If the world of gastronomy has experienced a silent revolution with the arrival of the ‘dark kitchen‘, those anonymous spaces where cooking is the same for a restaurant that, above all, for ‘delivery’ firms, the entrance on the scene of Remy Robotics and its robots It can mean a new twist to the world of food delivery and also catering or even entities such as hospitals. Because with a tiny place and some machines that hardly make noise or emit smoke to finish off previously prepared dishes is enough to output the orders. Only one person is in charge of putting them in the bag and delivering it to the delivery man. Nothing more.
Demonstrated delivery brands such as OMG (healthy dishes), Chop (vegan Chinese food), Challo (Indian curries)…, which are under the umbrella of Remy Robotics, founded in Barcelona in 2019 and which, after two years of research and development, began in 2021 with its own project home foodwhat saves cooking and delivery times and ensures the quality of the dishes. Some not very large machines (they are in Bruc street, 86) are capable of cook a dish in an average of two and a half minutes. And no margin for error. On average, about 180 a day, but I could do 70 every hour. In one year, they have dispatched 70,000 plates.
Robotics and kitchen engineers
Actually, in the place where the orders are delivered, not only one person works. Behind this technology is about twenty robotics and kitchen engineers come from all over the world. Some take care that the machines (an articulated arm, ovens, freezers, a quality table) talk to each other based on pre-prepared dishes cocina central by five chefs.
Its catalog is growing, it covers all types of gastronomy and almost all techniques (from steaming to frying) and at the moment it has a hundred creations: ‘sushi’, curry, salmon… Impeccable, at least the ones we have tested on visit to the ‘factory’.
Those dishes are then put into the freezers. The articulated arms pick them up, introduce them into the ovenwhich gives them more or less heat depending on the type of product, how much or little cooked the food is wanted, the weight and even how far or near the customer’s home is so that they finish cooking on the way. the trays on which the food is delivered. algorithmic cookingas they say.
Once cooked (that’s a matter of seconds), the arm takes them out of the oven and puts them on the quality table to take the temperature and calibrate the weight, two parameters with which they ensure that the dish is made correctly. And then he puts them in a kind of numbered drawer where the rest of the dishes from the same order will go. From there, the only person who is on the premises, puts them in the bag and delivers them to the delivery man.