Skip to comments.Just what America needs: Pizza vending machines
Posted on 06/13/2012 7:11:21 PM PDT by Beave Meister
Ever have a sudden urge for crisp-crusted, ooey-gooey, cheesy pizza? You want it STAT. Not in the time it takes to preheat the oven to 500 degrees for a frozen pizza. Not in the 20 minutes it takes for the pizza delivery guy to arrive. And certainly not in however many hours it would take to make homemade dough and marinara sauce.
Get ready for Let's Pizza, a pizza vending machine that promises to deliver a piping hot pizza pie made from scratch in less than three minutes.
The brainchild of Italian entrepreneur Claudio Torghel, the machine will be distributed by A1 Concepts, based out of the Netherlands. It's expected to hit our shores later this year, according to the industry website Pizza Marketplace. The company is expected to set up its U.S. headquarters in Atlanta.
What is remarkable about the new machine is that it truly makes pizzas to order, including kneading and rolling out the dough. (The above video says the leavening takes place in a blistering hot infra-red oven.) There are more than 200 toppings from which to choose. The machine can even accommodate a variety of dietary restrictions, such as those for vegetarian and Kosher diets.
(Excerpt) Read more at latimes.com ...
Can I get one for my kitchen?
Bloombutt will be all over it.
The french fry vending machine lasted about three weeks - I doubt this will have a longer life expectancy.
There is no way a pizza can come out cooked in seconds unless they use something like pizza flavor cardboard.
Mama mia! Does it come with the girl?
Um, yum! Geeks everywhere will unite for fresh pizza from a vending machine.
It must be stopped, I don’t care how many people lose their jobs because of it.
Maybe it's "green technology" - they're recycling those cardboard circles from frozen pizzas. Obama probably gave them $100,000,000.00 in U.S. gov't loans to develop the vending machines.
This was a scam about 10 years ago on the east coast. An ad in the WSJ by Magnum enterprizes. The offered to fly my mom down to Florida to see the ‘factory’ in Orlando. I told them I had a brother in Orlando, he’ll just come and look at the factory. They would NOT give a street address. They were busted a few months later. Most investors lost 10 to 15 grand. The few machines that actually were put into use made people sick as hell.
Better get in at the bottom, before the company stocks explode in value like Facebook’s!
This is the best day of my life!
But it took so damn long (all of about three minutes) that I started buying that Jose Cuervo pre-mix crap that they sell in the stores now. Just pour it over ice and instant margarita. But it was a crappy margarita that made my stomach burn and gave me headaches.
Eventually I decided that taking the extra time to mix a "perfect" margarita was worth it. Pure, clean ingredients that allow you to sip and savor your margarita instead of guzzling it and wincing.
So I guess it will be the same with the pizza pies. The super pizza chains like Dominos, Pizza Hut and Papa Johns make super awful pizza pies. Yet if you take the time to visit a pizza joint that makes real brick-oven pizza with honest ingredients - well, you have a superior pizza pie experience and that's the kind of pizza I shall seek. Not the vending machine pizza. Not the convenience store pizza. Certainly not the cardboard pizza that you eat at Chuck E. Cheese while a hundred kids run around you like maniacs.
Now that’s what I’m talking about!!
Let’s Pizza.....let’s not...
If airport ticket kiosks can cause 8.2% unemployment, just think what this thing will do.
Let’s wait and see. I used to actually like the “pizza” at the skating rink.
Let’s foie gras!
Bison fillets... please deposit $45. ... yum, perfect!
I’m in love. lol =)
Never. Domino’s has become pizza crack, and having one a block away...hide the bathroom scale. For the price of a grocery store, crap pizza, I can get a seriously addicting Domino’s pizza. White sauce, chopped tomatoes and bacon has turned this family into addicts. You can have my Domino’s when you pry it...never mind, it’s too embarrassing. I want to shake the hand of their master chef and marketing genius, and I used to be a complete “Italian family owned” pizza snob.
Actually, on my first engineering job, I survived on fifty cent, hot little cans of Nally’s Chili... back in the seventies.
Build a dirty martini machine. I’ll put it in the den and invite all y’all over... even Darks. However, comma, house rule: only fresh coffee alowed.
Years ago when I lived in the Chicago area. I had a roommate who was a PI and he investigated all the pizza parlors in our area and found out what days of the week they got their supplies. All of them were mom and pop joints. So by the phone he had a list of the days of the week and which parlors you can order from so we always had a pizza with the freshest ingredients. Now that’s someone who takes his pizza seriously.
Let me know when New York outlaws it. Then I’ll know it’s good enough to try some.
Some foods are ok to heat up from frozen or from a package but not pizza. Freshly made pizza has no substitute.
Well, there’s real pizza, then there’s Domino’s crack-in-a-box. Maybe we should come up with a new food label for it. I just know if you touch my slice...have your will up to date ;)
I’m pretty confident that this would actually not be bad. While not currently doing so, I have worked in the restaurant business for many years, including being a GM over stores of a gourmet pizza company (Our pizzas were in the $17 [small]-25 [large] range).
We used sourdough, made fresh everyday, and even with the crust being one inch thick, a top line convection oven could cook them in 4 minutes. I personally think an 8 min pizza in a slower oven was better, but I’m a bit of a pizza connoisseur (Eaten literally thousands, and at two points in my life for 3 meals a day spanning years).
In any event, I could hand make a pizza with exact weight measurements (all our topics went by weight) in under a minute (remember years of experience), and have the entire thing ready to go in under 6 minutes. Now, I’m not a machine, but using an infrared oven, and mechanically measured toppings (these are probably frozen, or would have to be changed out all the time), I have no problem believing that to the average person, these pizzas COULD be top notch.
Even if imperfect, all I’m saying is that it’s entirely doable. Our cheesy breadsticks were only 2 min in the oven, and a phone order could easily take 5x as long to place than than to make, with an indecisive customer. I can see this as potentially taking off. I’d even try them, heck, and I have pretty high standards, lol.
Whoops, I just saw the video, and the toppings are NOT frozen. That would require a ton on maintenance, so I guess it would have to been in a really high volume/traffic area!
The pizza machine should be right next to the 32 oz. soft drink dispenser and the popcorn machine. Then watch the
NYC mayor’s head explode.
As long as you’re not expecting a slice from Arturo’s or your favorite place in Brooklyn, it might be enjoyable. Just deal with it on its own terms and it might be OK.
Combine it with Redbox and you got pizza and a movie!
Let’s pommes frites...
He had better get away from my popcorn. It’s not pretty when you get out of a limo and the way to your front door is a sea of Jolly Time.
Agreed. My grandmother was probably what people now refer to as a “foodie.” She would eat out somewhere about half the time, it seemed. As such, I had the privilege of eating a wide variety of foods (and the curse of a complicated palate!). I’ll try most anything normal (no brains, eyeballs, bugs, etc.) once, and unless I’m cooking for myself or at a pretty pricy place, I have pretty low expectations, lol.
I'll reserve my condemnation until I've tried it. All 200 toppings...
Copy that, no Darkshearian Double Brew.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.