HOME  |  NEWS  |  BLOGS  |  MESSAGES  |  FEATURES  |  VIDEOS  |  WEBINARS  |  INDUSTRIES  |  FOCUS ON FUNDAMENTALS
  |  REGISTER  |  LOGIN  |  HELP
News
Automation & Motion Control

Slideshow: Vending Machine Slings Pizza

NO RATINGS
Page 1 / 2 Next >
View Comments: Oldest First|Newest First|Threaded View
<<  <  Page 4/5  >  >>
warren@fourward.com
User Rank
Platinum
Pizza on demand?
warren@fourward.com   7/19/2012 9:13:29 AM
NO RATINGS
Wow!  What will the Italians come up with next?  Painting on ceilings?  Who knows?  But pizza on demand sounds great, except...

1.  Sticky things like this tend to clog up stuff.  Just ask the guys who developed the glue machines for ICs.

2.  Bugs!  Always with the bugs!  How do you keep the little critters out of the system without making them part of the protein package?

3.  Where, other than college dorms, can you place these?  Do you really want to get out of your easy chair, lug your overweight bottom down to the machine, wait 15 minutes and get your small pizza?  Or do you just want to stay with your TV, call Jabba the Pizza Hutt, and have it delivered to your door!

4.  The size must really be small to fit into this environment.  Since size matters when it comes to cost, is it really worth it?

I bet on a Navy ship, it would sell like French fries!  I would have camped out in front of it!

Good luck, Pizza King!

Jack Rupert, PE
User Rank
Platinum
Re: Pizza on demand?
Jack Rupert, PE   7/20/2012 3:12:34 PM
NO RATINGS
I was thinking it was a good idea until I got to #1 and #2 of your post, Warren.  I would think that those things would be a maintenance nightmare.  In addition, how do you contend with spoilage?  It can mix the dough and toss it after 24 hours, but what about everything else.  It's not like the toppings and all have a finite life that can be calculated. 

Scott Orlosky
User Rank
Platinum
Re: Pizza on demand?
Scott Orlosky   7/22/2012 7:51:39 PM
NO RATINGS
Somehow I don't think the denizens of college dorms are the most discerning consumers of pizza in the world. With the complexity, maintenance and hygenic issues I have to admire the engineering challenge, but I'll stick to my take-and-bake.

Charles Murray
User Rank
Blogger
Re: American Pizza
Charles Murray   7/23/2012 9:29:20 PM
NO RATINGS
RMorrison, I believe the pizza machine cooks and dumps its old contents on a daily basis, so there's no worry about old ingredients. As for IR ovens versus clay, I have no idea.

robatnorcross
User Rank
Gold
Re: Scott O.
robatnorcross   7/31/2012 8:19:25 PM
NO RATINGS
Actually college students SHOULD be very good pizza judges since they probably consume more pizza per year than any other species. My guess is after a few beers they would tend to pick up a piece off the floor and eat it. After all the alcohol in the beer should kill the germs.

dbell5
User Rank
Platinum
Re: American Pizza
dbell5   8/7/2012 4:02:48 PM
NO RATINGS
I have to disagree with rmorrison on the timing!

Pizza will bake in 90 seconds or even less, in a properly heated masonry oven.

If it takes 20 minutes, the temperature is far to low.

 

Dave

Tool_maker
User Rank
Platinum
Re: Pizza on demand?
Tool_maker   8/16/2012 12:58:25 PM
NO RATINGS
Where else etc? My first thought was an Army barracks. I think your point about bugs is the key issue. The day after the pizza vendor is installed is the first day a lawsuit will be filed for food poisoning. Cleanliness will always trump anything when it comes to preparing and serving food.

But the slide show is neat.

mrmikel
User Rank
Iron
Re: American Pizza
mrmikel   8/17/2012 9:43:53 AM
NO RATINGS
Seems like I remember my wife telling me it took 7 minutes in their oven in a take it/bake it store.  That was at 700 degrees.  So 13 minutes might not be out of line for the whole process.

 

If you can flour the drum it doesn't stick anywhere near so much, so that may be how they resolve the stickiness issue.

 

If you heat anything for 7-10 minutes at 700 degrees, it may not be appealing, but there are going to be darn few germs left alive.  Most restaurant food poisoning comes from uncooked food or dirty humans handling it.

gsmith120
User Rank
Platinum
Re: American Pizza
gsmith120   8/19/2012 6:20:09 PM
NO RATINGS
Very interesting pizza vending machine and video.  I was wondering if the pizza will be more like what we have in America vs Italy.  My daughter said the pizza she had in Italy was different from the US.

Corona Rich
User Rank
Gold
Single Serve
Corona Rich   10/26/2012 9:40:23 AM
NO RATINGS
Of course, the first thing I thought about was spoilage, insects and sanitation.  Well, I guess that's a lot of things.  But if the ingredients were in single serve containers, this could be mitigated.

I agree with Chris PE's comment about vending machines being in our blood!  I remember a vending machine that would actually make a little blow-molded figure right in front of your eyes!  Amazing!  I still remember the aroma of the warm, waxy plastic they used.

<<  <  Page 4/5  >  >>
Partner Zone
Latest Analysis
The phablet wars continue. Today we welcome the Nexus 6 -- a joint collaboration between Google and Motorola.
According to a study by the National Institute of Standards and Technology, one of the factors in the collapse of the original World Trade Center towers on Sept. 11, 2001, was the reduction in the yield strength of the steel reinforcement as a result of the high temperatures of the fire and the loss of thermal insulation.
If you have a Gadget Freak project, we have a reader who wants to make it. And not only will you get your 15 minutes of fame on our website and social media channels, you will also receive $500 and be automatically entered into the 2015 Gadget Freak of the Year contest.
Robots are getting more agile and automation systems are becoming more complex. Yet the most impressive development in robotics and automation is increased intelligence. Machines in automation are increasingly able to analyze huge amounts of data. They are often able to see, speak, even imitate patterns of human thinking. Researchers at European Automation call this deep learning.
Thanksgiving is a time for family. A time for togetherness. A time for… tech?
More:Blogs|News
Design News Webinar Series
11/19/2014 11:00 a.m. California / 2:00 p.m. New York
11/6/2014 11:00 a.m. California / 2:00 p.m. New York
10/7/2014 8:00 a.m. California / 11:00 a.m. New York
12/11/2014 8:00 a.m. California / 11:00 a.m. New York
Quick Poll
The Continuing Education Center offers engineers an entirely new way to get the education they need to formulate next-generation solutions.
Dec 1 - 5, An Introduction to Embedded Software Architecture and Design
SEMESTERS: 1  |  2  |  3  |  4  |  5  |  6


Focus on Fundamentals consists of 45-minute on-line classes that cover a host of technologies. You learn without leaving the comfort of your desk. All classes are taught by subject-matter experts and all are archived. So if you can't attend live, attend at your convenience.
Last Archived Class
Sponsored by Littelfuse
Learn More   |   Login   |   Archived Classes
Twitter Feed
Design News Twitter Feed
Like Us on Facebook

Sponsored Content

Technology Marketplace

Copyright © 2014 UBM Canon, A UBM company, All rights reserved. Privacy Policy | Terms of Service