Automatic cookware cleaning
After every dish, the system washes the wok, lid and spatula. This supports food safety and keeps flavors from carrying over into the next dish.
AIKO / EMBODIED COOKING SYSTEM
Better living through technology.
For more people.
We believe technology matters when it improves lives. By bringing AI and robotics into everyday life, we want more people to benefit meaningfully from technological progress.
Meet AIKO ↗
A vision of future living · Concept image
EMBODIED INTELLIGENCE
An embodied
cooking system.
From orders to action. From feedback to improvement.
Our embodied cooking system connects ingredient handling, cooking, serving and cleaning. It coordinates the timing of each task, keeps equipment operating within shared constraints and responds when something goes wrong.
Connecting orders, physical actions and feedback across the kitchen.
TASKS & INTELLIGENCEPHYSICAL EXECUTION
INDUSTRIAL CONTROLSOFTWARE–HARDWARE COORDINATION
OPERATIONAL LOOPIllustrative software–hardware workflow
Swipe horizontally to explore the full operational loop.
Built on experience with industrial robots, coordinating different types of equipment and integrating complex systems.
01Order intake
02Schedule tasks
03Equipment actions
04Output checks
↳ Execution feedback · Check and adjust ↰
DIGITIZED CULINARY CRAFT
A chef’s know-how.
A process we can repeat.
Developed with professional chefs and tested through tasting. Culinary know-how becomes repeatable digital recipes.
At the Aichi Culinary Research Institute (艾吃), we work with professional chefs to develop recipes, fine-tune cooking processes and test the results through tasting. We turn skills that chefs learn through experience into measurable, repeatable processes the system can execute and control.
CULINARY PROCESS MODELINGProcess illustration / Actual settings not shown
01 → 02 → 03Capture the craft
Capture the craft
Build the recipe
Put it into practice
We define when ingredients go in, how seasoning is added, how heat changes and how the wok moves. Together, these form digital recipes the system can repeat.
01
Ingredient timing
Define when each ingredient goes in
02
Seasoning
Set amounts and when to add them
03
Heat control
Define how heat changes during cooking
04
Stir-frying dynamics
Match wok movements to each cooking stage
SYSTEM COORDINATION
One dish is just the start.
A working kitchen takes coordination.
System-level scheduling and closed-loop control coordinate orders and equipment.
Getting one dish right is only the beginning. Serving several orders at once takes precise scheduling, careful use of shared resources and reliable closed-loop control across the kitchen.
Different machines. One working kitchen.
Every order sets a connected workflow in motion: ingredients are handled, food is cooked and served, and equipment is cleaned. The system coordinates the sequence, checks each machine’s status and manages the handoffs.
Ingredient handling, cooking, serving and cleaning work together around each order.
Swipe horizontally to explore the full diagram.
Connected workflows · Cross-equipment coordination
Conceptual coordination diagram; not an actual layout or control specification.Clean after every dish. Ready for more locations.
Internal fume filtration
The kitchen filters and recirculates cooking fumes internally. That reduces installation constraints and makes it easier to bring freshly cooked food to more kinds of spaces.
DATA-DRIVEN EVOLUTION
Learn from real meals.
Keep making the system better.
Connect real orders, cooking records and customer feedback to improve the system.
A working kitchen gives us real orders, real cooking records and real customer feedback. We’re working to connect these insights, improve the cooking process and test those improvements back in daily service.
REAL FOOD-SERVICE ENVIRONMENTDATA-DRIVEN DEVELOPMENT
Capture what happens
Orders, equipment status, cooking records and customer feedback.
→Understand what to improve
Connect cooking processes with their results to find opportunities for improvement.
→Put improvements to work
Apply changes through the embodied cooking system and test them in real service.
↑
Results feed back into the system · Test, learn and improve
↓DEVELOPMENT DIRECTION
A natural training ground for embodied intelligence
Every order leads to physical actions and measurable results. Over time, that gives us a practical way to learn from real service and improve both the data and the system.
TECHNOLOGY VISION
Different places. Different tastes.
Data helps us understand both.
From repeatable cooking to service shaped around each place and person.
Standardization helps us repeat what works. Data could help us go further: adapting to the needs of each location and the tastes of each person.
LOCATION INTELLIGENCE
Every location.A plan that fits.
One system. Different local needs.
Understand local customers, mealtimes and tastes, so each kitchen can adapt its menu and operations.
An office building, a neighborhood and a shopping center serve different people, at different times, with different tastes. Even two office locations can have very different needs. We want to use data to help each kitchen choose the right menus, supplies and way of operating.
SETTING × AREA × DEMANDA plan for each kitchen
Workplaces
Communities
Commercial
Built around the people each kitchen serves.
PERSONAL TASTE INTELLIGENCE
The same dish.Just the way you like it.
Your own personal AI chef.
Our vision: a personal cooking profile, refined through your feedback and available at AIKO kitchens across cities.
Imagine a dish that gets to know your taste. Your feedback would help build a personal cooking profile: how salty, how spicy, how much oil, and more. That profile would travel with you, so any AIKO kitchen could make it your way—from Hangzhou or Shanghai to New York or Paris. That’s our vision for your personal AI chef.
PERSONAL COOKING PARAMETERSSame dish · Refined through your feedback
Salt level
Spice level
Texture
Oil level
Portion size
YOUR PERSONAL CHEF Agent
LINKED TO YOU · ACROSS LOCATIONSHangzhou
Shanghai
New York
Paris
…More cities
Your taste profile. With you wherever you go.
These are goals we’re working toward. Personalized cooking and taste profiles that work across locations are still in research and development.