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This Robot Dispenses Raw Juice at the Touch of a Button

This Robot Dispenses Raw Juice at the Touch of a Button

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The Kickstarter for the Raw Juice Bot promises a future where we can get raw, fresh juice from a vending machine

It would be pretty cool to have a raw juice vending machine inside schools instead of junk food dispensers.

Don’t you just hate it when you’re on a raw juice cleanse and you forget your carrot/ginger/kale concoction at home? It may sound like a first-world problem, but raw juicing is here to stay, and has taken its place in the organic food movement. And soon you may be able to get your juicing fix on the go. Meet the makers of the Raw Juice Bot, who just started a movement on Kickstarter to make the first commercially-viable, automated raw juice dispenser.

Say goodbye to vending machines full of Tropicana and Gatorade, because this juice bot guarantees that you will be able to get freshly-pressed, 100-percent organic juice with a shelf life of less than 48 hours, all at the touch of a button. Inside the vending machine will be four containers full of greens, roots, citrus fruit, and seasonal fruit/vegetable offerings. Then when a customer enters their selection and payment, the robot will get to work creating a custom juice drink.

If the team at Juice Bot meets their $10,000 goal, you can expect the juices to show up in California markets by the end of the year, and to spread to the East Coast by 2015.

For the latest happenings in the food and drink world, visit our Food News page.

Joanna Fantozzi is an Associate Editor with The Daily Meal. Follow her on [email protected]

RFP56: Raw Food Fundamentals

In this episode, Laura-Jane The Rawtarian provides a high level overview of the fundamentals of raw food. What is raw food? Why does it matter? How do you uncook? What are the basics that you need to know? What equipment do you need?

This episode is perfect for you if you are new to the concept of raw food.


  • Author: Sneh
  • Total Time: 30 mins
  • Yield: 8 1 x
  • Cuisine: Indian, Vegan


  • 1 tablespoon olive oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 3 garlic cloves, minced
  • 1 teaspoon fresh grated ginger
  • 1 red chilli, finely chopped (optional)
  • 4 medium potatoes, boiled peeled and diced
  • 1 cup frozen green peas
  • ½ teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon garam masala
  • ½ teaspoon chaat masala
  • 1 teaspoon sea salt flakes (or to taste)
  • 1 bunch fresh coriander leaves and stalks
  • 12 – 14 mint leaves
  • 1 small green chilli
  • 1 garlic clove
  • ½ inch piece of ginger
  • juice of 1 lemon
  • ¼ cup toasted peanuts
  • 1 teaspoon raw sugar
  • ½ teaspoon sea salt flakes
  • ½ cup water

fresh roti wraps, fresh coriander, greens, shredded cabbage, julienned carrot, hot sauce, coconut yoghurt, sweet sauce or chutney


  1. Place all ingredients for the chutney in the bowl of a small food processor and blend until smooth.
  2. Heat oil in a large sauté pan on medium heat. Add the cumin seeds, fennel seeds, garlic, ginger and chilli. Sauté for a minute.
  3. Add the potatoes, peas, spices and seasoning. Mix well. Adjust seasoning to taste and cook uncovered on slow heat for 10-15minutes until heated through.
  4. To serve, spread green chutney on the rotis. Top with salad greens, shredded cabbage and julienned carrots. Add the samosa mix. Drizzle with yoghurt, hot sauce or sweet chutney. Roll or wrap and enjoy.


Peanuts in the chutney can be substituted with pine nuts or cashew nut. In case of nut allergies, simply omit peanuts and reduce water added.

Chaat masala is a tangy spice mix available at Indian grocers. It imparts that beautiful Indian street-food flavour to dishes. Substitutes can be pomegranate molasses or black salt or mango powder. Again, this is optional.

Did you make this recipe?

Share your creations by tagging @cookrepublic on Instagram with the hashtag #cookrepublic

The Rotimatic retails at USD 999. You can buy it directly off their website. Shipping is fast and the unit usually arrives in about a week. For all my Cook Republic readers, Rotimatic is offering an amazing discount. Use this link to buy the Rotimatic and get USD100 off the retail price.

note – This post was kindly sponsored by Rotimatic. All opinions are my own. I am very excited to endorse and recommend Rotimatic to you based on nearly 6 weeks of testing in a live kitchen environment in my home.

Travel With the number of commercial flights down 43% since the COVID-19 pandemic began, the aviation industry has struggled to stay in the air. Here’s what the “new normal” for air travel may look like after the pandemic subsides. Entertainment Sometimes revisiting a classic makes for the best TV watching. Here's where to stream hits like “The Andy Griffith Show,” "I Love Lucy," "I Dream of Jeannie," and more.

The Best Food-Dispensing Toys 2019

If you’re not using treat-dispensing toys with your dog, you’re missing out on one of the greatest training inventions of the last 100 years – seriously!

These wonderful tools and toys can help you with a long list of dog-training and -management challenges, including boredom-busting, excessively fast eating, high-energy consumption, building mental skills, counter-conditioning, redirecting inappropriate behavior, and much more.

In the mid-1980s, when I acquired my first Australian Kelpie, food-stuffed toys were an unknown. A tennis ball was “the thing” – and Keli, my Kelpie, was quite addicted to hers. Then we discovered the Kong. Still perceived primarily as a fetch toy in those days, the hollow, snowman-shaped, hard, rubber toy delighted my dog with its high-flying unpredictable bounces. Almost as good as herding sheep! She switched her allegiance from ball to Kong.

Then one day Jean Donaldson – dog trainer, founder of the Academy for Dog Trainers, and book author extraordinaire, suggested stuffing treats in the Kong’s hollow interior in order to entertain otherwise bored dogs. The food-dispensing dog-toy revolution was on.

The market has expanded since those early days when the Kong Company pretty much had a food-toy monopoly. Or should I say exploded? Today your options include an almost endless variety of products that contain food that will entice and challenge your dog. These products encourage him to chew, lick, nudge, paw, and toss in order to find and reach the food.

We still love the basic Kong toy, as well as the variety of other toys made by Kong. But we have to admit, we also love many of Kong’s competitors in the food-stuffable toy category. In fact, there are so many it’s hard to even have favorites anymore! But at a minimum, we think you should be aware of how many options are available to you and your dog today, so you can select the ones that are best suited to your own dog’s needs and wants.

Snuffle Mats

It’s a simple concept: short pieces of fleece tied onto a flat plastic or rubber frame, creating a tufted surface, ideal for scattering or hiding kibble or treats. Originally, the snuffle mat was a takeoff on the idea of scattering a dog’s food in some grass, so it would take him a while to find and eat his meal.

When I first heard of snuffle mats, they were a do-it-yourself project. Not long after, I started seeing mats made by individuals and sold in a small cottage industry, and not long after that, the concept became quite commercialized. While you can still easily make a snuffle mat for your dog, you can also purchase several creative variations, with rubbery fingers instead of fleece tufts, fleece tufts of varying lengths and patterns, and activity mats that include pockets and other treat-finding challenges in addition to the tufts and fingers.

These mats can serve several different purposes. They are perfect for dogs who eat too quickly and are at constant risk of choking on a bowlful of unchewed food or inhaling bits of their food. Sniffing out and retrieving bits of food from the many mat crevices is guaranteed to slow down the most ravenous speed-eater.

Snuffle mats are also useful for keeping your dog occupied during events when she might otherwise get fussy. My dog Kai’s snuffle mat was a godsend while he impatiently waited his turn at agility class. The mat kept him calmly and happily searching for treats instead of barking from frustration and arousal at the sight of other dogs running the course.

The mats also may be used to keep your dog from getting bored when left alone (not recommended for a persistent or aggressive chewer!). Just load the mat, set it down for her in her “home-alone” space, and you’re good to go.

Some dogs, especially the gentler, less assertive ones, need a little help learning how to use the mat. You may need to start by dropping treats on top, rather than burying them deep in the mat. As your dog gets the idea, you can start pushing treats deeper and deeper into the tufts, until your dog really has to work to get them.


  • Toss in the washing machine when they start getting sticky, stinky, or moldy many can also be put in the dryer.
  • The dog gets to use her sense of smell, touch, and taste to find food.


  • Dogs can chew these up (and ingest them!). Do not leave your dog alone with a snuffle mat if she’s an aggressive chewer and/or prone to ingesting non-food items.

Whole Dog Journal-Approved Snuffle Mats

Fill-with-Food Toys to Lick and Chew

The snowman-shaped Kong toy is still around, of course, and is still a great choice for stuffing food into, as well as a fetch toy. While not indestructible, the black Kongs are very tough and a wise choice for the aggressive chewer. In fact, I still have the original black Kong that Keli happily chased some 30-plus years ago. It’s a little worse for wear, but it’s still here!

In addition to the classic red and black Kongs, the Kong Company also offers “puppy” Kongs in pink and blue that are a little softer and easier to chew.

Between Kong Company and their competitors (including Busy Buddy, Idepet, Trixie, and others), there is an almost endless list of food-stuffable toys of various shapes, colors, sizes, and materials. Some are grooved, inviting your dog to lick squeeze cheese or peanut butter from the grooves. Some are hollow, encouraging chewing more than licking. You can stuff your dog’s entire meal into a few hollow toys, and even freeze them, to slow down the fast eater and keep the bored dog occupied for a longer time. Our freezers almost always contain a few!


  • Most are dishwasher safe.
  • Wide variety of products novel products will keep your dog engaged.


  • Some dogs have little interest in actively chewing to access treats and food. You may have to encourage yours, or choose a different type of food toy.
  • Dogs can chew these up (and ingest them!). Either select super-tough toys specifically designed for aggressive chewers or do not leave your dog alone with her food-stuffed toy if she’s an aggressive chewer.

Whole Dog Journal-Approved Fill-with-Food Toys

Busy Buddy’s Twist’n Treat, $5-$14, depending on size. Available in pet supply stores and online, or from its maker. (866) 738-4379

Kong, $7-$14, depending on size.See the entire line of classic Kong toys at the company website. Available for purchase in pet supply stores everywhere and online.

Kong Genius Leo Food Dispensing Dog Toy, $5-$8, depending on size. Connect several to add to difficulty. Available in pet supply stores and online.

Kibble-Dribbling Toys

I call these products “push toys,” because dogs need to push and roll them around in order to get kibble to fall out of them. What they all have in common is a compartment that you can fill with kibble or other small, hard treats, and a hole for the treats to spill out off, provided the dog rolls it over and over.

The first product like this that I ever saw was the Buster Cube – a hard plastic cube with rounded corners and a hole on one side for the treats to spill out of. Omega Paw’s Tricky Treat Ball was similar, but made of a softer vinyl material that didn’t make such an ungodly racket as a dog rolled and bashed it around, making the food fall out a piece or two at a time.

Today, there are many variations of these kibble-dribbling toys, including those original products. Look for products that won’t spill all the goods too quickly, but aren’t so difficult to get food out of that your dog gives up in frustration. Another nice feature is the ability to open the toy in order to empty it completely every so often you don’t want pieces of kibble to get stuck inside, grow moldy, and only then fall out and be eaten by your dog.

Kong came out with a product that we like a lot: the Kong Wobbler, which is shaped like the original Kong, but made of two hard plastic halves that screw together, making it incredibly easy to load with kibble or treats and open afterward for cleaning. The bottom half is weighted so that the toy rights itself after each push, which increases the interactive nature of the toy and makes it a bit more engaging than some of the other push toys. Our pot-bellied pig, Dexter, happily eats part of his meal from a Kong Wobbler!

Note that, depending on the level of difficulty, your dog may need to be taught how to use these toys. Roll or push it over several times so she can see the treat fall out (and eat it) each time. Encourage her to use her nose and/or paws to engage the toy until she realizes that she can make the treats appear.



  • Because these toys are meant to be pushed or pawed around in order to dispense the treats, they are not necessarily able to withstand chewing (unlike the products mentioned in the previous category, which are designed to give up their food stuffing by being licked and chewed). These products would not be appropriate for dogs whose go-to tactic is to try to chew the food out of the toy. Dedicated chewers can damage, chew, and ingest pieces of these toys if they are so inclined.
  • Be aware! These toys can be very noisy, especially on hard floors.

Whole Dog Journal-Approved Kibble-Dribblers

Busy Buddy’s Kibble Nibble, $11-$16, depending on size. Available in pet supply stores and online, or from its maker. (866) 738-4379

Omega Paw’s Tricky Treat Ball, $5-$8, depending on size. Available in pet supply stores and online.

Our Pets Buster Cube, $11-$12, depending on size. Available in pet supply stores and online.

Slow-Feeder Bowls

In contrast to the push-around toys, these products are designed to be stationary – though they, too, are meant to slow down speed eaters. Slow feeding is believed to decrease the potential for life-threatening choking or bloat, a not-uncommon problem in dogs who inhale their meals.

These products are usually grooved or have pegs in the bowl, requiring the dog to use her tongue to reach the food. They are often weighted and/or equipped with non-skid feet and a wide base to minimize spillage. They may not be quite as challenging as some of the other food-toy products, though this makes them a good choice for dogs who get easily discouraged and stop trying to get treats from the more difficult designs.


  • These products work equally well for feeding dry food, wet food, raw frozen, or home-prepared.
  • Most are dishwasher-safe.


  • The grooves in some designs can make these bowls difficult to wash without a dishwasher.
  • Most of these products are made for larger dogs fewer models are available for small dogs.

Whole Dog Journal-Approved Slow Feeders

Outward Hound’s Slo Bowls, $10-$20. Available in pet supply stores and online, as well as from their maker. (800) 477-5735

Licky-Sticky Things

Compared to some of the other food-dispensing toys, “licky-sticky” is a relatively new concept. This category describes products that are meant to be filled with a type of food that the dog can remove only by determined and prolonged licking, such as peanut butter, cream cheese, yogurt, baby food, or a pt-type canned food – and that are designed to be affixed to a stationary position (usually with suction cups).

Prior to the invention of these products, I’ve suggested to clients that they just smear cheese or peanut butter on the refrigerator door or shower wall. I can see how some might prefer this alternative!

The thing I like best about these is that they can keep your dog relatively immobile, happily occupied, and licking/eating, while you attend to a husbandry task that requires two hands, such as buckling a muzzle, bathing, grooming, taking a temperature, etc. That’s so useful that I actually squealed with delight the first time I saw one!


  • Because the dog can’t carry them off to enjoy in private, these are great for keeping him in one spot, without force or restraint.
  • The dog’s enjoyment of delicious treats may classically condition him to associate grooming (or whatever you are doing to him while he licks the food) with good things, making him more happier to cooperate and participate.


  • These products may not be a good choice for a dog who has food-guarding behavior, unless and until behavior modification has been done.
  • If your dog is prone to chewing up toys, don’t leave him unattended with any of these products. Most are flexible and not durable, as they are meant for licking, not chewing.

Whole Dog Journal-Approved Licky-Sticky Things

Interactive Toys and Dog “Puzzles”

Interactive toys have become very popular since they first appeared a decade or so ago – and with good reason. They make a dog work for her treats, with her brain as well as her body! Brain games are incredibly useful for keeping dogs mentally as well as physically healthy.

Swedish dog-toy designer Nina Ottosson started developing her line of interactive toys in 1990. Today, there are dozens of her products on the market, as well as many from other designers. Some are clear-cut imitators, others are quite innovative and original. All are guaranteed to provide dogs with fun and stimulation.


  • These are fun for all dogs, but especially useful for helping to entertain and occupy senior, handicapped, or rehabilitating dogs who need to be kept calm.
  • Because most of these were designed to have the human interacting with the dog as the dog interacts with the toy, they are also good for relationship-building.


  • Some of these interactive toy puzzles are quite complex and challenging. Your dog may need some assistance, at least at first, to help her succeed and learn, and avoid frustration. Start with simpler toys and work up to the more challenging ones once she understands how the games are played.
  • The early Nina Ottosson toys were made of wood – easily chewed and hard to clean. More recent models are made of plastic still some have small pieces that your dog can chew up if you are inattentive.
  • These toys are designed to be used under human supervision. Many of them are easily destroyed if left with your dog unattended.

Whole Dog Journal-Approved Interactive Toys

Nina Ottosson‘s dog puzzles, $10-$30. See complete line of products available on the company website. Available in pet supply stores and online.

Trixie Pet Products’ Dog Activity Strategy Games, $10-$30. See complete line of products available on the company website. Available in pet supply stores and online.

Electronic Treat Dispensers

Last, but by no means least, is a new generation of computerized electronic food-dispensing toys, giving a whole new look and feel to the treat-dispensing toy market.

The earliest products in this category allowed you use a remote control to release a treat to your dog at a distance from you. Next, they came with timers, so you could release meals or treats at pre-set or random intervals (helpful for preoccupying dogs with separation anxiety or isolation distress). Today, some allow your to dispense treats to (and sometimes, communicate with) your dog from remote locations, via an app on your phone or computer!

Many dog owners and trainers are fascinated with the technology. Some products can be set to beep randomly to signal to your dog that a treat is coming, and some will actually take pictures of your dog as she arrives to eat the treat.

I will confess I’m a technology troglodyte and am pretty intimidated by these products! But I do love the remote treat-dispenser function that allows you to signal to your dog the opportunity for a treat from 50 to 500 feet away, depending on the brand. This type of toy has many helpful applications, such as when visitors arrive, you can use its function to move your dog away from the door (as he runs to get his treats from the machine that you have set up elsewhere). Other training and management applications include situations where you want the dog to go to her bed, move away from begging at the table, stop obsessing over squirrels or UPS trucks outside, and more.


  • Brilliant for engaging dogs who are easily bored when left home alone. Anticipation of random treats can keep the canine brain engaged and out of trouble.
  • Surveillance features (still camera, one-or two-way audio, video, and/or live-stream monitoring), ease owner anxieties about home-alone dogs, too.


  • The remote treat-dispensing function can potentially cause problems in a multi-dog household, especially if there is competition for resources. Be careful!
  • Some of the fancier high-tech products require a fair amount of Internet bandwidth to function. If you are on satellite/limited bandwidth, they may not work or be optimal for you.
  • You do need to be somewhat tech-savvy – or have access to someone who is – to figure some of this stuff out!
  • These can be quite pricey.

Whole Dog Journal-Approved Electronic Treat Dispensers

Furbo Dog Camera, $199. Dispenses treats via phone app also takes video and allows two-way audio.

PetCube Bites, $249. HD pet camera that allows you to monitor and talk to your dog and fling treats via app.(888) 447-2522

Ready Treat Remote Treat Dispenser, $50. Dispenses only one serving of treats via remote control before needing to be reloaded.

Smart Animal Training’s Pet Tutor, $299. Can be operated with remote control as well as phone app can be programmed to release food randomly or at set intervals. (877) 250-2694

Lots to Choose From

As you can see, there are many options for teaching your dog to play with her food. A list of examples of products in each category appears on page 22. Find the ones that are likely to appeal to her – and to you – and get started!

Author Pat Miller, CBCC-KA, CPDT‑KA, is WDJ’s Training Editor. She live in Fairplay, Maryland, site of her Peaceable Paws training center.

1 of 9


The acid in lemon juice removes dirt and rust stains. Cleaning with lemon is especially effective when mixed with salt, which makes &ldquoan excellent scouring paste,&rdquo says Karyn Siegel-Maier, author of The Naturally Clean Home ($9,

Price: About 60 cents a lemon.

Use Lemons to Clean Your.

Countertops: Dip the cut side of a lemon half in baking soda to tackle countertops wipe with a wet sponge and dry. Don&rsquot use on delicate stone, like marble, or stainless steel (it may discolor).

Cutting boards: To remove tough food stains from light wood and plastic cutting boards, slice a lemon in half, squeeze onto the soiled surface, rub, and let sit for 20 minutes before rinsing.

Dishes: To increase the grease-cutting power of your dishwashing detergent, add a teaspoon of lemon juice.

Faucets: Combat lime scale by rubbing lemon juice onto the taps and letting it sit overnight. Wipe with a damp cloth.

Garbage disposal: To clean your garbage disposal, cut a lemon in half, then run both pieces through the disposal. &ldquoThe lemon cleans it and makes it smell great,&rdquo says Linda Mason Hunter, a coauthor of Green Clean ($16,

Grout: Spilled morning coffee on your tile countertop or backsplash? Here&rsquos how to tackle grout stains: Add lemon juice to 1 or 2 teaspoons cream of tartar (an acidic salt that acts as a natural bleaching agent) to make a paste. Apply with a toothbrush, then rinse.

Hands: When you touch raw fish, the smell can linger on your fingers. Rub your hands with lemon juice, which will neutralize the odor.

Laundry: To brighten whites, add 1/2 cup lemon juice to the rinse cycle for a normal-size load.

Plastic food-storage containers: To bleach stains from tomato soup and other acidic foods on dishwasher-safe items, rub lemon juice on the spots, let dry in a sunny place, then wash as usual.

What’s Up With All Those Knobs and Buttons?

I know, there are so many. Good news! You can ignore most of them. I use my Instant Pot nearly every day, and I’ve never touched the Rice, Porridge, or Soup buttons. I do, however, make rice, porridge and soup in my IP all the time, just by programming it manually—which you need to know in any case.

For now, we’re focusing on the buttons you need for most pressure cooking recipes. If it helps, just get masking tape and cover up those other buttons so that you only focus on the buttons needed for our test drive:

  • On the Instant Pot Duo: the Low Pressure and High Pressure buttons, the +/- Cooking Time buttons, the Manual button, and the Keep Warm/Cancel button.
  • On the Instant Pot Ultra: Cancel and Start buttons and the central knob

The Kitchen of the Future

The foodservice industry has always been a labor-intensive, mostly low-wage business. Throughout the 20th century, operators and inventors worked to challenge that paradigm. Earl Prince&rsquos 1936 invention of the Multimixer (a machine that produced five milkshakes at a time) began a chain of causality that eventually led Multimixer salesman Ray Kroc to the McDonald brothers&rsquo stopwatch-tested, factory-like burger operation and, from there, to the summit of a new global quick-service restaurant industry. Throughout the &rsquo60s, &rsquo70s and &rsquo80s, QSR chains worked to streamline operations, push down labor costs and increase speed of service via innovation in equipment&mdash like McDonald&rsquos introduction of a double-sided clamshell grill to cook burgers at double speed without flipping. By the end of the century, electronic sensors and controls were boosting production speed and efficiency in commercial kitchens.

Yet through all these dramatic developments, the industry continued to employ millions of low-wage workers.

Then came the campaign for higher minimum wages across the country. And the passage of the Affordable Care Act forced many employers to either offer expensive health insurance to full-timers or reduce workers&rsquo hours. Labor represents about one-third of all costs in the average restaurant, so these developments hit the industry like a ton of bricks.

&ldquoThe labor situation is bad and it&rsquos going to get worse in terms of both availability and cost,&rdquo says Bob Goldin, Partner with foodservice consulting firm Pentallect. &ldquoIn certain markets right now, full employment&mdashcoupled with the political situation regarding immigration&mdashis making it virtually impossible for restaurants to hire anyone under traditional compensation structures. So that&rsquos forcing operators to look at automation, robots and other efficiencies.&rdquo

Steve Bogner, President of product design firm Ideas Well Done, points out that automation is about more than reducing head count. &ldquoFrom our perspective, the primary focus is to improve throughput and product consistency as opposed to solely saving on labor costs,&rdquo he says. &ldquoTrends toward smaller kitchen footprints mean operators are looking to automate repetitive processes, allowing the same number of employees to maintain a higher product flow.&rdquo He points out that automation also can lead to a safer working environment with less potential for burns or repetitive stress injuries.

Today&rsquos automation push complements efforts over the past decade to make kitchens more efficient via electronic controls and controllers. &ldquoMore computerization, more self-directed controls, more graphical user-interfaces to avoid language barrier issues may not seem like automation issues, but anything that speeds up processes, makes training easier, makes equipment easier to use and maintain is an element of automation,&rdquo argues Charlie Souhrada, NAFEM&rsquos V.P. of Regulatory and Technical Affairs.

We looked at networked kitchens in our May 2017 issue (see &ldquoThe Communicating Kitchen Movement,&rdquo pg. 56). Here, we&rsquoll examine the industry&rsquos many uses of automated or robotized kitchen appliances.

The Future Of Frying
Some of the most dramatic advancements in kitchen automation have come in frying&mdashtraditionally a hot, greasy, repetitive, dangerous and generally thankless job. Automated controls and cooking processes cut labor and eliminate safety issues while boosting the quality and consistency of fried foods.

Introduction of fryers with built-in oil filtration throughout the day has meant improved oil quality and food taste as well as extended oil life. Some new fryers use 40% less oil than older models, with automatic top off and filtering.

Taking automation even further are fryers with an integrated oil quality measuring system that eliminates subjective manual testing.

Some companies that don&rsquot sell fryers but specialize in fryer oil management include Frontline Int&rsquol., which manufactures a system that plumbs filtered waste oil from fryers to an indoor or outdoor storage tank and automatically tops off the tank with new oil from an easy-connect box or jug also, there&rsquos an add-on web-based oil data system. Restaurant Technologies offers a closed-loop oil management system with filtration monitoring&mdashand tackles the grease that escapes into kitchen air with an AutoMist system that cleans hoods, flues and fans daily using a spray mix of detergent and water.

Portioning baskets speed up production of fried foods, save labor and improve portion control. Now, Franke Foodservice Systems offers frozen food dispensers (in one-and two-hopper versions) that can pop out portioned fries and other frozen foods destined for the fryer it can be used for standard fries as well as rounded products like potato tots or meatballs. The company is now working with a fryer manufacturer on a fully automated fry station that would dispense the right number of fries to meet customer demand (calculated from POS and predictive inputs) into a continuous-flow, multi-stage fryer and from there to a heated holding zone for salting and perhaps packaging.

And Dorothy Cudia, V.P. of Middleby Automation Solutions, showed attendees at a past NRA Show a robot arm, developed in conjunction with Rethink Robotics, to demonstrate use of a Pitco fryer: the robot arm grabs a fryer basket, puts it in the fryer, takes it out, shakes it and dumps the fries.

Cooking Innovation: Heating Up
The double-sided grill has come a long way since McDonald&rsquos first used it in the &rsquo60s. The new Garland Xpress grill, for example, can cook items up to 2-in. thick between its grill plates (one, two or three pairs per unit) and has icon-based touchscreen controls so operators can preset the cooking temperature and time for each menu item. The platens lower and lift automatically when food is done.

Conveyor ovens have saved labor for many years. New conveyors exhibited at The NAFEM Show and the NRA Show this year include Middleby&rsquos WOW 2 Grilling System, with patented energy-saving infrared heat panels, special plates and trays to make the food look grilled, and electronic controls allowing 10 time-and-temperature combinations.

Conveyor or chain broilers are another major labor-saver. Nieco, which manufactures broilers for high-volume burger restaurants, is working to develop automatic broilers that communicate with the POS system, load automatically, operate independently of humans, self-diagnose when an issue arises and are easier to clean and maintain.

Rotating deck ovens, like those from Roto-Flex, bring automation to a type of oven that traditionally has required a skilled baker&rsquos constant attention. The pizzas, calzones or other products revolve and return to the attendant when they&rsquore ready, eliminating a great deal of fussing with pizza paddles to rearrange items during the cooking process and unload them when done. Marra Forni offers a rotating option in a hearth oven (the floor turns) for high-volume pizza operations.

Combi ovens are another big labor-and time-saver. Rational&rsquos SelfCookingCenter line now offers a compact-size XS model available in addition to larger sizes in electric and gas-powered versions, all the way up to a roll-in model. All have an integrated fresh-steam generator built-in cooking intelligence that recognizes the size and quantity of food items and calculates the best cooking method and time and a labor-saving self-cleaning and descaling feature, which can be done unsupervised overnight.

Many combi oven makers include automatic cleaning cycles as an option on their units. Also automated with a self-cleaning feature is a new Alto-Shaam rotisserie oven. The patent-pending water jet design can handle heavy grease collection while minimizing water use. During cooking, the unit automatically pumps grease into a collection container for safe handling and disposal.

Wash, Rinse, Repeat
Warewashing may represent more drudgery for foodservice workers than any other area of a foodservice facility, so it should be an obvious candidate for automation. Yet the tasks performed by humans in the dishroom are not nearly as mindless as they might seem, Middleby&rsquos Dorothy Cudia points out. &ldquoIt&rsquos not just a matter of loading plates and silverware,&rdquo she says. &ldquoWorkers have to know how to scrape a plate, what&rsquos a bone versus what&rsquos a liquid. They use peripheral vision and the sense of touch to figure things out. There&rsquos a lot of intelligence in that.&rdquo

Nevertheless, manufacturers have made modern dishmachines far less labor-intensive. Hobart&rsquos new CleN Advansys conveyor dishmachine, unveiled at The NAFEM Show, offers a system that pumps out food soil missed during pre-scrapping a configurable pot-and-pan mode that extends wash times for hard-to-clean wares, eliminating the need for pre-soaking and a programmable delime alert, customized for local water conditions.

&ldquoTeamwork between the operator and the machine&rdquo is the goal of MEIKO&rsquos Mi-Q GreenEye technology for its flight-type warewashers. The GreenEye sensor determines where items have been loaded on the unit&rsquos conveyor belt and directs water only to areas where there are wares to be washed. When loads are light, operators are directed where to place wares (for example, on just one third of the belt width) and the machine will only wash that side, saving gallons of water. MEIKO also helps save labor with its new under-counter hot-water sanitizing glass washer, complete with a reverse osmosis filtration system that reduces minerals that cause spotting on glasses, eliminating the need for hand polishing of glassware.

The NRA Kitchen Innovations Awards, now in their 13th year, are a magnet for automation innovations. Recent products that automate jobs most often performed by humans include the IceLink ice delivery system. Housed remotely, and able to work with any make or model of nugget or cube ice machine, the pneumatic tube-based system can shoot ice to fill bins located up to 400 ft. away and up to 40 ft. vertically, so all over a multi-floor facility. It eliminates the tedious, and often risky need to fill bins from buckets by hand.

Stoelting&rsquos AutoVend soft-serve station, a recipient in &rsquo16, dispenses, tops and charges you (cash, credit or phone pay app) for three sizes of soft serve. Compared to opening a soft-serve store, the vending machine takes up 2% of the space, 5% of the energy, 7% of the labor and 10% of the investment. Multiplex Blend-In-Cup station automatically mixes up to eight refrigerated beverage bases into a wide range of blended drinks. It features an on-board ice machine and cleans itself. The NRA KI Awards also has recognized many super-automatic espresso machines that take the place of a barista to serve up myriad espresso-based coffees, grinding, brewing and dispensing with the touch of a button or screen.

Introduced at this year&rsquos NRA Show, the Roll-O-Matic from QuiQsilver automates the tedious chore of pre-wrapping dinnerware in napkins it can roll, band and UV-sanitize all kinds of flatware&mdasheven chopsticks. It&rsquos ideal for hotels, casinos, banquet facilities and other large operations.

Robot Revolution?
Beyond labor-saving automation incorporated into existing equipment, there&rsquos the next step: robots. Few experts believe that we&rsquore likely to see an all-robot kitchen, and even fewer think that human workers are likely to vanish from the front of the house all together, at least not in the very near future. But robots already are common in factories, and there are specific tasks they can do well in foodservice settings. Used well, they can free up employees for jobs that require more sophisticated decision making or free them to interact more with customers to improve service.

Some examples of robotics in foodservice include:

&bull Zume Pizza calls itself a &ldquocobot&rdquo concept the delivery-only pizza operation uses robot arms from ABB to spread tomato sauce on pies and then to load them into an 800ÅãF pizza oven for par-baking. The baking process finishes in ovens in the delivery van on the way to the customer.

&bull CaliBurger, a &ldquoclassic California&rdquo burger restaurant, recently unveiled Flippy, a burger-flipping robot arm from Miso Robotics it expects to roll out the device to some 50 locations next year.

&bull Caf. X, a fully robotic coffee caf. that employs a six-axis Mitsubishi robot arm to manipulate cups and brewers to create a wide range of java drinks, opened its first U.S. unit in January in San Francisco. Humans come by to stock the caf. with coffee beans and milk and clean the unit daily.

&bull Also debuting in San Francisco this year is Sally, a self-contained salad-making robot from Chowbotics that can assemble salads using up to 21 pre-chopped ingredients that are loaded into its hoppers daily. You can already find the salad maker in a couple of restaurants, a co-working space and a corporate cafeteria.

&bull Fanuc, based in Japan, (Fanuc America is in Rochester Hills, Mich.), which specializes in robots for industrial manufacturing, created robots that can cook four types of ramen noodle bowls in 90 seconds. The robots boil water, add noodles, add ingredients such as beef, vegetables and fried eggs and dispense servings into bowls. It cost its owner about $152,000 to install, so his ramen bowls are a pricey $10 each.

&bull Wall-E restaurant in the Hefei Anhui province of China employs 30 robots to take orders, cook, bake and serve completed trays. About 4-ft. high, they move along tracks in the restaurant. The robots cost about $8,000 each and are reported to have a 10-year lifespan. The only service they don&rsquot perform is cleaning, which is left to human minions.

&bull Royal Caribbean&rsquos Quantum of the Seas has the Bionic Bar. Two robotic arms mix drinks, pulling jiggers from liquor bottles suspended upside down from the ceiling and a fountain head of mixer sodas and juices. They can shake, but they don&rsquot stir.

&bull Amazon and a few restaurant chains and food delivery services are experimenting with using drones for deliveries. The use of drones to serve food&mdashtaking the place of waitstaff&mdash has a ways to go (up close, propellers tend to scare the patrons and more than a few dishes have been dropped), but it&rsquos being attempted.

We&rsquore likely to begin seeing more delivery robots in a variety of foodservice settings. In San Francisco (which seems to be where all U.S. foodservice automation trends start these days), Yelp&rsquos app-based food delivery service Eat24 is experimenting with delivery robots from local startup Marble to get orders from local restaurants to customers quickly. But the sight of the boxy robots tooling around neighborhoods prompted San Francisco board of supervisors&rsquo member Norman Yee to call for a ban Yee argues that the units are a hazard to traffic and threaten delivery workers&rsquo jobs.

However, in Reading, Pa., Margaret Kipe, Director of Nutrition Services at Reading Health System, says the new TUG robots she ordered for food-tray delivery are seen as a blessing by staff&mdashwho don&rsquot have to traipse 30-some miles each day to deliver room-service trays to 150 patients on five floors of a new surgical center. A staff member at the receiving end unloads the machine for final delivery of trays to rooms, so patients never see their robot assistant.

&ldquoWhen we understood the distance involved, the wear and tear on the staff, the turnover likely to result, we realized we had to figure out another way,&rdquo Kipe says. &ldquoMy staff has expressed enormous satisfaction in not having to walk those tiring distances, so they can be more productive in other aspects of their jobs.&rdquo

Robotics: New Paradigm Needed?
A company called Moley Robotics is developing what it bills as &ldquothe world&rsquos first robotic kitchen.&rdquo It&rsquos based on a pair of fully articulated robotic arms programmed with food preparation motions copied from those of BBC MasterChef Tim Anderson, plus a library of Anderson&rsquos recipes. Moley hopes to launch the system in the residential market in 2018 and follow up later with a model for commercial kitchens.

But robots that mimic the movements of human-beings are the wrong way to go in developing the kitchen of the future, argues Roy Hook, CFSP, who spent decades as equipment development manager at Wendy&rsquos Int&rsquol. before retiring last year. Hook contends that copying workers&rsquo movements mechanically will never get the fast-food industry to the speed, consistency and quality of food production that the consumers of tomorrow will demand.

&ldquoThe first step is to view each restaurant as a mini-factory requiring the same thinking as manufacturing facilities,&rdquo he says. &ldquoEverybody is trying to automate processes developed for manual cooking. We have to go back and develop processes from the ground up.&rdquo

Hook wants to ditch the batch cook-and-hold system that LSR chains have always leveraged to produce food cheap and fast. A kitchen that depends on low-wage kitchen workers and batch cooking will never be able to offer consistency in food taste and speed of service, he says. &ldquoHow many times have you gone into a restaurant and waited 20 minutes for something that should be ready in two minutes&mdashor gotten it right away but could tell it had been in the holding bin for hours?&rdquo

Rising demand for fresher, more-healthful food will make the transformation of the LSR production model imperative, Hook argues. He visualizes fresh raw ingredients (such as beef in bulk rather than pre-formed into patties) arriving at a networked kitchen each day for robotic transformation through every step of the process into cooked-to-order menu items (like juicy, piping-hot burgers). Human workers would be required only in the front-of-house to serve food to customers. With robotic cooking and assembly of each item requiring mere seconds, the production rate throughout the day would be determined by POS data and predictive analytics, with very little need for holding. This assembly-from-scratch system could also work for completely new menu offerings that haven&rsquot been sold as &ldquofast food&rdquo before. &ldquoIf the ingredients are fresh and wholesome and of top quality, you&rsquoll get perfection 100% of the time,&rdquo Hook promises.

The transformation of LSR will have to come from visionary operators Hook believes that neither manufacturers nor established, bottom-line-focused chains will be willing to chuck everything for an entirely new production model. &ldquoThere&rsquos an entrepreneurial opportunity,&rdquo he says, &ldquofor someone to pull it all together to demonstrate what can happen.&rdquo

Reading Health System in Reading, Pa., reports a universally positive response to its introduction of TUG tray-delivering robots, since the units saved employees many miles of walking each day.

Demand-control kitchen ventilation systems, like the M.A.R.V.E.L. (shown) from Halton, sense when cooking equipment is being used and save energy when appliances are on, but not cooking. Halton&rsquos system measures heat radiated by the cooking surface, not just smoke in the air once cooking has started. Continual internet-based monitoring by a network operations center means problems can be detected before kitchen staff notice them diagnostics and, in some cases, repair can be done remotely.

Attendees lined up to see a robot loading and unloading fryer baskets and a conveyor oven at the Middleby booth at the NRA Show. Dorothy Cudia is V.P. of the company&rsquos Automated Solutions group.

Self-cleaning is an automation on several pieces of equipment, including Alto-Shaam&rsquos rotisserie oven and combis. Rational combis, too, offer self-cleaning along with intelligent controls that automatically calculate the right cooking program for every menu item.

Restaurant Technologies&rsquo closed-loop oil management system completely automates the messy and dangerous jobs of monitoring and changing fryer oil service trucks deliver fresh oil and pick up the used cooking oil.

Henny Penny&rsquos OQM system reads oil quality automatically during the unit&rsquos quick filtration cycles without requiring any additional filtration process or any other action, such as pushing a button or switching a lever. The OQM system provides real time feedback on the oil in each vat, ensuring oil quality is always optimal or alerting the operator when it&rsquos time for a change.

Usage [ edit ]

Due to its water-displacing properties, sugar cane can interestingly be used to create underwater paths, allowing players to move at normal speed and breathe if it is two blocks in height. (Java Edition only)

Sugar cane takes on a different shade of green depending on the biome in which it is placed.

Crafting ingredient [ edit ]

Farming [ edit ]

Sugar cane can generate naturally up to four blocks tall, but short plants grow only to a height of three blocks, adding a block of height when the top sugar cane block has received 16 random block ticks (i.e. on average every 18 minutes on Java Edition or 54 minutes on Bedrock Edition, but the actual rate can vary widely). Sugar cane must be planted on a grass block, dirt, coarse dirt, podzol, sand, or red sand that is directly adjacent to water, waterlogged block, or frosted ice (not merely above or diagonal to water), or on top of another sugar cane block. The adjacent water block can be covered with another block, whether opaque or transparent, and sugar cane can still be placed and grow next to it. Sugar cane grows regardless of light level, even in complete darkness.

In Bedrock Edition, bone meal can be used to instantly grow sugar cane to three blocks. Only one bone meal is consumed. In Java Edition , bone meal cannot be used on sugar cane.

Composting [ edit ]

Placing sugar cane into a composter has a 50% chance of raising the compost level by 1.

This Robot Dispenses Raw Juice at the Touch of a Button - Recipes

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"Bi wife energy" is a term that was coined through a song by the user @/cringelizard on Tik Tok to describe the energy that Misha Collins radiates, explaining it with the fact that he is married to a bisexual woman, Victoria Vantoch. The full song can be found on all music streaming services and YouTube.

People with bi wife energy are fiercely supportive of the LGBTQ+ community, their love for their spouse, if they have one, is strong and people sometimes assume they are queer.

In their first video about this, @/cringelizard referred to Misha as a "hetero guy", but amended in a later added verse that the actor does not like labels.

The term "bi wife energy" can be used for people of all genders, regardless of relationship status, although "bi husband energy" has also been used in several videos across Tik Tok.

(Verse 2)
Now sometimes people assume I&aposm queer
And I have to say, hey! just a straight guy here
But I get it a lot, and I don&apost mean to be cruel
It&aposs just that my wife is a bisexual

Bi wife energy
He has bi wife energy
BI wife energy (yeah)
He has bi wife energy

"You know Misha Collins?" "You&aposre talking about that actor, right? The one that radiates bi wife energy?"

Watch the video: Φυσικός χυμός Μήλο, Πορτοκάλι, Καρότο 2λτ. Φυσικοί χυμοί Οικογένεια Χριστοδούλου


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