Preset, timer, and a clerk who walked away.
Someone sets a preset and hits start, then walks the floor. A doubled tray — or a from-the-fridge load — hits that same preset anyway. The batch comes out burnt, or cold in the center. Either way it's trashed or re-fired, and the next customer waits on it.
Hot food is the margin — the labor is the risk.
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.
It knows when the inside is done — not just the surface.
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.
We run Merrychef / TurboChef — does this replace them?
No. CHEF AI is built to live inside the rapid-cook platforms you already buy. Convection runs today; rapid-cook is in development. Bring your model to the demo and we'll tell you what runs on day one.
Batch, or made-to-order?
Batch-to-case. Small, frequent batches — starting a batch is no longer a labor event, and a two-to-three-minute store visit doesn't wait on a cook cycle.
What happens when a tray gets doubled or loaded cold?
That's the exact failure a preset can't catch. CHEF AI reads the actual load and cooks to the food, not the timer — so the doubled tray and the fridge-cold tray both come out right.
See it run your hot case.
Three of your case SKUs, thirty minutes, beside your current setup. You keep the per-cook data and decide from there.
No purchase or commitment.
We're documenting operator demand for the equipment manufacturers. 90 seconds, non-binding.
Want this in your next oven? →