Hello, I’m food application scientist Patty Reyes. In this video, I’ll review features and programming of ACP medium volume ovens, the RFS and RCS series. Here’s an interesting fact about our model numbers: the R stands for radarange. When Amana first began producing microwave ovens in the 1950s, they were marked under the radarange brand. ACP continues this legacy by producing Amanda microwaves for the commercial market. RFS stands for Radarange Foodservice Series and RCS stands for Radarange Commercial Series. The numbers in each model represent the amount of microwave energy. For instance, the RFS18TS outputs 1800 watts of microwave energy. Higher wattage equals faster cook times. The D or T at the end of the model number indicates whether the microwave is a dial or a programmable touch model. ACP classifies their ovens as light, medium, and heavy volume. What does that mean? Light volume ovens can be used up to 50 times a day. Medium volume ovens between 50 and 125 times a day, and heavy volume ovens are designed for use up to 200 times a day. As I mentioned, the RFS and RCS are considered medium volume ovens, so they can withstand 50-125 cook cycles per day. They’re an ideal choice for breakrooms or busy restaurant kitchens. The RCS10DSE and RCS10TS output 1000 watts of cooking power. The RFS12TS outputs 1200 watts. These 3 models operate on a 120V circuit, so no special electrical outlets are needed to operate these ovens. The RFS18TS requires a 208 or 240V circuit. Many operators don’t want to install new outlets in their test kitchens, so the 120V RCS and the RFS12TS offer quality and convenience. All models are 1.2 cubic feet in capacity and can hold 14-16” platters, easily heating large portions. No other 1000W commercial microwave features as much cavity space as the RCS. The interior and exterior are stainless steel, making the ovens easy to clean and durable in tough commercial kitchen environments. Most 1000 watt microwaves send energy into the oven cavity from the bottom. The RCS distributes microwave energy into the cavity from the top. The Amana tough design distributes energy more evenly for better cooking results than competitor ovens. For example, when heating nachos, the RCS top feed design will melt cheese without burning the chips. Allow me to demonstrate. My nacho recipe is pretty simple. 2 oz. of shredded cheddar cheese sprinkled over 3 oz. of tortilla chips on a ceramic plate. I place it in the RCS10TS for 1 minute at 70 percent microwave. Notice the creamy, melted cheese, and no chips have burned. The specialty designed dual-magnetron system in the RFS provides even, faster cooking results, because 2 magnetrons are delivering microwave energy into the cavity from the top and bottom. All ovens feature an air filter located beneath the door and a clean filter reminder that appears once a week on the oven display. The RFS air filter is easily removed and cleaned in the sink or ware washer. RCS ovens have nonremovable air filters that should be wiped down when the clean filter reminder appears. The oven fan, which pushes air through the filters, will turn on when the door is open and remains on for 1 minute after the door is closed. This cools and protects components from harsh kitchen environments. Even though the fan is on, there is no microwave energy in the cavity until a cooking program is selected. Up to 100 menu items can be saved in the RFS and RCS ovens. Both series cook in 4 stages, with 5 power levels, including 20% defrost. The RCS10DSE features a lighted dial and offers simple operation. The 10 minute electronic dial differs from the competition’s mechanical egg timer dial. When the door is open in the middle of a cooking cycle, the dial resets to zero. This prevents the oven from running without food in the cavity. Operating microwave without food can cause damage. This model is ideal for convenience stores and server stations where a programmable model may not be desired. Amana RCS10DSE is the only commercial dial model on the market with 4 touch pad power levels, including 20% defrost. Power levels allow users the flexibility to thaw meats and frozen soups. Let me show you how it works. Manual operation mode gives the operator the freedom to use pre-programmed keypads or the time entry pad indicated by the clock symbol to enter a cook time. The power level keys are located above the time entry key pad. These keys allow the operator to adjust how much microwave energy is used during a cook cycle. Certain food items like instant oatmeal may require less microwave energy to cook properly and the 20% is the appropriate setting to defrost most frozen foods. Another handy feature is the times 2 pad, use this pad when cooking 2 of the same item at once. The microwave calculates the proper time and power level. The RFS and RCS series ship from the factory with programmed times assigned to each number pad. For instance, the number 3 pad is set to cook for 30 seconds, but this can be changed. If you have an item you cook many times a day, programming mode allows you to begin the cooking cycle with one touch of a button, saving time and energy. The user can assign customized cook times, power levels, and up to 4 cooking stages to each number key. Open the door. Press the number 1 keypad for 5 seconds. The buzzer sounds once to indicate programming mode is activated and the display means PROG. Press the number pad to reprogram. In this case, number 3. The display will show the current cook time: 30 seconds. Select the time entry pad and enter the new time. Use the 20%, 50%, 70%, or 100% keypads to input power level. Some applications may require stage cooking as well. Number keypads on the RCS and RFS can be programmed to accept 4 cooking stages. I’ll use a chicken breast as an example. This is a 4 oz., frozen, precooked chicken breast. I will defrost and cook it in the RFS 12TS using multiple stages. I need to set the first stage to 45 seconds at 50% power to thaw the chicken. To do this, select time entry or the clock symbol and enter 45 seconds. Then, select the 50% keypad. Select the time entry pad again to enter settings for stage 2, 30 seconds at 100% power to allow the microwave energy to thoroughly penetrate the protein fibers. The third stage is set to 1 minute and 30 seconds to completely cook the chicken to an internal temperature of 165 degrees Fahrenheit without over-drying the breast. I’ll wait a few seconds to let the heat equilibrate throughout the product before checking its temperature and serving. Energy is still moving into the center of the product even though it’s been removed from the microwave. This applies when cooking with a conventional oven as well. You can see the chicken breast is still juicy and tender. I hope you’ve enjoyed learning about Amana commercial medium volume microwaves. More information and support are available 24 hours a day at the ComServ support center. Just call 1-866-426-2621 or email firstname.lastname@example.org. Thank you for visiting the ACP culinary center where we’re changing the way the world cooks.
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Learn all about the features and programming of Amana’s medium volume microwave ovens. With exclusive benefits such as programmable key pads, staged cooking, and more, you’re sure to find an Amana medium volume microwave that best suits your needs.
Commercial microwave ovens are designed to be used 50-200 times per day while residential models are only built to be used 3-5 times per day. This is only one of many reasons you should buy a commercial microwave for your foodservice establishment.
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