[UA] Life with the Scotsman

[Donald]

>From: Timothy Toner <timtoner at yahoo.com>
>
>The whole marketing gimmick of BK is 'flame broiled', which consists of 
>placing a frozen patty on an odd conveyor belt composed of sections from 
>your typical Weber BBQ grill.  The patty passes into the 'flame 
>broiler', where it's cooked the correct amount, at which point it is 
>indeed transfered over to the burger trays.  He actually mentions 
>putting the burger in the 'fryer', a claim so odd, I thought the whole 
>thing was BS.  But then again, I realized that he might bed describing 
>the 'platen / grill' set-up, seen at McDonalds and Hardees, where the 
>frozen patty is placed on the grill, then a platen (a large box with a 
>servo arm that drops onto the meat.  The underside has a non-stick 
>coating, and heats up to an insane degree.  Keep it clean, but don't 
>scratch it) descends and locks into place.  It cooks away until a timer 
>goes off, and the servo arm lifts the platen off of the now-cooked meat.
>
>He misses the 'genius' of the BK experience, which is the microwave.  
>EVERYTHING passes thru the microwave oven at some point.  He left this 
>out entirely.
>


Its been 20 years since my time serving the Fast Food gods as a means to help
pay for college and Burger King was one of them. The above is spot on (though
in my time there was no servo arm, just a moving rack that took the patty 
through the flame process at a fixed rate), and yes, everything warm sees a 
microwave oven at some point. 

Pizza was more disturbing to make (how long warm sauce sits breeding bacteria
and the amount of mold that comes on the block of cheese). . .untill you tell you
consider how long the stuff is going to cook.