Burger Chef - Other Innovations

Other Innovations

In the mid-1970s, Burger Chef fryers were fitted with temperature-compensated French fry timers. If one basket of frozen fries was dropped into a fryer, less time was required for cooking than if two baskets were dropped simultaneously. By measuring oil temperature, the timing cycle was altered so that the alarm would always signal perfectly cooked French fries.

The chain for the flame broiled burger was taken off and cleaned every night before closing by having an extra chain handy.

At a condiment station, ketchup and mustard were applied by pumps that were operated by electric solenoids. The bun heel was put under nozzles that were surrounded by a trigger ring. As the bun heel was raised against the ring, two dime-sized spots, each of ketchup and mustard, were applied to the hamburger. Since the Super Shef required only ketchup, the same station was used, but a button needed to be pressed to dispense ketchup only.