If the world of gastronomy experienced a silent revolution with the advent of .dark kitchen‘, those anonymous spaces where cooking is the same for a restaurant, above all for ‘delivery’ companies, where the entrance to the crime scene is the same. Remy Robotics and his robots This could mean a new spin on the world of food delivery, as well as catering and even organizations like hospitals. because with a small place to finish pre-prepared meals and some machines that make almost no noise or smoke enough to issue orders. Only one person is responsible for putting them in the bag and delivering them to the delivery man. Not more.
shown Distribution brands like OMG (healthy food), Chop (vegan Chinese food), Challo (Indian curries)Founded in Barcelona in 2019 and started with its own project in 2021 after two years of research and development, Remy Robotics… food deliveryWhat saves cooking and delivery times and ensures the quality of the food. Some not very big machines (they are at Bruc street, 86) cooking a meal on average every two and a half minutes. And no margin of error. On average, I can do about 180 per day, but 70 every hour. They shipped 70,000 plates a year.
Robotics and kitchen engineers
In fact, not a single person works at the place where the orders are delivered. Behind this technology about twenty robotics and kitchen engineers come from all over the world. Some note that: machines (an articulated arm, ovens, freezers, a quality table) talk to each other based on pre-prepared meals kitchen center by five chiefs.
Its catalog is growing, covering all gastronomy genres and almost all techniques (from steaming to frying) and now has hundreds of creations: ‘sushi’, curry, salmon… Flawless, at least at the ‘factory’ visit we tested.
those The food is then put into the freezers. Articulated arms pick them up, put them in the oventrays that give them more or less heat depending on the type of product, how well or undercooked the food is desired, its weight, and even how far or close the customer’s home is to finish cooking on the way. food is delivered. algorithmic cookingas they say.
After they’re cooked (that’s just a few seconds) the lever takes them out of the oven and puts them on the baking sheet. quality chart for taking temperature and calibrating weight, two parameters that ensure the food is done right. And then it puts them in some sort of numbered drawer where other dishes in the same row go. From there, the only person in the facility puts them in the bag and delivers them to the delivery man.
If the world of gastronomy experienced a silent revolution with the advent of .dark kitchen‘, those anonymous spaces where cooking is the same for a restaurant, above all for ‘delivery’ companies, where the entrance to the crime scene is the same. Remy Robotics and his robots This could mean a new spin on the world of food delivery, as well as catering and even organizations like hospitals. because with a small place to finish pre-prepared meals and some machines that make almost no noise or smoke enough to issue orders. Only one person is responsible for putting them in the bag and delivering them to the delivery man. Not more.
shown Distribution brands like OMG (healthy food), Chop (vegan Chinese food), Challo (Indian curries)Founded in Barcelona in 2019 and started with its own project in 2021 after two years of research and development, Remy Robotics… food deliveryWhat saves cooking and delivery times and ensures the quality of the food. Some not very big machines (they are at Bruc street, 86) cooking a meal on average every two and a half minutes. And no margin of error. On average, I can do about 180 per day, but 70 every hour. They shipped 70,000 plates a year.
Robotics and kitchen engineers
In fact, not a single person works at the place where the orders are delivered. Behind this technology about twenty robotics and kitchen engineers come from all over the world. Some note that: machines (an articulated arm, ovens, freezers, a quality table) talk to each other based on pre-prepared meals kitchen center by five chiefs.
Its catalog is growing, covering all gastronomy genres and almost all techniques (from steaming to frying) and now has hundreds of creations: ‘sushi’, curry, salmon… Flawless, at least at the ‘factory’ visit we tested.
those The food is then put into the freezers. Articulated arms pick them up, put them in the oventrays that give them more or less heat depending on the type of product, how well or undercooked the food is desired, its weight, and even how far or close the customer’s home is to finish cooking on the way. food is delivered. algorithmic cookingas they say.
After they’re cooked (that’s just a few seconds) the lever takes them out of the oven and puts them on the baking sheet. quality chart for taking temperature and calibrating weight, two parameters that ensure the food is done right. And then it puts them in some sort of numbered drawer where other dishes in the same row go. From there, the only person in the facility puts them in the bag and delivers them to the delivery guy.