A robot with a talon, with the five fingers, which makes the sandwiches, gourmet, deals with six of the message at once, and learn from the mistakes of his own. There is the case of the fantastiko-research, but in the case of the restaurant, to see the robotic with the intelligence and artificial inaugurated a few days ago at the airport In Pratt, of Barcelona.
SELFthis is the name of the concept, it is the first place that combines the advanced technology and the sustainability of the 137 m2, close to the gate B24.
It's like a game pinball to the high-tech, in fact, the passengers/users choosing products through the screen of the “easy order”, pay and get a ticket with a code to GO. Then, the arm robotic picked up the ingredients, collect the sanduiçët premium, and put the drinks on the tray, and a camera, the computer checks the accuracy and presentation. Average time on orders? A little more than two minutes.
Intelligence artificial zbarkon at the airport In Pratt: sandwiches, in 2 minutes
Intelligence, artificial, allows the system to optimize the routes, and a time to prevent bottlenecks, explains Raquel Giménez, marketing manager of the Areas Spain. Every move is scrutinized, if a sandwich falls off in transportation, SELF insensitive to the incident, and corrects the angle of capture.
Despite the automation, and 8 employees oversee the operation. The staff at for custom recipes, or to handle the demands of the individual, he says Mireya Muñoz, director of marketing in the Areas Iberia. A system's internal messages, and links of personnel and the machine, if a traveler requires a little more majonezë the sanduiçin of the club, the club, the change order and the adjusting procedure. The technology is not a substitute for, but are improving, according to the data of the Areas, the integration of the man-machine is reduced the waiting time by 40% as compared to the restaurants to traditional fast food, to the airport.
All of the products prepared there and then, thanks to frigoriferëve intelligent to monitor the temperature, and the date of the skadencës in real-time. The challenge was to be reproduced mastery of the human says, Sergio Rodríguez, CEO of the Areas Iberia. “We skanuam the 200 moving kuzhinierësh to be trained, therefore, in the language of the territory.”
The project integrates also the solution to our: packaging, paper, FSC 100% recycled, school uniform cotton organic, and to a system for recovery of energy ripërdor the heat of the engine to the heat of the food. “We are going to reduce to the 12 tons of CO2 per year,” states Muñoz.
The model, developed with the partners, such as Mastercard and the Coca-Cola company, provides for an increase in the potential, We would be grateful for feedback, before you repeat it to the center of the other end Rodríguez. In the meantime, now you can prove that innovation to midnight, seven days a week.
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