Hongluck Robotics
HL-Pro
High-volume scratch cooking, without compromise.
HL-Pro is the backbone for scalable operations, built for speed and repeatability. It reaches 600°F in 60 seconds, cooks from raw ingredients, and cleans itself between dishes, so it can run from open to close. It absorbs the hardest part of service, so teams can push volume without giving up quality.
Core cooking system
High-heat performance
Room temperature to 600°F (315°C) in 60 seconds — real wok hei, not reheating.
Closed-loop execution
Vision and temperature feedback drive heat and agitation as the pan changes.
Precise seasoning control
Patent pendingCalibrated dosers place seasoning by the gram, so every portion tastes the same.
Automatic pan motion
Tilt and rotation angles follow the recipe, making the toss itself repeatable.
Enclosed cooking system
Lower contamination and splatter risk, and a cooler kitchen.
Kitchen automation and workflow
Task flow engine
Pulls tickets from POS / KDS, sequences them, and walks staff through each load and plate.
Custom auto-wash
Each recipe gets its own wash program — heated, standard, or high-pressure — so flavors never carry over.
Parallel heat and wash
One pan washes while the next preheats, squeezing the wait out of the cycle.
Flexible doser configuration
Doser count and placement are configured to the menu, for both liquids and solids.
Multi-machine coordination
One order splits across machines and finishes together.
Flexible cooking surfaces
Custom steel pan
Works at 400-600°F for hard sears and color.
Non-stick pan
Works at 200-400°F for eggs and delicate items that must hold shape.
20-second pan swap
Patent pendingThe patented mount swaps a pan in 20 seconds, so cuisines change without stopping the line.
Ease of use
Touch interface
Staff follow prompts; nobody has to judge doneness.
Cloud recipe library
Recipes and SOPs deploy from HQ, identical in every location.
Status display
Current task, remaining time, and next action stay on screen.
Multilingual UI
English and Chinese out of the box for mixed-language teams.
Performance and productivity
High throughput
Up to ~400 portions per hour at full load (placeholder — confirm by test).
Large pan volume
About 1.8 gallons per pan, so one cycle covers several portions.
One operator, several machines
Machines queue their next action for a single operator.
Consistent output
The same dish tastes and weighs the same on the morning and evening shift.
Much shorter training
New staff work solo after about two hours — hiring no longer depends on finding wok chefs.
Maintenance and reliability
Automated maintenance routines
Open and close SOPs run automatically, with reports and alerts when a step is missed.
Preventive monitoring
Algorithms surface hardware issues early, turning breakdowns into planned service.
Tool-free teardown
Every food-contact part comes off for cleaning without tools.
Stainless steel body
Food-grade stainless, built for wash-down and grease.
OTA updates
Recipes, wash programs, and algorithms update remotely.
Food safety and compliance
Temperature traceability
Every portion's heat curve is archived and exportable for institutional audits.
Wash-cycle records
Each wash program logs what ran, when, and by whom.
Certification in progress
TODO(content): NSF / CE / CCC claims must match certificates actually issued — do not publish before they are.
Spec sheet
- Rated power
- 15 kW (placeholder — confirm with engineering)
- Voltage
- 208-240V
- Pan volume
- ~6.8 L / 1.8 gal (placeholder)
- Throughput
- up to ~400 portions/hour (placeholder)
- Dimensions
- 790 × 660 × 990 mm (placeholder)
- Weight
- ~150 kg (placeholder)
- Cleaning
- Automatic, per-recipe wash programs
Ideal use cases
- Grocery hot bars and deli counters
- Buffets and large-format catering
- Central kitchens and contract food service
- Quick-service chains
- Schools and institutional dining
- Multi-site chains standardizing output
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