Microwaves are electromagnetic radiation, including radio waves and ultraviolet radiation, Gamma-rays, and X-rays. Microwaves are used for various uses, including radar, communications, and, perhaps, the most well-known by most people cooking.
Microwave energy was first created for radar systems in World War II. In 1945 the scientist Professor. Percy Spencer was working on radar systems for Raytheon Corporation when he accidentally realized that microwaves could also be used to cook.
While experimenting with the new magnetron design, a candy bar placed in his pocket started to melt.
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Facts About Microwaves
1. The first MICROWAVE OVEN
The first microwave oven commercially available was built in 1947. The oven measured 6 feet high and weighed around 775 pounds. It was in 1965 that Raytheon purchased Amana(r) Refrigeration. A few years following, Amana brought the first low-cost home microwave on the market, The Radarange(T.M.), a name still linked to Amana(r) commercial ovens and A.C.P., Inc.
2. COOKING with RADIO FREQUENCY
The core of microwave ovens is the magnetron, which is a device that creates radio waves. These waves stimulate the water molecules inside food items, causing them to vibrate quickly. The vibration causes heating of the food within.
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3. SEAL OF SAFETY
This Slotted Choke Door Seal is why microwave ovens are secure and accessible for use by the public and at home at the present. It is virtually impossible for microwave energy to escape leaving the oven cavity—one of its creators, Professor. John Osepchuk is still an A.C.P. consultant.
Rigorous standards control modern microwaves. 2. Each A.C.P. oven is tested to ensure that they meet and surpass these standards.
4. MICROWAVE COOKING CONTAINS NUTRIENTS
According to a study conducted by Harvard Medical School, “because microwave cooking times are shorter, cooking with a microwave does better preserve vitamin C and other nutrients that break down when heated.” The microwave’s steaming feature is preferable to immersing food items in water, which can reduce nutrients. “The technique that most effectively preserves the nutrients in food cooks fast and heats food in the shortest time, and consumes less liquid than is necessary. Microwaving is a good choice for those requirements.
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5. The TURNTABLES are overrated.
One popular but flawed “solution” to eliminate hot spots is to turn food around a table. Turntables are used to ensure that hot areas are removed along donut-shaped pathways and then substituted by bands of cold and hot. Based on the oven, it is possible that the center will be cold and sometimes it’s hot. But never uniform. More than half the oven’s total volume is wasted beyond the turntable, a massive loss of capacity and money.
6. Tuning is not just for good bands TUNING.
Modern oven designs, such as A.C.P.’s, stir and reflect microwaves rather than spinning the foods to prevent hot spots. The microwave energy is reflected off a rotating antenna. It “chops up the nodes” by sweeping them around the oven cavity, like the light beams off of a disco ball.
As the result of years of studies and developments, A.C.P.’s experience tuning pairs of geometrical shapes of the cavity antenna design to maximize the distribution of energy and intensities. The result is uniform and more efficient cooking.
7. COOK SETTINGS: A SIZE DOES not fit all
Different food types react differently to microwaving. The balance between cooking power and cooking time is essential to eliminate the differences between ingredients and food to achieve the best results. For instance, food containing lots of salt, water, sugar, oils, or fats cooks more quickly due to the greater absorption rate for M.W.
Its A.C.P. Culinary Center team of experts in food science and chefs are experts on everything microwavable. They provide professional support to their customers, including developing menus and cooking time.
8. SAVING ENERGY AND securing time
In the words of Energy Star, “Microwave ovens consume much less power (up to 88% less) than traditional ovens. Apart from saving energy, microwave ovens usually cook food faster and do not generate more heat in the kitchen, which means you can reduce the cost of air conditioning in the summer.”
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9. An AMERICAN TRADITION IN Innovation and Manufacturing
The microwave cooking process was first observed in the U.S.A. around 1945. The first microwave used for consumer use was invented and produced in Iowa in 1967. Today, more than 50 years after that, A.C.P. is proud to carry on the tradition as the sole manufacturer that manufactures and builds microwave ovens and high-speed ovens made in the U.S.A.
A.C.P. Inc. is the maker of XpressChef(T.M.) high-speed ovens and Amana(r) commercial and Menumaster(r) commercial microwave ovens. A.C.P. ovens have been considered top of the line for more than 25 years and are highly regarded in reliability, performance construction, service user-friendliness, and safety.
Based in Cedar Rapids, Iowa, A.C.P., Inc. is an affiliate of the Ali Group- a privately owned company with its headquarters in Milan, Italy, specializing in manufacturing, designing, and servicing commercial equipment for food service. It is part of the Ali Group and operates globally through the 78 brands that have service and sales branches throughout Europe, North America, South America, the Middle East, and the Asia Pacific.
