The alternative is a chef you can't always staff.
A timer knows how long. It never knows whether the food is done. CHEF AI moves consistency into the device, where it doesn't go home at the end of the shift.
The cook is already on the case.
Every case already ships with a convection spec. The recipe was never the problem; running it the same way on every line, every shift, is.
~400 convection-cookable SKUs in a single broadline catalog already fit: frozen bakery, proteins, entrées, and potato sides.
Find your kitchen.
New hires, high turnover, every location — the oven holds the recipe, not the employee.
Your distributor's spec, held by the oven through every shift change and new hire.
Every cook recorded: food ID, thermal curve, core temp. No one lifts the lid.
Breakfast and room service, run by whoever's on shift — not a chef.
If your oven can cook it, so can we.
Anything you can cook in an oven or convection oven, CHEF AI runs hands-off: fries, par-baked breads, cook-from-frozen proteins, fish, roasts, and frozen entrées. Load, close, done, with no timer and no probe.
What it costs to find out: nothing.
The pilot is free. Pricing is per operator. The next step is data, not a checkout.
Thirty minutes, beside your line.
Thirty minutes, a demo rig beside your current appliance, three SKUs from your own menu. You keep the per-cook data. No purchase, no commitment.
An oven maker built on us instead of building it themselves.
The questions you're actually asking.
Does this work with the foods we already order from our distributor?
The convection temp and time are already printed on the case your distributor ships. Bring your order guide to the pilot and we'll go through which items run on day one.
How much time and money will this save us?
It depends on your labor cost, volume, and menu, so we won't make up a number. The levers are the same everywhere: one person covers several ovens instead of a trained cook at each, longer serving hours without extra headcount, and fewer remakes. The pilot gives you the data to run that math on your operation.
We already have cook timers and trained staff — why add another system?
A timer knows how long, never whether the food is done. Today that judgment lives in one reliable person who goes home at the end of the shift. CHEF AI moves it into the device.
What happens when it gets a food wrong? I can't have a machine misfiring on my line.
You see exactly how it handles your food in the pilot, on your own menu, before anything goes near your line. We start with your highest-volume SKUs (fries, par-baked items, frozen proteins, entrées) because those prove it out fastest, then map the rest from your order guide.
We need NSF/UL certification before anything goes near our kitchen.
Production units will carry NSF/UL. Current units are dev-kit stage, so the pilot is a supervised side-rig, not a live-line install. If you order a production unit, the deposit is refundable if certification isn't in place at delivery.
We tried automated cooking before and the consistency claims didn't hold at volume.
Usually that breaks because the system was tuned on a short list of test foods that didn't match the real menu. We cook your SKUs in the demo, not ours, so you see whether it holds on your menu before you commit.
Run the consistency test on your own menu.
Three SKUs, your menu, thirty minutes. We hand you the per-cook data. You decide from that.
No purchase or commitment.