Minute Steak Cooked by a Robot implemented in DinoRobotStudio Software 

I think a simple solution is to use a second pair of tongs, one for raw meat and the other during cooking in the pan

@@dinorobotics That is always the procedure in a commercial kitchen, the tong handles are colour coded red for raw meat and yellow for cooked meat, and even in a domestic kitchen separate tongs should be used. This is particularly important in the case of raw chicken. This machine is slow by the standards of domestic cooking, and uselessly slow by the maniac speeds required in a commercial kitchen, even when the video was speeded up four times. I look forward to the time chefs are given some relief from the pathological multitasking that means most end up leaving the industry, but a vastly better set of machines will be required.

@@trevorloughlin1492 thanks for your information about the kitchen. Why is it slow for domestic cooking? If a home cook needs 20 minutes for the cooking and the robot needs 40 minutes, you can just start it earlier.

@@dinorobotics These days most people including myself only have about 20 minutes to eat between sleep and overwork. Most robots do not have the unique combination of speed, power, compactness and dexterity of human muscle but I think a flywheel/clutch /capstan mechanism would meet this requirement. Unlike direct drive electric motors with their start and stop power curve a capstan mechanical amplifier could instantly draw enormous mechanical energy from from a flywheel, translate it into linear motion and instantly stop by relaxing the capstan using small control motors. Linear motors might do this but are bulky and expensive and waste energy when changing direction. Pneumatics are noisy, inefficient and require big expensive compressors. Hydraulics are slow and dirty so do not belong in a kitchen. One other criticism if that the vision system failed to recognise that the first steak was folded over leading to uneven cooking, this is something that needs working on.