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While some units from the 1970s remain in use, the typical service life for a microwave oven is about 2,500 hours. A number of signs will signify that a microwave may need replacing.
A former service agent shares a some tips on how to evaluate foodservice equipment in the aftermath of a flood.
With foodservice operators looking at every dollar, there is a tendency to prolong or forego necessary maintenance and service. In the case of ventilation and exhaust systems, this mistake may not only be costly, but could also be deadly.
Commercial microwaves can help foodservice operators increase speed of service and lower a facility's overhead due to the unit's low energy use. For operators that need to conserve space, particularly those with smaller footprints, microwaves can be a desirable piece of foodservice equipment.
Uneven performance, unit remodels, mergers and acquisitions and healthy eating are all among the factors that will continue to shape the performance of the foodservice industry in 2012.