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This topic comprises 3 pages: 1 2 3
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Author
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Topic: Burger King Conveyor Grill?
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Randy Stankey
Film God
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Posts: 6539
From: Erie, Pennsylvania
Registered: Jun 99
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posted 01-02-2005 02:03 PM
I betcha' it's some kind of custom device, built especially for BK restaurants. There may be other kinds of machines LIKE it but not one EXACTLY like it.
That's part of what you get when you buy a franchise restaurant... A license to buy and use equipment designed and built especially for franchisees. It's a lot like the original pressure fryers they used to use at Kentucky Fried Chicken restaurants.
When Col. Sanders was still alive and active in the company, if he didn't like they way you ran your affairs, he would take your frying equipment away. On one occasion, the legend goes, he took the fryers out into the parking lot and ran over them with his car as he drove off! (Back in those days, a pressure fryer was nothing more than a big pot with a tight lid.) Doing that would effectively put the franchisee out of business.
If you didn't know, the REAL secret to Kentucky Fried Chicken is the cooking method (pressurized deep frying) and NOT the "7 secret herbs and spices". The actual recipe is pretty well known these days. (There are NOT seven ingredients... NONE of them are classified as an herb... Only ONE of them is classified as a spice.)
Therefore, I'm sure Burker King does some similar kind of thing with their equipment and business practices.
I'm not 100% sure but that's the way I understand things.
Nowadays, you can probably by a pressure cooker a lot like the ones K.F.C. uses but probably not exactly like them.
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Barry Floyd
Phenomenal Film Handler
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Posts: 1079
From: Lebanon, Tennessee, USA
Registered: Mar 2000
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posted 01-02-2005 04:42 PM
Not sure about Burger King, but I used to work on a corporate training team for Dairy Queen International, and we installed the NIECO brand of flame broilers in the DQ "Brazier" stores. Neico Automatic Broilers
Big mothers, and VERY expensive, and a pain in the ass to clean. We'd put the burger patties on conveyor on the rear of the machine, and then place the buns in a slot in the back of the machine too. The buns usually dropped out of the front first, then the patties would come out later. The burgers and grilled chicken tasted unbelievable. For volume flame-broiling.. it's the only way to go. Once the machine is setup correctly and the speed of the conveyors is adjusted properly, there's really not alot to go wrong. Because of the conveyor, every single burger comes out cooked exactly the same.
Pizza's are done the same way... minus the flame broiling marks. We are considering purchasing a Lincoln Impinger Conveyor Pizza oven at our theatre, just because of the shear volume of pizza we sell.
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