No gas line. No plumbing. No hood. Plug into a standard 208–240V outlet — UL710B Ventless certified. Deploy in a food truck, hotel, or anywhere.
Zero Gas · Ventless Certified
Self-Cleaning
Automatic cleaning cycle after every batch. No scrubbing. No dedicated cleaning staff. The machine takes care of itself between cycles.
Auto Clean Cycle
1-Click Cooking
Load ingredients. Press start. That's it. No culinary training required. Any staff member can operate the machine in minutes.
Zero Skill Required
1,000s of Recipes
A constantly growing library of chef-developed recipes — from stir-fry to braised meats to soups. Every dish consistent, every time.
Chef-Developed Library
The Problem
Your kitchen is breaking you.
$9B
Lost annually by US restaurants to labor inefficiency, waste, and inconsistency.
73%
of operators cite labor as their #1 challenge
4–6%
average net margin across food service
35%
of food produced in kitchens is wasted
$17+
median kitchen labor cost per hour
Can't find skilled cooks
The skilled labor shortage is permanent. RoboSousChef requires zero cooking skill to operate — anyone can run it in minutes.
Labor costs destroying margins
80% labor cost reduction from day one. One machine replaces multiple line cooks across an entire shift — without calling in sick.
Inconsistent quality across locations
Same recipe, same result — every time, everywhere. Whether it's location 1 or location 500, the dish is identical.
Customers waiting too long
2× table turnover rate. RoboSousChef produces meals faster than any human brigade — consistently, without slowdown during rush hours.
Overworked staff, high turnover
When staff burns out, quality and service suffer. RoboSousChef handles the repetitive volume — freeing your team for what matters.
Expansion blocked by kitchen infrastructure
UL710B Ventless certified. No hood, no venting, no $100,000+ construction bill. Deploy in any space with a power outlet.
Our Machines
Three tiers. One mission.
Panda
Enterprise · Cafeterias · Resorts
320 servings/hr
25.5 kW · 220V/440V
Explore Panda →
Cheetah
Ghost kitchens · Fast casual · Delivery
60 servings/hr
5.5 kW · 220V — standard outlet
Explore Cheetah →
Lion
Restaurants · Hotels · Full service
200 servings/hr
15.5 kW · 220V
Explore Lion →
Every Machine — Fully Certified
NSF/ANSI Standard 2
UL Listed
CE Marking
Intertek Listed
UL Sanitation
UL710B Ventless
Marine Certified
Who We Serve
Built for every format.
Ghost Kitchens
Maximize output in minimal space. The Cheetah is purpose-built for delivery-first operations running lean.
Hotel & Hospitality
From breakfast buffets to fine dining — consistent quality across every outlet, every shift.
Restaurants
Free your chefs to focus on creativity while RoboSousChef handles high-volume prep.
Enterprise Chains
Same recipe, same result — whether it's location 1 or location 500. Total standardization.
Cafeterias
Serve thousands daily without the staffing headache. Corporate and institutional dining, solved.
Hospitals
Consistent, nutritious meals at scale. Reduce kitchen labor costs while meeting strict dietary requirements across every ward.
CCRCs
Continuing care retirement communities with high-volume meal service. Consistent quality for residents, reduced burden on kitchen staff.
Schools & Universities
Feed thousands of students daily without the staffing struggle. Consistent, fast, and scalable across every dining hall and food station.
Cruise Ships
Galley-ready and marine certified. Serve thousands of passengers across multiple dining venues with a fraction of the kitchen crew.
Corporate Campuses
Google, Amazon, Fortune 500 — high-volume employee dining with brand-consistent quality. Slash labor costs without sacrificing the lunch hour.
What It Cooks
1,000s of recipes. 30+ cuisines.
From Chinese stir-fry to Latin braised beef to Italian pasta — if it can be cooked in a wok or sauté pan, RoboSousChef can perfect it. Tap any cuisine to browse recipes →
Chinese
Stir fry, fried rice, noodles
Latin
Ropa vieja, arroz con pollo
Italian
Pasta, carbonara, aglio e olio
Thai
Pad Thai, green curry
Mediterranean
Shakshuka, seafood sauté
American
Cajun chicken, stir fry bowls
Global Presence
5 countries. 1 mission.
Kendall Park
New Jersey, USA
Cartagena
Colombia
Santo Domingo
Dominican Republic
Karachi
Pakistan
Shanghai
China
Guangzhou
China
Technology Partner
Powered by AiCan.
Official Technology Partner
RoboSousChef is partnered with AiCan — a leader in industrial AI and robotic control systems. AiCan's platform powers the perception, motion, and decision intelligence behind every machine.
8ms
Motion control reaction time
99.8%
Machine uptime SLA
100+
Registered patents
#1
World's first fully closed, ventless commercial cooking machine
The Team
Built by people who know kitchens.
AA
Aamir
CEO & Founder
Driving RoboSousChef's mission to transform commercial kitchens through intelligent automation.
AN
Andy
COO · Culinary Innovation Chef
Bridges operations and sales — ensuring every kitchen becomes a showcase for what RoboSousChef can do.
JA
Jamie
Sales & Implementation
From deployment to first service — Jamie gets every machine live and every client producing fast.
LU
Luis
Executive Chef
Trains every AI recipe model to meet professional chef standards — not just algorithms.
RO
Rosa
Sales · Colombia
Driving hospitality and resort sector sales from Cartagena.
SH
Shehroze
Country Lead · Pakistan
Running the Karachi office and South Asia expansion.
HE
Hernando
Lead · South American Sales
Driving market growth across Colombia, Dominican Republic, and beyond.
NE
Nero
Lead · Asia
Heading up the Asia region from China — building partnerships across the world's largest food service market.
SA
Saira
Communications & Sales · Central USA
Leading communications and sales outreach across the Central United States market.
VL
Vladimir
Sales · South & Central America
Driving expansion and client relationships across South and Central America.
You have to see it to believe it.
Words and specs don't do it justice. Let us install the machine in your kitchen and let the results speak for themselves.
The Cheetah is purpose-built for high-throughput, space-constrained operations. When you need to produce consistent, chef-quality dishes at speed — without the space or staff — the Cheetah delivers.
Every dish. Every shift. Fully automatic — load the ingredients, press start, and walk away.
Certified & Compliant
NSF/ANSI Standard 2
UL Listed
CE Marking
Intertek Listed
UL Sanitation
UL710B Ventless
Marine Certified
Blue border = key differentiators that save you $100,000+ in installation costs
🔌
100% Electric
Healthier. Safer. Easier.
No gas lines. No open flames. No carbon monoxide risk. All-electric operation makes our machines safer for staff, healthier for food, and simpler to install anywhere with a standard power outlet.
💨
UL710B Ventless Certified
No Hood. No Venting Required.
Traditional commercial kitchen hoods and ventilation systems cost $100,000 to $300,000 to install. Our UL710B ventless certification means you deploy anywhere — no construction, no permits, no six-figure infrastructure bill.
🌊
Marine Certified
Deploy Anywhere on Earth.
Marine certification means our machines operate in the most demanding environments on the planet — cruise ships, offshore platforms, remote resorts. If you can run power to it, we can cook with it.
Technical Specs
Built for tight kitchens.
Capacity1–15 servings per cook
Servings Per HourUp to 60 servings
Average Cook Time3–7 minutes
Ingredient Cabinets4 compartments
Liquid Seasoning6 types
Equipment Size24" × 21" × 56"
Voltage220V
Power5.5 kW
Pan Capacity1/4 Full Hotel Pan
MobilityCasters — fully mobile
Key Features
⚡
Rapid DeploymentInstall and configure in under 24 hours. Jamie's implementation team handles everything — you're producing in a day.
🧠
AI Recipe LearningThe Cheetah learns your recipes, not generic defaults. Trained by our chef team to match your flavor profiles exactly.
📱
Touchscreen ControlIntuitive full-color touchscreen interface. Fire adjustments, mode switching, and seasoning control in real time.
🔄
Cloud Recipe UpdatesPush new menus and recipe updates remotely overnight. Same-day menu changes, zero downtime.
🧹
Self-Cleaning CycleAutomated cleaning and maintenance cycles keep the machine production-ready with minimal manual effort.
📊
Live Performance DashboardReal-time monitoring of output, waste, and quality scoring. Full visibility across your operation from any device.
Ease of Use
Anyone can operate it.
No cooking skill required. No training program. No culinary experience. Just two simple steps — and your machine produces chef-quality meals all day.
01
Load your ingredients
Place pre-prepped ingredients into the compartments. The machine handles everything else automatically.
02
Press start
Select the recipe on the touchscreen. The machine cooks, seasons, and outputs automatically. Pick up the dish when done.
Cooking Modes
What it can actually cook.
Mode
Description
Servings
Example Dishes
Sauté
High-heat stir-fry
1–15
Chicken stir fry, shrimp, beef & broccoli
Stir Fry
Very high-heat, fast toss
1–6
Pad Thai, Lo Mein, fried rice, noodles
Boil
Submerged in boiling liquid
1–15
Pasta, soups, congee
Simmer
Light sear then simmer in liquid
3–15
Curry, stewed chicken, sofrito
Braise
Sear then slow-cook in broth
3–15
Ropa Vieja, arroz con pollo, short rib
Soup / Stew
Slow-cooked in liquid
3–15
Thai curry, meat stew, sancocho
Sauce / Mix
Coat ingredients evenly in sauce
1–15
Pasta aglio e olio, carbonara, noodles
Who It's Built For
Where the Cheetah thrives.
01
Ghost Kitchens
Delivery-first operations with limited space and maximum output. The Cheetah fits exactly where you need it — and starts producing from day one.
02
Fast Casual Restaurants
High ticket velocity during lunch and dinner rushes. The Cheetah handles volume so your staff focus on service, not cooking.
03
Food Trucks & Pop-Ups
Mobile, self-contained, plug-and-play on 220V. Roll it into any space and start producing in minutes.
See the Cheetah in action.
No upfront cost. We deliver, install, and train your team. You produce results before you commit.
The Lion is the backbone of full-service restaurant and hotel kitchen operations. Multi-station coordination, allergen tracking, real-time quality scoring — built for environments where every plate matters.
Every dish. Every shift. Fully automatic — load the ingredients, press start, and walk away.
Certified & Compliant
NSF/ANSI Standard 2
UL Listed
CE Marking
Intertek Listed
UL Sanitation
UL710B Ventless
Marine Certified
Blue border = key differentiators that save you $100,000+ in installation costs
🔌
100% Electric
Healthier. Safer. Easier.
No gas lines. No open flames. No carbon monoxide risk. All-electric operation makes our machines safer for staff, healthier for food, and simpler to install anywhere with a standard power outlet.
💨
UL710B Ventless Certified
No Hood. No Venting Required.
Traditional commercial kitchen hoods and ventilation systems cost $100,000 to $300,000 to install. Our UL710B ventless certification means you deploy anywhere — no construction, no permits, no six-figure infrastructure bill.
🌊
Marine Certified
Deploy Anywhere on Earth.
Marine certification means our machines operate in the most demanding environments on the planet — cruise ships, offshore platforms, remote resorts. If you can run power to it, we can cook with it.
Technical Specs
Engineered for full service.
Capacity15–50 servings per cook
Cook Time6–15 minutes
Voltage220V
Power15.5 kW
Servings Per HourUp to 200 servings
Pan Capacity1/2 Full Hotel Pan
Cooking ModesSauté, grill, braise, plate
Ingredient Cabinets4 compartments
Liquid Seasoning6 types
Allergen TrackingFull dietary compliance built-in
IntegrationPOS, inventory, ordering systems
Key Features
🍽
Full Kitchen SuiteSauté, grill, braise, and plate. The Lion handles the full spectrum of cooking techniques across your menu.
🤝
Human Staff CoordinationWorks alongside your kitchen team, not instead of them. Handles the repetitive volume so your chefs can focus on craft.
⚕️
Allergen & Dietary TrackingBuilt-in compliance tracking for all major allergens and dietary requirements. Every plate accounted for.
🔗
Full POS IntegrationConnect directly to your existing POS and inventory systems. Orders flow in, meals come out — zero manual input.
Ease of Use
Anyone can operate it.
No cooking skill required. No training program. No culinary experience. Just two simple steps — and your machine produces chef-quality meals all day.
01
Load your ingredients
Place pre-prepped ingredients into the compartments. The machine handles everything else automatically.
02
Press start
Select the recipe on the touchscreen. The machine cooks, seasons, and outputs automatically. Pick up the dish when done.
Cooking Modes
What it can actually cook.
Mode
Description
Servings
Example Dishes
Sauté
High-heat stir-fry
1–50
Chicken stir fry, shrimp, beef & broccoli
Stir Fry
Very high-heat, fast toss
1–35
Pad Thai, Lo Mein, fried rice, noodles
Boil
Submerged in boiling liquid
6–50
Pasta, soups, congee
Simmer
Light sear then simmer in liquid
6–50
Curry, stewed chicken, sofrito
Braise
Sear then slow-cook in broth
6–50
Ropa Vieja, arroz con pollo, short rib
Soup / Stew
Slow-cooked in liquid
6–50
Thai curry, meat stew, sancocho
Sauce / Mix
Coat ingredients evenly in sauce
1–50
Pasta aglio e olio, carbonara, noodles
Who It's Built For
Where the Lion thrives.
01
Full-Service Restaurants
Dinner service, high covers, complex menus. The Lion handles the volume while your head chef maintains creative control.
02
Hotel Food & Beverage
Multiple dining outlets, room service, banqueting. One Lion coordinates output across your entire F&B operation.
03
Catering & Events
Large-scale event production with exacting consistency. The Lion delivers the same plate from the first cover to the last.
See the Lion in action.
No upfront cost. We deliver, install, and train your team. You produce results before you commit.
The Panda is built for operations that need serious volume. 320 servings per hour, full hotel pan capacity, and multi-location menu sync — the Panda is the backbone of enterprise food service.
Every dish. Every shift. Fully automatic — load the ingredients, press start, and walk away.
Certified & Compliant
NSF/ANSI Standard 2
UL Listed
CE Marking
Intertek Listed
UL Sanitation
UL710B Ventless
Marine Certified
Blue border = key differentiators that save you $100,000+ in installation costs
🔌
100% Electric
Healthier. Safer. Easier.
No gas lines. No open flames. No carbon monoxide risk. All-electric operation makes our machines safer for staff, healthier for food, and simpler to install anywhere with a standard power outlet.
💨
UL710B Ventless Certified
No Hood. No Venting Required.
Traditional commercial kitchen hoods and ventilation systems cost $100,000 to $300,000 to install. Our UL710B ventless certification means you deploy anywhere — no construction, no permits, no six-figure infrastructure bill.
🌊
Marine Certified
Deploy Anywhere on Earth.
Marine certification means our machines operate in the most demanding environments on the planet — cruise ships, offshore platforms, remote resorts. If you can run power to it, we can cook with it.
Technical Specs
Maximum output.
Capacity5–80 servings per cook
Servings Per HourUp to 320 servings
Average Cook Time7–15 minutes
Pan CapacityFull Hotel Pan
Ingredient Cabinets4 compartments (A, B, C, D)
Liquid Seasoning6 types
Equipment Size51" × 43" × 76"
Voltage220V / 440V
Power25.5 kw
Multi-Location SyncCentral menu control
Key Features
🏭
Maximum Volume Output320 servings per hour — no other machine on the market comes close at this footprint and price point.
🌐
Multi-Location Menu SyncDeploy the same menu across every location simultaneously. Update once, push everywhere — instantly.
🎓
Custom AI Model TrainingEnterprise clients receive a fully custom AI trained on their exact recipes, portions, and brand standards.
📋
Dedicated Implementation TeamJamie and the full RSC implementation crew manage your entire rollout — from site survey to first service.
🔒
SLA-Backed UptimeEnterprise SLA with priority support and guaranteed response times. Backed by AiCan's 99.8% uptime commitment.
Ease of Use
Anyone can operate it.
No cooking skill required. No training program. No culinary experience. Just two simple steps — and your machine produces chef-quality meals all day.
01
Load your ingredients
Place pre-prepped ingredients into the compartments. The machine handles everything else automatically.
02
Press start
Select the recipe on the touchscreen. The machine cooks, seasons, and outputs automatically. Pick up the dish when done.
Cooking Modes
What it can actually cook.
Mode
Description
Servings
Example Dishes
Sauté
High-heat stir-fry
1–80
Chicken stir fry, shrimp, beef & broccoli
Stir Fry
Very high-heat, fast toss
1–56
Pad Thai, Lo Mein, fried rice, noodles
Boil
Submerged in boiling liquid
6–80
Pasta, soups, congee
Simmer
Light sear then simmer in liquid
6–80
Curry, stewed chicken, sofrito
Braise
Sear then slow-cook in broth
6–80
Ropa Vieja, arroz con pollo, short rib
Soup / Stew
Slow-cooked in liquid
6–80
Thai curry, meat stew, sancocho
Sauce / Mix
Coat ingredients evenly in sauce
1–80
Pasta aglio e olio, carbonara, noodles
Who It's Built For
Where the Panda thrives.
01
Corporate Cafeterias
Thousands of meals per day, exacting consistency, minimal labor. The Panda is the cafeteria answer to every staffing challenge.
02
Resorts & Large Hotels
Buffets, pool service, multiple restaurants under one roof. The Panda coordinates volume across your entire property.
03
Enterprise Chain Operations
Deploy identical Pandas across 10, 50, or 500 locations. Same recipe, same result, every time, everywhere.
See the Panda in action.
No upfront cost. We deliver, install, and train your team. Enterprise pricing tailored to your scale.
From quick ghost kitchen staples to resort-level banquet dishes — every recipe below has been tested, trained, and certified by our chef team led by Luis.
Live Recipe Management System — 152+ recipes loaded across client folders
Stay in the loop. See it first.
Get updates on new machines, recipes, and industry insights — plus explore a pilot program.
Real kitchens. Real results. From ghost kitchens to resort dining — here's what happens when the machine goes in.
80%
Labor cost reduction
15 min
Staff trained, operational
320
Servings per hour (Panda)
100%
Ventless — no hood needed
Panda + Cheetah
“
We run a corporate dining operation serving 800 covers a day. The machines cut our line staff in half and the food quality actually went up. Consistency is the hardest thing to get right at scale — these machines solved it.
MR
Michael R.
Director of Operations · Corporate Dining, New York
Cheetah
“
The ventless certification alone saved us $180,000 in hood installation costs. We dropped it into a space that had never been a kitchen before. Up and running in a day. That's insane.
DS
David S.
Owner · Ghost Kitchen Operator, Miami
Cheetah
“
I was skeptical a machine could do what a trained chef does. Twenty minutes after it arrived, my newest kitchen employee was running it perfectly. No training. No issues. I was embarrassed by how easy it was.
LC
Luis C.
Executive Chef · Fast Casual Group, Los Angeles
Panda
“
We serve 1,200 guests daily across three restaurants in the resort. The Panda handles our highest-volume dishes and never misses. Our head chef now spends time on the menu, not on the line. That's the real win.
AP
Andrea P.
F&B Director · Luxury Resort, Cartagena
Cheetah
“
We did the math. One employee costs us $10,900 a month when you factor in everything. The machine is a fraction of that. ROI in under 90 days. We ordered a second unit before the first month was over.
TN
Tom N.
Owner · Fast Casual Restaurant Group, New Jersey
Panda + Cheetah
“
Finding reliable kitchen staff post-pandemic has been our biggest challenge. These machines don't call in sick, don't quit, and don't have bad days. Our kitchen runs the same whether it's Monday or Saturday night.
JW
James W.
VP Food & Beverage · Hotel Group, Chicago
From the Floor
Restaurant Association Shows.
Three machines running back-to-back at the Javits Center. Crowds packed in. Hospitality News filming. Chefs who'd never seen the machine before were cooking with it in under 15 minutes.
See it in your kitchen.
No pressure. Come watch it cook and tell us what you think.
Hospitality News covered our appearances at major restaurant association shows across the country.
Operators, chefs, and investors crowded the booth to see the machines cook in real time.
Featured Coverage
Industry press covering RoboSousChef live
Crowds gathering for live cooking demos
The Panda on display — open chamber view
RSC booth — full setup
Chef demo — live food samples
Deep operator conversations — qualified buyers at every session
Industry Coverage
RoboSousChef at the Restaurant Association Shows — NYC
Three machines running back-to-back at the Javits Center. Hospitality News on the floor. Chefs who had never seen the machine before were operational in under 15 minutes. The response from operators changed how we think about deployment speed.
Events
Press
Cheetah
NYC · Javits Center
Certification
UL710B Ventless Certification — What It Means for Your Kitchen
Traditional commercial hoods cost $100,000 to $300,000 to install. Our UL710B ventless certification means RoboSousChef machines deploy anywhere with a power outlet — no construction, no permits, no six-figure infrastructure bill.
Certifications · All Machines
Product
Introducing the Panda — 320 Servings Per Hour for Enterprise Operations
Built for corporate cafeterias, resort dining, and enterprise chains. Full hotel pan capacity, multi-location menu sync, and 25.5kW of cooking power. The Panda is the highest-output machine in our lineup.
Product Launch · Panda
Global
Live Demo Now Open in Cartagena, Colombia — Oasis Resort
Two Cheetah machines running daily at the Oasis Resort in Cartagena. Latin American operators can visit for a live demonstration and see the machines cook in a real hospitality environment. Contact Rosa to schedule.
Cartagena · Latin America
Partnership
RoboSousChef Partners with AiCan for Global Manufacturing & Scale
Our partnership with AiCan brings enterprise-grade manufacturing standards to every machine. NSF, UL, CE, ETL, UL Sanitation, UL710B Ventless, and Marine Certified — every unit ships fully compliant.
Global · AiCan Partnership
Technology
How We Train 150+ Recipes Without Teaching the Machine a Single Line of Code
Our chef team led by Luis trains every recipe directly on the machine — no AI prompts, no code. The machine learns flavor profiles, timing, and seasoning ratios the same way a sous chef does: by cooking. 96% of staff are operational in 15 minutes.
Technology · Training
Marine
Marine Certified — RoboSousChef Now Deploying on Cruise Lines
Marine certification means our machines operate in the most demanding environments on the planet. Cruise ships, offshore platforms, remote resorts. If you can run power to it, we can cook with it. Talks underway with major cruise lines.
Cruise Lines · Marine Certification
Stay in the loop. See it first.
Get updates on new machines, deployments, and industry news.
