BOTINKIT OMNI
About This Robot
Summary:
BOTINKIT OMNI is an automated commercial cooking station designed to standardise high-volume food preparation across restaurants and institutional kitchens. It combines induction heating, automatic stirring, temperature control, automatic dry/sauce/liquid/oil seasoning, recipe guidance, automatic dishing functions and automated wok/tube cleaning in one system. BOTINKIT publishes a 30 L nitrided-iron wok, cooking-mode recommendations from 0.2 kg up to 8 kg per batch, 10,000+ cloud recipes and market configurations at 200-230 V / 10 kW or 380-440 V / 12 kW. It is positioned for chain restaurants, supermarkets, hotels, casinos, hospitals, airline catering and other operations that need repeatable recipes, faster training and multi-site consistency.
Key Capabilities
- Supports sauté/fry, stir-fry, boil, simmer, braise, soup, stew and mix workflows, with professional stir-fry and pan-fry positioning in current BOTINKIT materials.
- Automates key cooking steps including heat and temperature control, stirring, seasoning, recipe guidance, selected dishing/serving actions and cleaning.
- Uses a 30 L nitrided-iron/cast-iron wok with induction heating up to 350 °C; current official specifications list 10 kW OMNI-01 and 12 kW OMNI-02 configurations.
- Automated seasoning supports dry, sauce, liquid and oil, with up to 13 seasoning types added simultaneously and range-specific dispensing tolerances.
- Cloud recipe management supports 10,000+ recipes, one-click sharing, recipe editing/syncing and multi-location standardisation.
- Published cooking recommendations range from 0.2 kg small stir-fry batches to 8 kg boil/simmer/braise/soup/stew batches, with serving guidance up to 30 people depending on mode.
- Supplier materials describe seven built-in wash cycles plus automatic wok and tube cleaning, while daily seasoning-box/tube maintenance and pot-seasoning tasks remain operator responsibilities.
- Wi-Fi enables first login, recipe upload, updates and log transmission; downloaded recipes can continue without Wi-Fi according to the installation guide.
Applications
- Chain restaurants and multi-site foodservice: centrally controlled recipes help reproduce the same cooking process across locations.
- Supermarkets and grocery hot-food counters: supplier case studies in New Zealand show OMNI used to expand prepared-food menus and increase throughput.
- Hotels, resorts and casinos: suitable for repeatable batch cooking across high-volume kitchens; BOTINKIT documents use at Boathouse in Graton Casino.
- Hospitals, care and institutional kitchens: recipe-book material positions the system for group meal preparation where repeatability and reduced skill dependence matter.
- Airline and transport catering: BOTINKIT recipe materials identify airline catering as an ideal setting for multiple dishes and batch sizes.
- Central kitchens and commissaries: cloud recipes, portion scaling and standardised seasoning can support repeatable production across distributed outlets.
- Events and entertainment venues: relevant to casinos, event kitchens and other demand peaks where consistent batch production is important.
Why Choose It
- Strong fit for operators that need repeatable recipes and consistent seasoning across multiple locations without relying on every shift having the same chef skill level.
- Broad cooking-mode and cuisine coverage gives one platform more menu flexibility than a single-purpose fryer, griddle or noodle cooker.
- Automatic seasoning, temperature control, stirring, recipe guidance and cleaning reduce the number of manual steps that must be executed consistently by staff.
- Cloud recipe management and remote updates are useful for chains that need to roll out menu changes centrally and keep operating procedures aligned.
- Supplier case studies report meaningful throughput and sales improvements, including New World Victoria Park and PAK’nSAVE Silverdale; buyers should validate site-specific ROI against their own labour, menu and utility baseline.
- The current product has broad regional compliance claims and real-world deployments, but electrical configuration, hood/exhaust design, water/drainage and local installation requirements must be confirmed during site assessment.
Key Features
Automates heat/temperature control, stirring, seasoning, guided ingredient timing, selected dishing and cleaning to reproduce programmed recipes consistently.
Cloud recipe library supports 10,000+ recipes and one-click sharing, with remote editing and synchronisation for multi-site operations.
Supports dry, sauce, liquid and oil dosing with up to 13 seasoning types added simultaneously, depending on module configuration.
30 L nitrided-iron wok, up to 350 °C, with current official 10 kW and 12 kW market configurations and an 8 °C/s published heating rate.
Automatic cleaning covers the wok and seasoning tubes; brochure materials state seven built-in wash cycles, while routine daily maintenance remains required.
Technical Details
Automatic wok and tube cleaning; seven built-in wash cycles stated in 2026 brochure; daily cleaning/maintenance tasks still required
Heating and temperature control; stirring/pot motion; automatic seasoning; ingredient timing guidance; dishing/serving support; multilingual voice guidance; recipe portion scaling; cleaning
Dry, sauce, liquid and oil; up to 13 seasoning types simultaneously depending on configuration
FCC; SGS/cUS or North America mark as shown in BOTINKIT factsheets; CE; FCM; RCM; MIC; PSE; UKCA; KC; food-contact compliance statements for Japan and South Korea
Sauté / Fry; Stir-fry; Boil; Simmer; Braise; Soup; Stew; Mix; BOTINKIT also positions OMNI for professional pan-fry
Induction heating with automated temperature control
Up to 8 kg in the current published cooking-mode table (boil/simmer/braise/soup/stew); 3 kg fry/sauté; 2 kg stir-fry; 5 kg mixkg
350deg C
827 x 920 x 1769mm
30L
OMNI-01: 200-230 V; OMNI-02: 380-440 V; 50-60 Hz; phase/wiring depends on market installationV / phase
OMNI-01: 10; OMNI-02: 12kW
10,000+ recipes across 30+ cuisines; one-click cloud sharing, recipe editing/sync and remote updates
Dry 1-10 g: ±0.5 g; dry >10 g: ±5%; sauce 20-100 g: ±5 g; sauce >100 g: ±5%g / %
3 kg pasta/fried rice = 15 portions in about 5 minutes; recipe times varyservings / time
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