I get that robots are hard and I suspect they were initially trying for something much more ambitious...but how is this better than a regular commercial dishwas

I get that robots are hard and I suspect they were initially trying for something much more ambitious...but how is this better than a regular commercial dishwasher? It actually seems worse in many significant ways. It focuses entirely on plates, it doesn't seem to have steam sanitation, it's huge, almost certainly much more expensive and much more timely and difficult to maintain and repair. What restaurant wants this?