I would be interested to know if there is feedback in the McD process chemistry loop.
A fun part of cooking by hand is dealing with the quirks of fresh produce. These once-living plants and meats are inconsistent enough to require decisions on the fly, mid cook. One cut is 50g thicker at one end than the other, one parsnip is 10% more dense at the top, this cod retained more salt than yesterday and requires less seasoning, etc.
Of course this kind of cooking is miles from what happens in fast food, but there’s a reason the burger station is the most senior position. Cooking patties properly requires skill to get them crispy, fully cooked, but still juicy. Hot damn I’m hungry now.
> I would be interested to know if there is feedback in the McD process chemistry loop.
There must be, running an open-loop process is rather tricky. If it's like any other process in food manufacturing, there are likely both continuous automated checks of trivially measurable properties and regular (every hour or less) manual lab tests[0].
> These once-living plants and meats are inconsistent enough to require decisions on the fly, mid cook.
As I understand their process (from what little I read and watched about it in the past), the keystone of it is minimizing input variance at every stage. They stick to specific varieties of potatoes, they keep bun production centralized, they place specific requirements on slaughterhouses for the meat they then blend into standardized pulp, etc. This makes it possible to constrain variance downstream - e.g. the meat pulp has roughly uniform properties, so it can be shaped and processed in tightly controlled fashion.
At the end come pre-processed food pieces that are then shipped to restaurants for assembly. McDonald's venues don't really cook this food, they put it through the last stage of processing pipeline - heating it in programmable ovens/fryers. Restaurant workers aren't making any cooking decisions. That's how McDonald's ensures its product consistency - there's no place left for a human to screw things up.
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[0] - Industrial food processing plants have labs on-site, which receive samples from the production line on an ongoing basis. This is used to check the batches for contamination / pathogens, verify measurements from automated sensors, and to provide ground-truth data for models used in model predictive controllers, if such are used in the process.
A fun part of cooking by hand is dealing with the quirks of fresh produce. These once-living plants and meats are inconsistent enough to require decisions on the fly, mid cook. One cut is 50g thicker at one end than the other, one parsnip is 10% more dense at the top, this cod retained more salt than yesterday and requires less seasoning, etc.
Of course this kind of cooking is miles from what happens in fast food, but there’s a reason the burger station is the most senior position. Cooking patties properly requires skill to get them crispy, fully cooked, but still juicy. Hot damn I’m hungry now.