10 Fast Facts about the Microwave

10 Fast Facts about the Microwave...Percy Spencer, radio frequency, healthy cooking, and more

10 Fast Facts about the Microwave

1. Discovered during WWII—by accident

Microwave energy was initially developed for radar systems during World War II. In 1945, Dr. Percy Spencer was working on radar systems for Raytheon Corporation when he accidentally discovered that microwaves could be used for cooking. While conducting experiments with a new style magnetron, a candy bar in his pocket melted.

Get a firsthand account in this interview with Dr. John Osepchuk [1].

2. The first microwave oven

The first commercial microwave oven was produced in 1947. The oven was about 6 feet tall and weighed about 750 lbs. In 1965, Raytheon acquired Amana® Refrigeration.  Two years later, Amana brought the first affordable home microwave to market: the Radarange™—a name that is still associated with Amana® Commercial ovens and ACP, Inc.

3. Cooking with radio frequency

The heart of the microwave oven is the magnetron, a device that produces radio waves. These waves excite water molecules within food, causing them to vibrate rapidly. This vibration results in heat, cooking the food from within.

4. Seal of safety

The Slotted Choke Door Seal is the reason microwave ovens are safe and available for public and home use today. It virtually eliminates microwave energy escaping from the oven cavity. One of its inventors, Dr. John Osepchuk is still an ACP consultant.

Modern microwaves are regulated with stringent standards. [2] Each ACP oven is tested to meet and exceed these standards.

Electromagnetic Spectrum

5. Microwave cooking retains nutrients

According to a study by Harvard Medical School, “because microwave cooking times are shorter, cooking with a microwave does a better job of preserving vitamin C and other nutrients that break down when heated.” Steaming in the microwave is actually preferable to submerging foods in water, which can result in a loss of nutrients. “The cooking method that best retains nutrients is one that cooks quickly, heats food for the shortest amount of time, and uses as little liquid as possible. Microwaving meets those criteria.”[3]

6. Turntables are overrated

A popular yet imperfect “solution” to eliminate hot spots is to rotate food on a turntable. With turntables, individual hot spots are eliminated along donut-shaped paths, only to be replaced by bands of hot and cold. Depending on the oven, sometimes the center is cold, sometime its hot. But never uniform. And, more than half the oven’s volume is wasted outside the turntable- a huge waste of money and capacity.

7. Tuning—not just for good band practice

To eliminate hot spots, advanced oven designs like ACP’s, agitate and reflect the microwaves instead of the rotating the food. Microwave energy is reflected off a rotating antenna. This “chops up the nodes”, sweeping them around the oven cavity like a spotlight off a disco ball.

Fueled by decades of dedicated research and development, ACP’s expertise in ‘tuning’ pairs geometry of the cavity with antenna design to optimize energy distribution and intensity. The result is even and superior cooking performance.

This side-by-side thermographic comparison demonstrates the superior and even cooking performance of Amana® and Menumaster® Commercial products.

8. Cook settings—one size does not fit all

Different foods respond differently to microwaving. Balancing cooking power and cooking time is key to overcome the differences between food and ingredients and get a good result. For example, food with a high amount of water, salt, sugar or oils/fat cooks faster because of a higher rate of MW absorption.

The ACP Culinary Center team of expert chefs and food scientists are masters of all things microwavable. They provide expert support to customers, including menu development and cooking times.

9. Saving energy and saving time

According to Energy Star, “Microwave ovens use less energy (up to 80% less) than conventional ovens. In addition to saving energy, microwave ovens generally cook food much faster, and don’t generate as much heat in your kitchen, so you could save on air conditioning costs during the summer.”[4]

So how much does it cost to use a commercial microwave oven on a daily basis? Check out the energy cost breakdown by model.

10. An American tradition in innovation and manufacturing

Microwave cooking was first discovered in the U.S.A in 1945. The first consumer microwave was developed and manufactured in Iowa in 1967. Now, over 50 years later, ACP is proud to continue the legacy as the only microwave manufacturer producing ovens in the U.S.A. Earlier this year, ACP launched the Xpress IQ™ ARX & MRX high speed oven. Xpress IQ™ combines impingement, convection, and perfectly tuned microwave energy for faster cooking, toasting, browning.

ACP, Inc. produces commercial microwave ovens under the Amana® Commercial brand within North America, and the Menumaster® Commercial brand globally. ACP ovens have been ranked best in class year-after-year, and are preferred in areas of performance, reliability, service, construction, ease of use and safety.

Headquartered in Cedar Rapids, Iowa, ACP is a member of the Ali Group – a privately held company based in Milan, Italy that specializes in designing, manufacturing and servicing of commercial foodservice equipment. The Ali Group operates globally through 76 brands with sales and service subsidiaries throughout Europe, North America, South America, the Middle East and Asia Pacific.

ACP, Inc. factory workers building microwave ovens in Cedar Rapids, IA

References
  1. YouTube / ACP Dr. John Osepchuk Interview, YouTube, 20 Dec. 2013, youtu.be/DgdA3stsjgA.
  2. “CFR – Code of Federal Regulations Title 21.” Accessdata.fda.gov, FDA, US Food & Drug Administration, www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=1030&showFR=1.
  3. Publishing, Harvard Health. “Microwave Cooking and Nutrition.” Harvard Health, 1 Aug. 2017, www.health.harvard.edu/staying-healthy/microwave-cooking-and-nutrition.
  4. “Does Using a Microwave over a Regular Oven Save Energy?” ENERGY STAR, energystar.zendesk.com/hc/en-us/articles/211440198-Does-using-a-microwave-over-a-regular-oven-save-energy-.

Turkey and Cranberry Panini

Chef's Corner

Turkey and Cranberry Panini

It’s that time of year again—turkey time! ACP is getting into the holiday spirit with this tasty turkey and cranberry panini. Chef Tony whipped up a cranberry port sauce from scratch in less than 5 minutes, to add a festive touch to this turkey panini. By using the Amana HDC212 to cook the sauce, Tony was able to save 20 minutes without sacrificing quality, in comparison to traditional stovetop preparation.

With the cranberry sauce done, assembling the panini was a snap. After just 35 seconds in the Amana AXP speed oven, the panini was heated and toasted with striking grill marks. The secret to success? The PRS10 panini press accessory for Amana AXP and Menumaster MXP high-speed ovens. The adjustable and removable panini press works in conjunction with the oven’s 4 cooking technologies, to quickly and consistently deliver perfectly pressed sandwiches. Check out this simple recipe and try it out for yourself this holiday season!


Ingredients

Port-Cranberry Sauce
  • 1/2 cup (120mL) Ruby Port
  • 1/8 tsp (0.5mL) orange zest
  • 1/2 cup (120mL) fresh orange juice
  • 8 oz. (240g) fresh cranberries
  • 3/4 cup (144g) sugar
Turkey and Cranberry Panini
  • 1 ciabatta roll
  • port cranberry sauce
  • 3oz. (85g) sliced turkey
  • 2 slices provolone cheese
  • 1 handful of baby arugula leaves

Port-Cranberry Sauce

Total Cook Time: 3:50

Yield:2 cups (473ml)

Accessories:

  • 4″ (10cm) deep, 1/2-sized pan

Procedures:

  1. In a 1/2-sized pan combine the port with the orange zest and orange juice. Bring to boil heating in the HDC212, MDC212, or DEC21E2 for 1:15 at 100% power.
  2. Remove from oven. Add cranberries and sugar. Return to oven and heat for another 1:15 at 100% power.
  3. Remove from oven and stir. Return to oven and heat for another 45 seconds at 100% power.
  4. Remove from oven and stir. Return to oven and heat for a final 35 seconds at 100% power.
  5. Transfer to a bowl. Serve warm, refrigerated, or on Turkey and Cranberry Panini.
    Note: Allow to rest to reach thicker consistency.

Turkey and Cranberry Panini

Total Cook Time: 0:35

Serving Size:1 sandwich

Accessories:

  • PRS10 Panini Press

Procedures:

  1. With panini press (PRS10) accessory installed and its top grill plate set on the middle level, preheat AXP or MXP oven to 520°F (270°C).
  2. Slice ciabatta bread horizontally and lay both sides cut side up.
  3. Assemble the sandwich filling in the following order:
    1. Spread the bottom side of bread with your freshly made port cranberry sauce
    2. Top with turkey slices
    3. Layer slices of provolone cheese on top of turkey
    4. Top with fresh arugula
    5. Cap sandwich with top part of bread

  4. With the PRS10 set on the middle level place sandwich in the AXP/MXP oven.
  5. Toast in oven with the following settings:
    Oven Temperature: 520°F (270°C)
    Stage Time MW% Fan% IR%
    1 0:35 100% 0% 100%

  6. When done, remove from oven cut in half and enjoy.

How to Simplify Steaming in the AMSO and MSO Oven

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

How to Simplify Steaming in the AMSO and MSO Oven

Amana® AMSO and Menumaster® MSO Steamer Ovens cook 4 times faster than traditional steamers—without the extra costs, setup, or complications of equipment requiring plumbing or deliming. These innovative ovens rapidly steam food to seal in more flavor, nutrients, color, and moisture than conventional steaming methods.


9 Tips to Simplify Steaming and Enhance the Quality of Food Items:

  1. A good rule of thumb to follow is…

    This will bring most foods from refrigerated temperature to a minimum 140°F (60°C)

  1. The AMSO and MSO Steamer Ovens can accommodate two full size, 4″ (10cm) deep, high heat amber pans with lids. ACP recommends the use of high heat Carlisle pans and lids to achieve the best cooking results. Heating or cooking in covered high heat containers ensures:
    • Faster cook times
    • Retention of steam
    • Even cooking results
    • Prevention of food splatters
  2. When possible, defrost and rinse frozen food items before steaming to shorten cook times
  3. Refrigerated items stored at 40°F (4°C) should be covered while heated
    • Exception: Breads, pastries or items with breaded coating should be heated uncovered to avoid softening
  1. Room temperature items require less time to heat than refrigerated items
  2. Internal food temperatures continue to slightly rise after a steaming cycle due to the presence of steam
  3. Food items that are high in fat, sugar, salt, or moisture attract microwave energy and require shorter cook times
  4. Food items that are high in protein or fiber absorb microwave energy slowly and require longer cook times
  5. As a food item’s mass increases, the necessary cook time increases
    • When heating two full pans of thick, dense food items (lasagna, casserole, etc.), it may be necessary to rotate the pans half-way through the steaming process
Simplify Steaming. Amana & Menumaster Steamer Ovens. Tips to simplify steaming and enhance the quality of food items

National Restaurant Association Show 2018

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

National Restaurant Association Show 2018

ACP, Inc. was proud to participate in this year’s annual National Restaurant Association show in Chicago, where we exhibited the full line of Amana® and Menumaster® Commercial high-speed ovens and microwaves. The ACP booth featured live cooking demonstrations and the new Xpress IQ™ High Speed Ovens.

ACP would like to thank all attendees for their time spent at our booth. Special thanks go out to all participating guest chefs who dedicated their time and energy to keeping attendees well fed and informed. Thanks for making the show a success!

We look forward to seeing everyone next year for NAFEM and NRA Show 2019!

Energy Efficient by Design

Chef's Corner

Energy Efficient by Design

Save time and energy by cooking and baking up to 15 times faster than conventional ovens with microwaves and high speed combination ovens from ACP!

Commercial microwave ovens by design are one of the most efficient and lowest cost appliances found in commercial foodservice kitchens. Commercial microwaves use up to 80% less energy than conventional ovens! Microwave ovens cut energy costs by only using energy when cooking—eliminating the need for pre-cooking and holding. During the cooking process, existing water molecules within the food are activated to create steam and shorten cook times even more. Plus there’s no need for costly ventilation!

Ever wondered exactly how much it costs to use an ACP oven on a daily basis? We’ll break it down for you:

Microwaves and Steamers

By using a high powered Amana® or Menumaster® Commercial microwave oven to steam or heat foods, operators can cut their equipment energy costs in half when compared to using an electric countertop steamer for the same tasks.

Microwave Energy Consumption Analysis
  • 1000 Watt models (RMS and RCS): 28¢ per day 
  • 1200 Watt models (RFS and HDC): 37¢ per day
  • 1700 and 1800 Watt models (RFS, HDC and RC): 51¢ per day
  • 2100 and 2200 Watt models (MSO, HDC and RC): 59¢ per day
  • 2400 Watt models (OnCue): 57¢ per day
  • 3000 Watt models (RC and MSO): 81¢ per day 

High Speed Combination Ovens:

ACP High Speed Combination ovens, which combine microwave energy with other proven cooking technologies, also offer energy savings over traditional equipment. With cooking speeds of up to 15 times faster than conventional methods, operators can cook more in less time while using less energy than larger,traditional ovens. Plus, no expensive, energy consuming vent hood is needed!

High Speed Oven Energy Consumption Analysis
  • 1400 Watt models (ACE/JET): $1.25 per day
  • 1900 Watt models (ACE/JET): $1.49 per day
  • 1000 Watt models (ARX/MRX): $1.68 per day
  • 2000 Watt models (ARX/MRX): $1.82 per day
  • 2200 Watt models (AXP/MXP): $2.67 per day

Energy Costs by Wattage and Power Consumption… Parameters are:
Energy costs: $0.11 kWh*
Cook cycles per day: 100 cook cycles
Typical cook times: 60 seconds
*Energy cost estimate is based on the U.S. Energy Information Administration Independent Statistics and Analysis Report for commercial energy usage.
Cost per day in USD

Annual Subway Corporation Convention

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Annual Subway Corporation Convention

1319RFS12TSW

Subway franchisees from all over the world gathered in San Diego, California for this year’s annual Subway Corporation Convention. ACP, Inc. participants included Tim Garbett, President, and Mary Potter, Senior Vice President of Sales and Marketing. The ACP, Inc. booth featured the proprietary Menumaster® Subway microwave oven, model RFS12TSW.

The ACP, Inc. team also promoted a drawing for a free giveaway of the featured microwave oven at the convention. Edward Domek, a Subway franchisee out of New Albany, Indiana, was the lucky winner of this new oven. ACP, Inc. would like to thank all attendees for your time and participation in the microwave drawing. Your comments and attention were greatly appreciated.

November Industry Tid-Bits

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

November Industry Tid-Bits

14 Concepts at Host Milan
The Host Milan show is known for its many extravagant displays from its thousands of exhibitors within over 14 pavilions. From fresh gelato samples to giant beverage coolers, this show has it covered. Click here for more details.

McDonald’s Reveals New Restaurant Concept
A New Zealand McDonald’s location has taken on a variety of changes as the chain’s restaurant of the future. Featuring a McCafe, high-speed internet for customers, an open kitchen and a gourmet bar. Click here to learn more!

McDonald’s to Test 100% Organic Burgers
McDonald’s locations in Germany have announced the availability of the ‘McB,’ a 100% organic burger, to hopefully attract consumers conscious of their health. Click here for more details.

HDC/MDC Product Improvements

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

HDC/MDC Product Improvements

HDC/MDC Product Improvements

A core value at ACP is commitment to continuous improvement in all that we do. We are happy to announce a few product improvements to the HDC and MDC models.

 hdc2  hdc3

Removable Ceramic Tray with Gasket
New high temperature ceramic tray with molded gasket that replaces current RTV sealant around the tray. The oven will be simpler to service because the tray can be removed with a commercially available suction cup tool, no more cracking trays and replacing with messy RTV applications!
Please note: New trays cannot be installed into HDC/MDC ovens already in the field. Click here for a list of p-numbers for each model chassis to help determine which units in inventory feature this change.

400 Series Stainless Steel Cavity
The stainless steel interior has been upgraded from 300-series to 400-series to increase absorption of microwave energy by cavity walls. If the oven is run for extended periods of time with no load or a very light load, the walls will heat up faster than they currently do, tripping the resettable TCO (thermal cut-out) and shutting down the oven. This change was made to prevent damage to the magnetron and other components. With this change, once the walls cool down again, the oven will return to normal operation. The energy absorption by cavity walls has no effect on cooking performance.

P-Number (Manufacturing Number) Changes

P2003601M         HDC12A2
P2003602M         MDC12A2
P2003803M         HDC1815
P2003804M         HDC182
P2003805M         MDC182
P2003806M         HDC18SD2
P2003808M         HDC212
P2003811M         MDC212

Blue dots are being placed on HDC and MDC boxes that feature these upgrades, to assist in quickly identifying new units in inventory, in addition to the p-number changes outlined above.

hdc5

LED Interior Light Future Running Change
An LED light replaces the current incandescent lamp for superior cavity illumination. The LED light outlasts the incandescent bulb by 20x – up to 50,000 hours – reducing the need for service and replacement. As a result of this change, the service panel currently located on the left side of the oven will be removed, streamlining the overall appearance of the oven cabinet.

Exclusive Menumaster® ComServ Number (1-866-811-8559)

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Exclusive Menumaster® ComServ Number (1-866-811-8559)

Beginning in December, all 60 Hz Menumaster® Commercial product will feature a new ComServ service support number on product labels and doors. The number will ring directly to our ComServ team bypassing all phone prompts and taking priority over all other incoming calls. Callers will receive direct, live customer service in Cedar Rapids, Iowa. The new number is 1-866-811-8559. 

Please note: this change only affects Menumaster® Commercial branded product. All Amana® Commercial product will still feature the 1-866-426-2621 ComServ number. That number will remain valid and functional in addition to this new 1-866 number. 

As with all other ComServ calls, if the call is received after normal business hours (M – F, 8 AM – 4:30 PM) it will transfer to our overflow service center. The call may also be transferred if all ComServ representatives are already busy. Information will be relayed from the overflow center to the ComServ team for action as soon as possible.

Product with labels on cavity face (example below) – upper right hand corner when door is open

MMS
MCS
MFS
MDC
MRC
MSO
MOC – label visible when door is closed

comserv

Product with number on oven face (example below)

JET – lower right corner of door (new number will appear on this product in early 2016)
MXP – left side of top escutcheon

comserv2

ACP Attends 2015 NAFEM Show

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

ACP Attends 2015 NAFEM Show

nafem5
Click here for a photo slideshow.

This year’s show was hosted at the Anaheim Convention Center in sunny California, and ACP featured a new booth design with a private demo room. Many registered guests stopped by to see a variety of ovens on display, from the RMS to the MXP and everything in between.

nafem2

ACP Corporate Chef Sandy Gibilisco prepared a variety of menu items during the private demonstrations; including chicken wings in the MXP22, pizza in the JET19 and broccoli in the MSO35.

ACP would like to thank attendees for their time spent at the ACP booth, along with those who participated in the survey and connected with us on social media during the show. Your comments and attention were greatly appreciated, and we look forward to seeing you at the NRA show in May!