The engineers at C&C Catering Engineers are experts at handling every problem relating to catering equipment and maintenance.  At times, these problems are relatively unknown to those working in the industry.  One such issue that can arise is in relation to microwaves.  Astonishingly, a microwave can lose between 5-10% of its power each year, so a machine that is five years old, may only be operating at 50% capacity.  This is true of microwaves used in both residential and commercial settings and depending on the level of usage, these pieces of equipment will require replacement which can be extremely costly, particularly in a commercial environment.

The implication of cost is not the only factor that demands consideration, with health and hygiene the most important aspect.  Food that has been defrosted, cooked or reheated in an (unknowingly) underperforming microwave can result in undercooked products, which may in the worst case cause food poisoning, which of course leads to a multitude of issues, particularly in restaurants or schools.

The annual inspection and maintenance of your microwave can prevent potentially dangerous and costly conditions, whilst also prolonging its longevity.  The replacement of a piece of equipment called a ‘magnetron’ (which uses magnets and wave guides to generate and direct microwave radiation) is a straight forward process and is all that is required in keeping your microwave oven functioning at optimum levels.  Most importantly, it will ensure that food is thoroughly cooked through and served at the safety standard required in all industrial and commercial environments.