Commercial Intelligent Cooking Machine

Background and Technological Evolution of GB/T 46718-2025 Standard

With the accelerated digital and intelligent transformation of the catering industry, the market for commercial intelligent cooking equipment has experienced explosive growth. However, prior to the release of GB/T 46718-2025, the industry lacked unified technical standards, resulting in inconsistent product quality, vague definitions of intelligence levels, and varying safety and hygiene requirements. This standard was proposed by the China National Light Industry Council, under the jurisdiction of the National Household Appliance Standardization Technical Committee, and jointly drafted by more than 30 leading companies in the industry, including Shenzhen Hongbo Zhicheng and Beijing Renxin Robotics. This marks the formal entry of commercial intelligent cooking equipment into a standardized and regulated development stage.

The technological evolution of this standard is reflected in three dimensions: evolution from a single heating device to an intelligent cooking system, evolution from manual operation to human-machine collaboration and even autonomous decision-making, and evolution from isolated equipment to an interconnected and interoperable ecosystem.

This standard, for the first time, deeply integrates modern information technologies such as the Internet of Things, big data, and artificial intelligence with traditional cooking techniques, providing a technical benchmark for core equipment in the construction of "smart kitchens."

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Core Terminology Definition and Product Classification System

Chapter 3 of the standard clearly defines 12 key terms, including **intelligent cooking function** and **commercial intelligent stir-fry machine**, laying a unified language foundation for technical communication and product evaluation.

Key Terminology Analysis

Intelligent cooking function** is defined as a function based on the digitalization and standardization of food cooking technology, combined with modern information technology, possessing the capabilities of perception, decision-making, execution, learning, and feedback, and able to comprehensively utilize these capabilities to complete the entire cooking process. This definition emphasizes the two core intelligent elements of "data-driven" and "closed-loop optimization."

Commercial intelligent stir-fry machine** specifically refers to a multi-functional cooking and cooking equipment used in commercial scenarios, possessing intelligent cooking functions and primarily employing stir-frying techniques.

Its core feature is that the "wok hei" (wok aroma) and "heat" of Chinese stir-frying can be controlled and reproduced through parameterization and programming.

Multidimensional Product Classification

Chapter 4 of the standard establishes a scientific product classification system, accurately positioning equipment through four dimensions:

Classification Dimensions	Type Classification	Code/Grading	Technical Characteristics
Structure Type	Inner Pot Movement State	Fixed Type (G), Moving Type (Y)	Moving inner pots usually stir-fry more evenly
Heating Type	Energy Form	Electromagnetic Heating (D), Gas (Q), Oil (Y)	Electromagnetic heating provides precise temperature control, while gas heating provides sufficient heat
	Blender Installation	Built-in (N), External (W), Other (H)	External blenders are easier to clean and maintain
Cooking Capacity	Single Batch Processing Capacity	Small (≤6kg), Medium (6-20kg), Large (>20kg)	Suitable for different catering scenarios
Intelligent Classification	Autonomous/Collaborative/Learning	5 levels from L0 to L4	Appendix A details the evaluation method

Naming Example: The>CISM-L1-DGW-06 indicates a commercial intelligent cooking machine, Level L1 intelligent, electromagnetic heating (D), fixed inner pot (G) + external stirrer (W), and a maximum single-batch processing capacity of 6kg. This naming method achieves "one-code consistency" of product technical characteristics.

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Intelligent Five-Level Evaluation System: From Assistive to General Intelligence

The intelligent evaluation system constructed in Appendix A is the biggest innovation of this standard. This system revolves around the three functional characteristics of "perception-decision-action," combined with the three technical characteristics of "automation, collaboration, and learning," dividing the level of equipment intelligence into five distinct levels.

Intelligence Level	Level Name	Automation Requirements	Collaboration Requirements	Learning Requirements	Typical Application Scenarios
L0	Basic Intelligence	All information provided manually	Single operation, no interaction	Preset data only, no learning	Traditional kitchen auxiliary equipment
L1	Assistive Intelligence	Key information provided manually	Collaboration with similar equipment	Supports offline recipe import	Central Kitchen for Chain Fast Food
L2	Semi-Autonomous Intelligent	Equipment-Assisted Sensing, Human-Assisted Decision-Making	Status Sharing of Similar Equipment	Recording Manually Adjusted Parameters	Smart Restaurant Kitchen
L3	Autonomous Intelligent	Equipment Autonomous Sensing of Core Information	Multi-Type Equipment System Collaboration	Real-Time Data-Based Optimization Strategy	Unmanned Kitchen, Smart Canteen
L4	Collaborative Intelligent	Fully Autonomous Sensing, Decision-Making, and Execution	Dominating Multi-Equipment Task Scheduling	Multi-subject, multimodal interactive learning	Future kitchen ecosystem

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Safety and Performance Requirements: Building a Multi-layered Protection System

Chapter 5 of the standard constructs a safety requirement system covering five dimensions: structure, electrical, hygiene, software, and information, as well as eight performance indicators to ensure the reliability and consistency of the equipment under high-intensity commercial use.

Core Safety Requirements

• Structural Safety: The equipment should not tip over when operating on a 15° incline; the temperature of easily accessible parts should be ≤60°C; moving parts must be protected; gas products must comply with GB35848.
• Electrical Safety: Electrical strength of 1250V/1min without breakdown; protection rating ≥IPX4; leakage current Class I ≤3.5mA; emergency stop switch response ≤0.5s.
• Hygiene Safety: Food contact areas must comply with Appendix C's cleanable design; mildew resistance rating ≤1; materials must comply with food contact standards.
• Software and Information Security: Security software must pass fault injection testing; user data must be AES-256 encrypted; anti-brute-force locking mechanism.

Key Performance Indicators

Performance Indicators	Requirements	Test Methods	Industry Significance
Load Capacity	Fixed Type ≥20%, Moving Type ≥15%	6.4.4.1 Volume Test	Measure Equipment Space Utilization Efficiency
Inner Pot Coating Abrasion Resistance	Grade I (Abrasion Cycles > 15000 cycles)	6.4.4.3 Abrasion Resistance Test	Ensure Long-Term Non-stickiness of Equipment
Temperature Control Accuracy	Setting and Actual Measurement Deviation ≤ ±15°C	6.4.11 Temperature Control Test	Ensuring the Stability of Dishes' Flavor
Stir-frying Uniformity	Dyeing Rate ≥ 90%	6.5.3.3 Dyeing Test	Simulating the Mixing Degree of Ingredients and Seasonings
Mean Time Between Failures	MTBF ≥ 500 hours	6.4.6 Reliability Test	Reflecting the Durability and Reliability of Equipment
Noise	Sound Power Level ≤ 85dB(A)	6.4.15 Noise Test	Ensuring a Comfortable Kitchen Working Environment

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Intelligent Connectivity Functions and Test Methods: The Core of a Digital Kitchen

Chapter 5.6 and Appendix D of the standard detail the requirements and testing methods for the intelligent connectivity functions of the equipment, promoting the evolution of equipment from "single-machine intelligence" to "cloud-edge-device collaboration."

Intelligent Connectivity Function Requirements

• Interoperability:At least 3 remote operations (recipes, parameters, access control), and transmission of 5 types of information (power on/off, cooking, fault, recipes, energy consumption data).
• Remote Control: Response time ≤ 5s, control success rate ≥ 99%, with sound or light feedback required. Smart Cooking: Supports one-click cooking; Level L3 and above must have self-learning ability; has a supplementary cooking function (automatic prompt when temperature <70°C). Recipe Management: ≥50 built-in recipes, supports APP updates, stores ≥20 custom recipes. Device Self-Check: Can detect 8 types of faults and provide clear codes. Firmware Upgrade: Supports remote upgrades; upgrade interruption does not affect basic functions. Smart Cooking Detection Method (Appendix D) Appendix D provides an operable smart function detection scheme: Test Example: The "Stir-fry Uniformity Test" requires cutting potatoes into 20mm cubes, adding 5% red ink by mass, stir-frying for 5 minutes, and then calculating the percentage of completely stained blocks. This method replaces the traditional subjective evaluation of "stir-frying effect" with objective and quantifiable indicators. A **coloring rate ≥ 90%** becomes a mandatory requirement, ensuring even seasoning in every dish. The standard fully considers the applicability of the equipment in different commercial environments. Appendices B and C respectively specify requirements for special environmental conditions and cleanable design.

  Special Environmental Adaptability (Appendix B)

  Environment Type	Environmental Characteristics	Special Equipment Requirements	Test Methods
  High Altitude (≥2000m)	Low Air Pressure, Low Air Density	Power Deviation Relaxed to ±15%; Electrical Strength 1800V; Ventilation Opening Increased by 20%	GB/T 2423.27 Low Pressure Test
  Hot and Humid Environment (Humidity >85%)	High Humidity, Prone to Rust and Aging	Protection Level ≥IPX5; Metal Parts 304 Stainless Steel or Galvanized and Powder Coated; Dehumidification Device Added	GB/T 2423.4 Damp Heat Cycling Test
  Nearshore Environment (≤10km from the coast)	Salt Spray Corrosion, High Humidity	316L Stainless Steel for Food Area; Protection Rating ≥IPX6; Windproof Leg Design	GB/T 2423.17 Salt Spray Test 96h

  Cleanable Design Principles (Appendix C)

  Appendix C provides detailed specifications for the surface roughness, connection methods, and assembly processes of different areas of the equipment, ensuring that the equipment is easy to clean thoroughly and meets the strict hygiene requirements of the catering industry. For example, the surface roughness Rz of the food area is ≤16μm (animal-derived products) or ≤25μm (plant-derived products); the radius of the fillet at the connection is ≥3mm to avoid unsanitary dead corners.

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  Inspection Rules and Implementation Recommendations

  Chapter 7 of the standard clarifies the specific items, sampling methods, and judgment rules for factory inspection and type inspection, providing a clear basis for market supervision and enterprise self-inspection.

  Implementation Recommendations

  1. For equipment manufacturers:They should re-examine their product design, production, and inspection processes according to the standard, focusing on self-assessment of intelligence level, safety performance testing, and intelligent connectivity function verification. It is recommended to establish a standard-based full life cycle quality management system.
  2. For catering purchasers:They should use the standard as an important basis for equipment selection, focusing on intelligence level (L2 and above are more suitable for smart restaurants), key performance indicators (such as food output rate and energy consumption rate), and whether it is suitable for their own kitchen environment (e.g., in coastal areas, attention should be paid to corrosion prevention requirements).
     For testing and certification bodies: They need to accelerate the improvement of their testing capabilities for intelligent cooking equipment, especially the newly added items such as the intelligent level evaluation in Appendix A and the intelligent cooking function testing in Appendix D, to ensure the scientific rigor and authority of the evaluation results. For industry regulatory departments: They can conduct product quality supervision and spot checks based on this standard, focusing on monitoring whether safety, hygiene, energy efficiency, and claimed intelligent functions meet the standard requirements, regulating market order, and promoting high-quality development of the industry. The release and implementation of GB/T 46718-2025 not only provides a "qualified" benchmark for commercial intelligent cooking machines, but also points the way for the industry's technological evolution through a forward-looking intelligent grading system. It will powerfully promote the standardization and intelligentization of Chinese cuisine, reduce reliance on individual chef experience, ensure food safety and consistent taste, and help the catering industry cope with the challenges of rising labor costs and increasing standardization demands. It is a key cornerstone for the integrated development of industrialization and intelligentization in the catering industry.