Professional Microwave Ovens for HORECA – Standard, Grill, Programmable and High‑Performance Models
In this category, you will find professional and semi‑professional microwave ovens designed for different levels of workload in restaurants, cafés, fast‑food outlets, hotels, petrol stations, offices and high‑volume kitchens.
To choose the right model, it’s important to understand the difference between domestic, semi‑professional, and true professional HORECA microwave ovens.
Domestic, Semi‑Professional and Professional Microwave Ovens — What’s the Difference?
Domestic / Budget Microwave Ovens
Designed for 1–5 heating cycles per day.
Characteristics:
- 1 magnetron
- rotating glass turntable
- enamel or plastic interior
- low power (700–800W)
- not suitable for HORECA use
Semi‑Professional Microwave Ovens
Suitable for 10–30 cycles per day.
Characteristics:
- 1 magnetron
- rotating turntable
- stainless‑steel exterior, painted interior
- 900–1000W power
- mechanical or digital controls
Ideal for:
- cafés
- offices
- bars
- small kitchens
- takeaway outlets with moderate workload
Examples:
- EasyLine P90DZH, M25LZS, MF914, LACOR 69324 / 69325 / 69329
Professional HORECA Microwave Ovens
Engineered for 50–200+ cycles per day.
Characteristics:
- 2 magnetrons → perfectly even heating
- static stainless‑steel cavity (no turntable)
- 1000–1800W power
- programmable menus, memory, quick‑access keys
- compatible with GN containers, plates and bowls
- extremely long service life
Ideal for:
- restaurants
- hotels
- petrol stations
- chains and franchise operations
- high‑volume kitchens
Examples:
- SAMMIC MO‑1834, MO‑1817S Scan&Go, MO‑1000M, EasyLine EMA34GTQ, PANE1840, PANE3240
Why Do Professional Models Use Two Magnetrons?
Professional microwave ovens use two magnetrons, positioned to distribute microwaves evenly throughout the cavity. This ensures:
- up to 40% faster heating
- uniform regeneration without cold spots
- less drying of food
- consistent results for every portion
- reliability under heavy daily use
This is the key difference between a €200 microwave and a €1500–€3000 professional unit.
Static Cavity vs. Rotating Turntable — What’s Truly Professional?
Rotating Turntable (Domestic & Semi‑Professional Models)
- rotates the food to compensate for uneven microwave distribution
- reduces usable interior space
- not suitable for GN containers
- harder to clean
- prone to breakage
Static Chamber (Professional Models)
- no rotating plate
- microwaves are distributed via a wave‑guide system
- allows GN containers, plates and bowls
- easier to clean
- more durable
- faster and more consistent performance
This is the standard in restaurants, hotels and high‑volume operations.
Types of Microwave Ovens in This Category
✔ Standard Professional Microwave Ovens
- 1000–1800W
- static cavity
- 1 or 2 magnetrons
- Examples: LACOR 69325, SAMMIC MO‑1000M, EasyLine MF914
✔ Microwave Ovens with Grill
- combined modes: microwave + grill
- ideal for browning and finishing
- Examples: LACOR 69324, EasyLine MJ6053AT, MJ6093AT
✔ Programmable / Intelligent Microwave Ovens
- programmable menus
- memory functions
- 2 magnetrons
- Examples: SAMMIC MO‑1834, EasyLine EMA34GTQ
✔ Scan&Go Microwave Ovens (Barcode Recognition)
- automatic product recognition
- standardized heating cycles
- ideal for chains and franchise operations
- Example: SAMMIC MO‑1817S Scan&Go
What to Expect from a Professional Microwave Oven
- high power – up to 1800W
- large capacity – 17–34 L
- stainless‑steel cavity – easy to clean
- static base – no turntable
- programmable menus and timers
- compatible with GN containers
- built for intensive daily use
Suitable For
- fast reheating of ready meals
- portion regeneration
- defrosting and melting
- preparing snacks
- high‑traffic environments
- kitchens requiring standardized processes
Not sure which microwave oven is right for your business.
Our team will help you choose the ideal model based on workload, menu and operational needs.
