Technical overview
Vision-first. Timer-locked. No cook at the pass.
Cook-e uses two independent systems: a vision module that classifies doneness state from inside the cabinet, and a timing layer that locks the hold window once a tray is classified ready. Neither system requires a cook watching the pass.
System one
Vision reads doneness. Not guesswork.
A compact camera module mounted at the top of the cabinet cavity captures each tray continuously. The vision system assesses colour profile, texture, and surface characteristics, cross-referencing against food-type profiles loaded at the start of each shift.
Doneness classification happens independently per tray. A four-tray load can have four different states active simultaneously. The system flags each tray the moment it crosses from raw into the hold zone, without human input.
System two
The hold window. Locked automatically.
Once vision classifies a tray as ready, the timing layer starts a food-type-specific countdown. Hold windows are calibrated by food category: proteins, starch dishes, and wet preparations each have different hold tolerances.
The arc below represents the three states Cook-e monitors. Raw (grey zone): food is loading and not yet at service temperature. Hold (amber zone): the safe service window, typically 20-40 minutes. Over (brick-red zone): hold window exceeded, tray should be pulled from service.
Hardware specifications
Cabinet dimensions and operating parameters
| Cabinet footprint | W 560mm x D 650mm |
|---|---|
| Cabinet height | 1,450mm (counter-mounted: 850mm) |
| Tray capacity | 12 GN 1/2 trays simultaneously |
| Holding temperature | 63°C to 85°C (adjustable per food type) |
| Cycle time | 5 minutes from load to service window signal |
| Power supply | 220V / 10A single-phase mains |
| Connectivity | Wi-Fi 802.11ac / RJ45 LAN |
| Vision module | 1080p wide-angle camera, low-light capable |
| Operating ambient | 15°C to 40°C |
Food safety
Designed with HACCP requirements in mind.
Cook-e maintains a continuous temperature log for every tray, with timestamped doneness classification events. Logs are exportable per shift in CSV format, formatted for food safety record-keeping workflows.
The system monitors that each tray stays within the configured hold temperature band throughout the service window. An SMS or dashboard alert fires when a tray's temperature drifts outside the acceptable range, or when its hold window is exceeded.
Cook-e is a monitoring and alerting system. It does not replace your establishment's food safety procedures or certifications. Integration with your existing HACCP documentation is the operator's responsibility.
Continuous temperature log
Per-tray temperature recorded throughout the hold window, exportable per shift.
Threshold alerts
SMS and dashboard notification when temperature drifts or hold window is exceeded.
CSV export
Shift-level export formatted for HACCP record-keeping workflows.
See it in action
Request a walkthrough at a location near you
Cook-e is onboarding its first operator locations across France. Tell us about your space and we will arrange a demo walkthrough.