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Panda Express unveils new Auto WokPanda Express unveils new Auto Wok

See the latest example of kitchen automation in action

Lisa Jennings, Executive Editor

June 24, 2022

As a growing number of restaurant chains lean into automation, Panda Express is the latest to bring a form of robotics into the kitchen.

Earlier this month, the Rosemead, Calif.-based chain unveiled the new Panda Auto Wok, or PAW, proprietary technology that has rolled out to 120 restaurants, so far, and will be added to another 240 before the end of 2022, the company said.

The new PAW is designed to take on some of the physical labor required for high-volume wok-cooked dishes, like Panda Express’ popular fried rice and chow mein, which are produced in larger batches. Traditionally, those dishes require chefs to manually toss the ingredients over the hot wok as they are simmered together.

PandaChowMein.jpg

“Especially for bulky items like chow mein and fried rice, which is traditionally very taxing on the body physically,” said Evelyn Wah, executive director of brand innovation for Panda Express. “It would help make it easier for them to do, while, at the same time, still delivering those great flavors and the high food quality that our guests love.”

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Photo credit: Lisa Jennings

Using the PAW, however, the chef can add the fresh ingredients, and a robot arm takes on most of the tossing for exactly the right amount of time.

Wah said it’s very important to the brand that “still at the helm, is a highly trained chef adding ingredients step-by-step and making the dish from scratch.”

Technology like PAW is not meant to replace workers, but to help them avoid injury and free them to focus on other things. For roughly four minutes, the PAW does the heavy lifting.

Panda Express began developing the auto wok technology in 2015 with a tech partner, which the company didn’t identify. Wah said there is more automation in test, though the company is still evaluating what might make the cut.

Panda is looking at new grilling equipment for the chain’s popular teriyaki chicken, for example, as well as possibly automated frying equipment, as well as ways to streamline prep, easier cleaning tools and equipment that could be multitasked, she said.

Here’s a look at the new PAW in action.

Contact Lisa Jennings at [email protected]

Follow her on Twitter: @livetodineout

About the Author

Lisa Jennings

Executive Editor, Nation's Restaurant News and Restaurant Hospitality

Lisa Jennings is executive editor of Nation’s Restaurant News and Restaurant Hospitality. She joined the NRN staff as West Coast editor in 2004 as a veteran journalist. Before joining NRN, she spent 11 years at The Commercial Appeal, the daily newspaper in Memphis, Tenn., most recently as editor of the Food and Health & Wellness sections. Prior experience includes staff reporting for the Washington Business Journal and United Press International.

Lisa’s areas of expertise include coverage of both large public restaurant chains and small independents, the regulatory and legal landscapes impacting the industry overall, as well as helping operators find solutions to run their business better.

Lisa Jennings’ experience:

Executive editor, NRN (March 2020 to present)

Executive editor, Restaurant Hospitality (January 2018 to present)

Senior editor, NRN (September 2004 to March 2020)

Reporter/editor, The Commercial Appeal (1990-2001)

Reporter, Washington Business Journal (1985-1987)

Contact Lisa Jennings at:

[email protected]

@livetodineout

https://www.linkedin.com/in/lisa-jennings-83202510/

 

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