Posted on 12/11/2013 2:31:57 PM PST by 2ndDivisionVet
Momentum Machines robot enables a restaurant can offer gourmet quality burgers at fast food prices.
It does everything employees can do except better:
* it slices toppings like tomatoes and pickles immediately before it places the slice onto your burger, giving you the freshest burger possible.
* their next revision will offer custom meat grinds for every single customer. Want a patty with 1/3 pork and 2/3 bison ground to order? No problem.
* Also, our next revision will use gourmet cooking techniques never before used in a fast food restaurant, giving the patty the perfect char but keeping in all the juices.
* it’s more consistent, more sanitary, and can produce ~360 hamburgers per hour.
The labor savings allow a restaurant to spend approximately twice as much on high quality ingredients and the gourmet cooking techniques make the ingredients taste that much better.
They will launch the first restaurant chain that profitably sells gourmet hamburgers at fast food prices.
Their current device can pay for itself in less than one year, making equipment sales a second path for Momentum Machines.
In New York City, about 100 protesters blew whistles and beat drums as they marched into a McDonald's chanting "We can't survive on $7.25."
And in Detroit, more than 100 workers picketed outside two McDonald's restaurants, singing "Hey hey, ho ho, $7.40 has got to go!"
One-day labor walkouts were planned at fast-food restaurants in 100 cities Thursday, with protests in scores more cities and towns across the nation.
The machine takes up 24 square feet but replaces all of the human cooks and kitchen. The restaurant can be smaller and make more revenue per square foot. Most short order restaurants need to pay $135,000 per year for the cooking staff. The robot replaces the people, the kitchen and uses less space.
The Robotic restaurant was described in detail by Marshall Brain in his fictional story Manna.
Breakfast would come to a halt when the plastic pancake squirter got jammed. I think a million dollar robot is above the engineering skills available in a McD.
NJow THERE’S an idea.
It’s actually a little tricky to cook meat to perfection while retaining most of the fat.
Thin burgers are the hardest. Thick burgers are easier. At home you can cook them low and slow and use a digital meat thermometer.
Burger house cooks are able to cook burgers consistently because of the repetition. A machine could do it even more precisely.
Nice tip. For steak, you should let it warm to room temperature before grilling or oven-cooking (yes, it’s possible to oven cook it). It lets the heat reach the center quicker.
Yeah, and during the time of the American Revolution in England, there was this guy called Ned Ludd...
With these machines their wish will come true.
Yes...but can the robot make Cheeburgers...Cheeburgers...
Who says protesting doesn't work? These guys are going to get exactly what they asked for. The $7.40 is going to go away - permanently.
What if lubricants and metal get into the food?
Most every ready to eat meal you’ve ever had from a supermarket (frozen, canned, freeze-dried, boiling bag, etc.) came from a machine.
lol.. I’d gladly take two robot made burgers today and even more next Tuesday...
Care for a thin mint, Sir?
Those fools who recently picketed fast food places will rue the day they chose that road.
No coke. Pepsi.
(So, parts of human fingers aren't a problem?)
From what I understand, in the food packaging business, one of the last tests a unit of food goes through is a metal detector. (Not sure how cans and other metallic containers are screened).
As for lubricants, they are probably natural/digestible. Back in the early days of steam engines, pig fat was used.
(And FWIW, I believe the first use of a steam engine in the food industry was in the early part of the nineteenth century by Joseph Fry, the big kahuna of the burgeoning chocolate industry in England. He used one to power the cacao bean grinder.)
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