Commercial kitchen automation: choosing a cooking robot
Three supplier sites make the same loading and heat claims. What separates machines is batch weight, power, footprint and a trial on your own dishes.
Read articleInside the commercial kitchen
Ideas from Qianyi Intelligent on cooking robots, Chinese and Western menus, and the kitchens that bring them together.
The journal
9 articles
Batch size is not hourly output
Kilograms per batch and portions per service describe different things. Consider the wider preparation and serving process when comparing equipment.
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The chef's role in recipe development
Ingredient choices, tasting and finishing remain part of the conversation when a dish moves from a manual process to a cooking program.
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Making room for a cooking station
The equipment footprint is one part of a kitchen layout. Preparation benches, access and the route to plating also need space.
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Recipe consistency across restaurant kitchens
A look at ingredient preparation, recipe settings and the differences that matter when the same dish is served in several kitchens.
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Chinese and Western menus in one kitchen
Pasta, mushrooms and stir-fried dishes bring different preparation questions. Explore menu ideas without assuming a recipe is already validated.
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Planning menus for foodservice kitchens
Serving windows, menu variety and batch size create different demands in a canteen. Start equipment discussions with the intended meal service.
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Following ingredients through a smart kitchen
Trace a dish from preparation and ingredient handling to cooking, plating and cleaning when discussing connected kitchen modules.
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Preparing ingredients for a cooking trial
Cut size, ingredient condition and sauce preparation are useful starting points for discussing a dish with an equipment supplier.
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