RoboBurger Gen 2 was certified to NSF International Standard 25. Gen 3 is designed to the same rigorous standards — certification is in progress.
RoboBurger Gen 2 passed every requirement of NSF/ANSI Standard 25 — the definitive certification for automated food equipment. Gen 3 is engineered to the same specifications, with certification currently in progress.
Patties stored at 34–38°F in a sealed refrigeration compartment. Temperature monitored 24/7 with automated alerts if thresholds are breached.
Every patty is seared at 500°F — well above the USDA-required 160°F internal temperature for ground beef. No undercooked burgers, ever.
The machine runs cleaning cycles between every burger. Griddle surfaces are scraped and sanitized automatically — no manual intervention required.
From refrigerator to griddle to bun to box — the food never enters open air. The entire cooking path is enclosed and protected from contamination.
Every unit reports temperature, cook times, inventory levels, and system health to the cloud. Operators get real-time dashboards and SMS/email alerts.
Independent lab studies confirmed zero pathogenic organisms on food-contact surfaces after automated cleaning cycles. Published results available on request.
Every cleaning cycle runs automatically between orders and during idle periods.
Griddle surface is mechanically scraped to remove food residue and carbonized particles.
Surface maintained at sanitizing temperature (>165°F) to eliminate bacteria and pathogens.
System verifies surface cleanliness via temperature sensors before staging the next order.
Extended cleaning cycle runs during low-traffic hours. Operator performs periodic manual deep clean per NSF guidelines.
RoboBurger's fully enclosed cooking chamber eliminates the need for commercial hood ventilation — the single most expensive infrastructure requirement in food service. This means RoboBurger can be deployed anywhere with a standard 208V/30A electrical outlet.
Lobby service, room service floors, pool areas — no kitchen construction required.
Concourse deployment. Serve burgers during events without additional kitchen infrastructure.
Dorms, student centers, libraries. 24/7 food access for students without staffing.
Terminal food courts, rest stops, truck plazas. Fresh burgers at any hour.