Service robots in the field: The BratWurst Bot

Mauch, Felix; Roennau, Arne; Heppner, G.; Buettner, Timothee; Dillmann, Rüdiger

doi:10.1109/icar.2017.8023490

Cited by 10 publications

(11 citation statements)

References 12 publications

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“…Blackman motivates to use more analogies to existing products in everyday life than to laboratory or industrial robots and to bring the first service robots to the mass market sooner rather than later (Blackman, 2013). The design of the BratWurst Bot followed this mindset, combining off-the-shelf robotic components with reusable open-source software (ROS) to create an interactive, simple, yet robust sausage grilling and serving robot (Mauch et al, 2017). Some of the first consumer service robots, such as lawnmowers or vacuum cleaners, have been hugely successful and are showing increasing sales volumes.…”

Section: Object Recognition and Localization Of Everyday Objectsmentioning

confidence: 99%

Towards More Robotic Assistance for Everyday Life

Rönnau,

Overbeck,

Behnke

et al. 2024

Roboter Für Assistenzfunktionen : Konzeptstudien Für Die Interaktion in Der Praxis

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The performance and flexibility of the latest robot technologies make it possible to bring more and more robots to everyday life. However, this also creates a number of challenges: safety, legal regulations, reliability, reusability, and also business models must be considered under special, difficult conditions in everyday life. Furthermore, the acceptance and interaction between humans and robots are of central importance for the success of service and assistance applications. This collection summarises 15 studies from the BMBF-funded program "Robots for Assistance: Interaction in the Field." The full studies are written in German and provide valuable insights into the challenges, potentials, and solutions for successful interaction in everyday environments. The collection is accompanied by this preface article, which, in addition to the interaction focus of the studies, addresses other important aspects for successful service and assistance robots in everyday life. Finally, the Human-Robot-Interaction (HRI) studies are summarised in English to enable the comparison and discussion of their challenges and approaches.

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Section: Object Recognition and Localization Of Everyday Objectsmentioning

confidence: 99%

Towards More Robotic Assistance for Everyday Life

Rönnau,

Overbeck,

Behnke

et al. 2024

Roboter Für Assistenzfunktionen : Konzeptstudien Für Die Interaktion in Der Praxis

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“…Researchers at the FZI Research Center for Information Technology have built a robotic system, BratWurst bot, to grill sausages autonomously [149]. A UR-10 cobot was used with standard barbecue tongs mounted on a Schunk PG-70 Gripper.…”

Section: ) Add-on Robotsmentioning

confidence: 99%

“…The robot picks raw sausages from storage trays, rotates them while grilling (managing the grill space), and places the cooked sausages on plates. Two color cameras are used obliquely to the grill (to prevent blinding from vapor): one to localize the sausages and guide the picking task from the trays, and other to guide the grilling job (localize sausages and monitor the degree of browning) [149]. This is a research prototype that, if made available commercially, could avoid humans to work at the grill, continuously breathing smoke, in a hot environment and with the risk of getting burns.…”

Section: ) Add-on Robotsmentioning

confidence: 99%

Towards Foodservice Robotics: A Taxonomy of Actions of Foodservice Workers and a Critical Review of Supportive Technology

Pereira

Bozzato

Dario

et al. 2022

IEEE Trans. Automat. Sci. Eng.

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Foodservice workers perform several burdensome, tedious, and unsafe tasks that risk their health and well-being. This could be mitigated or even more avoided by using autonomouslyactuated machines. Therefore, this article aims to build the foundation to support the development of a new field of robotics research dedicated to foodservice and with a human/workercentered framework. As so, we introduce a two-level taxonomy of basic actions that compose the physical tasks of foodservice workers; it can guide future studies to design bio-inspired control models for foodservice robots. Actions are clustered in 16 categories according to their purpose and to the handled food. Furthermore, authors make a critical review of single-action equipment (SAE) and advanced equipment (AE) currently available for foodservice, which allowed us to identify opportunities for research. As a result, authors found some categories of actions rarely automated, aimed at i) separating solid-solid food parts, ii) moving food between workstations or independent appliances in the kitchen, iii) introducing food into another solid food or recipient, and iv) other specific actions, e.g. sewing food. In addition, authors discuss the applicability of collaborative robotics and human-robot collaboration to different contexts in foodservice, and show how artificial intelligence is improving the capabilities of SAE and AE and what else it could improve in this context. Note to practitioners -This paper was motivated by a criticalneed in foodservice: the ability to produce consistent and highquality meals ad-hoc, without overloading the workers or harming their health. Robotic and autonomous systems are promising technologies to solve this. However, there is not a unified framework in robotics research focused on the professional foodservice environment. This paper provides two tools for researchers and engineers in this field: (i) a taxonomy of basic actions that foodservice workers perform during their physical tasks; and (ii) a systematic review of mechatronic systems being developed or already in use in foodservice. The taxonomy can be immediately useful to divide research and development by the classes of actions. In addition, we found specific categories of actions that have been rarely automated so far and need further investigation. The results of our review can be readily applied in industry, too: presently, most equipment is a custom-built machine with limited adaptiveness; when systems include industrial robots, cobots are being preferred; the implementation of collaborative operations between humans and robots is not common yet and its applicability may be suitable only for certain contexts; finally, we identify scientific publications introducing

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“…Numerous experiments were made to explore the feasibility of robotic chefs. The trends vary from simple kitchen helpers like dishwasher packing robot [4], burger flipping robot [5], or sausage frying robot [6] to attempts at building whole robotic restaurant [7], [8].…”

Section: Introductionmentioning

confidence: 99%

Recognition of Human Chef’s Intentions for Incremental Learning of Cookbook by Robotic Salad Chef

et al. 2023

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Robotic chefs are a promising technology that can bring sizeable health and economic benefits when deployed ubiquitously. This deployment is hindered by the costly process of programming the robots to cook specific dishes while humans learn from observation or freely available videos. In this paper, we propose an algorithm that incrementally adds recipes to the robot's cookbook based on the visual observation of a human chef, enabling the easier and cheaper deployment of robotic chefs. A new recipe is added only if the current observation is substantially different than all recipes in the cookbook, which is decided by computing the similarity between the vectorizations of these two. The algorithm correctly recognizes known recipes in 93% of the demonstrations and successfully learned new recipes when shown, using off-the-shelf neural networks for computer vision. We show that videos and demonstrations are viable sources of data for robotic chef programming when extended to massive publicly available data sources like YouTube. INDEX TERMSComputer vision, hidden Markov model, learning by demonstration, robotic chef, salad chef.

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Service robots in the field: The BratWurst Bot

Cited by 10 publications

References 12 publications

Towards More Robotic Assistance for Everyday Life

Towards More Robotic Assistance for Everyday Life

Towards Foodservice Robotics: A Taxonomy of Actions of Foodservice Workers and a Critical Review of Supportive Technology

Recognition of Human Chef’s Intentions for Incremental Learning of Cookbook by Robotic Salad Chef

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