Burger King Credits Proprietary Duke Flexible Batch Broiler as the Key to Menu Innovation and Superior Quality Food

Duke's collaborative product development process delivers technology to expand menus,
save resources and enhance the dining experience.

St. Louis (March 30, 2010) - Duke Manufacturing Company has delivered the grilling innovation behind Burger King's new line of 7-ounce Steakhouse XT (extra thick) burgers, recently launched at an event in New York City. The advanced broiler design reflects years of proprietary development between teams from the two companies to deliver a flexible batch broiling process while maintaining the legendary Burger King grilled flavor. The flexible batch broiling platform is designed to facilitate Limited Time Offers and menu expansions thanks to the simple selection of unique cooking profiles that can prepare Whoppers, Angus or chicken with the push of a button. The technology also consumes significantly less gas and electricity than previous restaurant broilers available to the BK system. The energy savings alone can pay for these broilers in less than three years.

Duke and Burger King have recently launched an Electric version of the Flexible Batch Broiler platform. The new Electric version incorporates the many benefits gleaned from its gas predecessor including the enhanced control system and batch cooking features.
"This new broiler is a game-changing piece of equipment and a significant point of differentiation for us," Burger King's John Schaufelberger, senior vice president, global product marketing and innovation.

"Not only is the technology revolutionary to our industry, it is proprietary to the Burger King brand. It allows us to up the ante in our product
development across the board - from superior quality food and unconventional menu innovations to even more competitive value offerings."

With a focus on equipment solutions for the food-service industry, Duke partners with major restaurant chains and dining facilities to develop tailored and proprietary equipment.

"At Duke, we are experts at partnering with quick service restaurant clients to create new and innovative designs that best fit their specific needs," said Jack Hake, President and CEO of St. Louis-based Duke Manufacturing. "From research and development to the actual manufacturing of the equipment, creating advanced and innovative proprietary technology is what we do best.

Visit www.thebetterwaytobroil.com for more information.

About Duke Manufacturing

Duke Manufacturing is an industry leader in the design and manufacture of equipment solutions for the food-service industry, including major restaurant chains and dining facilities for schools and other institutions. Founded in 1925, the company is based in St. Louis, Mo., with two U.S. manufacturing facilities and distribution and service centers in Europe, Latin America and Asia. A recipient of the 2009 Energy Champion Award from the U.S. Department of Energy, the company's research and development is focused on creating cost-saving and eco-friendly technologies that save resources while delivering the highest quality food for the ultimate consumer. For more information: www.dukemfg.com.

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