Smart Pancake/Jianbing Robot

Smart Pancake/Jianbing Robot

The Smart Pancake/Jianbing Robot makes jianbing, crepes and egg pancakes to order: batter is spread, the egg is cracked, sauce and fillings go on and the pancake is rolled, all in about 21 seconds. With more than 300 units in service, it is a proven format for high-traffic, unmanned food retail.

What does it solve?

A jianbing is a hand skill. Batter consistency, griddle temperature, the amount of sauce and the speed of the roll decide whether the pancake holds together and tastes right — and every vendor does it differently. The robot fixes the process: the same batter, the same griddle surface, the same sauce dose and the same rolling motion, every time.

It also solves the hours problem. Breakfast trade happens in a narrow window, and late-night trade happens when staff are hardest to find; an unmanned unit keeps selling through both.

Key features

• About 21 seconds per pancake
• Fully automatic batter spreading, egg cracking, saucing and rolling
• Consistent result regardless of operator or hour
• Touch-screen ordering with recipe management
• Unmanned operation, suited to self-service locations
• More than 300 units in service
• First national catering robot licence in this category

Technical specifications

Applications

• Commercial streets and pedestrian zones
• Shopping malls and transport hubs
• Hospital and campus canteens
• Industrial parks and office districts
• Breakfast and late-night food points

Installation and daily care

• Install on a level floor with enough space for the hood, the ordering screen and customer access, and confirm the power supply before installation.
• Keep batter within the day's plan and stir it as instructed before filling; separated batter is the main cause of an uneven pancake.
• Clean the griddle surface and the dispensing nozzles at the end of each shift and remove residue before it hardens.
• Empty and wash the waste bin and the sauce containers daily, and wash food-contact parts to local food-safety rules.
• Keep recipe and permission changes with the responsible manager.
• Have the supplier commission the unit and train the staff; if the spread or the roll looks wrong, stop and check before serving.

Selection and quotation

How the unit is configured follows your menu — the fillings you offer and the pancakes you expect per hour decide the sauce channels and the griddle set-up. Send us your menu, the pancakes per hour you need and the site layout and we will propose a configuration. For a quotation, tell us the venue type, the output you need and the destination country; configuration and voltage both affect the price.