We all know that burger-making robots may already exist in our future, but now coronavirus pandemic has accelerated their rise because kitchens that are wary of viruses aim to distance the workers and customers.

That need fell precisely with companies in Silicon Valley, two of which were already in business.

The US Centers for Disease Control and Prevention assesses the risk of exposure COVID-19 from handling or consuming food outside the home as “low.” However, there is already many outbreaks among restaurant employees and customers throughout the country.

“I hope that in the next two years you will see a significant adoption of robots in the food room because of COVID,” said Vipin Jain, CEO / Co-Founder of Blendid.

That Silicon Valley Startup producing robotic kiosks that make a variety of fresh smoothies, which customers can order through the smartphone app.

Only a handful of company stalls operate around San Francisco, but since the coronavirus pandemic began, Blendid has been involved in contractual discussions with hospitals, companies, shopping centers and food ingredients – all of which have had a sudden need for handling food without touch.

“What used to be forward thinking – last year, pre-COVID – has become current thinking,” Jain said.

When the salad bar closed, Chowbotics – based in Hayward – started getting more questions about Sally, a robot that was about the size of a refrigerator that made various salads and bowls. Sally allows customers to choose from more than 20 prepared ingredients stored in the machine and can make around 65 bowls a day before kitchen workers need to refill machine ingredients.

Prior to this year, Chowbotics had sold around 125 of its $ 35,000 robots, mainly to hospitals and colleges. But since the pandemic struck, sales have jumped more than 60%, according to CEO Rick Wilmer.





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