We already cook the foods you buy.
Every case already ships with a convection spec. The hard part isn't the recipe — it's cooking it the same at every location, every shift.
~400 convection-cookable SKUs in a single broadline catalog already fit: frozen bakery, proteins, entrées, and potato sides.
Find your kitchen.
New hires, high turnover, every location — the oven holds the recipe, not the employee.
Your distributor's spec, held by the oven through every shift change and new hire.
Every cook recorded: food ID, thermal curve, core temp. No one lifts the lid.
Breakfast and room service, run by whoever's on shift — not a chef.
If your oven can cook it, so can we.
Anything you'd cook in a convection oven, hands-off — fries, par-baked breads, frozen proteins, roasts, entrées. Load, close, done. No timer, no probe.
What it costs to find out: nothing.
The pilot is free. Pricing is per operator.
Thirty minutes, beside your line.
A demo rig beside your line, three SKUs from your own menu. You keep the per-cook data — no purchase, no commitment.
Built for the equipment you run.
The same brain is built for the ovens a commercial kitchen actually runs:
Convection runs today; the rest are in development.
Already shipping as Apecoo AISO — Powered by CHEF AI →The questions you're actually asking.
Does this work with the foods we already order from our distributor?
The convection temp and time are already printed on the case your distributor ships. Bring your order guide to the pilot and we'll go through which items run on day one.
Will this work with our oven?
It runs today on convection ovens. TurboChef, conveyor, and combi ovens are in development. Bring your model number to the pilot and we'll tell you in five minutes whether yours is a fit.
How much time and money will this save us?
It depends on your labor, volume, and menu — we won't make up a number. One person covers several ovens instead of a cook at each, longer hours without extra headcount, fewer remakes. The pilot gives you the data to run that math.
We already have cook timers and trained staff — why add another system?
A timer knows how long, never whether the food is done — today that judgment lives in your most skilled cook. CHEF AI moves it into the device: your chefs are free for the work that needs them, and anyone on the line plates it the same, every shift.
What happens when it gets a food wrong? I can't have a machine misfiring on my line.
You see how it handles your food in the pilot, before anything goes near your line. We start with your highest-volume SKUs because those prove out fastest, then map the rest from your order guide.
We need NSF/UL certification before anything goes near our kitchen.
Production units will carry NSF/UL. Current units are dev-kit stage, so the pilot is a supervised side-rig, not a live-line install. If you order a production unit, the deposit is refundable if certification isn't in place at delivery.
Run the consistency test on your own menu.
Three SKUs, your menu, thirty minutes. We hand you the per-cook data. You decide from that.
No purchase or commitment.