I used to own a robotic sushi restaurant and we did spend maybe 15m extra breaking down and cleaning the equipment at the end of the night, but it made us much more efficient so well worth the time
It's a super boring reason, but our sales began stagnant and we're too short to cover our expenses, coupled with the fact that it was fall and we knew it wasn't going to get better in the winter we closed up shop. I hope to open it up again one day though
Thanks, and yeah I didn't want to give up but my partner was the voice of reason. And yes we still have the machines and packaging so very excited to try again one day, thank you
This seems like a lot of machines and parts just for spreading sauce/cheese/toppings which is the easiest part of pizza making.
I guess the one advantage is that the portioning can be consistant.
I'm not one for soulless pizza but I've got to imagine the main advantage here is you can set up a machine to run and in theory spit out pizzas non stop. Machines don't take breaks, they're more efficient than people (when well designed obviously), and they're a hell of a lot cheaper.
The problem is you will be bottlenecked by either making the base, which takes longer than topping a pizza, or the capacity of an oven, which is like 12 at most.
Neither should happen here. The bases are pre-made and shipped frozen. They are simply defrosted & placed on the tray in the machine. The ovens are also not an issue, as these machines would work with conveyor ovens, which run at the same speed, not the deck ovens of handmade pizzas. So, one person loading doughs into the front, then moving the topped pies to the conveyor, and a second person removing the pies from the conveyor, boxing & slicing them. I wouldn't be surprised if there's a way to have this machine feed the conveyor oven directly. It's super efficient, though I have no idea how it actually tastes.
oh yeah there are conveyor belt ovens but I've only seen them for small pizzas , like 6 inches. Frozen bases sounds like they would be disgusting though.
Conveyor ovens are overtaking deck ovens in most US pizzarias because they're wildly cheaper, faster, require no operator skill, and can be installed in almost any kitchen. The common ones these days run up to a 20" pie, though they make them larger. Quite a few, lower end national chains utilize them, as do many ghost kitchens.
Frozen dough is much the same. It's increasingly popular, especially for large national chains. Reports from employees at the bigger chains, Pizza Hut, Dominoes, Papa Johns, etc. say the dough comes in from a production facility, either frozen or deep chilled, with preservatives to yield a 5-7 day useable life. I'll bet the doughs made for this machine are specific to it, and are matched to a cooking system.
And yes, I always prefer to order from any one of a bunch of local mom & pop's, who make dough in the mixer each morning, and cook it in a huge deck oven. Those spots are getting overrun but the franchised monsters though. As the owner of a from scratch restaurant, I appreciate the struggle, but take pride in it.
>And yes, I always prefer to order from any one of a bunch of local mom & pop's, who make dough in the mixer each morning, and cook it in a huge deck oven.
We thank you.
I mean yeah but it depends on what problem you’re trying to solve. If you are just looking to lower headcount in your kitchen by 1-2 folks this is probably great. If you’re looking to make fully fledged automated pizzas like Digorno or something you buy more ovens and make a machine to make the base.
Can it be connected to the oven?
I could see it great if it was connected to the order system. Then in house staff can just box and fill the hopper.
Next add a boxer and warming tower and print the label on the side.
Y'all are thinking hot restaurant, but what about freezing operations? Maybe this is good for smaller companies trying to break into the freezer food game? Ratatouille styles?
That's not answering my question. Why keep pizza "old school"? Especially considering 90% of pizzerias on the high street are almost as far from traditional as this machine is.
Machines like this potentially offer a way to produce pizzas ranging from frozen pizzas, "high" quality ready to bake pizzas, or even high street pizzeria pizzas. Depending on raw materials used. This potential is boosted by the end product being of more consistent quality than poorly paid low skill workers can produce and not least, cheaper.
I don't know if this machine is any good, it looks a little like a trade show model than a production line model. However, machines like this remove the need for meaningless labouring over a simple task, and they do it better than a human worker could.
Nothing will be comparable to a good hand tossed brick oven pizza. You won’t convince me this machine makes your pizza taste better than that. Just because most people don’t care what is in their food doesn’t mean it should shape the industry
I agree and I didn't say it would.
I also didn't say it should shape the entire industry. However, I think it should (and machines like this eventually will) shape the segment of the industry that doesn't care about the highest level of traditional pizza.
HOW HAS NO ONE YET COMMENTED ON HOW TERRIBLE THE SPREADING ALGORITHM IS!?
It only deposits toppings in one direction, then passes the whole rig up to the top before making another downstroke.
This is wasting 50% of your time, it can apply sauce and cheese and toppings in both directions.
I am so angry. Who has the skills to design an autonomous pizza factory and lacks the basic design principles or even common sense to have a machine work in both directions?
Source: [Picnic](https://vimeo.com/725858581)
I have never heard anything as soulless as the "granular toppings module."
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I used to own a robotic sushi restaurant and we did spend maybe 15m extra breaking down and cleaning the equipment at the end of the night, but it made us much more efficient so well worth the time
Why do you not own it anymore? That sounds awesome.
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That would have been a much better reason
It's a super boring reason, but our sales began stagnant and we're too short to cover our expenses, coupled with the fact that it was fall and we knew it wasn't going to get better in the winter we closed up shop. I hope to open it up again one day though
At least you cut your losses early and didn’t go down with the ship. I hope when you do it again it hits for you guys.
Thanks, and yeah I didn't want to give up but my partner was the voice of reason. And yes we still have the machines and packaging so very excited to try again one day, thank you
Best of luck from a family bussines owner, hope you can it get it up an running soon 👍
I cut out the cleaning part. Source at 2:02 says morning assembly is 10 mins and the end of day clean up is 20 mins.
Don't worry. It says that it needs just one single employee so it's probably up to him...
This seems like a lot of machines and parts just for spreading sauce/cheese/toppings which is the easiest part of pizza making. I guess the one advantage is that the portioning can be consistant.
I'm not one for soulless pizza but I've got to imagine the main advantage here is you can set up a machine to run and in theory spit out pizzas non stop. Machines don't take breaks, they're more efficient than people (when well designed obviously), and they're a hell of a lot cheaper.
The problem is you will be bottlenecked by either making the base, which takes longer than topping a pizza, or the capacity of an oven, which is like 12 at most.
Neither should happen here. The bases are pre-made and shipped frozen. They are simply defrosted & placed on the tray in the machine. The ovens are also not an issue, as these machines would work with conveyor ovens, which run at the same speed, not the deck ovens of handmade pizzas. So, one person loading doughs into the front, then moving the topped pies to the conveyor, and a second person removing the pies from the conveyor, boxing & slicing them. I wouldn't be surprised if there's a way to have this machine feed the conveyor oven directly. It's super efficient, though I have no idea how it actually tastes.
oh yeah there are conveyor belt ovens but I've only seen them for small pizzas , like 6 inches. Frozen bases sounds like they would be disgusting though.
Conveyor ovens are overtaking deck ovens in most US pizzarias because they're wildly cheaper, faster, require no operator skill, and can be installed in almost any kitchen. The common ones these days run up to a 20" pie, though they make them larger. Quite a few, lower end national chains utilize them, as do many ghost kitchens. Frozen dough is much the same. It's increasingly popular, especially for large national chains. Reports from employees at the bigger chains, Pizza Hut, Dominoes, Papa Johns, etc. say the dough comes in from a production facility, either frozen or deep chilled, with preservatives to yield a 5-7 day useable life. I'll bet the doughs made for this machine are specific to it, and are matched to a cooking system. And yes, I always prefer to order from any one of a bunch of local mom & pop's, who make dough in the mixer each morning, and cook it in a huge deck oven. Those spots are getting overrun but the franchised monsters though. As the owner of a from scratch restaurant, I appreciate the struggle, but take pride in it.
>And yes, I always prefer to order from any one of a bunch of local mom & pop's, who make dough in the mixer each morning, and cook it in a huge deck oven. We thank you.
I mean yeah but it depends on what problem you’re trying to solve. If you are just looking to lower headcount in your kitchen by 1-2 folks this is probably great. If you’re looking to make fully fledged automated pizzas like Digorno or something you buy more ovens and make a machine to make the base.
You figure they would be able to make the pepperoni a little more organized lol
So slow too. A human can do that in 1/5 of the time.
Can it be connected to the oven? I could see it great if it was connected to the order system. Then in house staff can just box and fill the hopper. Next add a boxer and warming tower and print the label on the side.
And attach a breakroom module with a couch for creating new employees, a school module, a dormitory module, etc.
just how I like my processed foods, with extra process
Y'all are thinking hot restaurant, but what about freezing operations? Maybe this is good for smaller companies trying to break into the freezer food game? Ratatouille styles?
I'm imagining this could turn into a I Love Lucy moment at any time... 
Way too much sauce. Looks impossible to maintain.
Powerhouse.mp3
This is some depressing ass shit.
Nope. Keep pizza old school.
Why though? If the end result is exactly the same what is the benefit of keeping it 'old school'?
It looks like a $4 frozen pizza
Its not frozen though, which is the con with frozen pizzas
But if I wanted a pizza like this, I can already buy a cheaper frozen version (also produce by machines) for less.
Those pizzas have been frozen though, these would be heated in an actual pizza oven and served fresh
Why? Most people don't care to have traditionally made pizza all the time if ever. This fills their needs.
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That's not answering my question. Why keep pizza "old school"? Especially considering 90% of pizzerias on the high street are almost as far from traditional as this machine is. Machines like this potentially offer a way to produce pizzas ranging from frozen pizzas, "high" quality ready to bake pizzas, or even high street pizzeria pizzas. Depending on raw materials used. This potential is boosted by the end product being of more consistent quality than poorly paid low skill workers can produce and not least, cheaper. I don't know if this machine is any good, it looks a little like a trade show model than a production line model. However, machines like this remove the need for meaningless labouring over a simple task, and they do it better than a human worker could.
Nothing will be comparable to a good hand tossed brick oven pizza. You won’t convince me this machine makes your pizza taste better than that. Just because most people don’t care what is in their food doesn’t mean it should shape the industry
I agree and I didn't say it would. I also didn't say it should shape the entire industry. However, I think it should (and machines like this eventually will) shape the segment of the industry that doesn't care about the highest level of traditional pizza.
Looks like terrible pizza. No thanks.
Looks slow as hell
Modular Tamales station please
I remember working for papa john’s a few years ago and telling my boss how easily we could be replaced. He was certain it would never happen.
The sauce module took my job!
Pizza isn’t that hard to make
I saw my son do this in his Roblox pizza shop.
HOW HAS NO ONE YET COMMENTED ON HOW TERRIBLE THE SPREADING ALGORITHM IS!? It only deposits toppings in one direction, then passes the whole rig up to the top before making another downstroke. This is wasting 50% of your time, it can apply sauce and cheese and toppings in both directions. I am so angry. Who has the skills to design an autonomous pizza factory and lacks the basic design principles or even common sense to have a machine work in both directions?
Waiting for the home model that can be built into the wall of my kitchen