Smaller units, called Kenny Rogers Roasters Express, use a model that combines convection and microwave energy to reheat entrees and side dishes to order. Unlike standard microwaves, they brown food like a regular conduction oven. The design varies with each manufacturer. Some use a combination of infrared and visible light. The heat then radiates to the rest of the food.
Infrared waves cook and brown exteriors.
One feature both ovens have in common is touch-pad cooking, which keeps staffing and training to a minimum. Some customers think the precooked and thawed chicken is better than the rotisserie-cooked product because it has a crispier skin. Size is another advantage. They also are easy to vent. But size is also a drawback.