Process layout
This is an example of Big Wave Robotics (Marosol) installing the Serving robot Servi+ at the cafeteria of the Korea Employment Agency for the Disabled Gyeonggi Southern Vocational Training Center to serve food to wheelchair users.
Meal service for people with disabilities with limited mobility → (Social problem solved) We were able to allocate the resources of staff needed for meal service assistance to closely care for more people with disabilities, and we created a barrier-free environment to enable people with disabilities with limited mobility to have smooth meals.
Project Background and Objective
Unmanned serving utilizing autonomous driving, cameras, sensors, etc.
Serving robots that serve at designated locations
Reduces employee resources by having serving robots serving.
Remote control using SOLlink (possible but not actually used)
Components
| Robot | Bear Robotics Serving robot |
|---|
Workflow
| STEP 1. | Press the call bell at the table |
|---|---|
| STEP 2. | The nutritionist checks the table number and serves food on a tray |
| STEP 3. | Place the served tray on the Serving robot and move it |
| STEP 4. | Take the tray down from the serving robot that has arrived at the table and serve the food |
| STEP 5. | Press the dish return bell at the table |
| STEP 6. | The robot moves to the table |
| STEP 7. | Place the empty tray on the Serving robot |
| STEP 8. | The serving robot moves to the dish return area |
Features
Convenience
Remote control function using SOLlink (possible but not actually used)
The convenience of being able to serve food without having to go directly to the table
Safety using front and rear cameras and sensors
Streamlining Work Processes
Smart obstacle avoidance and simple operation using paths
Simplification of automatically charging after every serving with a wireless charging station
Securing outstanding safety using front and rear cameras and various sensors, as well as safe driving capabilities such as LiDAR sensors, front and rear cameras, and tilt cameras.
Results
| Key Benefits | Changes in Serving methods, stability checks for obstacle and human movement recognition and avoidance, increased job sustainability through improved working environment and reduced fatigue, and on-site showing effects for VIP customers. |
|---|---|
| Client Feedback | The advantage is that the nutritionist does not have to deliver the food directly to the table, and it can be served accurately to the designated table. |
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