Small Compartments and Inserts: How Chef Robots Make Precise Deposits in Every Tray

If you’ve ever tried to neatly scoop a portion of lentil daal into a small compartment of a meal tray without any sauce spilling into the neighboring rice compartment, or sprinkle shredded cheese into a small, clear insert on top of a chicken caesar salad bowl, you know it’s trickier than it looks. Now imagine doing this dozens of times per minute for eight hours straight with perfect consistency, while keeping the tray edges spotless for sealing.

This is the reality that many food manufacturers face today, especially those producing fresh ready-to-eat salads or ready-to-heat meals with multi-cavity trays and inserts. Placing ingredients into large bowls with a single compartment is relatively simple. But portioning ingredients into multiple compartments or lose, clear inserts is tedious, and even trained workers struggle to maintain both speed and precision throughout a shift.

To learn more, please visit Chef Robotics.