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Chef Robotics targets high-volume, high-mix food assembly applications, one of the hardest problems to train AI for. Source: Chef Robotics Chef Robotics Inc., which has developed robotic systems for meal assembly, today announced that it has raised $43.1 Robotics is really having a moment right now.
Credit: The Robot Report Bluewhite this week announced that it secured $39 million in Series C financing. “This next phase of our growth will help provide unprecedented transparency throughout the food supply chain and ensure healthier, safer, and more sustainable foodproduction and consumption,” he added.
Companies must find new ways to improve productivity on plant floors as traditional automation technologies have proven inadequate and businesses struggle to find workers for mundane and dangerous tasks. Humanoid robots This is where humanoid robots, powered by artificial intelligence (AI) control systems, can play a disruptive role.
“For instance, in industries like dairy, our solutions can be used to measure milk levels in silos, ensure proper flow rates during bottling, and maintain correct temperatures during production and processing.” For us, it’s not only the functionality but also the affordability of IO-Link,” he said.
When the International Federation of Robots (IFR) first started collating collaborative robot data in 2017, this new breed of robot had a market share of just 2.8%. In terms of flexibility, the cobot sits midway between an industrial robot and a human.
As a result, every step of the foodproduction process runs smoothly. Integrated Manufacturing Systems Siemens supports for the use of modular production lines that are flexible and adaptable. This allows firms to smoothly move between different product lines without encountering significant interruptions.
Walia envisions handheld devices capable of imaging and analysing visible and ultraviolet wavelengths, offering real-time feedback on the quality of food or the presence of forensic evidence. It’s sometimes hard to understand the stages of decay in foodproducts. The possibilities are as vast as they are transformative.
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