Burger King Corp.'s new broiler has garnered the 2010 Energy Efficiency Excellence Award in the "Restaurant Chain" category by Southern California Gas Co. The award recognized BKC as an industry leader for its innovation and commitment to develop energy-efficient kitchen equipment. BKC's revolutionary Duke Flexible Batch Broiler not only reduces energy costs but also supports the BK Positive Steps corporate responsibility program.
"Our new revolutionary broiler not only reduces operational and energy costs, but it expands cooking flexibility and facilitates a broader menu selection for our restaurants," said John Reckert, senior vice president, global operations research and development for BKC, in a news release.
Across Southern California, 80 Burger King restaurants installed energy-efficient Duke Flexible Batch Broilers, which amounted to an estimated savings of $41,300 per year in natural gas costs. Additionally, gas consumption and related costs have been reduced by 52 percent compared to previous broilers, while the consumption and cost of electricity has been reduced by 90 percent. All Burger King restaurants in North America have installed a new broiler, and the broiler's rollout to international markets is expected to be completed over the course of 2012.
