Clear Answers Before You Commit.

We begin with the task: menu, volume, service window, staff involvement, space, and utilities. We identify a suitable application and explain what automation would handle, what stays with your team, and what needs testing.

Ask about a scoped demonstration or pilot for your application. Equipment availability, location, duration, fees, training, and responsibilities are agreed in advance. A pilot is an evaluation opportunity, not a promise of a free trial or guaranteed results.

Agree on a baseline and success criteria before starting. Useful measures include full-cycle output, staff handling time, recipe quality, cleaning effort, interruptions, and operator feedback. Use the findings to decide whether to refine, proceed, or stop.

No. We do not need to remodel your kitchen to implement the system. We do need to review the footprint, access, utilities, ventilation where applicable, and workflow before committing to installation.

No. Automation is not there to replace your cook, but to support your cook's output. It is more of a force multiplier, so it can relieve your cook to focus on other, higher-value tasks, while automation mainly focuses on repetitive, heavy-duty tasks. Staffing decisions should follow demonstrated results rather than a replacement assumption.

Robby One automates programmed batch-cooking sequences for compatible recipes. It focuses on medium and high heat cooking using sauté, mixing, and stir-fry techniques. Your team prepares and loads ingredients, carries out required checks, unloads food, and completes approved cleaning and reset procedures.

Robby One can cook existing recipes that are compatible with its batch-cooking sequences and automation programming. Your team evaluates taste, texture, portions, and presentation before accepting a recipe for routine use. Not every dish will be suitable.

Usable batch size and cycle time depend on the model, recipe, ingredients, and handling process. Robby One can cook up to about seven pounds of food per batch in about two and a half to five minutes, depending on the ingredients and recipe. We confirm current specifications and evaluate the complete cycle for your application rather than quoting a universal servings-per-hour figure.

Robby One requires a three-phase electrical configuration — 15 kW at 208–240 V, three phase. We review your site’s requirements before installation, confirming the exact configuration, applicable certifications, and any local approvals.

Operators follow a standard operating procedure we provide, recommended for integration into their existing workflow to maintain Robby One. For additional cleaning for maintenance purposes, we also provide the necessary steps to keep Robby One running smoothly and the cooking pot working correctly.

Initial training is delivered onsite — two sessions over two days — and is included with your purchase or onboarding subscription plan, depending on your structure. After that, follow-up training runs through video sessions: we provide video training modules your team can follow on its own, alongside guided phone or video sessions using approved product materials to review operating steps and address questions.

Training starts with two standardized days delivered onsite. Beyond that, timing depends on operator experience, recipe implementation, and other services that fall outside training itself. We agree on a training scope and confirm that staff understand their responsibilities rather than promising one training time for everyone; further training can be added as an add-on, tailored to your needs.

Contact customer care with the model, serial number, symptoms, and error messages. We help triage remotely and coordinate escalation where needed. Onsite work, parts, response commitments, and warranty coverage follow the applicable agreement.

Remote customer care does not automatically include continuous monitoring or remote device access. Any connected diagnostics depend on product capability, connectivity, authorization, and the service scope.

We help establish a schedule based on manufacturer guidance and operating use. Whether visits, parts, labor, or other work are included depends on your service agreement. Daily cleaning and routine operator checks remain essential.

Request the model and configuration, current specifications, installation requirements, applicable certification documents, lead time, warranty, training scope, service responsibilities, and complete quote. We clarify what is included and what requires separate arrangements.

RoboOp365 offers a RaaS subscription program, and also sells equipment on customer request. Compare the contract term, total payments, upfront costs, included services, exclusions, and end-of-term obligations before choosing.

Compare total acquisition or contract costs, facility work, training, utilities, maintenance, and staff involvement against measured benefits. Time released for other duties is not automatically a payroll saving. Use pilot data and conservative assumptions; payback period varies based on your operating model.

Yes, a phased approach can establish operating procedures and measurable results before wider rollout. Additional locations need their own facility review, commercial scope, training, and service planning.

Equipment can assist with repeatable processes, but suitability must be validated recipe by recipe by your qualified nutrition and food-safety team. Automation does not itself ensure allergen control, nutritional compliance, or prescribed textures; handling, segregation, cleaning, and verification remain essential.

Your culinary team defines acceptance criteria and evaluates representative dishes. Recipe setup, ingredient preparation, portioning, and required checks should be documented before routine use. Review recipe changes before adopting them.

Review the results against the agreed criteria. The next step may be a recipe or workflow adjustment, a different application, or a decision not to proceed. Fees, return arrangements, and termination terms are set in the pilot agreement.