this post was submitted on 30 Dec 2025
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I worked in my college dining hall kitchen back in the late '70s (yeah, I'm old). I remember when the supplier brought this product for us to use. It came with a special rack to ensure each slice was the same thickness (portion control is big in institutional foodservice). The stated advantage was that it always gave you the same yolk to white ratio no matter what.
We were also first in on Sizzlean, which was engineered bacon that ensured every slice had the same fat to lean ratio.