Robots take over kitchen by assembling burgers in record time at US restaurant VIDEO

In a recent article, Interesting Engineering highlights that in a groundbreaking leap for fast food, a new restaurant in Los Gatos, California, is using cutting-edge robots to assemble burgers with precision and speed.

Developed by ABB Robotics and BurgerBots, this innovative concept is reshaping the way we think about fast food, combining automation with culinary creativity for a faster, more consistent dining experience.

The robots operate in a dedicated burger-making cell, combining efficiency and speed to assemble made-to-order meals. The automated system ensures real-time ingredient tracking and perfect placement of toppings, promising a significant shift in the fast food experience by enhancing consistency and reducing human error.

This cutting-edge setup marks a milestone in food automation, as it integrates two different robots with an intelligent inventory monitoring system. When an order is placed, a freshly cooked burger patty is placed on a bun inside a box. The box is then placed on a conveyor shuttle, tagged with a QR code. The IRB 360 FlexPicker robot reads the QR code data, selecting the correct toppings quickly and hygienically.

The YuMi robot then steps in for final assembly, completing the burger in just 27 seconds. ABB’s robot controller also integrates with non-robotic systems, allowing real-time tracking of ingredients, like onions, tomatoes, and condiments, for optimal kitchen management.

“Integrating ABB robots with the BurgerBots concept demonstrates the immense potential for automation beyond manufacturing,” said Marc Segura, Chief of ABB Robotics. “Robots allow staff to focus on creating memorable dining experiences by taking over repetitive, time-consuming tasks.”

A survey commissioned by ABB Robotics found that 67% of hospitality workers support robotics to reduce dangerous tasks. With a vision of more consistent, efficient food service, BurgerBots is paving the way for widespread robotic automation in the restaurant industry.

By Naila Huseynova