “This sounds great, but how does it help my bottom line?” Let’s break it down.
First, there’s the reduction in waste. Defrosting proteins evenly means you’re not throwing away food that’s been half-cooked in the commercial microwave oven. Precise reheating keeps dishes from drying out, so you’re not dealing with returns or remakes.
Second, microwaves save time. Every second counts in a busy kitchen, and when you can shave minutes off prep or finishing times, you’re turning tables faster and keeping customers happier.
Finally, let’s talk energy efficiency; other than a stainless steel table, Our Midea models are the most “Green” pieces of equipment in the kitchen – they are “instant on” and “instant off” – no pre-heat or residual BTU’s after they’re done – when they’re not working?
They’re a “paperweight”, not using any energy until you need them to. What a great workhorse in any Commercial Kitchen.
Go ahead – blanch off volumes of veggies or rice and portion them out – when that protein is just about to come off the grill or out of the sauté pan, throw that portioned “side” in the Midea Commercial Microwave and less than a minute later it’s ready to join the main on that plate and then “IN THE WINDOW”!
That means you’re saving on utility costs while still delivering top-quality and consistent food.
Of course, microwaves aren’t magic—they require care and understanding. For example, did you know the FDA food code requires food cooked in a microwave to be covered, especially if it’s raw?
Covering doesn’t just meet safety standards; it also traps steam, which helps with even cooking and keeps the microwave clean. And maintenance is key. A poorly maintained microwave won’t perform at its best. Make sure your team knows how to clean and inspect the equipment regularly.
If all this sounds overwhelming, don’t worry—that’s what I’m here for. My team at Midea is ready to answer your questions, provide hands-on training, and help you make the most of your microwave technology.
Whether you’re a small café or a high-volume restaurant, we’ll show you how to turn your microwave into a true kitchen ally.
At the end of the day, my mission is simple: I want you to see Commercial microwaves not as a backup plan but as a powerhouse tool that enhances your kitchen’s efficiency, profitability, and customer satisfaction. Give us a call, and let’s get started.
Chef Ken Megarr is a graduate of the prestigious Culinary Institute of America, and is currently the Director of Culinary Appliance Applications (Corporate Chef) at Midea, specializing in helping foodservice professionals leverage microwave technology.
With over 30 years of industry experience, Chef Ken was appointed on the Industry Advisory Council for the sweeping changes in the 1997 and 1999 USDA/FDA “Food Code”. Chef Ken is passionate about improving kitchen efficiency, reducing waste, and delivering consistent, high-quality dining experiences.
Connect with Chef Ken and his team for personalized advice and training on integrating microwave and High Speed Oven technology into your operations.
