Andy <q> wrote:
>The problem was the burgers couldn't get rotated in the steam oven. Lucky
>folks got the LIFO (Last In, First Out) burgers.

That is actually the best policy when dealing with volume
and considering "freshness" as a valuable quality.

The military does the same thing with fresh food.
They serve the freshest items first, otherwise if they
get backed up what they're serving is always old. With a
LIFO system, if they end up serving old food it's because
they're forced to. And it means they only throw away
the oldest food. In either case they have to deal with
the logistics to ensure they're only getting as much as
they can use, to minimize waste.

>Being the burger "king," I'd run a burger through the flame broiler a
>second time to "hopefully" rinse every last drop of grease out of it, for
>my meal.

We've been through this a few times. You didn't get all
of the fat out. They'll still be 11% fat no matter what
you do. Burger that is over 11% fat loses fat and water
until it's down to 11% fat. Burger that is under 11%
fat loses fat and water until it's up to 11% fat. If you
broiled one dry, you broiled out almost all the water.

>The flame broiler burgers, if you could get a LIFO one, was about the best
>fast food processed burger money could buy.

You didn't describe the flame broiler. I had a buddy who
worked in a BK. He explained that it's an electric broiler
with elements top and bottom and a chain-grate conveyor
running between. The "flames" are from the fat dripping
on the coils and igniting.

--Blair