The Principles of Cooking with a Speed Oven

In the competitive world of food service, delivering consistent quality with reduced preparation time is a decisive factor for customer satisfaction and operational efficiency.

Speed ovens have emerged as a powerful solution, combining different heating technologies to achieve fast cooking, even heating, and excellent finishing.

Learn how to get the most out of your speed oven—understand how microwaves, convection, and impinged hot air work together to deliver consistent results while extending your equipment’s lifespan.

Understanding Microwaves in Cooking

Nature of Microwaves

Microwaves belong to the electromagnetic spectrum, positioned between radio waves and infrared light.

Their frequency range extends from 300 MHz to 300 GHz, but microwave ovens are specifically tuned to 2.45 GHz, which corresponds to a wavelength of around 12 cm.

How They Work in Ovens

Microwave ovens use a magnetron to generate microwaves.

These waves reflect within the metallic cavity, being absorbed mainly by water, fats, and sugars.

Absorption excites molecules, causing them to vibrate and generate heat through molecular friction, which explains why food heats from the inside (where water is present) outward.

Why 2.45 GHz?

This frequency is optimal for penetrating food effectively while being absorbed efficiently by water molecules.

It is also internationally regulated to avoid interference with communication systems.

Key Characteristics of Microwaves

Non-ionizing radiation:  They do not alter atoms or DNA, unlike X-rays.

Selective heating:  They act primarily on polar molecules, especially water.

Safety:  The oven’s shielding and metallic mesh door prevent radiation from escaping.

Penetration Depth of Microwaves

Microwaves do not heat food uniformly at all depths.

Instead, they penetrate only a limited distance before conduction takes over.

Typical penetration depth: 1–3 cm for 2.45 GHz.

Beyond this, heat spreads inward by conduction.

Factors Affecting Depth

• Water content: High-moisture foods heat shallower (1–2 cm).
• Density: Dense roasts or casseroles heat less evenly, while porous foods allow deeper penetration.
• Salt and fat: Salt reduces penetration due to ionic interactions; fats absorb differently than water.

Practical example:

A thick cut of meat will heat only a couple of centimeters deep directly from microwaves; the center cooks as heat migrates inward.

This is why turning, stirring, and resting are critical for even heating.

In Prática’s Speed Ovens, microwaves are distributed via waveguides and stirrers, which enhance uniformity inside the cavity.

Impinged Hot Air Technology

While microwaves heat food quickly inside, they cannot brown or crisp. That’s where impinged air plays its role.

How It Works

A blower motor and infrared heating element push jets of superheated air at high velocity directly onto the food.

The air circulates from the oven’s roof and passes again through the catalytic converter, which breaks down grease and smoke into harmless water vapor.

This ensures efficient airflow for both heating and finishing foods.

Functions of Impinged Air

• Browning and crisping of surfaces.
• Accelerated moisture evaporation, creating texture.
• Uniform heating, reducing cold spots.

In specialized ovens like Prática’s Forza line of pizza ovens, impinged air combines with infrared elements beneath the rack, ensuring even baking from both top and bottom.

What Makes a Speed Oven Different?

A speed oven is essentially a hybrid appliance designed to cook food much faster than conventional ovens while ensuring excellent results. It combines:

• Microwaves – for rapid internal heating.
• Impinged hot air – for crisp exteriors, golden surfaces, and professional finish.

Balance in Action

• Microwaves cook from the inside out.
• Impinged hot air cooks from the outside in.

Together, they deliver speed, quality, and consistency.

Example: A frozen sandwich is ready in under 2 minutes:

• Microwaves thaw and heat fillings.
• Impinged air crisps bread and melts cheese.

Advantages for Food Service Businesses

• Speed: Meals ready in 40 seconds to a few minutes.
• Quality: Golden crusts and moist interiors.
• Consistency: Reduced risk of cold spots.
• Versatility: Suitable for bakery items, sandwiches, pizzas, pasta dishes, and more.

For quick-service restaurants, cafés, and high-demand kitchens, these ovens combine efficiency with quality assurance.

Operating Guidelines: Choosing Functions

Microwave Power Levels

• 0% → For recipes that must not be microwaved (e.g., raw yeast doughs).
• 10–40% → Gentle heating for delicate items such as vegetables or light puff pastries.
• 50–70% → For products that require more internal heating, like stuffed pastries or breads.
• 80–100% → For heavy, frozen, or stuffed foods, including pasta dishes and pizzas.

Impinged Air Levels

• 10% → Minimum circulation; essential for catalytic converter operation.
• 20–40% → Gentle crisping without browning (puff pastry, light desserts).
• 40–70% → Gentle surface browning; suitable for sugary foods with care.
• 70–80% → Gratin level; good for pizzas and baked dishes.
• 90–100% → Intense browning and crisping; used for foods needing dark crusts.

Best Practices for Consistency and Oven Longevity

• Rotate and stir foods when possible to distribute heat more evenly.
• Allow standing time after cooking, letting conduction equalize temperatures.
• Use correct settings for both microwave and impinged air levels.
• Regularly clean the catalytic converter and oven cavity to maintain performance.
• Avoid overloading trays, which disrupts airflow.
• Calibrate recipes based on sugar, fat, and moisture levels to prevent burning.

Final Thoughts

For entrepreneurs in the food service business, adopting a speed oven means combining efficiency with culinary quality.

By understanding the principles of microwave heating, convection airflow, and impinged air technology, operators can maximize both consistency and speed, ensuring customer satisfaction while preserving equipment life.

The balance of technologies in these ovens reflects the modern demand for fast service without compromising quality — a vital advantage in today’s competitive food service landscape.

Find practical advice on selecting the ideal speed oven for your business in our exclusive.