A robot that runs the fryer.

ENCOBOT is developing a supervised robotic frying station for restaurant kitchens, starting with fried chicken. The robot moves each basket into the oil, keeps the timing tied to the fryer and the menu, then lifts, drains and returns it, so your team can stay on prep and service.

Talk to us about a trial See the station
Illustration of a robotic frying station A robot arm picks up a fry basket from the loading station, lowers it into a fryer, lifts and drains it, then returns it to the hand-off point.
  1. Pick up
  2. Into the oil
  3. Fry
  4. Lift & drain
  5. Return

What we build: a complete frying station

Not a robot arm bolted to the wall. A workstation where the robot, the fryers, the cameras, the controls and the safety layer work as one system, laid out around a defined frying task.

Top-down layout of an ENCOBOT frying station Loaded baskets wait at a loading station on the left. A robot arm in the centre moves them into the fryers on the right, drains them above the oil and returns them to the hand-off point at the bottom right. A safety boundary surrounds the work area and the operator screen sits outside it. Loading station Robot arm Fryers Hand-off point Operator screen with stop button Safety boundary

  • Loading station

    Staff prepare the food and set loaded baskets here. The screen shows the basket weight before the robot picks it up.

  • Robot arm

    A basket gripper moves each basket along defined paths between the loading station, the fryers and the hand-off point.

  • Vision

    Cameras confirm where the basket, the loading station and the free fryer slot are before any movement starts, and record the operation.

  • Fryers

    The station is connected to the fryers, so each basket move follows the fryer status, the cooking time and the menu routine.

  • Operator screen

    Orders from the POS, the task list, basket weight and fryer status in one view, so staff can see what the station is doing.

  • Safety and manual control

    A defined safety boundary, pause and emergency stop. Staff can take over by hand whenever they need to.

One basket, start to finish

Staff choose the task, prepare the food and supervise. The station runs the repetitive basket work at the fryer and hands control back whenever a person is needed.

  1. 1Select the task

    An order from the POS, or a choice on the screen, sets the menu routine. Staff confirm the station is ready.

  2. 2Confirm positions

    Vision checks the basket, the loading station and a free fryer slot before the arm moves.

  3. 3Move the basket

    The robot picks up the matching basket and carries it along a defined path to the assigned fryer.

  4. 4Fry on time

    Basket moves, fryer status, cooking time and the menu routine are managed as one scheduled step.

  5. 5Lift, drain, return

    When the time is up, the robot lifts and drains the basket, then sets it at the next position for staff.

  6. 6Pause or take over

    If a position, task or safety condition is not right, the station stops and staff recover or continue by hand.

Starting with fried chicken

Korean-style fried chicken is fried twice: a first fry, a drain, then a re-fry. During a rush, several baskets are at different stages at once. It is a clear, repeatable sequence close to hot oil, which makes it the right first job for the station.

  • Two stages, one schedule. Each basket is tracked from first fry to re-fry, with its own slot, timer and menu routine.
  • Many baskets at once. The station keeps track of which slot is free and which basket is due next.
  • Timing that holds in a rush. Every basket follows the routine, even at peak.

First fry

12

Re-fry

3456
Our reference layout: one double-slot fryer for the first fry and two for the re-fry, six slots in all. Each station is planned around the kitchen it goes into.

Why put a robot on the fryer

The fryer is one of the hottest, most repetitive and most time-critical jobs in the kitchen. It is also one of the easiest to describe step by step, which makes it a good job for a robot.

Fewer hands near hot oil

Lifting, lowering and moving baskets over hot oil is repeated hundreds of times a day. The station takes over that work.

Every batch done the same way

Fry times and stages follow the menu routine each time, including during a rush when people are most likely to cut corners.

People stay in charge

Staff prepare the food, watch the station and can pause it or take over by hand at any point. The robot handles the repetitive part.

Set up for your kitchen

One core platform, configured to the menu, fryers and space of each kitchen rather than sold as a fixed catalogue model.

  • MenuFried chicken first, with timing set per menu routine. Other basket-fried menus can follow on the same platform.
  • Fryer layoutThe number of fryers and slots, and where they sit, are planned around your line and your peak volume.
  • Space and accessThe station is arranged to fit your floor space while leaving room for staff, cleaning and service.
  • Your teamWe agree who loads baskets, who finishes the food and how staff take over when they need to.

Where we are, and how a trial works

Our prototype station runs the core frying sequence under supervision. We are now looking for restaurants and partners in Canada to run supervised trials, starting small and building from what we learn together.

  1. 1

    Workflow review

    We go through your menu, baskets, frying stages, peak hours and staff handoffs.

  2. 2

    Site check

    We look at space, ventilation, power, fryer arrangement, and cleaning and service access.

  3. 3

    Supervised trial

    The station runs with your team watching. We record timing, handoffs and pauses, and tune as we go.

  4. 4

    Configure and support

    We refine the layout and menu routines, and agree training and support for your team.

Run a busy fryer line? Let's talk.

We are looking for restaurants and partners in Canada for supervised trials. Tell us about your menu, your fryers and your busiest hours.

Talk to us