soylent green, plus distributed ovens
Overcooked? Why robotic pizza makers are failing
81–90 of 91 posts
Re: Overcooked? Why robotic pizza makers are failing
#82I read about a Japanese pizza maker: he went to Italy to study the craft masters, found the best flours and experimented with novel combinations, hand built a wood fire stove, and used choice produce and flawless execution to make world class pizza. For a robot pizza maker I'm guessing the back story is like this: entrepreneur who knows nothing about pizza decides paying minimum wage is a waste and opts to buy $160k…
Susumu Kakinuma is the guy and Serinkan is the restaurant. About as good as it gets.
Re: Overcooked? Why robotic pizza makers are failing
#83Earlier quoted context omitted.
There’s physics for one. The dough takes the temperature and time it takes to bake in the oven, the rocket needs certain ampunt of propulsion to fly etc.
So, the "it'll get better" is the robot pizza learning. There's no reason it won't improve because we know that there is actually a world in which amazing pizzas exist. Teleporters seems a rather random comparison for the sibling reply
I talked about rockets, not ”teleporters”. I also let aside that these systems do not learn, let’s pretend they do. What will it improve in? What does it mean to ”improve”? Ask yourself, what makes the difference between an amazing pizza and kinda ok pizza? How do you quantify that? Is it a binary value the way a mathematic formula either works or doesn’t, or how code runs or does not? Or is it more like poetry? kinda hard to srite into code when something that is literally a matter of taste is ”good”.
Maybe it doesn’t really matter, Marinara is pretty easy to make, 5 ingredients in an oven. Can we improve upen speed, like they say on the article? Up to a point yes, but there’s a bottleneck, the dough itself. It takes certain amount of time to make it into a oval shape, you can’t go too fast, since you break it. And then it has to be in the oven a certain amount of time, no matter what. That has nothing to do with automation, but the physical facts of the matter itself.
Now you have an average pizza that cost a fortune to make, but we accomplished it slightly faster than $10/h pizza chef. You see why those startups all fold?
Re: Overcooked? Why robotic pizza makers are failing
#84Earlier quoted context omitted.
Most pizza made today are robot made in factories, it has been the case for decades. Shit-tier pizzas and didn't improve over time.
Not sure if that's true, there's some frozen supermarket pizza now that's seriously good. If I ordered fast food and they delivered a freshly baked Crosta Mollica pizza I wouldn't send it back. Of course a fresh pizza is better, but imo you couldn't get a Crosta Mollica quality frozen pizza 10 years ago.
Perhaps MSG. Seems to have been proven harmless, but leads to overeating, in my case.I"m not giving it up, I can't eat veggies without it :)
Re: Overcooked? Why robotic pizza makers are failing
#85A local pizza place sells premade dough and toppings. We just order that and cook it ourselves. It’s not perfect but it’s exactly the way we want it and we get to bond over making it. If I’m going to blow pizza-level calories in a meal, I can’t imagine going back at this point.
Good pizza is all about having a good hot oven. Without it I see no benefit of using these fresh ingredients vs frozen pizza. "Making" the pizza with a premade dough and pre-cut toppings is just a 1 minute operation to spread sauce and throw some toppings on it isn't it? Not much bonding there in my eyes...
Protip: break the lock off of your oven and put it on cleaning mode to reach sufficiently high temperatures...or just accept that homemade pizza will taste a little different than restaurant-bought.
Re: Overcooked? Why robotic pizza makers are failing
#86I read about a Japanese pizza maker: he went to Italy to study the craft masters, found the best flours and experimented with novel combinations, hand built a wood fire stove, and used choice produce and flawless execution to make world class pizza. For a robot pizza maker I'm guessing the back story is like this: entrepreneur who knows nothing about pizza decides paying minimum wage is a waste and opts to buy $160k…
Susumu Kakinuma is the guy and Serinkan is the restaurant. About as good as it gets.
No doubt. What's the plans to add robots to his setup? My guess: none.
Re: Overcooked? Why robotic pizza makers are failing
#87"I'll have no soul on mine please" :-) Food should be prepared with love. From when the seeds are sown, to when it's arranged on the plate.
Then good luck surviving in our current food system
I don't, I grow most of my own food, buy from local farmers, and cook all of my own meals from plain ingredients.
A lot of love goes into my food.
Re: Overcooked? Why robotic pizza makers are failing
#88Earlier quoted context omitted.
Most pizza made today are robot made in factories, it has been the case for decades. Shit-tier pizzas and didn't improve over time.
Those factories still have people stretching dough, while the bases travel along a big belt, because human hands are good for that task, and are widely available and easily repaired or replaced, and adapt to different shapes and sizes of product and other contingencies.
Machine rolled and cut: https://m.youtube.com/watch?v=j1-2gdkOe3A&t=1m16s
No way is a person doing it for mass production.
Re: Overcooked? Why robotic pizza makers are failing
#89Earlier quoted context omitted.
Good old "It'll get better".
If there's financial incentive for it to, why wouldn't it?
Because some startup that's managed to cobble together a pizza-extruding machine that works when 20 technicians are standing around it carefully watching is not something whose future success you want to bet your business on?
Re: Overcooked? Why robotic pizza makers are failing
#90Earlier quoted context omitted.
Those factories still have people stretching dough, while the bases travel along a big belt, because human hands are good for that task, and are widely available and easily repaired or replaced, and adapt to different shapes and sizes of product and other contingencies.
Machine rolled and cut: https://m.youtube.com/watch?v=j1-2gdkOe3A&t=1m16s No way is a person doing it for mass production.
People stretch dough, as I said, in factories, on production lines. This happens. Robots don't do this.