Search results
Results from the WOW.Com Content Network
Burger Chef was an American fast-food restaurant chain. It began operating in 1954 in Indianapolis, Indiana, expanded throughout the United States, and at its peak in 1973 had 1,050 locations, including some in Canada. [1]
A flame broiler unit developed by Burger King and Duke Manufacturing A Nieco MBP94 flexible flame broiler. A flame broiler is a commercial mechanical gas grill used to cook various products. It is in use by the Burger King fast-food restaurant chain and was also used by the Burger Chef chain.
The machine was capable of cooking over 400 patties per hour, which allowed the company to grow rapidly. When McLamore and Edgarton opened their first Insta-Burger King location in Miami, they revamped the unit into what they called a "flame broiler" – the forerunner of the modern unit used by Burger King today. [68]
The pair, responsible for inventing the Whopper and introducing the flame-broiler, acquired the company in 1959. The chain went through several more owners before becoming part of the Restaurant ...
The rights to open stores in Miami, Florida, belonged to two businessmen named James McLamore and David R. Edgerton and their company: South Florida Restaurants, Inc. [2] Due to operational issues with the Insta-Broiler, in 1954 McLamore and Edgarton made the decision to replace the Insta-Broiler with a mechanized gas grill they called a flame ...
Flame-Grilled Burgers. According to a former BK employee, the chain's flame-grilled burgers are "probably the worst quality burger you can get." Well, damn — and the roast only got worse as I ...
Its specialty is flame-broiled chicken. It was started in 1985 by brothers Constantine "Gus" and John Chinonis in Florida. [1] Stores later opened in Georgia, Michigan, Ohio, [2] and Minnesota. [3] Its current locations are in Florida and Michigan, with the greatest concentration in the Genesee County area. [4]
As a burger chain, Biff Burger was known for its “flame-broiled” burger. Biff Burgers were produced using the Roto-red broiler designed by the Branes. The broiler was set up in two parts: An upper rotisserie rack broiled the beef and a second lower rack toasted the buns, which collected the juices dropped from the beef. [2]