Behind the innovations: CFIP HOSTELERIA LEIOA

Ibon Andraka
Ibon Andraka. Director de CIFP ESCUELA HOSTELERÍA DE LEIOA LHII

Advanced Manufacturing – What was the motivation to start developing this product?

Ibon Andraka – The main motivation was to explore how collaborative robotics could be integrated into gastronomy, a sector where automation is still limited. We wanted to free professionals from repetitive tasks, improve working conditions and ensure greater consistency in results. In addition, as a training centre, we saw an opportunity to prepare our students in the use of technologies that will be key in their professional future.

A.M. – Can you tell us about the product development process, and any anecdotes or stumbling blocks that got in the way?

I. A. – The process began by contacting companies specialising in robotics, such as BR5, and combining their technology with the Mimcook paella makers. We designed a system that would allow easy interaction between robots and people.

One of the main challenges was to create an accessible interface so that users could program recipes without the need for computer knowledge. This meant extending both the budget and the initial timeline. There were also technical challenges: robots do not improvise and every movement had to be fine-tuned to the millimetre. Despite these challenges, the collaboration between the technical team and the teacher was essential to overcome them.

 

A. M. – What is the technology behind this innovation?

I. A. – The basis of the technology includes cobots (collaborative robots) combined with Mimcook automated paella cookers. The latter fine-tune the cooking parameters, while the cobots manage specific tasks, such as adding ingredients and stirring the rice. The entire system is controlled by an action block interface, which allows customisation of recipes and ensures consistent results.

Escuela de hostelería leioa

A. M. – What are the main advantages of this innovative product, what needs does it cover and how can it improve the life of companies?

I. A. – This system allows the simultaneous production of different recipes with high consistency, which is difficult to achieve in manual processes. For companies, this means greater efficiency, time savings and the possibility of freeing up professionals to focus on creative or customer service tasks. In addition, the system responds to the need for modernisation and technological adaptation in the gastronomic sector, improving productivity and service quality.

 

A. M. – Which industries is the innovation mainly aimed at?

I. A. – Although the project focuses on catering, its application can be extended to any industry that requires standardised culinary processes, such as catering companies, high-volume restaurants, industrial kitchens and even the gastronomy education sector.

 

A. M. – What are the main obstacles faced by a company that wants to develop an innovative product?

 

I.A. – One of the biggest challenges is resistance to change, both within the team and from end users. Lack of sector-specific technology expertise can also be a barrier. On the other hand, initial research and development costs, together with the need to adjust systems to be accessible and practical, are often considerable challenges. However, institutional support, such as from the Vice-Ministry for Vocational Training, is key to overcoming these obstacles and bringing innovation to the market.

 

Social networks of the company/institution:

https://www.facebook.com/ehostelerialeioa 

https://x.com/hostelerialeioa 

https://www.youtube.com/user/hostelerialeioa 

https://www.instagram.com/hostelerialeioa/ 

 

Stay informed