Automated robot kitchen

lubrication-free solution for the highest hygiene requirements

The French start-up Cook-e has developed a robotic kitchen that can prepare meals independently. The reason? Many restaurateurs are struggling with the consequences of staff shortages on a daily basis. Some entrepreneurs are correspondingly tense about the future. Will the kitchen stay cold at some point? No, Cook-e is convinced. The French company has found a way to relieve restaurants in times of a shortage of skilled labour. Without further ado, a robot kitchen takes over the hard labour. By automating simple tasks and reducing the associated costs, restaurant owners can invest more capital in ingredients to offer better dishes.

But how do you cook without any staff? You can find out this and much more about Cook-e's exciting project on this page:

Profile

What was needed: Electrical linear modules
Requirements: Robust components that also function under high temperatures and possible contamination. All components should also be free from external lubrication.
Industry: vending machinery
Success for the customer: By using igus® materials, no lubrication is required that could contaminate the crockery. In addition, a more compact design was possible, which allowed the volume of the machine to be reduced.

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Products used

Linear guide with carriage and guide rail from the ZLW series.

Toothed belt axis ZLW-1040

Compact igus stepper motor with flange and two side connectors.

Shaft stepper motors

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Problem

Cook-e wants to tackle the problems in today's catering industry with its robot kitchen. More and more junior staff are deciding against a job that requires them to work at night or at weekends. In addition, it is often difficult for caterers to find qualified staff. At the same time, the cost of high-quality food continues to rise. A dilemma that is causing many entrepreneurs problems.

The robotic kitchen is intended for use in a restaurant kitchen or in a self-service area. These locations put the machines to the test, especially due to the heat and humidity caused by the activity. Accordingly, the components must be lubrication-free and particularly robust. Hygiene also plays a major role and must meet the highest standards.

Another challenge is that the robot kitchen must be compact, as kitchens are often small and the cost per square metre for restaurants is rising sharply. Especially in urban areas and metropolises, restaurateurs are struggling with high rents.

Solution

The robot kitchen offers fresh dishes in a short space of time. The customer's orders are sent directly to the robot, which starts preparing them immediately. Modules within the robot kitchen are able to dose the ingredients precisely. The ingredient falls into the transport bucket, which transports it to a kind of pan that can turn and tilt itself. The whole thing is controlled by software and heated by induction. The transport bucket and pan are cleaned automatically after each use. By automating simple tasks and reducing the associated costs, restaurant owners can invest more capital in ingredients to offer better dishes.

The kitchen robot fulfils hygiene standards (HACCP). In this respect, the use of igus® toothed belt axes is a real advantage, because igus® manufactures the crossbars and linear slides from corrosion-resistant stainless steel. The carriages move on linear plain bearings made of high-performance plastic. As a result, the plain bearings require no lubrication and are therefore maintenance-free. In addition, the igus® solutions enable a more compact design, which means that the volume of the machine can be reduced.

Impressions

Cook-e machine with three round openings in a metal front panel.

A person uses a tablet with a list view on the screen.

Black hoppers and containers in a packaging or filling line.

Inside a machine with a metal enclosure, cables and a vertical guide unit beside a glass wall.

Inside a machine with cables and guide elements.

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