A speed oven combines microwave energy with convection / hot-air heating.
Microwaves heat the inside of the food quickly, while hot air (or impingement) crisps and browns the outside.

Why it’s useful:
This is a high-performance commercial “speed oven” suited for busy kitchens — ideal when you want fast cooking + good food quality (moisture retention, crisping) without a huge, conventional oven.  These are much faster than a regular oven, better texture than a plain microwave, and very flexible cooking (multiple modes).