1967-Burger Chef's Innovative Broiler
G.D.O'Bradovich III
October, 2012
In 1967, Burger Chef introduced a boiler that could produce 2,000 burger patties an hour. We will explore if this development was needed or if this innovation was superfluous.
In “Behind the Golden Arches” by John F. Love, we find a picture showing 46 buns being dressed (placing ketchup, mustard and pickles) at one time. We assume that there are 48 buns (12X4) with two not shown in the photograph.
In “Behind the Golden Arches” by John F. Love, we find a picture showing 46 buns being dressed (placing ketchup, mustard and pickles) at one time. We assume that there are 48 buns (12X4) with two not shown in the photograph.
The cook time for meat patties on a flat grill is 125 seconds (2 minutes 5 seconds). The time to remove the patties from the side freezer, placing the patties on the grill, seasoning the patties, removing the patties to crowns and cleaning the grill will be assumed to range from 2 minutes 55 seconds to 3 minutes 55 seconds for a total production time of 5 minutes or 6 minutes.
At a production time of 6 minutes to cook 48 patties, 480 patties will be cooked in an hour.
At a production time of 5 minutes to cook 48 patties, 576 patties will be cooked in an hour.
If two flat grills were present, the production totals would be 960 and 1,152, respectively.
At a production time of 6 minutes to cook 48 patties, 480 patties will be cooked in an hour.
At a production time of 5 minutes to cook 48 patties, 576 patties will be cooked in an hour.
If two flat grills were present, the production totals would be 960 and 1,152, respectively.
Gentle Reader, we are beginning to understand that fast food service in the 1960’s was dramatically different than what we experience today.
Burger Chef’s introduction of a 2,000 patties per hour broiler would be almost twice the production of a typical McDonald’s franchise or a McDonald’s Brothers imitation.
We conclude that Burger Chef’s innovation was needed, as this was the naissance of fast food and there was an overwhelming demand for this type of product.
Burger Chef’s introduction of a 2,000 patties per hour broiler would be almost twice the production of a typical McDonald’s franchise or a McDonald’s Brothers imitation.
We conclude that Burger Chef’s innovation was needed, as this was the naissance of fast food and there was an overwhelming demand for this type of product.
Judging by the sheer number of French Fry baskets, one can reasonably conclude that fast food is defined by volume. June Martino, July, 1966.