Burger King microwave the burgers now?!

no-oneknowsme

dagrowler wrote: »

I can't, but neither can you claim that what OP says isn't true just because someone you know works there.

:rotfl:If this is the best answer you can give then i think i will call it a day :rotfl: You could hardly class my Daughter working in BK as me knowing "someone" who works there ! I mean what do you think it is...top secret?

I read this thread earlier and then said to my DD "I see theres a thread running that someone saw an employee in BK bunging their burger in the micro" to which she replied "the micro?" yeah...I can just see ****** (insert managers name) face if we were to bung anybodies grub in the bloody micro , he would have a fit!".

So you see , as I pointed out before....BK is a franchise and so what happens in one does not necesarily happen in them all.

Maybe the one the OP purchased from is a quieter store and so they find themselves NEEDING to microwave the food.....

However , I still stand by what I said earlier in the BK my Daughter works in the food is not microwaved.

frugal_shopper_2

moneysaver122121 wrote: »

Bosseyed, I think that's a bit harsh. I don't believe every advert I see. In fact, I'd say I'm generally a good deal more cynical than the average person when it comes to believing companies or adverts. I did think Burger King outright flame-grilled all their burgers instead of microwaving them - I guess that's a bit silly given what people have said about time constraints when the restaurant gets busy. I guess I just assumed their industrial cooking equipment was capable of cooking them really quickly.

Industrial cooking equipment is capable of cooking things very rapidly a 16oz steak can be cooked (well done) in just 30 seconds from raw using what is essentially a big contact grill & just the sort of thing that can be found in numerous pub or restaurant kitchens. When it comes to burgers it is a case of close the grill open it again almost immediately & it's ready. Fast food outlets don't tend to invest in such equipment despite the obvious benefits.

Just_Caz

pimento I work at Mcdonalds and the tomatoes are real??? and if you order a quarter pounder the onions are real too. They use dehydrated onion thats been rehydrated on the normal ham/cheeseburgers and the big macs.[/QUOTE]

If they are real why don't they look or taste anything like a real tomato - what on earth do they do to them? Rehydrated onions sound utterly vile too. Perhaps this thread should be about McDonalds rather than BK?

gordikin

frugal_shopper wrote: »

Industrial cooking equipment is capable of cooking things very rapidly a 16oz steak can be cooked (well done) in just 30 seconds from raw using what is essentially a big contact grill & just the sort of thing that can be found in numerous pub or restaurant kitchens. When it comes to burgers it is a case of close the grill open it again almost immediately & it's ready. Fast food outlets don't tend to invest in such equipment despite the obvious benefits.

Can you give us links to the equipment that do what you claim?

edgex

dagrowler wrote: »

They are flame grilled. but on busy days they have to cook loads at once and keep them warm, otherwise they'd take forever...

flamegrilled over what, a cigarette lighter?

the ads show the burgers going over/through a load of flames.
yet they never show anything like that in the store

frugal_shopper_2

gordikin wrote: »

Can you give us links to the equipment that do what you claim?

Just google the phrase "High Speed Contact Grill" & you will find numerous examples.

dagrowler

edgex wrote: »

flamegrilled over what, a cigarette lighter?

the ads show the burgers going over/through a load of flames.
yet they never show anything like that in the store

Well, the one where I worked it was a massive machine with flames underneath and a conveyor belt running through it. It was covered so customers wouldn't have seen the cooking.

gordikin

frugal_shopper wrote: »

Just google the phrase "High Speed Contact Grill" & you will find numerous examples.

I just have. None of the returns claim 'open, burger in, close, open....it's cooked and that 16 oz steak can be cooked 'well done' in 30 secs...pray tell a link?....or ar you talking p i s h?

gordikin

Denial99 wrote: »

What a load of rubbish some people write.



Whether a restaurant is a franchise or not is irrelevant. Franchisees have signed a franchise agreement and are required to operate their restaurant using specified systems and standards. With the exception of priciing, menu options and HR policies, the processes will remain the same.



This is simply one of the most bizarre myths I hear about the fast food industry. Unfortunately, using fresh produce is still the cheapest way of putting salad in your lunch! Cut salad items, with the exception of lettuce do not travel well and are a hell of a lot more expensive than ordering in fresh and chopping on the premises.



Subway's "Eat Fresh" slogan refers to the Sub being made fresh in front of you. That is absolutely true, so where's the problem?

I think you'll find in Subway it's assembled in front of you from precooked ingredients sausage/bacon/egg etc...and all BK's have a microwave oven....why?

vuvuzela

The reason BK have microwaves is I think down to an American attitude of not wanting to be sued. They are used as the last part of the prep procedure and it's just to make sure that the food is at the right temp when it goes out.