A new generation of robots is mixing salads, building pizzas and brewing coffee


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Burger flippers, pizza tossers, and latte frothers, watch your backs: Gordon, Sally, and Kona are coming for you. (And so they by no means must take a sick day.) Over the previous couple of years, a rising military of environment friendly cost-cutting robots has arrived to automate a variety of meals prep duties, from whipping up salads for the Palo Alto lunchtime rush to spicing late-night curry for hungry MIT coeds. They be a part of the ranks of robo-cooks already widespread in Asia; in China, there’s even a bot-staffed restaurant known as Wall.E. Whether or not serving as sous chef within the kitchen or streamlining your takeout order, there may be maybe no higher goal for Silicon Valley’s urge for food for disruption than the meals trade.

Espresso Maker: Keep away from barista side-eye by getting your espresso from a six-axis robotic arm named Gordon. Constructed by Mitsubishi, Gordon has been steaming and pouring espresso drinks in a glass-­enclosed San Francisco kiosk, Cafe X, since January. It’s like a java ATM, minus overdraft charges.

Greens Goddess: Launched by Redwood Metropolis, California, startup Chowbotics in April, Sally is an Automat-style field crammed with 21 canisters of chopped elements. She will be able to create over 1,000 salad combos—presumably whereas pondering the gender politics of whoever determined to call a calorie-counting salad robotic “Sally.”

Pizza Machine: At Zume Pizza in Silicon Valley, robots prep dough balls into thin-crust pies, dispense and unfold the sauce, and switch pizzas to and from 800-degree ovens. The pizzas are delivered in vehicles outfitted with dozens of sensible ovens to maintain the pies sizzling. The key sauce? Predictive analytics.

Dorm ’Droid: Depart it to a bunch of MIT college students to improve their eating corridor choices by designing a completely automated mini­restaurant. At Spyce Kitchen, the robotic chef wants lower than 5 minutes to cook dinner meals akin to jambalaya or chickpea coconut curry. Nothing is served on a plastic tray.

Noodle Duo: Ninety-second ramen doesn’t have to return in a microwavable cup. Since 2015, twin robots Koya and Kona have been concocting made-to-­order bowls at Toyako, in Shanghai. The pair can boil water, cook dinner noodles, ladle broth, and dole out veggies, meat, and eggs in lower than two minutes.

Burgermeister: Robotics firm Momentum Machines has constructed a completely autonomous beast able to grilling 400 burgers an hour. Although Momentum has but to open its first location (slated for San Francisco), expectations are excessive—and the buns are brioche.

This text seems within the November situation. Subscribe now.

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