<P> Beyond the flexibility of the new broilers, the new equipment has several features intended to decrease operational costs . A more efficient design of the burners in the Nieco units produces a 30 percent reduction in energy consumption . The Duke units produce a $4,000 - $5,000 annual savings on energy compared to the original units, which ran approximately at full capacity all day . The units are so fuel - efficient that in many US states, the company and its franchises qualify for energy - efficiency rebates . However, and issue arose in September 2011 when the state of Washington department of health warned Burger King of issues with the Duke units . In multiple incidents in seven counties throughout the state, the Duke units were found to have cracked heat spreaders which resulted in under cooked products . Additionally, there was foreign material contamination caused by loose insulation resulting from the cracks as well as other issues . Upon notification, Burger King released a statement that the company has notified franchisees and corporate - owned stores operating the Duke units with orders to repair the problem immediately . Additional training for operators was also ordered . </P> <P> Before any products are sold, the company pre-cooks the ingredients and holds them in a heated holding cabinet . To ensure that product consistency is maintained and to reduce the amount of products discarded as waste, Burger King utilizes a computerized monitoring system created by Integrated Control Corp, or ICC . The system, called Kitchen Minder, monitors time and temperature in the cabinets and notifies staff and managers when to prepare more food and discard older products . Initially developed from 1998 to 2000, the system is designed to work with a holding cabinet system that was developed by Duke . The initial test designs were time - consuming to program because each bay in the holding units had to be programmed manually . This meant several minutes were required for each product, which added up to several hours to program up to six units with eight bays each . When BK finally deployed the system in 2001, the updated units utilized a Palm Pilot to configure the units using a custom program designed to easily configure the units via Infrared or serial port . A kitchen flow software system that helps centralize information about the system was deployed in 2007; combined with the new equipment, it helped further reduce costs for the company and its franchises by calculating projected sales and actual usage . Along with the holding system, Burger King deployed newer high - speed toasters to decrease make times; the new toasters, while faster, require more maintenance, which increases overall labor costs . </P> <P> During periods of high - volume sales, BK will pre-prepare high - demand items such as hamburgers and cheeseburgers; during slower periods all sandwiches are made to order . The Whopper sandwiches, premium sandwiches, and BK Veggies are all made when ordered . </P> <P> BK targets "value - oriented" customers with its BK Value Menu . In the United States, this menu contains products that are usually priced in the $1.00 to $1.49 range . In non-US markets, the BK Value Menu typically takes on a different name, with prices set to reflect the approximate value of one US dollar . Internationally, the company is standardizing its value menu under the King Deals banners that features items for sale at € 1.00 in the EU and one dirham in Dubai . In all the markets, the value menu usually includes smaller sandwiches and entrées, small - sized side orders, small - sized drinks, and desserts . In the United States, the value menu has a breakfast offering in the same format as the lunch / dinner value menu . </P>

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