A $105,000 Robotic Arm That Nobody Needs Made Me a Delicious Lunch.

In the heart of London, W1 has become a destination for those with high purchasing power. In this area, one can find everything from the most expensive private doctor in the city to luxury stores offering products such as Steinway pianos or designer glasses that surpass the cost of a mortgage. Wigmore Street has also become the new home of Moley Robotics, a company specializing in luxury kitchens and a robotic arm that promises to simplify food preparation.

Moley, conceived by Dr. Mark Oleynik, combines a kitchen showroom with a robotics lab. The space is minimalist, featuring three demonstration kitchens, a large dining table, and display units showcasing options for artisanal marble countertops. The main attraction is the X-AiR robot, which is showcased by the shop window and is designed to draw in consumers. This robot has its own cooking plate, shelves, oils, and utensils, and can prepare a meal with the right assistance.

Oleynik expressed his desire to create a solution that would allow people to enjoy healthier eating by reducing reliance on processed foods and preservatives. The idea arose from his aversion to reheated meals, leading him to seek alternatives that would automate the cooking of fresh foods. The concept is that when users return from work, they can resist the temptation to resort to microwave meals or takeout. Instead, they could opt for healthy recipes where only the ingredients are prepared, and the robot takes care of the rest. This approach is supported by a database of recipes, many developed in collaboration with the SHA Wellness Clinic.

The kitchen features an in-house chef, James Taylor, who adapts each recipe to be manageable for the single-arm robot. Moley aims to add two to three new recipes each month, offering customers the opportunity to submit their own family recipes for automation. Oleynik assured that the robot's movements are programmed by observing a human chef prepare the same dish, and once the robot learns the task, it should be less prone to errors than its human counterpart.

Moley's initial vision included a two-armed robot operating on overhead rails, but the high cost of over £250,000 led the company to opt for a simpler design. The current model available for sale is a robotic arm that is obtained through Universal Robots, an industrial robotics firm.

The X-AiR, which is available for pre-order, requires the purchase of a new countertop, two custom shelving units, a cooking plate, a control tablet, and the robotic arm, with an entry price of approximately £80,000. Although they have not installed any units yet, they expect to start the process in the next three to six months. However, there are already customers who have made advance payments to have one in their homes.

The robot lacks vision technology or sensors to interact with its environment and navigates by memory while moving within its space, aiming to keep the environment controlled. During a demonstration, a recipe from the SHA Clinic was used to prepare Stir-Fried Tofu. The ingredients were pre-prepared by staff and organized in appropriate containers for the robot to access. The user must indicate which ingredients are in each section for the robot to start cooking, while the system provides verbal instructions to facilitate following the process.

The robot includes operational details such as lightly tapping the pots when adding ingredients, although I noticed that some small amounts stuck to the utensil or inside the pots when returned, a tangible issue due to the robot’s lack of vision.

Although the process of cooking itself may be enjoyable, Oleynik clarifies that automating tasks like peeling carrots presents challenges due to the variety of variables and associated risks. Moley’s robots are also limited in terms of quantity, as they can prepare between eight and ten servings per session, making them suitable for dinners but not for large banquets.

Oleynik envisions that his robots will find a niche in the market, particularly targeting affluent individuals with little time, where the costs of hiring a private chef could surpass the initial investment in the robot. Additionally, he envisions their use in first-class airplanes and restaurants where the economics allow for the preparation of fresh food without the need for a dedicated chef.

Regarding the evolution of technology and its affordability, Oleynik is confident that over time costs will decrease, aspiring for a kitchen robot to eventually sell for around £10,000, aligning with the prices of other luxury appliances on Wigmore Street.