rote:
with 50 servings of rice (or 2 with 25 each), heat on medium until boiling then low for a while. You're considering greatly complicating it. So I ask again what is the purpose? Unless you can tell us it's not going to be very productive.
m at the same time. The end of the line goes directly to the delivery truc k as well. However, customer can pickup near end of the line via the autom ated windows/openings.
robotic arms as well. One need to grill the meat and another one to pack t he delivery truck. But that's way further down the line. First thing is t o build the cooking/serving line.
maybe 20 servings at once, and tip/shake/scrape/weigh it out into portions . All the relevant kit is a done deal already, meaning less material costs & far less time. A thermostat to detect too much temp rise would be necessa ry to avoid burnt food & for fire safety, with insulation under it. Add smo ke detection too.
a steam pan warmer, then transfer to serving containers.
an cook and serve with the same container, we can same some work time.
dy chopped, spices come in premixed. Safe cooking profile must be monitored for all dishes, otherwise people will end up poisoned and served raw food one day.
seal it airtight, insulate it well, and heat with electricity. This would c onsume way less energy & water. It requires its own safety layers of course . You also could cook the whole dish in one this way - and if you go a step further and use pressure cooking it would be sealed & sterile once cooked
- it would be canned.
Otherwise, it won't taste good and customers won't come.
Sounds like you're looking at foil containers, but you've not said anything that would tell us what sort of containers are best. I expect you could co nveyor belt or batch load those into/through a steam oven.
NT