How technology in restaurants can help us with our health
‘Flippy’ -The first hamburger with robot that is launched in March in a Caliburger restaurant in California. Able to roast 150 hamburgers per hour, the robot was praised for being profitable, efficient and capable of preparing food safely and consistently for restaurant customers.
The robot was designed to take orders through a digital ticket system, then automatically turn the hamburgers and remove them from the grill. Flippy uses thermal and three -dimensional sensors, digital cameras and ordering systems to detect each step of the process, such as when raw hamburgers are placed on the grill. Then, the robot monitors each hamburger throughout the entire cooking process. While Flippy can handle the Burger Flipping, their human co -workers, still need to place the hamburgers on the grill, put the ingredients (cheese, lettuce, sauce) and wrap the hamburgers for guests for guests.
In Spyce, a new and innovative Boston restaurant, human chefs have been replaced by robots, thanks to robotic engineers from the Massachusetts Institute that were associated with chef Daniel Boulud, star Michelin, in this effort.
In restaurant kitchen, seven automated meals cook guest meals in three minutes or less. Once the guests make their orders, an automated delivery system collects the restaurant kitchen ingredients. The machines port the ingredients in the right amounts and deliver them to a robotic wok, which is programmed to cook food at adequate temperatures. Once the cooking is over, the automatic wok leans down to serve the food, which is ready to be served.
While robots in restaurant kitchens may sound like the plot of a science fiction film, technology is actually raising food safety in our restaurants and other food businesses. There is a great trend in the food services industry to eliminate human beings from security management and replace them with technological solutions, such as robots and sensors. In fact, technological tools -robotics and artificial intelligence, data analysis, objects of objects, etc.- They are already having enormous positive implications for the management of the supply chain and food security. This is just the beginning.
You cannot deny: lately there have been numerous, generalized and serious violations of food security in our restaurants. Fast service restaurants have inadvertently ill to guests due to human errors, such as time and temperature abuse. Fast service workers have spread the highly contagious norovirus polluting food (and surfaces) they have played, getting hundreds of guests due to incident. There have also been multiple examples of violations of the safety of food caused by contaminated products -including and E. generalized coli and different derivatives of contaminated Roman lettuce- in restaurants throughout the country (Spain and any other).
What would happen if we could prevent or reduce these incidents using technological solutions, such as robots, artificial intelligence, sensors, the internet of things, etc.? Now we can do it.
Technological solutions give us automation – robots are scheduled to do the same things, in the same way, giving us the consistency that we cannot obtain from human workers.
For example, a robot to turn hamburgers can be programmed to avoid cross contamination, use only disinfected equipment and cook the hamburgers at the right temperature. Sensors can immediately detect potential problems that could cause food safety violations, such as refrigerators rise above a pre -established temperature, that the doors of the freezers are left openly open and that the meats have not been cookedat adequate temperatures (safe).
Some innovative developments in the food industry include:
- Robots
- Restaurants are using robots to cook and serve food, ensuring consistency and ensuring that food security protocols are followed at all times. Automation means that tools will never touch raw and cooked proteins. Less contact with naked hands results in less contamination. Robots are scheduled to execute tasks in the same way, while humans are often inconsistent.
All in the food industry – from farmers who cultivate our food to the chefs of the restaurants that prepare it – must use and adopt technological tools. Although some technological solutions may not be viable for all companies, it is clear that not all restaurants can afford a 60 -year robot.000 dollars, such as Flippy-Tech technology solutions, are increasingly common, accessible and affordable.
Even if your restaurant cannot afford a robot to turn hamburgers, many food companies can use more profitable solutions: digital control lists that improve their internal safety inspections, food thermometers with sensors to ensure that food is cooked at temperaturesAdequate and equipment sensors that notify the company’s address of an interruption in the protocol, such as the cooler without previous appointment is raised above an established temperature. Technology is helping to keep the food safer, something in which human beings have recently failed.
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