BotKitchen is a full-stack robotic cooking platform. It runs your recipes at commercial volume, to your spec, in four models that fit rooms from seven feet square to a full production floor.
A full-stack platform combining hardware, software and AI, so the prep- and batch-heavy work stops depending on who turned up for the shift.
Wash, trim and portion raw produce to the cut spec each recipe calls for.
Metered dispensing from the ingredient wall, by weight, in recipe order, at recipe timing.
Precision induction heat, held to the pan temperature the dish actually needs.
Continuous motion through the cook. This is the technique work that decides whether a dish holds together.
Pots, canisters and tools return clean and staged for the next batch, so the cycle repeats without a human reset.
Advanced robotics, sensors and actuators
Modular kitchen units
Recipe orchestration engine
Order & inventory management
Monitoring & analytics
AI inference engine
Photographed from real production runs. Not stock photography, not renders. 1,000+ meals across 100+ recipes, cooked to the operator's own spec, across Japanese, Korean, Thai, Vietnamese, Chinese, Indian, Mediterranean and Mexican cuisines.
It tastes amazing, just like a good restaurant.
Customer feedback, on the Tofu Curry
The spice blend was well balanced, resulting in a rich, authentic traditional sambar taste.
Customer feedback, on the Andhra Sambar
Scope: grill-to-order, fry-to-order, baking and plating stay with your team. BotKitchen takes the prep- and batch-heavy work, the part that consumes the most labour hours.
Across eight culinary traditions.
From operators across processing, commissary and institutional dining.
Run during market validation, with additional deployments underway.
First paid deployment: a Sacramento food processor, with additional deployments underway.
One Large unit produces up to 15K meals a day, with a team you can count on one hand.
| Specification | XS | S | M | L |
|---|---|---|---|---|
| Max throughput per 2-hour cycle | 110 lb50 kg | 220 lb100 kg | 366 lb166 kg | 730 lb331 kg |
| Max throughput per 8-hour shift | 441 lb200 kg | 873 lb396 kg | 1,455 lb660 kg | 2,910 lb1,320 kg |
| Max 6 oz meals per shift | 1,175 | 2,328 | 3,880 | 7,760 |
| Max 6 oz meals per day (2 shifts) | 2,351 | 4,656 | 7,760 | 15,520 |
| Recipes running per cycle | up to 10 | up to 11 | up to 11 | up to 22 |
| Footprint (width × depth) | 7 × 7 ft | 7 × 12 ft | 10 × 20 ft | 20 × 20 ft |
| Mobility | On wheels / fixed | On wheels / fixed | Fixed | Fixed |
Meal counts assume 6 oz finished portions and four 2-hour cycles per 8-hour shift. Halve them for single-shift operation. Actual output varies with recipe mix, ingredient prep and changeover between allergen groups. All units stand 6 to 7 ft tall; footprints show the unit envelope, so allow additional clearance for service access.
If you cook the same dishes in volume, BotKitchen has a size that fits your room.
Cooked components and finished meals at high volume, with batch-level traceability built in.
Produce for many outlets from one location. Multiple client menus run in parallel in the same cycle.
Take prep off the line. Retrofit an XS or S into existing space. The XS brings its own hood.
High-volume, nutrition-controlled meals on a fixed budget, with consistent portioning and allergen records.
Warranty plans are available on purchase and managed service. Hardware pricing, lease terms, and licence rates are quoted after a site survey, once the size and scope are confirmed.
Request a quoteA deployment runs in weeks.
We measure the space, check power, gas, water and ventilation, and confirm which size fits.
Your chef works with our team to digitize each recipe, and leads the onboarding throughout.
Delivery, installation, utility hook-up, safety checks and staff training on the console.
Live batches at low volume alongside your existing process, so nothing is at risk.
Ramp to full volume with remote monitoring, scheduled maintenance and a named support contact.
Included: installation, staff training, Kitchen OS updates and scheduled preventive maintenance.
Three steps to a decision: we size the unit to your space and volume, cook your recipes on the platform, then put a proposal in front of you: purchase, lease, or managed, your choice.
Specifications and performance figures are illustrative and vary with recipe mix, ingredients and site conditions. Final scope is confirmed after a site survey.