Menu
In the mid-1970s, Burger Chef toasted the buns for its Super Shef, Big Shef, cheeseburger and hamburger on a hot-plate conveyor mechanism that used coconut oil. This was accomplished in less than 60 seconds using a temperature of about 400° Fahrenheit. The open flame broiler was used to cook frozen meat patties from frozen to fully cooked in less than a minute. The broiler ran at a temperature of about 700° Fahrenheit.
Regular fries were to weigh approximately 2.25 ounces and were packaged in a small white paper sack. Large fries weighed approximately 3.5 ounces, and were packaged in a red collapsible paperboard carton. Beverages on the menu included coffee, non-carbonated orange and lemonade, a type of Coca-Cola, Sprite and root beer. Milkshake flavors were vanilla, chocolate and strawberry. Strawberry shakes were made by adding flavoring syrup to the vanilla shake.
Other offerings included the Skipper's Treat (fish) and apple and cherry turnovers, which were deep-fried. Burger Chef also offered a hot dog on their menu. Some Burger Chefs offered hot ham-and-cheese or roast beef sandwiches in a Styrofoam container. They came pre-assembled and were kept refrigerated, to be heated in a microwave oven before being served.
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