Anybody have experience cleaning Burger Kings ?

Robert Fisher

New member
I just got a message about cleaning the exhaust system in the local Burger King. It's a franchise and the people are notorious with the local service community for being cheap (more so than usual). I know I've never been able to get the time of day from these folks.

The restaurant blows smoke like a WWII freighter. I've never observed any activity regarding the exhaust system, so I'm afraid this may be an emergency case of a "get it cleaned or else" from the fire marshall.

I've read a few posts saying that BK's are almost as bad as Chinese restaurants, that some folks just refuse to do them, etc. I'm not really in a position to be turning away work (not that I care to), but I'd like to get the benefit of somebody else's experience before I take the plunge. I'll probably be meeting the guy tomorrow; I'll try to get pictures.

Anybody that's done BK's have any advice, tips, caveats, recommendations?

Thanks in advance,
Robert
 
You did not say what kind of hood, or what kind of appliances the BK has. We do 2 (was 3, but one was not profitable and closed). Both have Gaylord hoods and Neico Charbroilers. The smoke you see is from the Neico Charbroiler, & is normal. You may see the Neico in Dairy Queens also. Move the appliances, get a bucket and scrape the grease trough first. We do ours every quarter, and they are managable. When we did them every 6 months, we could not keep them clean. I always replace the fire system nozzles over the Neico, as they are always plugged up w/grease. When mixing the chemical, mix it up strong and add some chinese. Pre-soak the plenum. Then go to the roof and have at the fan. We clean the filter/baffles by hand.It takes us 6 hours to do the double hood BK and about 5 hours to do the single hood BK. Both locations are clean and shiney when we are done. BKs are what we refer to as "challanging"

Douglas Hicks
General Fire Equipment Co of Eastern Oregon, Inc
 

kmjt1021

Member
I have not done any Burger Kings in a while, but this is my experience with them. If they have been cleaned regularly they are not to bad, but get one that has been neglected, and it can be very difficult. I was trying to clean one that was way overdue for a cleaning, and I had trouble getting the back of the fan blades clean, the grease was hard, and there was little room to get to them. I did the best I could under the circumstances. When I thought I was done and almost ready to leave I turned the fan on and it was out of balance. Made one hell of a racket. I had to take the fan apart to get the blades. The grease was about a 1/4-inch thick on that side. I chipped away at it, wasn't satisfied that that would fix the problem, so I took the fan wheel inside the store and soaked in chemical in the sink for 30 minutes scraped it again, then took it outside and pressure washed it.
Thinking I'm almost there I went back to the roof to reassemble the fan, but I had no way to line up the center plate that the motor and fan are mounted to. The hole was oblong so just dropping it back in didn't work. I tried to line it up with the marks left behind where it was mounted before, but the fan clearance was so small that didn't work. It took me two hours of bolting it up turning it on, shutting it down loosening the bolt just to nudge it a fraction over and over. I eventually got it working, but never again. I didn't leave until 9:00am.
 

kmjt1021

Member
I have not done any Burger Kings in a while, but this is my experience with them. If they have been cleaned regularly they are not to bad, but get one that has been neglected, and it can be very difficult. I was trying to clean one that was way overdue for a cleaning, and I had trouble getting the back of the fan blades clean, the grease was hard, and there was little room to get to them. I did the best I could under the circumstances. When I thought I was done and almost ready to leave I turned the fan on and it was out of balance. Made one hell of a racket. I had to take the fan apart to get the blades. The grease was about a 1/4-inch thick on that side. I chipped away at it, wasn't satisfied that that would fix the problem, so I took the fan wheel inside the store and soaked in chemical in the sink for 30 minutes scraped it again, then took it outside and pressure washed it.
Thinking I'm almost there I went back to the roof to reassemble the fan, but I had no way to line up the center plate that the motor and fan are mounted to. The hole was oblong so just dropping it back in didn't work. I tried to line it up with the marks left behind where it was mounted before, but the fan clearance was so small that didn't work. It took me two hours of bolting it up turning it on, shutting it down loosening the bolt just to nudge it a fraction over and over. I eventually got it working, but never again. I didn't leave until 9:00am. Not trying to scare you , just my experience.
 

Przrat

New member
Ahh Burger Kings. Lets see. They sold me out for $25.00 less. Let this hacker get the systems in a real bad condition. Then they want me back for the price the hacker had given them. The fans are old and tired and if one busts it is my fault and I should replace it! Plus they want me to clean the roof where there are now lakes of grease.
NAH, I dont think so. Franchise BK'S and Oriental all the same to me.
PRZRAT.
R.....YASAFAH
 

kmjt1021

Member
Ok so how did I manage to post my reply twice. Oh well it was late, I was tired.
I had to fire a guy because he refused to wear eye protection, caught him for the third time spraying chemicla with out it. Anyway until I get him replaced I am filling his spot. makes for long days. I'm sure none of you have those problems.
 

RJTravel

Member
Robert,
Our association has done many, many BKs. Average one per night over more than one year period. When first started it did take a while to figure out - took 6 or 7 hours. Today the same locations would take about 2 & 1/2 hours. Two men can do 2 per night from 11 P to about 5 A. Have done many one-manners which takes about 4 hours or so. They are not at all difficult once you get a system. Usually the appicances are moved; then drape both fryer and broiler canopies into barrels; then scrape broiler duct before the plenum to avoid doubling your work; then scrape plenum; then 2 or 3 passes with chemical & dwell time; then shoot down. Will be to bare metal. Soak the filters in sinks. Easy. Some done to bare metal in less than 2 hours, including Sheila Shine both S/S hoods. All BKs we have ever done have at least 2 hoods. Some have 3, a seldom-used breakfast hood. We discovered answer to Brian's problem with buildup on fan. If unable to clean satisfactorily then saturate with chem & proper surfactants and close up. Upon next servicing magic will have occurred - it will be to bare metal. Always take a 1/2 inch socket for inside access locations - often the key cannot be found and remove 2 of the bolts to allow 30 second access. Careful with outlet boxes behind fryers. On older stores often grease-laden vapor will leave large accumulations inside box which can easily short out. Be sure you have access to breaker panel - sometimes the panel will be locked when they leave. We are then on our own - we have never once had anyone stay while we complete job. Hope this offsets your fears and is of some help.
Richard
 

RJTravel

Member
No Ron - only Ameriking out of Chicago with its 329 locations is in B/K. Most of the other 11,000 or so are doing fine, as well as the Hungry Jack (Burger King) stores down under.
 

max_rob

New member
I guess, I could just add to RJ's reply. I do the BK's in my area, and I do them every month. I find that it isn't bad after the first time. I don't compare anything really to the chinese resturants because I do them every month. but then again, i suppose if it was done every 6 months, it would be really bad. BK is also using a new grease that leaves a white resin. That is what i find hard to clean up. my power klean special even has a hard time with it. but i am looking for another cleaner just for bk.
 

Dave Olson

Workin North of 60
Our local Burger King was closed and boarded up last week!

We cleaned it for the last 15 years or so. They would have us do it every 12-18 months!!! Hood over the broiler was a non operating water wash!

I remember doing it the first time and having hard grease coming out of the plenium the size of a Whopper! :)

Sorry to see it close, but may be just as well. We have had so many businesses close in Danville and Vermilion County. There is a Clark gas station right next door that was closed and boarded up right next door to the Burger King.

Unemployment rate has been around 12% in this area for quite a while.

Dave Olson
 

max_rob

New member
Wow Dave,
That is really something. Sometimes, I wonder how we keeep busy around here. Oh yea, it's a ton of hard work.
 

delta

New member
I use to clean four burgers kings they were not bad to cvlean once they were on a regular schedule, my only problem was the company was just to cheap to pay, after making very small margine of profit on each i let them go.
 

David Saulque

Senior Moderator
Max

We service a load of BKS. Your post re: "BK is also using a new grease that leaves a white resin". I would bet that resign is dried sodium hydroxide. We rinse well and we use citric acid to the rinse and mop bucket. This will neutralize the caustic.

David
 

max_rob

New member
David, I would say your right, but I wasn't using Caustic on them yet. LOL. I am not, and it cuts right through. I guess this new grease that they are using is just this way. I think it's some kind of soy grease. wierd, but oh well. I love the citric for it's neutralizing affect. Does anyone have any recipies for mixing citric acid with anything else for a good soap?
 

HighTide

New member
Our BK's aren't doing to well here. 1 of our 2 just got torn down to make way for a Zaxby's -- great trade!!! The one remaining refuses to clean their sidewalks and drivethru.
 

JohnB

JohnB
BUrger King in MS got bought out by some big group out of Cali... They are so cheap I don't wanna clean them.. I did do 8 of them for a while , when they were under different owners .. I had to use razor scrapers to get the black off of the hoods and duct before cleaning with caustic.. Then something something restaurant corp out of cali bought them out and told me I was to high on my price.. BK's will be flame broiled buildings before it's over .. Cheap Hood Cleaning Price+BK = a Whopper of a Fire..
 
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