Rapid heating of food has traditionally been associated with microwave ovens, and microwave energy remains the fastest dry heat system for most foods. Microwave manufacturers make great claims for their ovens' ability to cook food, but for 99% of professional kitchens it is a means of reheating, not primary cooking.
|Combination microwave ovens promise the ultimate in versatility: fast cooking with microwaves coupled with crisping and browning from grill elements or convection heat|
|Regeneration programs will be available to download into the memory of Maestrowave's new Combi-Chef V|
|The Turbochef combination microwave has a built-in filtering system that does away with the need for external ventilation|