How Does the Burger King Broiler Work, and Is It Dangerous?

Burger King’s entire brand identity is built around the “Flame-Grilled” Whopper. Unlike McDonald’s or Wendy’s, which cook their burgers on flat metal griddles, Burger King uses a massive piece of machinery called a broiler.

If you are hired as a cook at Burger King, the broiler will be your primary station. It is loud, it is incredibly hot, and it shoots actual flames.

Here is how it works, what your job entails, and whether or not you should be scared of it.

How the Flame Broiler Works

The Burger King broiler is essentially a massive, continuous conveyor belt oven that runs over open gas flames.

• The Feed: You stand at the front of the machine and pull frozen beef patties out of a small freezer located right beneath the broiler.
• The Drop: You place the frozen patties directly onto the moving metal chain-link conveyor belt.
• The Fire: The belt slowly pulls the meat through the inside of the machine. Inside, gas burners shoot open flames directly onto the meat from the top and bottom simultaneously. This cooks the burger all the way through in exactly 2 to 3 minutes and gives it those signature grill marks.
• The Catch: The cooked burgers slide out the back of the machine into holding pans, where they are immediately placed into specialized holding cabinets to keep them hot and juicy.

Is It Dangerous?

To be completely blunt: Yes, it can be dangerous if you do not respect the machine. The broiler operates at over 600 degrees Fahrenheit. The metal casing on the outside of the machine gets incredibly hot.

• Burn Hazards: The most common injury is a minor burn on the forearm from accidentally brushing against the metal guard when dropping meat onto the belt.
• Grease Fires: Because you are cooking frozen beef over open flames, grease constantly drips down. Sometimes, a “flare-up” occurs, and flames will shoot higher than normal. The machine is designed to handle this, but it can be startling for new hires.

How to Work the Broiler Safely

Burger King has rigorous safety protocols for the broiler.

• Use the Tongs: Never use your bare hands to adjust a patty that is already on the belt near the flames. Always use the long metal tongs provided.
• Keep It Clean: At the end of the night, the broiler must be broken down and scrubbed. Grease buildup is what causes uncontrollable fires. Scrubbing the grates and emptying the grease traps is the most important part of your job.
• Stay Hydrated: Standing in front of a 600-degree fire machine for 8 hours will dehydrate you quickly. Drink water constantly.

Working the broiler is intense, but many cooks prefer it over dealing with the complex sandwich builds. You drop the meat, you watch the fire, and you pull the pans. It is straightforward, rhythmic work.