Machines and tools have historically been designed to do things that either humans can’t do, or do them better, cheaper, easier, and/or faster. Even before the first Faraday motors, the early human or animal-powered machines of the day were used to cultivate crops, grind wheat and corn, carry people in carts and wagons, and help fight wars.
Tools are perhaps the oldest machines used to extend the capabilities of a mere human form. Levers, hammers, spears, and wheels go back thousands of years, and at the time may have been considered “high-tech,” but by today’s standards, are tools—not machines. But, as machines improve, they become the next generation of tools.
For example, water wheels could turn shafts for grinding, cutting lumber, or drilling through stone. Steam power advanced the technology to create machines that are basically tools. It’s a hierarchal growth method whereby what is an impressive machine today, is just a mere tool tomorrow used to make even more impressive machines.
And while a lot of technology is developed to feed the war machine, a lot of technology has also been developed to feed us. As electricity first made its public appearance, the wonders of this new technology were used to make stoves, ovens, mixers, blenders, as well as slicers and dicers. And yes, even things that Julienne.
I Process, Therefore I Am
Modern electronics and microprocessors have changed the world forever, and this is evident with our present-day food machines. By yesterday’s perspective, modern-day machines like bread machines, food processors, dishwashers, and so on, are robots. While early man would not know the term robot, it could be argued that any complex machine that performs sequential and well-defined tasks within a measured precision, repeatedly and automatically, are robots.
Food is one of the first places this occurs. Harvesting machines that cut crops, separate chaff from consumable foods, and transport them can be considered robots themselves. Even if a human operates the actual controls, the brawn is machine; the brains are human. In this case, it is a symbiotic relationship between man and machine. But microprocessors and microcontrollers are raising the bar as far as what skills humans need, and if humans are even needed at all.
Improved sensors, actuators, heuristics, and databases are combining to allow machines to take over completely in many cases. While we have seen this for years in the factories and warehouses, these developments have been slow to manifest in food establishments like cook-to-order restaurants. But, this is changing.
Romeo, the kitchen robot. (Image courtesy of Aldebaran Robotics)
Robots like Romeo from Aldebaran Robotics are more like toys today than real useful and employable machines. But Romeo does show how even primitive speech recognition and programmed responses can be used to eliminate the need for some humans in a kitchen environment altogether. Romeo serves as a store and forward node to place orders, but since he doesn’t really know any better, he does not ask restaurant patrons about which toppings they’d prefer or other details such as whether they’d like a lemon or lime in their water. But, his functionality of taking orders can then lead him to give those orders to the cooking robots in the kitchen, who can take over from there.
Perhaps the biggest need for this technology is to prevent disease spreading by creating ultra-sanitary conditions in restaurants. Recent studies have shown that 2 percent of all meat hot dogs contain human DNA. Ten percent of vegetarian hot dogs contain meat, and as many as two-thirds of all vegetarian hot dogs contain human DNA. This can be unsettling and affect consumer patterns. Now, it could just be that hair and skin cells from human workers have entered the matter comprising the hot dogs following natural exfoliation. But, perception could lead wild imaginations to wonder whether someone is throwing bodies in a meat processing plant.
When fewer humans touch foodstuffs, there is less of a chance of contamination and disease spreading, and this is not a trivial fear. Competition leads to consolidation, which leads to monopolization. Eventually, all sources of a particular food may come from one company, and a tainted supply can kill or infect potentially millions of people. The ability to make sure something is cooked up to temperature to kill pathogens can more easily be assured using thermal measurement and control, and this is an ideal task for robots.
Chef of the Future
Robots are poised to serve in kitchens for restaurants and individual homes in a large way. The advancement of sensors, actuators, vision systems and heuristic algorithms is now making it possible for reasonably priced machines to compete with humans and even perform problem-solving tasks.
For example, large-scale food processors that make frozen vegetables already have machines that separate, orient, identify, analyze, peel, section, measure, transport, cook, package, and seal. Most of the work has been done. Now all that remains is the miniaturization and commercialization of this technology combined with a well-organized database.
Here is where it gets interesting. The fastest way to get robotics to kitchens is to make them use pre-processed foodstuffs. Fast food restaurants are ideal for this type of machine since a menu is very limited, all food sources are tightly controlled, and patrons are assured consistency in product and delivery. The tireless machines don’t take breaks, demand wages, and cost as much as people do to hire, and this is what drives businesses. Eventually, there will be cost equity, then enhanced profits by eliminating those pesky humans.
Once loaded up like a modern day chip shooter used in electronic assembly fabrications, the chef robots will keep things at safe temperatures, portion ingredients, mix, cook exactly as instructed, prepare and possibly even serve the meal. No human hands, no skin cells, no sneezing waiter—you get the picture. A restaurant with this technology will be swamped if a severe flu or outbreak occurs.
Long-Distance View
Eventually, it may be possible to use molecular clustering to synthesize raw foodstuffs. Like an organic 3-D printer on a molecular level, simple and complex compounds can be fabricated on demand and even include chemical compounds like medications.
Once this level of technology exists, the term robot won’t apply anymore since it won’t resemble what we today consider a robot to be. It would more likely resemble a synthesizer or replicator. Bon appetit.