Industrial microwave machine is used to re-heat, temper or fully cook food products. So why don’t we use the industrial microwave to cook mince patty/Kebab? The industrial microwave are much powerful than the oldest cooking methods so it take less time to finish cooking process.

Why we choose microwave cook mince patty?

1. Unlike traditional cooking method, microwaves are absorbed only in the food and not in the surrounding oven cavity. In additional, the microwave heat the food from inside to surface. Hence, when we notice a food surface cook well means the inside of food is also cooked properly. The advantages of microwave cook can assure both inside and surface of food cook properly. And microwave cooked meat patty is more juicy and tender.

2. Efficiency---- Inside the conventional oven, heat is lost when the hot air inside the oven escapes to the outside, whereas for microwave cooking, heat is produced inside the food and there is less energy loss. On average most microwave oven takes only about 20% of time required by conventional oven and saves at least 20% of energy depending on the food type. So it only takes 2~3 minutes to finish cooking

3. During the cooking process, microwave would also puff the meat pallet which would increase the thickness of meat. It provides a better outlook of mince patty.

4. Nutrient Losses- When we talk about microwave cooking, people always concern the nutrient losses or any chemical modifications.

Protein--Proteins would be denatured with the modification in molecular structure upon heating. The degradation rates depend on the heating time and temperature.If the temperature is high enough, both conventional and microwave heating would influence on protein content.

Lipids--- Various studies have been conducted to investigate the stability of lipids upon microwave cooking, including studying the hydrolysis of triglycerides in soya, egg yolk and meats; fatty acid profiles in chicken and beef patties, chicken fat, beef tallow, bacon fat, rainbow trout and peanut oil; peroxidation of polyunsaturated fatty acids in meat, egg yolk and chicken. Available evidence suggested that microwave cooking did not result in significantly more chemical modification.

Vitamins--- Many studies have been conducted to compare the retention of vitamins in different types of meat and vegetables subject to conventional and microwave cooking. Generally speaking, water soluble vitamins such as vitamin B and C are more susceptible to heat treatment. The retention of vitamins varies with size and shape of the food, cooking time, internal temperature, etc. Review of available literature showed that vitamin retention in microwaved foods is equal or better than conventionally prepared foods because of the shorter heating time of microwave cooking

Minerals--- Minerals are generally not destroyed during cooking including microwave cooking. However, they might be lost in cooking water or meat drippings. However, a study comparing microwave and conventional braised beef found that significantly more phosphorus and potassium were retained in microwave cooking 

In summary, the nutritional values of food cooked by microwave would be comparable with those by conventional methods

It’s a good way to apply MAX Industrial Microwave to cook or pre-cook meat patty or mince patty including chicken, lamb ,beef and port etc.