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Robot chefs are already preparing meals at fast-food chains in Japan and the US. Learn how automation is beginning to transform the future of professional kitchens.
The professional kitchen is undergoing one of the greatest transformations in recent history. What once seemed like science fiction is now a reality in restaurants in Japan and the United States: robots capable of preparing dozens, even hundreds, of meals per hour with industrial precision. The revolution has a name and numbers: autonomous chef robots, which use artificial intelligence, thermal sensors and computer vision to cook at a faster pace, reducing costs and increasing the efficiency of fast food chains.
Companies like Miso Robotics (robot creator Flippy), TechMagic e Keenon Robotics are at the forefront of this new industry. Their machines are already operating in commercial kitchens, especially in large urban centers where labor shortages and high operating costs have accelerated automation.
The culinary revolution began in the United States
In the United States, the startup Miso Robotics, based in California, is today one of the world leaders in kitchen automation.
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The company's best-known robot, the Flippy 2, is capable of frying burgers, potatoes and onion rings at impressive speed, achieving an average of 100 burgers per hour with temperature and cooking point accuracy.
The system is powered by artificial intelligence that adjusts frying time based on the type and thickness of the meat. In addition to operating grills and fryers, the robot can automatically determine when food is ready, avoiding waste.
According to Miso Robotics, Flippy 2 has already been implemented in networks such as White Castle, CaliBurger e Jack in the Box, where he works alongside human employees.
According to data released by the company to Business Insider, the use of the robot allowed reduce the average preparation time by up to 30% and save US$3 per month in product and electricity losses per restaurant unit.
Japan leads in kitchen robotization
In Japan, a country known for its relentless pursuit of efficiency, culinary automation is already part of everyday life. The startup TechMagic, based in Tokyo, has developed a robot capable of cook pasta and prepare sauces simultaneously, operating continuously for up to 12 hours.
The equipment, used in the chain's restaurants Pronto Corporation, combines thermal sensors and articulated arms to measure the exact cooking point without human intervention.
The system is capable of producing about 30 complete dishes per hour, including food preparation and assembly. According to TechMagic's CEO, Masato Hara, the goal is to “free cooks from repetitive tasks so they can focus on creating and overseeing recipes.”
Other Japanese kitchen robots are being tested in cafes, bars and eateries, some with facial recognition function to identify frequent customers and adjust the flavor according to registered preferences.
How robot chefs work: technology and precision
These robots use the system SLAM (Simultaneous Localization and Mapping) —the same technology used in self-driving cars to navigate the kitchen. Equipped with 3D cameras and heat sensors, they calculate routes, identify ingredients, and automatically adjust cooking times.
The software is powered by neural networks that continuously learn from each dish produced. Every movement is optimized to avoid errors and waste. The robotic arms have precision of up to 0,02 mm, which allows you to handle delicate utensils and work at a constant pace, even under high temperatures.
Furthermore, automation allows for complete standardization: each burger, pasta dish, or fried dish comes out identical to the last—something virtually impossible to achieve with large-scale manual human labor.
Economic and social impact of culinary automation
In the The Future of Jobs 2025, from World Economic ForumNear 30% of operational roles in commercial kitchens could be automated by the end of the decade.
Robots reduce operating costs, increase productivity, and eliminate human variables such as fatigue and error.
However, this advancement brings social challenges. The US Food Workers Union has already warned that automation could eliminate up to 2 million jobs in the fast-food sector in the next 10 years.
On the other hand, experts point out that new opportunities are emerging: robot maintenance, programming, sensor calibration, and technical supervision.
“The robot doesn’t eliminate the human, but it changes the type of work he does,” said the engineer. Mike Bell, CEO of Miso Robotics, BBC News.
Brazil still watches from afar — but not for long
In Brazil, full kitchen automation has not yet arrived, but food service companies and delivery franchises are already studying the implementation of solutions inspired by international models.
According to Brazilian Association of Bars and Restaurants (Abrasel), the high cost of importing and maintaining it prevents immediate adoption. Even so, Brazilian technology startups like Bela Robotics, from São Paulo — are already developing robotic arms for preparing food in industrial kitchens.
The first automated restaurants with food preparation robots are expected to be tested in the country between 2026 and 2027, starting with fast-food chains and ghost kitchens (focused exclusively on delivery).
The future of automated gastronomy
Robotics applied to gastronomy is no longer a distant promise. CookRight, a new system from Miso Robotics, integrates computer vision and AI to automatically detect the cooking status of meats and fried foods without physical sensors. In South Korea, Doosan Robotics announced a robot capable of frying chicken and preparing drinks simultaneously.
With the advancement of machine learning technologies and precision sensors, the robot chef is consolidating itself as a symbol of a new phase in global gastronomy, one in which efficiency, food safety and automation walk side by side.
For experts, the transition won't be one of extinction, but of reinvention. "Robots will do the heavy lifting, but the human touch will remain essential in the creation and gastronomic experience," he says. Kenji Yoshida, a food technology researcher in Osaka.
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