I agree this is interesting from a mechanical POV, Beth. But I don't believe anyone can prepare a decent pizza in three minutes. Pizza needs a decent oven and a decent amount of time for baking. The pizza at the end of the slide show does not look so wonderful. Somethings can't be quick -- or we would still be consuming Fizzies and using straws that flavor milk to chocolate or strawberry.
Great slideshow! It would be great if the vending machine had some kind of window so that you could watch the pizza being made. Besides the curiosity factor (I can imagine crowds of people gathering around to watch), it would help customers to understand that this isn't just a frozen pizza being heated up in a microwave. And, who knows, maybe watching the machine will even inspire future engineers.
That being said, as a native Chicagoan, I have to point out that this will never compete with deep-dish pizza.
Tamper-proof is a great point; imagine all those hungry people smelling pizza all the time. Whatever the state-of-the-art is for security in standalone food vending machines, this machine probably needs even tighter controls.
Tony Soprano would definitely not approve and this is definitely not an option for city scapes like NYC where pizza places (and good pizza places at that) exist on nearly every corner. Interesting, though, from mechanical technology standpoint. There's a lot at play here, from the infrared oven to the machine that flattens the dough and applies the sauce (that reminded me of 3D printing technology) to a whole array of sensors.
I also remember from the Moobella piece, that there is a big maintenance aspect to these machines. Human hands may not be used to make the food or touch the ingredients, but someone has to clean these things and keep them disinfected. That's a challenge in itself.
It would be intersting to know how where they are in Europe and how well they've done since 2009.
I agree that dorms are a good place for this. And, agreed, that these wouldn't do well in neighbourhoods in NY and San Francisco like Little Italy and North Beach. But, it's a good idea for a cheap, quick, freshly made late night snack on the way home from work.
I'd love to see how tamper proof it is. Since the Tylenol scandal in the 80's, everything has to be tamper-proof in the US.
Wal-Mart will hold its second Made in the USA Open Call July 7-8, at its headquarters in Bentonville, Ark. The event will be a repeat effort by the world’s biggest seller of consumer goods to increase the amount of US-made products it sells in Wal-Mart stores, in Sam’s Club members-only wholesale outlets, and on walmart.com.
From design feasibility, to development, to production, having the right information to make good decisions can ultimately keep a product from failing validation. The key is highly focused information that doesn’t come from conventional, statistics-based tests but from accelerated stress testing.
There’s a good chance that a few of the things mentioned here won't fully come to fruition in 2015 but rather much later down the line. However, as Malcolm X once said, "The future belongs to those who prepare for it today."
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.