Accelerated Cooking - Gold Standard Results
The Better Way To Cook, Steam, Boost, Reheat And Thrill Your Customers
MDC-Y 1800/2100
- 0.6 cu ft cavity
- Small footprint with lower control panel
- 1800 to 2100 watts
Bake a Better Me
Delicious, moist and nutritious in under 6 minutes
Less waste, better food quality = more profitable baked potatoes
If you still use counter top steamers, we have a question for you... Why?
The best way to steam vegetables is in a microwave! It's faster. And, there's less loss in nutrition.
Crisp, tender or in-between — there's nothing more precise, consistent, or delicious!
Why microwave ovens steam better
Traditional steamers use an external water source to generate steam. A boiler heats water to the boiling point, which causes it to evaporate as the vapor we know as steam. That steam then travels to and cooks the food inside the cavity. In a microwave steamer, there's no need for an external water source or a boiler. Instead, the oven super-heats water molecules within the food itself, turning that into steam.
Cooks veggies best
Shorter cooking time, and the absence of an external water source, combine to do a better job of preserving nutrients within the food. From seafood to shellfish, vegetables, and beyond—the results are delicious. Plus, microwave steamers do not require ventilation, plumbing, or descaling. Which makes them easier to install, own, operate and maintain too.
