Non electric, gas cooker

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er. Currently, they are cooking rice in electric cooker, transfer to holdi ng container, then transfer to serving containers (1/9 size, around 36 sqin ). That's lot of work. We want to cook 10 to 20 of them (1/9 serving cont ainers) together in a gas steam bath. The problem is controlling the tempe rature.

at high temperature until a certain point, then very low temperature to ke ep it warm. The mission, should you accept it, is to build one with gas.

set a temperature profile

ge microwave to cook

void plastic if possible. Perhaps ceramic. Current plan is 6.7"x6.2"x2.5" stainless steel container.

icrowave is that the

l, so there is no

s (which is after a

antity of water) I

That could be

ntainers, ball bearings and tracks around. Perhaps infra-red from the top and induction from the bottom.

100' glass track?

s. Otherwise we don't know what direction to go in.

ng during lunch and dinner (30 to 50) and slow moving rest of day. Current plan is to go with steel for nat. gas and induction cooking. If we go wit h microwave, then the containers, ball bearings and tracks through the micr owave oven would have to be glass.

ner with 50 servings of rice (or 2 with 25 each), heat on medium until boil ing 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.

them at the same time. The end of the line goes directly to the delivery truck as well. However, customer can pickup near end of the line via the a utomated windows/openings.

20K robotic arms as well. One need to grill the meat and another one to pa ck the delivery truck. But that's way further down the line. First thing is to build the cooking/serving line.

make maybe 20 servings at once, and tip/shake/scrape/weigh it out into port ions. All the relevant kit is a done deal already, meaning less material co sts & far less time. A thermostat to detect too much temp rise would be nec essary to avoid burnt food & for fire safety, with insulation under it. Add smoke detection too.

to a steam pan warmer, then transfer to serving containers.

we can cook and serve with the same container, we can same some work time.

elatively better than the other guys. Food service is one of the last tech nological frontier. Even McDonald is not too developed. In the bay area r elative to other regions, labor is 2x, ultility is 3x and rent is 4x, but i n terms of operating costs, labor is 50%, ultility is 10% and rent is 20%.

We are heading to $15 per hour minimum, so $150 per day for 10 hours). 3 t o 4 Carbon bags of $150 is pretty close to 50% of $1k/day costs. There is no question that government policy is forcing us into automation, until of course they come out with the "robotic tax" someday somehow.

it will happen very fast. Your state is leading the way to eliminate all entry level jobs.

No, they are still needed to grease and clean the machines. It's just tran sforming the entry level jobs.

Sure, that's my point.

That's not, at least by current standards, an entry level job.

If you want human backup you'd then need to have a separate human operated production line ready to go, plus the staff available at the drop of a hat . Or abandon all thought of human backup. Also you have to shut it down whi le repairs are done. So there are real downsides to a hostile production li ne.

fficient. It would just be enough to make it going slowly. C bags are qui te adaptable to inefficient working environment, but outputs are adjusted a ccordingly.

oduction lines in each location.

within 30 minutes. Parts and supplies within hours. Even for one location , we need to ship 500 pounds of rice, 100 pounds of sugar every week. Yes, lots of sugar.

've designed it such that every little maintenance event will crash the sys tem.

business are done between 12 to 1 and 6 to 7. It's hard to find reliable C bags just one hour at a time.

ing these two hours.

Obviously it's the unscheduled sort that will bite you.

NT

How about a giant pressure cooker, portion the rice in containers, and cook in quantity like muffins?

look up cleveland steamer (be careful with the results though).

Possible, the more I think about it, perhaps converter line is not the right solution. Just use robotic arm to load stuffs, using existing equipments.

plus air-con expenses?

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Sounds like you you want a food process engineer.

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Or an auto engineer. We need something between the small toys and the big KUKA (auto manufacturers use them for heavy liftings). We don't need the power lifting, but want the longer range.

OK, add ~30% or, perhaps, subtract 100%.