Buzzman72, that section of the grill probably has a ton of different names depending on where in the country you are but according to McDonalds where I worked several years when I was growing up, that area is called the "bullnose". Why, I have no idea and neither did anybody that trained me or people that trained those people. I think it was also named that in the training videos we had at the time (VHS vidoes in the late 80s and early 90s) so it wasnt just something made up by a local employee and stuck, it had some history to it in order to make it into training vidoes (which would take it back all the way to Hamburger University, but thats a whole nother discussion).
Now, why did McDonalds go to the trouble to name and tell employees about that part of the grill? Because when you order a McMuffin the canadial bacon is "cooked" there. Canadian bacon is precoked so it just needs to be warmed up and that part of the grill is not directally heated but it does get hot, about 150-160 IIRC. McDonalds did not want the canadian bacon on the hotter flat part of the grill because it would burn it too easily, they just wanted it warmed.
The grills flats were cast iron, the bullnose was stainless (as was the rest of the grill) and there was a "belly bar" like mentioned above. The bellybar had a lip above it so when you brought a tray over from the prep table, it sat on the belly bar and hooked into the lip so nobody had to hold it.
Im slight ashamed that I remember this stuff from way back then...
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