Post by deepfriednew101 on May 14, 2022 15:59:27 GMT 1
I have been asked this question MORE then almost any question asked about the KFC of Old Days Pre-1975's
THE OLD KFC you could smell Blocks away from the Store.
You could also smell a Bakery a Block away in the OLD Days.
Yes this is true
What everyone Doe's NOT understand in the reasoning is NOT the Spice and Herb.
It's the Building Code's and Laws that changed the Out Door Smell.
Since the Original KFC were built and Old Restaurant's and Diner's, Drive-In ETC ETC The building codes have changed.
We just Renovated a 1950's Restaurant and when we Tore out the Back Wall which encased the OLD venting which was still present BUT covered. The Intense Aroma in the Venting was STILL Present BUT covered up.
The building codes of the 1950'5 and 1960's allowed commercial venting of exhaust at a either Lower Street Level or a 8 Foot High Venting Discharge. Building also Did Not have HVAC and High output Air make up units and Extra Charcoal Filtration above the Stoves and Deep Fryers like 2022.
A Industrial Hood Fan of 2022 with Fire Suppressions much move much more air then the 1950's and 1960's
Also the Old Pressure Pots Vented into the Atmosphere in the Building NOT like current which must have external Venting that extends 10 to 15 Feet above Conventional Roof Top's Plus the Hvac System have internal Air to Air Fresh Air intake which was NOT invented until much later in the years and even 1980's
This Did Not only effect KFC it also Changed McDonalds and All other Restaurant's Franchise or NOT. The McDonald Aroma changed HUGE after they stopped cooking Fries in the Beef Tallow.
WHY Doe's a BBQ Smell so Great and NO Oil to Cook in the Searing Beef and Seasoning ? Much more aroma then BBQ Chicken ? ONLY my OPIONION
Also in the the 1940's and 1950's 1960's which MANY people DO NOT believe ALL USED Beef Tallow Fat as a cooking Fat. I know everyone will SAY BUT CHS on the TEF show said Hydronated Vegetable Oil.
If you read the OLD KFC manuals it took 45 minutes to Heat the Solid Fat prior to cooking ~ Hydronated Vegetable Oil is a liquid. Beef Tallow and Pork Lard are a solid state until Melted Down.
So the Real answer on High Impact Aroma and Loss from 1950's, 1960's 1970's and even 1980's are More Due to Fresh Air Make Up units and Air Flow requirement combined with the upgraded Fire Suppression Systems of the 1980's to current. Plus External Venting Pressure cookers and NOT Stove Top Pressure POTS.
I guess if you Don't Believe what I say Try this experiment.
Cook your chicken on the Stove in a Pressure Pot and Vent it in the Kitchen and House EVERYONE WILL KNOW YOU were Deep Frying. for a Day.
then the NEXT time Keeps Fans on and a window open. PLUS when you go to release the Pressure take the Pressure Pot Outside ( SAFETY REQUIRED ) vent the Pressure Pot outside NOT inside. and see the difference with the residual Aroma in the Kitchen.
I great example was when Todd Wilbur made the KFC in the Mobile Truck People said the AROMA was unreal YES the Pressure cooker he used was NOT set up to a High 13 foot exhaust and was floor level Out the Back of a Enclosed Truck with 30 square feet cooking area. was a Aroma Chamber.
I know everyone is going to say I'm wrong ~ I will say this HOW MANY restaurant's have you torn apart how many have you renovated in the last 40 years.
Our Experience with Building and Commercial Restaurants Food establishments far exceed 550 and more possible 750 with tear downs and removal or equipment that I can count in the last 30 Years
You cannot Build a stand alone Restaurant in 2022 that seats 100 People without 2 Million in the Bank from start to finish in the real world and with cost over runs and delays it Grows to 4 Million.
So aroma has decreased with Air Quality equipment
BUT that's Canadian Dollar's also.
THE OLD KFC you could smell Blocks away from the Store.
You could also smell a Bakery a Block away in the OLD Days.
Yes this is true
What everyone Doe's NOT understand in the reasoning is NOT the Spice and Herb.
It's the Building Code's and Laws that changed the Out Door Smell.
Since the Original KFC were built and Old Restaurant's and Diner's, Drive-In ETC ETC The building codes have changed.
We just Renovated a 1950's Restaurant and when we Tore out the Back Wall which encased the OLD venting which was still present BUT covered. The Intense Aroma in the Venting was STILL Present BUT covered up.
The building codes of the 1950'5 and 1960's allowed commercial venting of exhaust at a either Lower Street Level or a 8 Foot High Venting Discharge. Building also Did Not have HVAC and High output Air make up units and Extra Charcoal Filtration above the Stoves and Deep Fryers like 2022.
A Industrial Hood Fan of 2022 with Fire Suppressions much move much more air then the 1950's and 1960's
Also the Old Pressure Pots Vented into the Atmosphere in the Building NOT like current which must have external Venting that extends 10 to 15 Feet above Conventional Roof Top's Plus the Hvac System have internal Air to Air Fresh Air intake which was NOT invented until much later in the years and even 1980's
This Did Not only effect KFC it also Changed McDonalds and All other Restaurant's Franchise or NOT. The McDonald Aroma changed HUGE after they stopped cooking Fries in the Beef Tallow.
WHY Doe's a BBQ Smell so Great and NO Oil to Cook in the Searing Beef and Seasoning ? Much more aroma then BBQ Chicken ? ONLY my OPIONION
Also in the the 1940's and 1950's 1960's which MANY people DO NOT believe ALL USED Beef Tallow Fat as a cooking Fat. I know everyone will SAY BUT CHS on the TEF show said Hydronated Vegetable Oil.
If you read the OLD KFC manuals it took 45 minutes to Heat the Solid Fat prior to cooking ~ Hydronated Vegetable Oil is a liquid. Beef Tallow and Pork Lard are a solid state until Melted Down.
So the Real answer on High Impact Aroma and Loss from 1950's, 1960's 1970's and even 1980's are More Due to Fresh Air Make Up units and Air Flow requirement combined with the upgraded Fire Suppression Systems of the 1980's to current. Plus External Venting Pressure cookers and NOT Stove Top Pressure POTS.
I guess if you Don't Believe what I say Try this experiment.
Cook your chicken on the Stove in a Pressure Pot and Vent it in the Kitchen and House EVERYONE WILL KNOW YOU were Deep Frying. for a Day.
then the NEXT time Keeps Fans on and a window open. PLUS when you go to release the Pressure take the Pressure Pot Outside ( SAFETY REQUIRED ) vent the Pressure Pot outside NOT inside. and see the difference with the residual Aroma in the Kitchen.
I great example was when Todd Wilbur made the KFC in the Mobile Truck People said the AROMA was unreal YES the Pressure cooker he used was NOT set up to a High 13 foot exhaust and was floor level Out the Back of a Enclosed Truck with 30 square feet cooking area. was a Aroma Chamber.
I know everyone is going to say I'm wrong ~ I will say this HOW MANY restaurant's have you torn apart how many have you renovated in the last 40 years.
Our Experience with Building and Commercial Restaurants Food establishments far exceed 550 and more possible 750 with tear downs and removal or equipment that I can count in the last 30 Years
You cannot Build a stand alone Restaurant in 2022 that seats 100 People without 2 Million in the Bank from start to finish in the real world and with cost over runs and delays it Grows to 4 Million.
So aroma has decreased with Air Quality equipment
BUT that's Canadian Dollar's also.
