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Yes but can you imagine the modified ingredients with everything from petrol to plastics infused in the ingredients, so that they slurry and slither through the well lubricated but not so clean robotics. Enjoy! I'm going get some bacon and eggs from the Hot chick at the diner counter.

Time to sell Pizza Hut shares.
Just imagine a truck with robots baking pizza on its way to delivery. No overheads of rent, hardly any teenage employees, and custom made.
$5.00 for a large pizza any way you want it folks.

Tenpoundbass says

Yes but can you imagine the modified ingredients with everything from petrol to plastics infused in the ingredients, so that they slurry and slither through the well lubricated but not so clean robotics. Enjoy! I'm going get some bacon and eggs from the Hot chick at the diner counter.

Stop being a dinosaur Captain. EV's are already here.

Yeah this is insane technology. Is love to sit in that truck and watch it operate

Strategist says

$5.00 for a large pizza any way you want it folks.

I'm guessing that they won't be passing any savings onto the consumer.

Just imagine a few decades from now we will have:

Robot cooks that cook anything you want perfectly.
Robot cleaner that cleans everything without missing a spot.
Robot chauffer to take you anywhere you want (almost there)
Robot pilot to fly you cheaply anywhere you want to go.
Robot gardener that cuts the grass and trims the roses perfectly.

Wish we had them today.

Strategist says

Robot cooks that cook anything you want perfectly.

In all my years of working with machinery I have never seen one that is fed straight up raw materials that wasn't modified so that a property in the the new attributes of those materials could aide the extrusion process, or fabrication process. Food machines are no different. Bread Machine flour Bread machine yeast.

Make shitty bread machine bread.

Tenpoundbass says

In all my years of working with machinery I have never seen one that is fed straight up raw materials that wasn't modified so that a property in the the new attributes of those materials could aide the extrusion process, or fabrication process. Food machines are no different. Bread Machine flour Bread machine yeast.

The machine described in the article has to fit into a truck and store all the supplies. What you describe sounds like it might not fit in the truck pictured in the article.

Strategist says

Just imagine a few decades from now we will have:

Robot cooks that cook anything you want perfectly.

Robot cleaner that cleans everything without missing a spot.

Robot chauffer to take you anywhere you want (almost there)

Robot pilot to fly you cheaply anywhere you want to go.

Robot gardener that cuts the grass and trims the roses perfectly.

Wish we had them today.

people are cheaper than robots still. the question is how quickly will these technologies trickly into normal people's lives. what will rich vs poor look like in that world?

zzyzzx says

The machine described in the article has to fit into a truck and store all the supplies. What you describe sounds like it might not fit in the truck pictured in the article.

What a mix machine to knead dry premixed ingredients, dough, on a conveyor belt, has to rise.
Where's the quality control here at this part? Then I guess it would then proceed to a stamp press, place on a pan, let rise a few more minutes, continue on into an oven.
Do it all in 3feet by 9feet easily.
Or there are dough-balls that are feed into a refrigerated hopper at the company, where they sit until order is placed. Then they are stamped and pizza is created.
Wanna imagine what a cheese and sauce squirter would be like that dresses the pizza? It's not your average stuff. It has to have grease and anti coagulants built in so it can ooze out of the goop jets without clogging. Wanna gamble on the last shift that took all of that shit apart and cleaned it thoroughly.

You know frosty and milk shake machines? All of the gaskets are dressed with Vasoline. There's trace amounts of petroleum jelly and what ever else it leached out of the cheap made in china maybe rubber gaskets.
Machine food is not pretty, it's been a facination of mine to watch automated food production. It's always disgusting when you really look at it, and the ingredients used. Most cases it's not shit you would seek out at the grocery store.

and pressed dough is SHIT, it shouldn't even be allowed to be called Pizza.
90% of Pizza's appeal is the hand tossed bread. The amount of air they can retain in the dough while stretching it out as far as they can.
If you stamp dough. It's a cracker at that point.

Tenpoundbass says

you stamp dough. It's a cracker at that point.

Pizza Hut thin and crispy come to mind here

The problem with cookin on the truck is you have to be able to shut that bitch down fast should an unexpected red light occur.
I'd assume they have a conveyor system to go in and out of the oven in transit?

CBOEtrader says

people are cheaper than robots still. the question is how quickly will these technologies trickly into normal people's lives. what will rich vs poor look like in that world?

Hard to say. I guess each technology will have a different adoption rate. We use one of those robot vacuums because our German Shepherd sheds too much. It does a fairly good job.

Now put a robot in the driver's seat, able to take direction and orders on the fly, as well as navigate and plot routes to the next customer, all you'll need is one serf to sprinkle toppings and cart the pie to the door (and receive tip).

Quigley says

put a robot in the driver's seat

Maybe better to have a household robot. You buy groceries or have those delivered, do the tasks the robot can't, and the robot does the rest. Restaurants tend to use too much salt and sugar, but home cooking is currently labor intensive compared to delivery. Bonus points if different people in the household want different toppings and quantities: every pizza can be a combination, or you can cook several in whatever sizes you want.

It's never more sanitary they used to under cook my sunny side ups, and I think they were deep frying the bacon in a fry basket.
The Cuban toast loaded up with room temp margarine and a Cuban coffee. Until the health department said they couldn't do that any more.
Without the runny eggs and yolk Cuban toast is pointless.

Tenpoundbass says

margarine

Yuck!

I agree. That margarine crap will literally kill you!
Get butter or nothing.

I know I don't usually do margarine but it was what they slathered between half a loaf of cuban bread then pressed in a sandwich press. Even thought most people take the back of their knives and scrape as much as they can back on the plate.

Cuban coffee is Espresso grind made by packing a 2 oz metal cup with holes on the bottom you screw it in to position, then water is heated up and steam is forced through the grounds. Unlike a drip process that totally relies on gravity to pull water over the larger grounds.
Unlike regular espresso coffee, when it is finished brewing. A few drops of the coffee is spooned over about three large heaping tablespoons of sugar in a metal bell.
You then take a spoon and stir the coffee and sugar together until it makes a smooth beige to brownish marshmallow gooey substance. Then you pour the rest of the espresso in the bell and gently stir folding in the brown froth(espuma).

The Bell

What it looks like after whip a spoon of espresso in it.

what it looks like when finished

The longer you stir and whip the coffee into the sugar the better the coffee.
For some reason I hate the flavor of espresso, where it is served dark and strong, and you spoon sugar in the filled cup.
There is no emulsification infusing the flavors in the froth you get from this process.
A very annoying thing with getting it to go.
They have very tiny cups with lids, they put the lid on and all of the wonderful froth sticks to the lid.
Leaving nothing more than black sweet nothing any more special than table sweetened espresso. I'll often chuck the whole thing after one or two unsatisfying sips but try to lick the lid.

So as a result I try to explain to the Cuban gal making it to put it in a larger cup without getting a large cup filled to the rim with a lid on top creating the same problem on a larger scale.
When I moved here in the 80's Dixie didn't make 4oz Styrofoam cups with lids, so you got four ounces poured into a 8oz coffee cup.
It was wonderful. Apparently even the Cuban community aren't as smart as their parents and grand parents like everyone else.
Now I make it at home now it's less stressful.

anonymous says

What is Cuban Toast

Made with Cuban bread. Cuban bread is like no other. It's a bread that has a crust that taste like a Soda Cracker.
Because it's made with soda water like the Saltine. The real authentic stuff we don't find any more. You buy it at 10am eat what you can. Because by 2pm it's a hard baseball bat.
It comes in a paper bag. If you wrap it in plastic bag it would last a little longer. Now the breads today are made, loaves and frozen in factories and grocery stores all buy ready bake loaves. Even Cuban bread has suffered. It's more spongy now, and stays softer much longer.
Typical Cuban toast served for breakfast. Is about 1/3 of a whole loaf, split slathered with butter pressed in a sandwich press, and served in a basket on the side.
Here's also a great example of why lids on cups of coffee that are almost or full up to the top. Is bad for business. It would taste so much better if all of hard they put into making the froth didn't all stick to the lid.

I remember my grandmother making coffee in a GE percolator.
When she poured her cup,she added a heaping teaspoon of Maxwell House instant coffee.
Never saw her sprinkle iron fillings on her eggs.

I just had my annual medianoche with cafe con leche yesterday,fabulous.