Burger king used to be the best fast food burger place. You can see the flame broiler and the grilled smelling burgers coming out of the machine. Now they keep the burgers in the warm bin.
When I worked at Burger King in 85’ , the broiler was a Big grill conveyor we could put so many whoppers in burger patties on and they would slowly convey through the broiler as well as the buns it was about as big as a Pizza Hut oven
I worked at a burger king when they had that broiler. Then like a year later they switched to the one they got on this video. We had to take apart the broiler once a week for a deep clean. They called it "broiler breakdown". It has about 10 to 15 pieces that need cleaning.
@Brandon Ellis, yup big pain. There's a few pieces you could remove to clean and still be able to cook. It gave us a headstart on cleaning lol. Such as the top vent, the loading tray, and other pieces.
This is a very knowledgeable sales person who knows his craft and I will just leave it at that but he is knowledgeable. I worked at Burger King on the night shift from 1979 to 1981. We had the big broilers that you could load it up with Whopper patties and burger patties and yes the broiler was gas run and gave the meat a smoky taste with a lite burn on the patties and the buns were toasted as well on the bottom of the broiler. True flame broiled with the smokestacks on top of the Burger King's building back then that filled the air and parking lot with smoke where you could smell the aroma a half a block away. Burger King burgers had taste distinction so flavorful charbroiled yes delicious it was Burger King as we knew it. Burger King burgers now are tasteless like they were made in a elementary, middle school, or High School cafeteria. Tasteless burgers that you can get at a concession stand at a high school football game. The big issue here was cost and because Burger King wanted to cut cost from the broilers running all day they decided taste was not as important but profits were. It doesn't have the distinguish taste anymore. The Whopper to me taste like you bought it out of the 7-Eleven refrigerated sandwich case and pop it in the microwave oven for 90 seconds. They use to be flame broil burgers as we knew it. Now a tasteless sandwich so don't be fooled or conned by this new machine because this was the reluctancy that the franchise owners tried to steer away from they knew they were giving up 75% of their taste.
I think you have to have a 1950s brain for this type of selling to work on you. The type of person who watches an Ad on the TV and actually enjoys it. You people are a dying breed, and thank God the world can finally move forward once you are gone. People are moving into an age where salesman are not wanted - customers will review the products, everyday-people will review the products, and customers can trust other customers - NOT trust the salesman who has more interest in lying than telling the truth. Customer reviews will tell you whether the product is crap or not.
They need to make this guy the commissioner of the department of energy. He understands efficiency vs cost based on Burger King ovens. I don't see any windmills or solar panels cooking those burgers. Although I see a lot of Americans eating them.
I knew there was areason behind the new bland tasteless burgers. You can tell the machine barely just cooks the meat. The old machine used to slightly burn the meat with gave it that flavorful taste. Another change they made was not mixing ketsup and mayo in the burger. BK used to state in tray liners the secret to the taste was in mixing the two sauces. These two changes have seriously affected the taste of the Whopper.
Working with both machines I totally disagree. Food quality stayed the same. The Duke unit is much easier to maintain and clean on a daily basis, and was less expensive for the operator. Thanks for watching please subscribe. ✌️
Burger King burgers in Australia have certainly lost flavour in the past 15 years, they don't have that smoked grilled type taste any more. Burger King (Hungry Jacks in Australia) slogan over here was "the burgers are better at Hungry Jacks" it was once true but now they've become McBland like the other fast food chain. Sad really.
I agree. They are different than how I remember in the 80s, and 90s. Tase is good overall, but that smell, and strong char-grilled taste in the meat is not the same. I remember even just driving by one could smell the char-grilled meat smell in the smoke.
Actually the broilers still use actual fire…some places may have the other unit shown in the video but most have that one on the left that does flame broil
They do. That’s what broilers are, gas fire. That’s what he’s talking about. The one on Th w left has fire on top and bottom and th e one on the right has fire on bottom and electric on top.
This dude could sell an $80,000 automatic cattle-slaughter dolphin & white owl roasting machine to a combined group of PETA and hardcore vegetarians while they’re protesting animal butchery.
This is why Burger King does not taste as good as it use to. The flavor is gone. The original BK Broiler on the old grill was the best chicken sandwich ever. That grilled chicken they serve now is pathetic. They have dumbed down the menu and quality since I worked there a few decades ago. Bring the old grill back, it is what separated them from Ronald now they suck just like them.
@back2the80s - They really don't vary in flavor where I live, and we have tons of BKs here. My favorite location is one that is quite close to my house, and you can smell the grilling burgers all the way down the street. And i get different burgers every time I eat there (Whoppers, Jr. Whoppers, Bacon Double Cheeseburger, etc. But I don't get chicken or anything else besides burgers because the burgers are absolutely amazing). And this is true of most, if not all, of the other BKs, at least in my part of town.
@@beanbag94rf Haha there’s actually a Company named Cleveland who literally makes steamers. They had one in a school I worked at and apparently in the County jail by me lol
On these machines, how do we cook a burger, say a Whopper Jr. Etc. To be "well done" and not just nuked after its made but actually broiled longer without being sent thru 2 times and black...?
@@DeanMcCain So then its possible to cook sayyyy a whopper Jr on the whopper reg. size setting, or a reg. size whooper on a chicken breast setting to achieve a properly "well done" patty rather than a nasty pale non crispy microwaved one?
@@brandoniron76 the machine is time set so every patty is well done when it comes out. I guess you could cook a burger patty for a Whopper setting but it might make it a bit more well done than you want.
Cheese is usually default. What could be happening is the workers at your BK might be thinking you are asking for no cheese. But most burger builds have cheese as a default. I currently work at a BK. Just thought I’d let you know that, but keep asking for the cheese.
@@AquaTech225 Then charge for cheese by default and then adjust down if someone doesn't want cheese. Not getting cheese when I asked for it and paid for it PlSSES ME OFF!
th-cam.com/video/7Q8FkLRT6Eo/w-d-xo.html This other TH-cam documentary explains in detail how these new enclosed broilers completely changed the flavor of Burger King hamburgers. I first started to notice this around 2010, when the new broilers started to become widespread. Burger King burgers used to be my favorite burgers since childhood - eating one could take me back to memories of my childhood, like that scene from "Ratatouille". Changing the cooking from a conveyor belt machine cooking the burgers over an open flame with the smoke pouring out all over, to a totally enclosed batch oven completely changed the flavor of the cooked burgers. No more flame grilled flavor. I finally gave up on Burger King several years ago. I never eat there anymore. In-N-Out is my preferred burger place now. If you're not going to flame grill or charcoal grill the hamburger pattie, might as well go for the freshest quality flattop cooked burger out there.
Jesus, people STILL believe in these nonsensical fairytales? The burgers are all 100% beef. Same at McD's. I don't know what kind of blends if any that they use, such as brisket, short rib, etc. But, it is ALL pretty good looking beef. Flash freezing it can change flavor and texture, but it is all honest to God beef.
You can say the same for just about anything. Sizes have changed fat ratios have changed, many things have changed since the 70s. And sometimes we don’t realize that our pallets become more sophisticated as we age. Things just don’t taste the same.
Abby Payne The folks removing the burgers from the broiler’s are hotel employees. You mentioned they should be layering those burgers. What you are referring to is “shingling them“ in the product holding unit. It is not necessary to do that with the Duke broiler. Thanks for watching. Please subscribe ✌️
@@theindyjt I feel like since heat rises wouldn’t grilling be more efficient. A lot of the broiler heat would just stay up top. What’s the benefit of a broiler why not just grill it to maximize efficiency
Burger king used to be the best fast food burger place. You can see the flame broiler and the grilled smelling burgers coming out of the machine. Now they keep the burgers in the warm bin.
Worked at a BK in 2012 we have the duke broiler. Didn’t work there long but was cool to see how a fast food chain operates.
When I worked at Burger King in 85’ , the broiler was a Big grill conveyor we could put so many whoppers in burger patties on and they would slowly convey through the broiler as well as the buns it was about as big as a Pizza Hut oven
I seen one of these still in use in Louisiana in 2007. The best burger I've ever had from a Burger King.
I worked at a burger king when they had that broiler. Then like a year later they switched to the one they got on this video. We had to take apart the broiler once a week for a deep clean. They called it "broiler breakdown". It has about 10 to 15 pieces that need cleaning.
@@eal5023 sounds like a pain in the you know what
@Brandon Ellis, yup big pain. There's a few pieces you could remove to clean and still be able to cook. It gave us a headstart on cleaning lol. Such as the top vent, the loading tray, and other pieces.
This is a very knowledgeable sales person who knows his craft and I will just leave it at that but he is knowledgeable. I worked at Burger King on the night shift from 1979 to 1981. We had the big broilers that you could load it up with Whopper patties and burger patties and yes the broiler was gas run and gave the meat a smoky taste with a lite burn on the patties and the buns were toasted as well on the bottom of the broiler. True flame broiled with the smokestacks on top of the Burger King's building back then that filled the air and parking lot with smoke where you could smell the aroma a half a block away. Burger King burgers had taste distinction so flavorful charbroiled yes delicious it was Burger King as we knew it. Burger King burgers now are tasteless like they were made in a elementary, middle school, or High School cafeteria. Tasteless burgers that you can get at a concession stand at a high school football game. The big issue here was cost and because Burger King wanted to cut cost from the broilers running all day they decided taste was not as important but profits were. It doesn't have the distinguish taste anymore. The Whopper to me taste like you bought it out of the 7-Eleven refrigerated sandwich case and pop it in the microwave oven for 90 seconds. They use to be flame broil burgers as we knew it. Now a tasteless sandwich so don't be fooled or conned by this new machine because this was the reluctancy that the franchise owners tried to steer away from they knew they were giving up 75% of their taste.
This guy is on top of his game. Confident and knowledgable. He is a first class salesman who could migrate those skills into divergent spheres.👍
And earns 45k a year
I think you have to have a 1950s brain for this type of selling to work on you. The type of person who watches an Ad on the TV and actually enjoys it. You people are a dying breed, and thank God the world can finally move forward once you are gone. People are moving into an age where salesman are not wanted - customers will review the products, everyday-people will review the products, and customers can trust other customers - NOT trust the salesman who has more interest in lying than telling the truth. Customer reviews will tell you whether the product is crap or not.
This dude is an excellent sells man If I owned a burger I be sold for real. He gives great details.
im sure he never once imagined in 1st grade that one day he would wake up to do this yet it was a fun watch and he sold me on the first manual loader
They need to make this guy the commissioner of the department of energy. He understands efficiency vs cost based on Burger King ovens. I don't see any windmills or solar panels cooking those burgers. Although I see a lot of Americans eating them.
Yo trabajo asiendo todas esas máquinas pero no hay ni ensencitibos ni porque vende miles ni cupones para los empleado
@@patriciatorres8787 hey no one speaks that beligerant language guy
I knew there was areason behind the new bland tasteless burgers. You can tell the machine barely just cooks the meat. The old machine used to slightly burn the meat with gave it that flavorful taste. Another change they made was not mixing ketsup and mayo in the burger. BK used to state in tray liners the secret to the taste was in mixing the two sauces. These two changes have seriously affected the taste of the Whopper.
Working with both machines I totally disagree. Food quality stayed the same. The Duke unit is much easier to maintain and clean on a daily basis, and was less expensive for the operator. Thanks for watching please subscribe. ✌️
Yes they did. Probably before you were born. They bragged about it on their tray liners.
Before he was born? Wait, you're complaining about burger king changing their burgers from 40 years ago? Geezus, Karen...
Burger King burgers in Australia have certainly lost flavour in the past 15 years, they don't have that smoked grilled type taste any more.
Burger King (Hungry Jacks in Australia) slogan over here was "the burgers are better at Hungry Jacks" it was once true but now they've become McBland like the other fast food chain.
Sad really.
I agree. They are different than how I remember in the 80s, and 90s. Tase is good overall, but that smell, and strong char-grilled taste in the meat is not the same. I remember even just driving by one could smell the char-grilled meat smell in the smoke.
I thought they someone cooked burgers on a charcoal grill in the back hidden.
I work at Burger King making flame broiled Whoppers
Ding fries are done... ding fries are done...
@@Scarecrow6143 I've gotta run... I've gotta run... I've gotta run... I've gotta run...
I miss the old grills
This guy sounds like the real life founder
Such a shame they don’t use fire to actually grill like they did back in the 50s
Actually the broilers still use actual fire…some places may have the other unit shown in the video but most have that one on the left that does flame broil
They do. That’s what broilers are, gas fire. That’s what he’s talking about. The one on Th w left has fire on top and bottom and th e one on the right has fire on bottom and electric on top.
This is really fascinating! Glad i stumbled across this
This dude could sell an $80,000 automatic cattle-slaughter dolphin & white owl roasting machine to a combined group of PETA and hardcore vegetarians while they’re protesting animal butchery.
Top Gas error shows on our FBBT before and after we installed a new broiler kit. Just replaced upper burners and still it says Top Gas error.
My BK uses a dam George Foreman.
This is why Burger King does not taste as good as it use to. The flavor is gone. The original BK Broiler on the old grill was the best chicken sandwich ever. That grilled chicken they serve now is pathetic. They have dumbed down the menu and quality since I worked there a few decades ago. Bring the old grill back, it is what separated them from Ronald now they suck just like them.
True the old grill broiler gave a better flavor I think too.
Burger Stank!
if it aint broke don't fix it something companies don't get apparently. burgers also smaller and vary in taste from restaurant
@back2the80s - They really don't vary in flavor where I live, and we have tons of BKs here. My favorite location is one that is quite close to my house, and you can smell the grilling burgers all the way down the street. And i get different burgers every time I eat there (Whoppers, Jr. Whoppers, Bacon Double Cheeseburger, etc. But I don't get chicken or anything else besides burgers because the burgers are absolutely amazing). And this is true of most, if not all, of the other BKs, at least in my part of town.
Damn. Burger King only does $800 an hour. You’d think it would be higher than that.
I used to work there. I made $4,000 a year
Factor in less then 100 per hour total labor. No benifits or overtime
Nuggets, fries, onion rings, pop, shakes, coffee...BK has more than burgers. $800 is just burgers.
But do they have a Cleveland Steamer?
LMFAO
@@beanbag94rf Haha there’s actually a Company named Cleveland who literally makes steamers. They had one in a school I worked at and apparently in the County jail by me lol
When you put more patties on the loading tray while waiting they do start to cook. He says that they don’t but they do 😂
"Hollowed Hals" lol
On these machines, how do we cook a burger, say a Whopper Jr. Etc. To be "well done" and not just nuked after its made but actually broiled longer without being sent thru 2 times and black...?
It’s already time based to cook all the types of burgers BK sells.
@@DeanMcCain So then its possible to cook sayyyy a whopper Jr on the whopper reg. size setting, or a reg. size whooper on a chicken breast setting to achieve a properly "well done" patty rather than a nasty pale non crispy microwaved one?
@@brandoniron76 the machine is time set so every patty is well done when it comes out. I guess you could cook a burger patty for a Whopper setting but it might make it a bit more well done than you want.
looks better on commercials. grill marks only on one side
Burger Stank!
Is this supposed to catch fire on the outside while it cooks or no?
Engineered the taste right out of them it’s all about through put ...damn accountants...ROI decisions
wondering how the meat changed, like pct fat
I ordered cheese and they left it off again!!! Why not just make cheese default???
Cheese is usually default. What could be happening is the workers at your BK might be thinking you are asking for no cheese. But most burger builds have cheese as a default. I currently work at a BK. Just thought I’d let you know that, but keep asking for the cheese.
@@DeanMcCain I just looked at the menu. Whoppers don’t have cheese. Looks like everything else does though.
@@bruhzooka it’s not on them. They removed it. Knowing most want cheese. To now be able to up charge most of the burger sales.
@@AquaTech225 Then charge for cheese by default and then adjust down if someone doesn't want cheese. Not getting cheese when I asked for it and paid for it PlSSES ME OFF!
Work for the company,nieco is definitely better,up to a point though.
I love how burgers are called PRODUCT
I'd like a double product with cheese please.
Lol
Uh because that’s what it is
You didn't say it was hosted by Hugh Jackman!!!
Duke broiler good and first
th-cam.com/video/7Q8FkLRT6Eo/w-d-xo.html
This other TH-cam documentary explains in detail how these new enclosed broilers completely changed the flavor of Burger King hamburgers. I first started to notice this around 2010, when the new broilers started to become widespread. Burger King burgers used to be my favorite burgers since childhood - eating one could take me back to memories of my childhood, like that scene from "Ratatouille". Changing the cooking from a conveyor belt machine cooking the burgers over an open flame with the smoke pouring out all over, to a totally enclosed batch oven completely changed the flavor of the cooked burgers. No more flame grilled flavor. I finally gave up on Burger King several years ago. I never eat there anymore. In-N-Out is my preferred burger place now. If you're not going to flame grill or charcoal grill the hamburger pattie, might as well go for the freshest quality flattop cooked burger out there.
But what kind of meat do they really really use???
They don't that's why Dairy Queen will always be a better hamburger!🤣
@@nitacruise9993 Hell..Yeah
Most likely Human flesh blended with cow parts.
Jesus, people STILL believe in these nonsensical fairytales? The burgers are all 100% beef. Same at McD's. I don't know what kind of blends if any that they use, such as brisket, short rib, etc. But, it is ALL pretty good looking beef. Flash freezing it can change flavor and texture, but it is all honest to God beef.
Some fake ass soy product with some sort of liquid smoke added. Nasty ass shit.
Were can I buy the flame grill rotisserie one at or what the name of it ?
Ah Interesting
Burgers still do not taste like the BK burgers in the 70's !
You can say the same for just about anything. Sizes have changed fat ratios have changed, many things have changed since the 70s. And sometimes we don’t realize that our pallets become more sophisticated as we age. Things just don’t taste the same.
Why ain't nobody talkin about how stiff dem patties is and where the seasoning on them burgers
It's about capacity and speed not taste and quality.
Me need job at the Burger Keng I can werk hard I can werk all the days two
That guy needs to take his training course again! Layer those burgers!
Abby Payne The folks removing the burgers from the broiler’s are hotel employees. You mentioned they should be layering those burgers. What you are referring to is “shingling them“ in the product holding unit. It is not necessary to do that with the Duke broiler. Thanks for watching. Please subscribe ✌️
thin patties too expensive
Does anyone know how to adjust the temperature of a Duke broiler?
Probably not
Why do Americans call it a Broiler when it’s a grill? It’s literally advertised as a “flame grilled”.. so which one is it America??
Broiled = heat comes from the top
Grilled = heat cones from the bottom
That’s all the difference is.
@@theindyjt I feel like since heat rises wouldn’t grilling be more efficient. A lot of the broiler heat would just stay up top. What’s the benefit of a broiler why not just grill it to maximize efficiency
sad
I'll never eat a burger cooked in this manner and I feel sorry for the people who accept this imitation hamburger as food.
Who cares what a corn fried piece of garbage thinks?
Sordo sin ruido