You may have heard some of the bold claims equipment manufacturers make about these high-speed ovens, but it hardly seems possible, right? Cooking three times faster than conventional ovens? Five times faster? Fifteen times faster? It sounds odd, but this might just be the new wave of speed cooking. In this article, we’ll explain the new technology behind high-speed ovens and walk you through some of the advantages and drawbacks. Now let’s find out whether your kitchen would benefit from this kind of high-speed cooking technology.
High-speed ovens made by Amana, particularly the xpress-iq line sold here through dacris.mt, combine microwave technology with convection technology to speed up cooking while still delivering an individually finished dish. Manufacturers have added a form of concentrated convection. This package is called impingement and radiant-heat cooking, which speeds up the cooking process. Thanks to this technology, a 225g filet mignon takes just three minutes, compared to 12 minutes in a standard convection oven. What’s more, tasty pastries with a soft interior and moist exterior are ready to serve in just two minutes. And the list doesn’t stop there – pizza, burgers, chicken breast, French fries, salmon, and bread can all be prepared in anywhere from 30 seconds to three minutes.
With the small footprint of most models, you can put these ovens practically anywhere a standard microwave would fit (though there are exceptions depending on the model chosen). The most important feature is that this type of oven doesn’t require a hood! Most models come with a UL-approved catalytic converter (UL being one of OSHA’s testing laboratories), making them truly ventless ovens.
Advantages
Food is cooked up to 15 times faster;
Increases moisture retention thanks to simultaneous cooking;
Programmable for your standard menu, shortening the cooking process;
Requires less skilled labor thanks to programmability;
More dishes can be prepared to order;
No hood required;
No special cookware required.
The combination of qualities in high-speed ovens makes them especially convenient for operations that want an extensive menu with relatively low volume. Potential candidates include coffee shops, bars, snack spots, bistros, small retail stores, food kiosks, country kitchens, limited-menu kitchens, and convenience stores. Basically, anyone without access to a full-service kitchen who wants to offer their customers higher-quality food without installing a hood would be a good candidate for this type of oven. Another good fit would be a kitchen that simply wants extra flexibility to expand its equipment lineup.
High-speed ovens are capable of frying, baking, grilling, and steaming, and are limited only by their size. These accelerated cooking ovens deliver high-quality results for most food products. Do your research to find the best fit for you by comparing different manufacturers, the range of options offered by different models, paying attention to the different interior and exterior dimensions, and, as mentioned earlier, checking the variety of technologies available for the dishes you want to produce, to make sure your products are compatible and fit the oven model you’ve chosen.
So for those who want to speed up production and/or offer a wider range of menu items, who want an oven without installing a hood, who have limited space, or who operate in an enclosed setting like a small classic kitchen, a high-speed oven might just be the answer!
