G2U

Not a fixed program: the pan state is read every 200 ms and heat, agitation, and remaining time are adjusted live.

A camera reads color and volume while thermocouples track the pan curve — the same dish holds even when the produce varies.

Heating, agitation, and dosing share one timeline, so nothing arrives at the pan late during a hard sear.

Boil, stir-fry, sear, braise, and reduce combine into programs of up to 12 steps.

Heating, mixing, and reduction in one pass, held to a target consistency rather than judged by eye.

Each stage holds its own band, within ±3°C.

Speed and path change per step for even heat and proper emulsification.

Recipes are software-defined workflows; changing a parameter never means changing hardware.

Throughput, cook state, and machine health stream live, with alerts pushed to the manager's phone.

Tickets arrive and are prioritized automatically, and one order can be split across several machines.

Frequent recipes sit on the first screen — two taps from ticket to start.

Edit once at HQ and deploy to every machine in every location, with version rollback.

Remaining time, current step, and next action stay on screen so new staff never have to ask.

English and Chinese out of the box for mixed-language teams.

Portion and doneness hold across shifts, independent of individual skill.

Two staff actions per cycle: load and plate.

Machines queue their next action, so a single person can run a bank of units.

New staff work solo after about two hours, against roughly three months for a traditional wok station.

Ingredients are dosed by the gram, which caps food-cost drift directly.

Sensors and algorithms flag wear before failure, turning downtime into planned service.

Every food-contact part comes off for cleaning without tools.

Temperature and motion zero points are checked at every start-up.

Food-grade stainless, built for wash-down and grease.

Algorithms and recipes update remotely — no service visit required.

Every portion's heat curve is archived and exportable for inspection.

Lower cross-contamination and splatter risk; the cooking chamber keeps open flame away from the operator.