Dunkin Donut has a new piece of equipment

Today, I happen to hit a good Dunkin Donut..They are so incredibly inconsistant from one store to another. Our town has one of the dirtiest, most disgusting ones..I refuse to go in there. I wrote to the company, but when they are individually owned, there is not much they can do to make a store redecorate.

Anyway, I ordered a blueberry muffin and the girl asked if I wanted it toasted. I said yes and expected to wait 3-4 minutes for it to go through the conveyor toaster like the bagels do. Nope, the girl came back to me with the muffin sliced and buttered in literally a minute. The top was crisp and the sugar crystals were melting just like it had been baked right then. Then I noticed some promotional signs saying they had a new "Just Baked" taste...

I tried to see the piece of equipment but could not. All I can tell you is that muffin was fantastic! Anyone know more about this? I'm guessing it might be one of those instant cold to hot pieces of very expensive equipment. Publix has a griddle that uses this induction heat process. They are able to shut off the griddle and heat it up instantly for making cheese steaks. It doens't have to stay on all day and create heat and expensive utility bills. Garland makes the unit. I have to believe that Dunkin Donut has something along these lines, too.

They're probably using a flash bake oven similar to what Subway uses to toast their subs.

Another mind altering device DD's using to pass off their "food" as "good"

The DD's around here in MA recently started using some type of turbo convection oven to make the breakfast ssandwiches (used to be microwaved). They also have started offering new individual pizzas, flatbread sandwiches, and hash browns...all cooked in these new ovens. Maybe they use the same one to toast muffins, which sounds like a good thing.

".......when they are individually owned, there is not much they can do to make a store redecorate."

Ow con-trare. DD corporate holds a big hammer over their franchisees. They should be doing regular inspections of all the franchisees and if not, someone's not doing their job. Franchise agreements are so tight, the poor franchisee barely has room to breathe. With enough non-compliance of the "rules," the franchise can be cancelled. Many franchisors require periodic upgrades to decor, equipment, etc. Don't understand how a DD franchisee can get away with a constantly dirty store.

DD doesn't really care about the well-being of their franchisees. It's all about corporate profit now. You can now buy DD coffee at Costco, Sam's Club and many other outlets, thus cutting into their franchisees' livelihoods. That sucks.

quote:

Originally posted by Wistah

The DD's around here in MA recently started using some type of turbo convection oven to make the breakfast ssandwiches (used to be microwaved). They also have started offering new individual pizzas, flatbread sandwiches, and hash browns...all cooked in these new ovens. Maybe they use the same one to toast muffins, which sounds like a good thing.

I don't know if it has changed, but Dunkin Donuts breakfast sandwiches had ingredients like factory-cooked eggs and sausages that were pulled out of the 'fridge and nuked.

Is it possible they are using a Bernz-O-Matic blow torch?

From what I can see, Dunkin Donuts is advertising egg sandwiches, but they do not appear to have frying pans, flattops, or stoves of any kind in their restaurants. The eggs are probably either pre-cooked in a factory or zapped in a microwave. Yum-o.

Yikes! $7500:
http://www.time.com/time/magazine/article/0,9171,1597466,00.html
As jman and Wistah alluded to, it was reported in financial circles that DD is promoting purchase of TurboChef Technologies "Tornado" ovens by their franchisees. These ovens use heating elements, microwave, air impingement, infrared and convection air. Everything but propane blow torch technology.

Thanks David..Now I know what that piece of equipment was that made my blueberry muffin so great.

It's nice to know that in 7 years our town's DD will finally be forced into this renovation project. I hope I am still alive to enjoy that. Kensandyeggo..I'd normally agree with you about the firm hand franchisors put on the shoulders of franchisees, but trust me, in my particular case, it has not worked. I have complained twice and written to whom I thought was the appropriate person about the horrible store we have in our town.

Twice I got a fist full of coupons and one of these "we try" letters. The franchisee does not want to do anything..That's obvious. His regional supervisor might not be on the ball or he may not be able to force the guy to rennovate the place. Right up his butt is a Einstines and maybe that is an issue?

I am not going to write to Jon Luther, the President and see what happens.

Baah Ben,

Have you tried the one in Port Orange?

John - No, but I will. If you are recommending it, I'm sure I will like it. Thanks. I love Port Orange..lots more restaurants and a great commercial planning department. The city reminds me of Boca with their set-back requirements. They have done a good job on Dunlawton.

LOL, every one agrees with you except the builders. I know a couple that have done one project there and said never again.