I’m prototyping a crispy chicken bite and roasted veg box and testing a TurboChef Sota at 80/20 air-to-microwave, 400°F, 1:45 cook — great crunch with just a 1 g oil mist, but I’m chasing better moisture retention and consistent browning across 60+ stores. If you’re running similar rigs on the line, what airflow or rack height tweaks are you using to balance texture with sodium and calorie targets without killing ticket times?
On Sota at “400°F”, drop rack one notch; 85/15 plus perforated tray evens browning, helps moisture — watch edges.
@RinaC I’ve had better moisture on the Sota by staging: 12–15 sec at 100% air around 390°F to set the crust, then finish 75/25 at 400°F to hit time — “delay MW 10s” has been a small game-changer across stores. If edges still outrun centers, slip a PTFE screen or thin silicone mat under the veg for a slight buffer, like sunglasses for hot spots.