“Flippy,” the Fast Food Robot, Turned Off for Being Too Slow

Discussion in 'HardForum Tech News' started by Megalith, Mar 10, 2018.

  1. Megalith

    Megalith 24-bit/48kHz Staff Member

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    Despite its potential for churning out 150 burgers per hour, Flippy couldn’t keep up with demand on its first day at Cali Burger: word quickly spread about the robot, resulting in a flood of customers. The company is putting some of the blame on its employees, who reportedly failed to prepare the patties and toppings quick enough.

    The robot, or more specifically, a specialized industrial six-axis robotic arm bolted to the kitchen floor, was supposed to work lunchtime shifts at the international burger chain. The robot is designed to take burger orders through a digital ticketing system, then flips the burger patties and removes them from the grill.
     
  2. maxius

    maxius 2[H]4U

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    nope automation may one day be more ambidextrous than humans but today is not that day. the real question is what were the sanitary protocols for this food service robot? do we want an unsanitary robot making our foodage?

    on the whole automation going to replace jobs. when i encountered one of McDonalds restaurants with a self order kiosk. said ok cool went to the counter got my food during my visit it was funny to see a line behind a kiosk. it was much easier and faster to get my order and food from the actual humans behind the counter than spend precious minutes tapping on a screen.
     
    Last edited: Mar 10, 2018
  3. toast0

    toast0 Gawd

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    This is stunt automation; effective automation usually does tasks in a different way, for example conveyor cooking with something like this, like they've been using at Carl's Jr for probably decades now (Hardee's east of the Mississippi).
     
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  4. rive22

    rive22 [H]ardness Supreme

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    damn those burgers are skinny
     
  5. sfsuphysics

    sfsuphysics I don't get it

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    No worries about cooking time then to make sure you get your sterilized hockey puck.

    A place that needs to serve 150 burgers an hour is NOT a place I want to put much faith in the quality of the meat to leave it pink inside.
     
  6. rive22

    rive22 [H]ardness Supreme

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    that's a good point
     
  7. bos

    bos Limp Gawd

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    150 burgers an hour, is really pretty slow. With a grill that size a human could easily do WAY more.
     
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  8. AaronGant

    AaronGant Limp Gawd

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    Right now it's all testbed installs, work out the bugs then just add more. So the robot needs a 2nd arm, got it, next iteration. Line at ordering kiosk, ok just add 6 more, now everyone is ordering at the same time.
     
  9. maxius

    maxius 2[H]4U

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    A Robots ruggedness, fool proof sensors, repairability, cost, speed, sanitation protocols, back end infrastructure, and security protocols vs humans. humans always win.

    Also who the hell is going to maintain it, fix it when it breaks, update its software when a security flaw is found and clean it properly?

    it is way easier to grab teenager looking for a job than deal with all that crap.
     
    Last edited: Mar 10, 2018
  10. Weenis

    Weenis I said WEENIS, not...

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    If what you were saying were true, we wouldn't so heavily use automation in the auto industry. It's simply a matter of someone building a system that works effectively and efficiently. It's definitely doable, someone just has to make the leap first.
     
  11. Sonicks

    Sonicks [H]ard|Gawd

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    Talk about over-engineering.

    I get that it would be easy to retrofit any kitchen with a bot like this but I don't see why they don't just make a machine, not a robot, that is like a conveyor flat top that flips the burgers by rolling them off one conveyor another conveyor below. Sort of like those pizza ovens where an uncooked pizza goes in on one side and a done pizza pops out of the other. Temperature sensing the doneness of the patty can't possibly be that hard these days...
     
  12. Arcygenical

    Arcygenical Will Watercool for Crack

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    Blegh, I hate medium rare or medium burgers. 165'f please. I hate the mouthfeel of raw fat.

    Which is entirely opposite to how I eat steaks(MRare, or blue depending on fat/fascia content) and how much I love tartare which is super lean.
     
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  13. viscountalpha

    viscountalpha 2[H]4U

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    I feel automation is a recipe for disaster. Machines should help us do our jobs better, more efficiently and with less stress. A robot in watched and un monitored is a robot waiting to fuck up in a huge manner.
     
  14. heatlesssun

    heatlesssun [H]ard as it Gets

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    He drives around, all over the town...
     
  15. Ultima99

    Ultima99 [H]ardness Supreme

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    For now yes, but this will change dramatically before too much longer. Most cashiers and kitchen employees will be replaced eventually.
     
  16. capt_cope

    capt_cope Gawd

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    Until the "teenagers" (more than half the fast food employees I see are my age or older) manage to force some stupid "livable wage" laws, then it'll be much cheaper to use robots. Not to mention maintenance cycles are a known cost that can be scheduled and planned for, and robots don't quit, steal, or stick their dicks in the mayo.
     
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  17. Azphira

    Azphira [H]ard|Gawd

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    It's replacing the $7.25 an hour burger flipper, with a $7.25 an hour ingredient loader and an $18.55 an hour robotics tech.
     
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  18. nutzo

    nutzo [H]ardness Supreme

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    Doesn't seem any faster than when I worked at Carl's Jr. 30+ years ago, or like it would save that much labor.
    They had a metal belt that you put the burgers on, they slowly went through the flame broiler, and then they came out the other side and they dropped on the warming tray.
    The buns where toasted on a lower belt.
    The cooks then assembled the burgers.

    Back then 2 decent cooks" could easily put out 300 hamburgers an hour. 4 cooks could almost double that number with the setup in the busier stores.
    When you are making 6 to 8 at a time (multiple orders), it amazing how fast you can turn them out.
     
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  19. sfsuphysics

    sfsuphysics I don't get it

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    True, I usually like my burger cooked much more well than a steak simply due to the unknown factor of what went into the ground chuck. Plus if a restaurant usually has food that is THAT good, a burger is not high on my list of things to consume from there.
     
  20. pendragon1

    pendragon1 [H]ardForum Junkie

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    yup. my littlest sister who works at McDs laughed at 150 an hour.
     
  21. Chunder

    Chunder Gawd

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    It's interesting that they're doing this in America. Meanwhile, in Europe. http://www.businessinsider.com/denmark-mcdonalds-pays-20-hourly-wages-2014-10 "burger flippers" get paid at a minimum, $20 USD an hr. Additional cost for a Big Mac for nearly 2.8x the pay? $0.80, even with the far stricter food/chemical regulations of the EU. Workers also get universal healthcare, universal education, universal childcare, paid sick leave, paid vacation time, paid family leave. Which, in the end, makes cost of living overall far cheaper there than it is in the US when citizens need to pay for all of that out of their own pockets.
     
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  22. Krenum

    Krenum [H]ardForum Junkie

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    On top of the fact that all they're meat is frozen, don't they use a press griddle at McDonalds?
     
  23. Gabriel2

    Gabriel2 [H]Lite

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  24. pendragon1

    pendragon1 [H]ardForum Junkie

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    idk i dont work there. she just said that's nothing, they do more on a slow night.
     
  25. nutzo

    nutzo [H]ardness Supreme

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    You're assuming that it is real meat :eek:


    If we weren't supposed to eat cows, god wouldn't have made them taste so good :D
     
  26. ZiggyDeath

    ZiggyDeath Limp Gawd

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    As a person who worked for years repairing CNC machinery, I'm going to have to disagree with many of your assertions, or say that your assertions are unfair or irrelevant.
     
  27. Chaos Machine

    Chaos Machine Gawd

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    Also, rare or medium rare is a great way to make yourself sick, hamburger is not like steak where it is relatively sterile inside the cut so not cooking it through is rolling the dice.
     
  28. DustMite

    DustMite Limp Gawd

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    It seems to make more sense, to me anyway, to cook the burgers on a moving conveyor system as was mentioned previously. The whole robot arm thing seems like more of a publicity stunt and is just some way to keep humans involved in the process. I think if a fast food joint is going to automate, then it would be better to remove as much of the human element as possible.

    As was mentioned, what's going to happen when the human calls in sick, or takes a day off work. Who will place the meat patties on the grill for the robot arm?

    How about having a machine deposit the meat patties on the grill, sort of like the pin resetter at a bowling alley. Then it switches heads and deposits the cheese on the meat patties that require it.

    Then load the cooked meat patties on the bottom bun that goes down a conveyor to load up the rest of the toppings and condiments then wraps the burger at the end.

    Well, that's what comes to mind when I think of automation. Not the publicity stunt with that robotic arm.
     
  29. Nobu

    Nobu 2[H]4U

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    Just hope that if they do start using these, that they also install grease shields, or you'll be repairing a sticky, greasy mess. I mean, it'd be one thing if it were just lubricant grease, but food grease is some nasty shit.
     
  30. Jagger100

    Jagger100 [H]ardness Supreme

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    This looks good to owners/investors. Real automation doesn't explicity look like a box that stands where the employee stood. But many people with big dollars don't know this.
     
  31. NeghVar

    NeghVar 2[H]4U

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    No insurance benefits, works open to close, no wages, no griping, no PTO, no worker's comp. Just upfront capital plus service when needed. It will require a lot of research to determine if the cons outweigh the pros.
     
  32. ZiggyDeath

    ZiggyDeath Limp Gawd

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    You know what's also pretty nasty? All those bloody metal chips stuck in decade old dried lubricant.

    In any case, I got out of repairing CNC machinery, since most of the major manufacturers have started firmware locking or parts locking the electronic control boards.
     
  33. c3k

    c3k 2[H]4U

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    Bah. Back in the day, I'd do a 12-12 flip. Every 2 minutes, 12 more burgers up. Keep that up for an hour or more. Yeah. John Henry won, didn't he?
     
  34. Nobu

    Nobu 2[H]4U

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    Oh yeah, between hydraulic fluid and coolanol, I've had my fair share.
     
  35. Mong00se

    Mong00se [H]Lite

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    God didn't make them taste so good, man did.