Cooking automation

Kitchen automation for hands-off output — shawarma and rotisserie machines, sous vide circulators, wok robots and steamers that cook to a set result with less labor.

Shawarma & rotisserie

Shawarma machines and rotisserie grills — vertical broilers that cook gyro, shawarma and chicken evenly on a slow turn.

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Sous vide

Sous vide machines — immersion circulators and water baths that hold a precise temperature for tender, repeatable low-and-slow cooking.

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Steamers & pasta cookers

Commercial food steamers and pasta cookers — pressure and convection steamers and pasta boilers that cook vegetables, seafood and pasta to time, on demand.

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Wok robots & stir-fry machines

Automatic wok machines and stir-fry robots — a rotating drum tosses, heats and times the dish, so a line cook turns out consistent stir-fry without standing over the burner.

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Jacketed kettles & boiling pans

Steam jacketed kettles and boiling pans — double-walled vessels that heat a batch through the jacket instead of the base, so stock, sauce and soup cook at volume without catching, with tilting and agitator models for eas

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Egg cookers & egg stations

Egg cookers for a breakfast line — an automatic egg frying machine cooks to the same finish batch after batch, so a hotel buffet or a fast-food counter keeps up through the morning rush without a cook standing over the p

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