59 ms·
Pizza robot makes 300 pizzas per hour
- jpm_sd 7y agoHow many frozen pizzas does a pizza factory make, per hour? Is that the real competition?
- wizzard 7y agoI was confused about this too. I think the win here is that the machine is small enough to actually fit in a fast-food restaurant. Plus, they're planning to branch out from pizza.
- Rychard 7y agoI assume such factories employ machinery that isn't suitable for use elsewhere. Additionally, it seems unlikely that such machinery would have been designed to produce individual customized pizzas on an as-needed basis, whereas this seems built specifically to address both of those points. I'm no pizza connoisseur, but the pizzas in that video don't look particularly appetizing.
- ghaff 7y ago> That speed comes in handy in places where large numbers of orders come in during a rush, such as at a stadium or in large cafeterias In other words, their pitch isn't to be appetizing. It's to crank out a lot of pizzas for buyers who aren't being picky at peak hours when you can sell just about anything.
- Mathnerd314 7y ago"G. Mondini pizza assembly lines feature the highest cycle speeds in the industry - up to 7,200 pizzas per hour." (https://www.refrigeratedfrozenfood.com/articles/83570-pizza-processing-spotlight https://www.refrigeratedfrozenfood.com/articles/83570-pizza-...) Judging from https://youtu.be/Do7qLGiVbwY?t=164 https://youtu.be/Do7qLGiVbwY?t=164, the advantage is that they have 3 pizzas in each row rather than just one, and that the pizzas move much faster along the conveyor. It's also not clear from the article but the Seattle system might only support 1 pizza in the system at a time. The dough is still hand-made, which is an advantage over frozen pizza dough which pretty much sucks, so I'd guess they're primarily interested in selling to delivery pizza chains as a more upscale pizza. Domino's peak is 160 pizzas/hour and they open stores until the average is <100. (https://www.quora.com/How-many-pizzas-does-a-Manhattan-pizzeria-sell-each-hour https://www.quora.com/How-many-pizzas-does-a-Manhattan-pizze...)
- objektif 7y agoSorry to say this but pizzas in that youtube video look disgusting.
- Mathnerd314 7y agoYeah, typically the details of high-quality manufacturing processes are considered trade secrets and so there aren't videos of them. I'm not sure if it's the same pizza as the packaging doesn't quite match but the pizza is similar to this box: https://i.redd.it/hrizyz9gnmdz.jpg https://i.redd.it/hrizyz9gnmdz.jpg Here is some cheap Italian brand of frozen pizza, probably higher quality: https://www.youtube.com/watch?v=tM4n4upANvQ https://www.youtube.com/watch?v=tM4n4upANvQ
- objektif 7y agoWell the Italian brand looks at least a million times better.
- deleted 7y ago[deleted]
- dragontamer 7y agoThe video is missing the stretching the dough part, which IMO is the most time consuming part. Spreading the sauce / cheese and putting toppings is definitely the "easy" part of the job in my experience. If I had infinite time to invent my ideal automatic pizza machine... I'd personally like to see the full high-quality bread cycle done on the dough. That is: ~1 hour for the bread to rise, punching down the dough, stretch the dough out onto its final form, ~1-hour for proofing the dough (maybe 20 minutes at 90F, since yeast reacts faster at that temperature), and THEN automatically spreading cheese on it. Most of this time is just waiting by the way. But maybe some kind of "jukebox" design where a robot can work on a Pizza, automatically put it on a shelf somewhere (for the ~1 hour rise / proofing steps) and come back to it automatically would be great. At least, when I manually make pizza, getting high-quality bread dough techniques on the pizza dough makes a difference in texture (chewiness and "evenness" of internal air bubbles). A lot of Pizza shops don't care about the consistency of the dough however. They just pull the dough out of the frige and immediately make a pizza on it without the punchdown or proofing steps. And you can tell because of the "air bubbles" that often grow huge and break the consistency of the dough. ------------ EDIT: What is going on here, is that yeast is a living organism. Pull that dough out of storage, and the different yeast will reactivate at different times. The edges probably will have more active yeast, as it warms up faster). When the dough enters the oven, it rises to ~110F or so first. The yeast highly accelerates and starts to produce carbon dioxide as it eats the sugars. But the "pockets" of highly-active yeast will make more CO2 than other areas of the dough. Of course, the yeast dies by ~160F and the "puffiness" of the bread is then solidified by the heat of the oven. That's why you punch down dough: so that all the (reactivated) yeast creates CO2 bubbles at an even rate across the dough. ------------ In practice, the Pizza is going to be limited by the speed + space of your Oven. I'm not sure if people need "faster" low quality pizzas, but improving the automation to create higher-quality pizzas should be the focus.
- Pfhreak 7y agoI worked in a Costco, making pizzas all day. The stretching part was achieved via an oiled hydraulic press. Two big ol' plates of metal squished the dough out to pizza shape. You'd transfer it to a metal grate and then sauce, cheese, and top it. Operation was pretty quick, as long as the dough was in the right condition.
- pkaye 7y agoIt doesn't roll out the dough which is probably the most labor intensive step.
- waiseristy 7y agoAs well as cleaning out this monstrosity every day
- deleted 7y ago[deleted]
- oldmanpants 7y agoIt's just adding toppings to pizza (and too much sauce!)... I was hoping to see how the dough preparation would be automated. I'm sure it could be done, but I would prefer a hand-made pizza. I enjoy making my own pizzas, and the dough/crust is what makes the biggest difference in a pie, and is the most interesting/fun to learn and experiment with. this robot to me is just the next level up from the skittles sorting robots.
- maxerickson 7y ago8 pepperoni and 6 pounds of sausage. I think this isn't really aimed at people seeking the joy of pizza, it's aimed at people selling slices in a stadium. There's a lot of those.
- porknubbins 7y agoYeah am I the only one who thinks less is more when it comes to sausage on pizza? And smaller crispy bits not big grey chunks that are barely warm in the middle please. This pizza looks gross.
- holy_city 7y agoConsumer (and I assume commercial) bread machines often have a "dough only" cycle that you can use for automating your dough process. But I'd like one with a water filter and more granular control over the germ time, temperature, rise time, and knead strength/time all in one widget. Something with multiple wet/dry hampers and a programmable cycle would be really cool too.
- wpietri 7y agoI also have questions about what makes this a robot, because to me this looks like regular factory machinery.
- mfoy_ 7y agoI mean, maybe it uses blockchain technology and definitely deserves a crazy valuation?
- ceejayoz 7y ago> There are a few details that may save Picnic’s pizzas from tasting as if a robot made them. For starters, the dough preparation, sauce making and baking — the real art of pizza — is left in the capable, five-fingered hands of people. So it's fundamentally just a sauce and topping sprinkler? Costco's been using sauce robots for years: https://www.youtube.com/watch?v=8Q0vk_fKDEo https://www.youtube.com/watch?v=8Q0vk_fKDEo
- gchamonlive 7y agoI wonder what are the social implications of these types of machinery. On the one hand, cheaper means more people can afford it, thus more inclusion. On the other hand, pizza making is not such a harmful job, comparing to let's say mining in which a robot actually saves lives, to justify substituting hand labor. Is it actually leaving people unemployed? I guess places where cheap food is sold will continue to sell cheap food, so instead of underpaying someone to do the job, a robot does this, leaving people free to do more intellectually demanding jobs. I guess the real question is then, how can we reallocate people and give them better, more meaningful jobs and not leave them helpless. Don't get me wrong. Any form of job is respectable. There is always going to be demand for higher quality versions of the same product, where, hopefully people are not underpaid. I mean better job in comparing to poor working conditions.
- oldmanpants 7y agocrappier pizza, fewer jobs, fewer pizza chefs. boo. The past few years I have been making my own pizzas and think back to when I would eat frozen pizzas and just shake my head.
- webkike 7y agoThe impact is zero because these pizzas are probably pretty bad tasting and not much cheaper than a typical pie.
- thefounder 7y agoIn the end all the "manual/hand labour" will/should be replaced by robots. Which one are automated first depends by the difficulty of the job and economics. Unfortunately there will always be low skilled and high skilled jobs. We already have low skill jobs in the IT(i.e data entry)
- petra 7y agoThis probably also applies to cognitive jobs. Maybe, if we're lucky, we'll be left with jobs that require interpersonal skills.
- chillacy 7y ago> More than a third of restaurant owners are having trouble filling jobs... And more than 80 percent of workers will change jobs each year, requiring employers to constantly train recruits. Maybe pay people more and treat them better? But I can see the appeal of restaurant automation. Machines can work 24/7, don't need health insurance, don't fight for higher wages, don't need to be trusted around cash registers, etc.
- PhasmaFelis 7y agoYeah, it's funny how the same people who say they're desperate for more/more reliable labor will also tell you that paying their workers better is laughably impossible.
- lotsofpulp 7y agoIn some businesses, the customers are very price sensitive, so if you can’t make a product with very discernible qualities, the customers will opt to pay less. This is the situation in restaurants, where most purchases are not going to be willing to pay extra for food to so that the cooks can make more money, because a competing restaurant with acceptable food is almost always available at a cheaper price by not paying the staff as much.
- fragmede 7y agoTraining any new staff in any industry is a hidden cost; difficult to quantify. We know it in the programming industry as the spin up time to get comfortable in a given code-base - at least 6 months to be properly comfortable, possibly as long as a year to be fully comfortable. The owner of Books Are Magic in Brooklyn † worked to transform his little corner of the industry, reforming as an alcoholic and his restaurant to boot. His reformation lead to a healthier staff that went to bed early and treating themselves better as well. The owner paid for his staff to go to therapy and live better lives themselves. I don't know if its replicatable, or if lower staff turnover and happier staff makes all the different there, but restaurant/bar work is, well, horrible for the soul. It doesn't have to be. † https://www.bonappetit.com/story/david-mcmillan-sober https://www.bonappetit.com/story/david-mcmillan-sober
- LeanderK 7y agoI feel a bit stupid, but does the product look really bad? Why are they hyping it? I thought it would compete with restaurants, but it really looks like a frozen pizza. Weird distribution of ingredients, weird dough without a real crust and not properly baked (compared to for example a pizza baked in real a wood oven or from from a electrical pizza oven). It certainly doesn't look like a normal pizza.
- zerocrates 7y agoLooks like pretty standard "cafeteria pizza" (non-rectangular division)
- excalibur 7y agoYou touched on a pretty good point there. It's highly likely that this startup just reinvented the wheel, and people like DiGiorno already operate a superior version of this machine.
- Cpoll 7y agoI suspect a frozen pizza factory machine is too large and sophisticated for this market. You can't fit it into a McDonalds-sized space.
- karthikb 7y agoIf the output is frozen pizza quality, wouldn't it be cheaper to just buy frozen pizzas directly from the pizza factory, and then install ovens instead of a full pizza making machine?
- acollins1331 7y agoEven though it looks the same, it probably won't taste the same. A lot of the issue with frozen pizza is that it is frozen, which means the ingredients are not fresh. These ones could theoretically have fresher ingredients. That will matter a lot when it comes to the dough.
- noja 7y agoWhy doesn't it also drop the ingredients when the arm is coming back in?
- kube-system 7y agoProbably to keep the momentum of the ingredients at zero in the x/y axes
- cjf4 7y agoAt first I scoffed, because making good pizza is essentially the same as making good bread, which is more of an art than a science. After reading through, it became apparent that this isn't geared at good pizza, it's focused on bad pizza where none of that matters, like cafeterias, gas stations, and football stadiums.
- krapht 7y agoYou know, I completely disagree with the your first sentence. Of all cooking techniques, baking seems to me to be the most scientific. You must carefully control temperature and moisture in order to get a decent loaf. It's practically an exercise in chemical engineering once you start adding things like chemical leaveners.
- wpietri 7y agoMany arts use science. But when people say "it's more an art than a science", they mean something like "the production cannot be reduced to a simple algorithm", typically because the space of outcomes is large, has many dimensions, and doesn't have clear success criteria.
- WilliamEdward 7y agoChemical engineering? Isn't mixing chemicals just chemistry? Regardless, there is no standard for baking, each little extra bit of yeast, sugar, etc. you add in can make it an entirely different product. This gives it its own personal craft aspect, hence why it can be an art.
- mattkrause 7y agoThose are different recipes, but I'm not sure that's where the "art" comes in. The challenge of baking is that the components aren't very standardized. You won't get a consistently good result by robotically mixing 1000.0g flour with 7.00 g yeast and 650 mL distilled 35˚C water, and mixing for 400 seconds. The flour varies from bag to bag, even of the same brand. Yeast is alive and responds differently depending on the temperature and other conditions; sourdough cultures are even more finicky. As a result, there's an "art" to knowing when to add more water/flour or deciding when the bread is ready to shape and bake. I would bet you could get this more under control in a commercial/industrial setting, where you've got proofing cabinets that control the ambient temp/humidity and other specialized equipment. At home though, you've more or less got to do it by feel.
- tyfon 7y agoI might have missed it from the article but it doesn't seem like the machine "spins" the dough to get air bubbles into the sides and make a proper crust. The product on the photo looks like a frozen pizza from a factory tbh.. What is the innovation here? The fact that it is inside a restaurant?
- jnwatson 7y agoThis reminds me of a previous post for the dishwashing robot. It is automating the easy part. All they are doing is putting toppings and sauce on. An experienced human can do it perhaps a little slower. Essentially this big piece of equipment saves the business owner 2 minutes of an employee making $13 an hour, about 50 cents. At full capacity, 60 an hour, theoretically it might save $30 an hour. (Practically that won’t happen for lots of logistical reasons). It better be quite inexpensive to justify that minor savings.
- behringer 7y agoA pizza employee makes much more than 13 hr. There are sick days, holidays, taxes, fees and lawsuits. For 13/hr employee you're probably looking at 20/hr at least in costs.
- kube-system 7y agoDepends on where you're at. This machine could be profitable in some places, and probably not in others.
- kingrazor 7y agoAssuming they work full time and receive benefits. The pizza shops I've worked in did not offer benefits or full time hours.
- jandrese 7y ago> sick days, holidays There might be some fancy pizza restaraunts where the staff isn't hourly, but I don't know of any. Taxes and fees are pretty minimal on a minimum wage employee, so that leaves lawsuits which I have no idea how to quantize.
- maxerickson 7y agoPlenty of hourly employees have holidays and paid time off. Pretty much anyone that is paid hourly and in a union, for instance.
- deleted 7y ago
- nkoren 7y agoNit: unless the video is running at a reduced speed, the claim is false. You can clearly see that the pizza takes 18 seconds to pass over a single location. If you were to run then pizzas through edge-to-edge, then the fastest production rate would be (3,600 seconds per hour) / 18 seconds = 200 pizzas per hour. But that would risk having the dough from one pizza get stuck to the dough of the next. Adding a sensible 2 second gap between each pizza would reduce the throughput to 150 pizzas per hour. Also, that sauce depositing methodology is just not right. This robot does it much better: https://www.youtube.com/watch?time_continue=11&v=cc-ClpymK_Q https://www.youtube.com/watch?time_continue=11&v=cc-ClpymK_Q
- ehsankia 7y agoIt also doesn't include the dough preparation or the cooking, although the latter can be done by connecting the output of this to the input of a conveyor oven.
- onlyrealcuzzo 7y agoIt's kind of a ridiculous metric anyway. There's probably only a handful of pizza shops in the world, at their peak times, that sell 300 pizzas an hour.
- windsurfer 7y agoIs this because they can't sell that much, or because they can't make that much?
- grecy 7y agoI'm sure you could have said the same thing about cars before the production was heavily automated, or even cell phone manufacturers before they went all-out mass production. i.e. if they can make more per hour, they'll sell more per hour.
- onlyrealcuzzo 7y agoIf cars had to be made "fresh", I have a feeling you could say the same thing. There's already robots that can make frozen pizza at thousands of pizzas per hour...
- femto113 7y agoThis seems slower than the manual speeds I observe at the place I go for lunch slices (Big Mario's, on Pike in Seattle), cooks there just use the back of a ladle to spread the sauce in a couple seconds. Per the video the robot takes 10 seconds, plus it leaves the sauce in lumps. Video of Mario's process (they don't show spreading the whole pizza but they do at least half in the second or so they do show: https://youtu.be/tXMz-DxC_dk?t=163 https://youtu.be/tXMz-DxC_dk?t=163
- sarego 7y agoWhat comes to mind is https://rotimatic.com/home/ https://rotimatic.com/home/. They have been shipping roti/pizza makers for a few years now.
- baybal2 7y agoWhat a nice invention. It reminds me of an smt line
- supernova87a 7y agoI hate to delve into this controversial area in such a throwaway story -- but... The cost of labor (and living) in this country (California in particular), is making everything terrible. And at the root of it, it's driven by people with good intentions piling on restrictive regulation after restrictive regulation about housing, safety, liability, etc. Everything that you might choose to complain about stems from the high cost of employing anyone -- and related to that (I genuinely lament), how much it costs to barely live around here. BART and buses suck? It's because we cannot hire enough station agents, police officers, maintenance staff, etc to properly man the system. Your commute sucks? Because you have to live so far away to afford anything reasonable in rent or mortgage. Restaurants suck? It's because again, labor is expensive, land is artificially expensive because of restricted supply. Pizza sucks? It's because you can't open a pizza place (except staffed by underpaid immigrants) at any reasonable cost, and instead have to resort to robots that can't get a crust right. This is a major problem -- our country is not getting so much older like some countries, yet our costs are in runaway mode. Something is wrong with this picture.
- gamblor956 7y agoLabor costs more in the UK, France, and Germany for those roles and they're all doing fine.
- elindbe2 7y agoSomething tells me the machines at the frozen pizza factory have been making more than 300 pizzas an hour for a long time.
- lkrubner 7y agoBack in the 1930s there was pancake-making-robot outside the diner across the street from the apartment where my dad grew up on 72nd St in Manhattan. My dad loved to watch the thing work. He'd put in a penny and a mechanical arm would come out and pour some batter on a hot grill, then a few moments later another arm came out and flipped the pancake, then a few moments later an arm would come out and move the pancake to a paper plate, which then got shunted out to my dad. Sometimes my dad would put in a penny when he wasn't even hungry, he just loved the elegance of watching the robot move. I often wonder why there are no such robots in Manhattan now? I have to assume this is simply a matter of fashion. Robots seemed very futuristic in the 1930s, and even something as simple as a pancake making robot helped a little boy feel in touch with the future.
- umvi 7y agoNot saying this is the reason NYC doesn't have pancake robots anymore, but it seems like New York in general has banned certain types of automation in order to preserve jobs. For example, that's why you still see - in 2019 - manual toll booth workers sitting in glass boxes in NY instead of automated tolls like every other state has.
- warent 7y agoSomething about that seems wrong. I definitely respect the fact that someone will do the job, but isn't that basically the equivalent of a universal basic income except you're forcing the person to waste half their day doing trivial work? (FWIW I support a UBI)
- jandrese 7y agoOne big downside to this is that every topping you add requires yet another sliding conveyor belt. The demo here can only make cheese, pepperoni, ham/sausage, and meat lovers pizza. And just my personal opinion that the pizza that comes out looks pretty damn sloppy. Those sausage chunks roll around too much. If this were my machine I'd probably have it only make cheese and pepperoni and have a person on hand to make other kinds of pizza. Assuming I use this contraption at all.
- smachiz 7y agoI would bet you're right - even just doing sauce/cheese/pepperoni is probably 70% of pizzas though. And you can throw fresh toppings on top of that as a manual last step in 30 seconds before it goes in the oven. Still seems kinda ridiculous. Watching people in pizza places... seems like most of the time is spent stretching the dough to be pizza shaped and appropriate thickness without tears, which this contraption doesn't solve. Once that's done, people sauce, cheese and top pizzas about as fast as their ovens seem to work.
- mrtweetyhack 7y agothat almost matches my consumption rate
- noonespecial 7y ago>For starters, the dough preparation, sauce making and baking — the real art of pizza — is left in the capable, five-fingered hands of people. So all of the stuff that actually takes time is still manual. All this thing does is throw down some toppings. And then takes all the time and more it "saves" to clean it properly and reload it. Want to see how pizza making is actually automated? Try Totinos. https://www.youtube.com/watch?v=SqULgulLq3Q https://www.youtube.com/watch?v=SqULgulLq3Q
- dsego 7y agoYou have to wonder why we really need pizza to be round in shape but then they package it into a rectangular cardboard box. Like there is a whole part of the machine that takes the leftover dough after cutting the circular shapes. Seems inefficient.
- contingencies 7y agoIts commercially taking subconscious advantage of the consumer who sees "big box which seems full" but actually gets "circular portion less some". If you went efficient, your product would be square and look smaller than the competition.
- deleted 7y ago[deleted]
- wonderwonder 7y agoWhile this iteration of the product seems like it is not ready for prime time, a couple more years of improvements and you could have a machine able to reliably do the work of 2- 3 employees. There are many other industries where the current version of automation is clumsy such as in trucking or fast food but could look completely different in 5 years. We are rapidly approaching a future where the entry level jobs like fast food / picking crops / warehouses can be automated away and even well paying ones such as truck driving / taxis could disappear or scale down drastically. We really should be having an urgent conversation on how to handle this and what the responsibility of those that own the means of production will be (if any) when this occurs. Yang is obviously speaking about this and suggesting a BI as a band-aid / solution but I do think this should be getting a lot more attention that it is.
- chooseaname 7y ago> We really should be having an urgent conversation on how to handle this and what the responsibility of those that own the means of production will be (if any) when this occurs. The problem with that is the people who would be in a position to make change don't feel the constriction of the immediacy of it and those who do are rarely invited to the table to talk.
- anchpop 7y agoSome people in the democratic debates are bringing it up, at least
- pixl97 7y agoJust go for the one job that's not apt to be automated soon... guillotine assembler.
- richk449 7y agoHmmm. Make money selling blades? No, I got a better idea - give away the guillotine, make money selling the blades. Or perhaps a subscription model for the blades? Probably the best option is decapitation as a service.
- yardie 7y ago> We were using frozen dough and an electric oven for the demonstration The main reason I go to a pizza restaurant is for the fresh ingredients. A lot of the reason I hate frozen pizza is because the crust tastes like cardboard.
- president 7y agoI imagine this is for people who frequent McDonalds, Taco Bell, et al.
- reaperducer 7y ago300 pizzas an hour sounds like quite an achievement. But are they any good? The quality of pizza varies so much from one restaurant to another that it doesn't matter how many pizzas it makes of they're not any better than human-made pizzas. Sure, robots may lower the cost of a pizza. But the majority of pizza consumers will choose to pay a little more for better pizza. Little Caesar's tried the uber-cheap but garbage pizza model years ago and eventually had to improve its product.
- imglorp 7y agoDon't forget the food factories (Elios, Tombstone etc) turn out many thousands of pizzas an hour. This is distributed, just-in-time, made to order manufacturing.
- aioobe 7y agoHow is it different from the manufacturing of pizzas you buy frozen in the grocery stores?
- systematical 7y agoThe New York robots make a better pizza.
- JaceLightning 7y agoNot to sound too critical, but isn't this just digiorno?
- amelius 7y agoI want a robot that can make arbitrary meals, not one which can only make one type of dish (these already exist in factories in various forms and are nothing new). And when you think about it, a robot cook would save more time per day than a self-driving car.
- Upvoter33 7y agoThis is hilarious: automating the creation of crappy pizza. Seriously, we can't even build a decent auto-espresso machine.
- YZF 7y agoOne cool thing you can do here (old idea of mine) is that you can allow customers to fully customize their pizza's toppings. Imagine an app where you can "draw" your pizza and then get exactly what you ordered.
- delinka 7y agoHow are frozen pizzas currently assembled? I'd have assumed machines with similar speed. They're only missing the oven. Am I incorrect? Frozen pizza factories don't use 'robots'? EDIT: According to videos on YouTube, humans still place the toppings on frozen pizzas.
- elicash 7y agohttps://www.youtube.com/watch?v=Do7qLGiVbwY https://www.youtube.com/watch?v=Do7qLGiVbwY
- crushingcrash 7y agoTesting to see if I'm shadow banned again. Dang is a pussy.
- okonomiyaki3000 7y agoI hope he's cutting them each into 6 slices because I'm not hungry enough to eat 2400 per hour.
- deleted 7y ago[deleted]
- magnamerca 7y agoI was in the SF airport the other day and I tried an automated coffee dispensing machine that actually tasted really good. Way better than the old machines. I think it was called Briggo. You connected to it with your phone, and you made your own custom "barista" style coffee profile. I can imagine this sort of thing replacing drive-through coffee shops, especially here in Canada where drive-through coffee is ridiculously popular, and the lines are notoriously long.
- agumonkey 7y agoIs there a place where people discuss societal theories about (in an ideal future) entirely workless life ? Not that I'm for it or even convinced it will hold but I'm curious about the subject.
- wayanon 7y agoThis is for the deliveroo/just eat market, not artisanal wood-fired places.
- wayanon 7y agoThese machines will be perfect for places that sell via delivery apps.
- m0zg 7y agoI wish someone automated electricians and plumbers instead. Most of those guys charge an arm and a leg and are booked months in advance. I spent a month trying to get someone to come in and install a NEMA 14-50 outlet in my garage. Automating $15/hr jobs is just weird. The people who work in those jobs usually also man the cash registers, make the dough, clean up, take calls, etc. You aren't going to replace something like that with a glorified frozen pizza maker, even if your investors think otherwise.
- prawn 7y agoI've long dreamed of taco robots. Please someone work on that!
- ptah 7y agoin the video, does each little conveyor do one ingredient? what about food allergies and special dietary requirements where you can't use tools for e.g. dairy/meat to process vegetables
- anotheryou 7y agoThe challenge is not to build a machine that makes pizzas but more: - individual toppings - small enough to fit in a pizza shop - not too expensive everything else seems solved by frozen pizza manufacturers (though there is a suprising ammount of hand-tossing ingridients involved, morzarella seems to be especially hard :) ) https://youtu.be/DTnevo7XPqA?t=90 https://youtu.be/DTnevo7XPqA?t=90
- rullopat 7y agoNot a machine for the Italian market for sure.
- GrryDucape 7y agoThe best part is that it tastes exactly like fast food because the robot, like fast food workers, also doesn't want to be making shitty pizza for you.