How to Choose the Right Commercial Microwave Oven in Australia
Whether you run a busy café in Melbourne, a restaurant in Sydney, or a takeaway shop anywhere across Australia, a commercial microwave oven is one of the hardest-working pieces of equipment in your kitchen. But not all commercial microwaves are the same, and picking the wrong one can slow down your service, cost you money, and wear out your equipment fast.
Here’s everything you need to know before you buy.
Why You Can't Use a Home Microwave in a Commercial Kitchen
Domestic microwaves aren’t built for the demands of commercial service. Commercial microwaves operate at much higher wattages, often up to 3000W, meaning significantly faster cooking and reheating. Domestic models typically max out at 1000W and are designed for occasional use, not constant back-to-back cycles. Commercial units are also made from stainless steel, both inside and out, for hygiene, durability, and ease of cleaning, while household microwaves often use plastic interiors that wear down quickly under heavy use. On top of that, using a home microwave in a commercial setting can void your warranty and create issues during health inspections.
Know Your Microwave's Power & Duty Level
Picking the right commercial microwave oven for your Australian café, restaurant, or food business comes down to one key thing: wattage. The higher the wattage, the faster it cooks. But more power isn’t always the answer. The right wattage depends on how busy your kitchen is and what you’re cooking.
Light Duty: 1,000 – 1,200 Watts
Best for: Small cafés, takeaway shops, staff rooms, convenience stores, and low-volume food service.
This is the entry-level range for commercial use. It handles reheating, defrosting, and warming up simple menu items without trouble. It’s a budget-friendly starting point and uses less electricity. Low-wattage microwaves may take longer to cook food, but they can still be effective for businesses with low-volume needs or simple menu items. These models are often more affordable and consume less energy, making them a budget-friendly option for small establishments.
Medium Duty: 1,400 – 1,800 Watts
Best for: Busy cafés, pubs, clubs, food courts, and mid-size restaurants.
This is the sweet spot for most Australian hospitality businesses. You get fast heating times without jumping to full heavy-duty power costs. It handles a consistent flow of orders during a lunch or dinner service with ease.
Heavy Duty: 2,000 – 3,000+ Watts
Best for: High-volume restaurants, hotels, hospitals, large catering operations, and fast food venues.
High-wattage microwaves, typically ranging from 2,000 to 3,000 watts, are ideal for busy commercial kitchens where speed and efficiency are crucial. WebstaurantStore These units are built to run hard, all day, every day. With the ability to be used up to 150 times per day, these microwaves are a valuable addition to any commercial kitchen looking to boost productivity and maintain quality standards.
Things to Keep in Mind When Choosing Wattage
1. How many covers do you do per service? More orders, more reheating, you need more wattage to keep up without a queue forming at the pass.
2. What are you cooking? Reheating soup is different from cooking a whole portion of protein from scratch. Heavier cooking tasks need more power.
3. Your electrical setup matters. You may need to speak to your electrician about whether you have enough power to operate a higher-wattage model of microwave. Don’t assume your kitchen is already wired for a 3,000W unit.
4. Think about the future. If your business is growing, it may be worth stepping up a wattage category now rather than replacing the unit in 12 months.
Choose the Right Size and Cavity Capacity
Getting the size right is one of the most important decisions when buying a commercial microwave for your café, restaurant, or catering kitchen. Too small and you’ll slow down service. Too big and you’re wasting bench space you can’t afford to lose.
How cavity size and wattage are linked
As wattage goes up, so does the physical size of the unit. Interior cavity sizes generally range from 0.6 to 1.5 cubic feet across different models. In practical terms for Australian kitchens, smaller 17-litre models suit single plates, while larger 34-litre or more units can fit full trays for high-volume preparation.
Match the cavity to what you’re heating
Before you buy, think about the actual items going into the microwave every day during service. Check that the microwave cavity can comfortably fit your plates, trays, and containers. There is no point buying a microwave for reheating large platters if they will not actually fit inside.
Here’s a quick guide to help match cavity size to your menu:
- Small cavity (17–25L / 0.6 cu ft): Good for single servings, drinks, pastries, and small bowls. Works well in cafés, small bars, or staff rooms.
- Medium cavity (25–30L / 0.8–1.0 cu ft): Fits standard dinner plates and meal boxes. Suits most café and restaurant kitchens.
- Large cavity (34L+ / 1.2–1.6 cu ft): Needed for full-size GN steam table pans. If you need to accommodate full-size 1/1 GN pans, look for microwaves with at least 1.2 cubic feet of capacity, as smaller 0.8 cubic foot models typically only fit half-size pans.
Capacity is typically measured in cubic feet, but the actual height, width, and depth measurements are also important, for example, if you want a half-size 6-inch deep food pan to fit inside. Always measure both the outside dimensions and the inside cavity before you purchase.
Don’t forget ventilation clearance
All microwaves require at least 10cm of space around each side for ventilation, and a minimum of 20cm of empty space above the microwave roof due to the vents. Blocking airflow around the unit is one of the most common reasons commercial microwaves overheat and break down early, so always factor this into your bench space planning.
When in doubt, size up
If you’re unsure, go slightly bigger. A larger cavity gives your kitchen more flexibility as your menu grows. Running a busy service with a microwave that’s too small will cost you time, slow down your team, and put stress on the unit, leading to more repairs and a shorter service life.
Look for These Key Features
Stainless Steel Inside and Out A stainless steel exterior and interior make it easy to clean and more durable. This is non-negotiable in a commercial kitchen.
No Turntable Commercial units use motor-driven stirrers (hidden in the top or bottom) to bounce energy around the cavity, ensuring even heating without moving parts in the food zone. This also means less to break and easier cleaning.
Programmable Memory Settings Microwaves with programmable memory can store multiple heating cycles for different dishes, ensuring consistent quality across shifts and staff changes. Some models store up to 100 menu programs, a huge time-saver when you have multiple staff members using the machine.
Dual Magnetrons (Heavy Duty Models) Heavy-duty microwaves often feature dual magnetrons (top and bottom feeding) for incredibly fast and even heating without the need for stirring.
Think About Installation and Maintenance
Getting the Setup Right
Before you start, make sure the microwave is installed correctly.
Most commercial models draw between 1000W and 1800W or more and need to be connected to the correct power point for the unit. Check the specs before you buy and confirm your site has a suitable supply. Running a commercial microwave on an overloaded shared circuit is a common cause of tripped switchboards and premature failure.
Placement also matters. Commercial microwaves need adequate ventilation clearance around the sides, rear, and top. Blocking the vents causes internal overheating, which puts serious stress on the magnetron and other components. Always follow the manufacturer’s minimum clearance requirements and never store items directly against or on top of the unit.
Maintenance and Cleaning Tips
Food spills, grease buildup, and debris can clog vents, block sensors, and damage internal components. Regular cleaning and monthly inspections are often skipped in busy kitchens, but they make a measurable difference in performance and lifespan.
Also, make sure your kitchen has the right power supply for the model you choose. Heavy-duty units may require a dedicated circuit.
Daily Cleaning After Every Shift
Food splatters and moisture left inside the cavity harden quickly, absorb microwave energy on the next use, create hot spots, and cause hygiene risks and odour transfer to food. Daily cleaning is not optional in a commercial kitchen.
After each shift:
- Wipe the interior cavity with a soft cloth or non-scratch sponge dampened with warm water and mild detergent. Pay attention to the ceiling, side walls, and corners where food collects most
- Clean the door seal gently with a soft damp cloth. The seal is a critical safety component: never use harsh chemicals or abrasive tools on it. If you notice any cracks or deformation, have the unit inspected before using it again
- Remove and wash the turntable and roller ring in warm soapy water. The roller ring in particular collects grease and food debris that cause uneven rotation if neglected. Dry both completely before replacing them
- Wipe the exterior including the door, handle, and control panel. Apply cleaner to a cloth first, never spray directly onto the control panel or vents. The handle gets touched constantly by different staff and should be wiped with an antibacterial cloth regularly
Weekly Deep Clean
Once a week, use the steam method to loosen built-up grease and residue inside the cavity. Place a microwave-safe bowl with around 500ml of water inside the unit, add the juice of a lemon or two tablespoons of white vinegar, and run on high for three to five minutes until the water boils and steam coats the interior. Leave the door closed for five minutes, then remove the bowl carefully and wipe down all interior surfaces. The steam does most of the hard work, and the lemon or vinegar neutralises odours at the same time.
What Not to Use When Cleaning
Using the wrong products causes permanent damage:
- Never use bleach, ammonia-based cleaners, oven cleaners, or abrasive powders inside the cavity: they damage the interior coating and leave chemical residues that transfer to food
- Never use steel wool or harsh scrubbing pads on any surface, interior or exterior
- Never spray liquids directly into vents, the control panel, or any electrical components
- Never use harsh chemicals on the door seal: they degrade it over time and compromise the safety of the unit
Monthly Inspections
Once a month, take a few minutes to look the unit over properly. Catching issues early is far cheaper than a breakdown mid-service.
- Door seal: look for cracks, tears, or gaps around the full perimeter
- Door hinges and latch: the door should close and latch firmly with no looseness. Commercial microwaves are opened hundreds of times a day and the hinges take real wear
- Interior coating: look for scratches, chips, or burn marks. Damaged coating can cause arcing inside the unit. If you see sparking during operation, stop using the unit immediately and call a technician
- Ventilation openings: check that exterior vents are clear and free of grease and dust buildup
- Power cord: inspect for fraying or damage near the plug. Do not use the unit if the cord is damaged
- Control panel: all buttons and dials should respond normally. Sticky or unresponsive controls are often an early sign of liquid ingress
Trusted Commercial Microwave Brands in Australia
Some of the most reliable brands available for Australian kitchens include Robatherm and Bonn, which offer light to heavy-duty models with single or dual magnetrons trusted for durability and programmable precision, and Menumaster, which provides high-capacity units with up to 100 memory programs engineered for speed and reliability. Benchstar, Panasonic and Samsung are also well-regarded heavy-duty options with long-term performance in high-volume kitchens.
Ready to Find the Right Commercial Microwave?
At Ben’s Hospitality Equipment, we stock a wide range of commercial microwave ovens to suit cafés, restaurants, takeaway shops, and catering businesses right across Australia. Not sure which one is right for your kitchen? Get in touch with our team! We’re here to help you make the right call. We are a group of specialists in commercial ovens, cooking equipment, refrigeration, and more.