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AutoMind Robotics

R-1 · AUTONOMOUS KITCHEN SYSTEM

2,500 plates a day. Every one identical.

The R-1 doses, cooks and plates inside a closed cabin. No shift is planned, because nobody works inside it.

Request a demoTechnical data
  • 2,000-2,500portions/day
  • 12 mincycle time
  • 8cooking zones
  • 24/7autonomous
  • 5.3 m²footprint
R-1 autonomous kitchen system unit

Four lines run off one controller.

Inside a 2400 × 2200 mm cabin the unit runs four subsystems: a robotic arm, a cooking line, a hygiene system and a control unit. All four answer to the same controller.

  1. Robotic arm

    The six axis arm works from the dosing bay to the plate in a single cycle and confirms every move against position feedback.

    6 AXES · PAYLOAD 9 KG · REPEATABILITY ±0.02 MM

  2. Cooking line

    Induction zones are controlled independently. Different recipes run at the same time with no heat carried between zones.

    INDUCTION · 8 ZONES · 80-240 °C

  3. Hygiene system

    Closed loop wash starts at the end of each service block. Contact surfaces run on their own line and every cycle is written to the log.

    CLOSED LOOP · LOGGED · WASH 19 MIN

    The wash cycle

  4. Control unit

    The onboard controller executes the recipe as parameters, reports drift as it happens and exposes unit state to your systems.

    RECIPE VERSIONING · DRIFT REPORT · REMOTE ACCESS · UNLIMITED RECIPES

Twelve minutes from recipe to plate.

  1. 01

    Dosing

    40 s

  2. 02

    Cooking

    10 min

  3. 03

    Plating

    20 s

  4. 04

    Output

    15 s

  5. 05

    Wash

    45 s

Soup, salad and pasta leave the same cabin.

  • Soup

    Hot line. It cooks on a defined temperature curve and leaves at service temperature.

    SERVED AT 85 °C

  • Salad

    Cold line. Portion weight is dosed and dressing is added from a separate line.

    WEIGHT TOLERANCE ±1 G

  • Pasta

    Cooking and sauce share one cycle. Boiling time changes with the recipe.

    CYCLE 12 MIN

The cabin washes itself at the end of every service block.

Contact surfaces are washed in a closed loop on their own line. Every wash cycle is written to the log and shows up in the report.

WASH TIME
19 min
WATER TEMPERATURE
70 °C
CHEMICAL DOSING
Automatic

R-1 SERIES · HYGIENE

TECHNICAL DATA

Every dimension of the unit is specified.

These values are for a single unit. When capacity grows you add units, and the lines carry on working independently of each other.

CABIN
2400 × 2200 mm
FOOTPRINT
5.3 m²
WEIGHT
950 kg (estimated)
DAILY CAPACITY
2,250 (2,000-2,500) portions
OPERATING MODE
24/7 autonomous
CYCLE TIME
12 min
DAILY HUMAN INPUT
0 hours
SERVICE TYPES
Soup · Salad · Pasta
WATER
3/4 inch inlet · 50 mm drain
CONNECTIVITY
Ethernet
FLOOR AREA
6 m²
WATER / DRAIN
Pressurised supply · floor drain
EXTRACTION
1,200 m³/h hood
FLOOR LOAD
250 kg/m²

R-1 SERIES · TECHNICAL DATA

From the main kitchen to the staff canteen.

  • Hotel main kitchen

    The line does not slow down between breakfast and dinner service.

  • Room service

    No separate night shift is built for late demand, and the order runs on the same recipe.

  • Guest floor, around the clock

    Traffic changes by the hour, service time and portion stay where they are.

  • Staff canteen

    Demand that piles up at shift change is served from one cycle plan.

We work out how many units you need from your daily portion volume, in the demo meeting. Request a demo

SALES MODELPurchase and leaseTHE OTHER SYSTEMV4 Autonomous Vending Unit

DEMO

See the R-1 on site.

Tell us the portions you need per day and our engineers respond within 24 hours.

Contact

automind24@gmail.com

Nicosia, Cyprus