Nigiri Makers

3 Qs

What is the hourly production capacity of the ASM880 Nigiri Robot?

Does the machine handle warm sushi rice (Shari) correctly?

Can I adjust the weight and density of the rice ball?

Maki Robots

2 Qs

Can the ASM890 produce Inside-Out rolls (Uramaki)?

What roll sizes are supported?

Maki Cutters

2 Qs

Does the cutter squash the sushi roll?

How many pieces can it cut at once?

Onigiri Makers

2 Qs

Can I change the shape of the Onigiri?

Does it support filling injection?

Rice Mixers

2 Qs

How does the Shari Mixer ensure even vinegar distribution?

Does it cool the rice down?

Rice Washers

2 Qs

Will the washer break fragile rice grains?

How much water does it save?

Rice Varieties & Compatibility

10 Qs

Which rice variety works best with EagleMeiX robots?

Why can't I use long-grain rice (like Jasmine or Basmati)?

How do I successfully run Brown Rice (Genmai)?

Can I mix other grains (Quinoa, Black Rice) for 'Healthy Sushi'?

Does the way I wash the rice affect the robot?

How does the Sushi Vinegar (Sushi-zu) ratio affect machine performance?

Can I use day-old or refrigerated rice?

I operate at High Altitude (e.g., Denver). Do I need to adjust anything?

Should I use Rice Oil (Mio-la) or spray oil in the machine?

Is the machine Gluten-Free certified?

Temperature & Texture Control

12 Qs

What is 'Shari-dama' technology?

Why is rice temperature so critical?

How does the machine maintain rice temperature during operation?

Can I adjust the 'Softness' or density of the rice ball?

My rice balls are falling apart. What is wrong?

How long can rice sit in the hopper before quality degrades?

Does the machine texture change with different rice brands?

Do I need to adjust settings for Winter vs. Summer?

What is the 'Skin Effect' mentioned in your brochure?

How should I match rice density to my Fish (Neta) weight?

Have there been blind taste tests comparing robot vs. chef?

Does the machine generate heat that damages the rice?

Ingredients & Toppings

13 Qs

Can I use oil or seasoning in the rice?

How does the Maki machine handle sticky fillings like Spicy Tuna?

Can the robot roll crunchy ingredients like Tempura Shrimp or Soft Shell Crab?

When should I add sauces (Mayo, Eel Sauce)? Inside or Outside?

Can I use the machine for Uramaki (Inside-Out) with Sesame Seeds or Masago?

What is the ideal cut size for vegetables (Cucumber, Avocado)?

Can the Nigiri robot make Inari (Fried Tofu Pockets)?

How do I handle very sticky ingredients like Cream Cheese or Spicy Tuna?

Does the quality of Nori (Seaweed) affect the machine?

Can the robot help with Gunkan (Battleship Sushi)?

How should I cut fish (Neta) for machine-made Nigiri?

Can I use the robot for 'Aburi' (Torched) Sushi?

I serve Vegan Sushi. Any tips for ingredients without fish oils?

Daily Cleaning & Sanitation

12 Qs

How long does daily cleaning take?

Are the parts dishwasher safe?

What is the detailed cleaning workflow? (Step-by-Step)

Can I use Bleach or Chlorine-based sanitizers?

Where are the 'Hidden Dirt Spots' I should check?

How do I deep clean the Forming Belts?

What about ATP Swab Tests? Is the machine hygiene-verified?

The sensors are giving false errors. How do I clean them properly?

How do I remove hard, dried-on rice (Starch Glaze) without scratching?

Should I oil the parts after cleaning?

Does Brown Rice or Sticky Rice require different cleaning?

What is included in the 'Cleaning Kit' that comes with the machine?

Regulatory & Safety Certifications

12 Qs

Are these machines NSF certified?

Do they meet HACCP requirements?

What are the specific ETL and NSF certification numbers for your machines?

What materials are used in the food-contact surfaces?

Do the machines have built-in temperature monitoring and control?

What safety mechanisms prevent accidental injury during operation?

How loud are the machines? What is the noise level in decibels?

What is the water/dust ingress protection (IP rating) of the machines?

Does the equipment comply with EU Directives (CE Mark)?

Is the machine California Proposition 65 compliant?

Do the food-contact plastics contain BPA (Bisphenol A)?

Does the machine emit Electromagnetic Interference (EMI) that affects pacemakers?

Power & Utilities

12 Qs

What voltage do I need?

Do the machines need a water connection?

Do I need a Dedicated Circuit for the robot?

What is the Peak Inrush Current (Start-up Amp draw)?

I am in Europe/Asia (220V). Do I need a transformer?

How much does it cost to run the machine daily?

What are the Grounding (Earthing) requirements?

Does the machine have an Eco/Sleep Mode?

What happens if there is a power outage? Will it Auto-Restart?

Can I run the machine on a UPS (Uninterruptible Power Supply)?

How long is the power cord? Can I use an extension cord?

Does the machine generate electrical noise (Harmonics)?

Kitchen Layout & Integration

12 Qs

How much counter space is required?

Can these integrate with a conveyor belt system?

What is the optimal ergonomic height for the machine?

Can I place the robot in the 'Front of House' (Customer View)?

Do I need dedicated ventilation or an exhaust hood?

Can I mount the machine on a mobile cart?

How close can I place the machine to a sink or dishwasher?

I have a tiny Ghost Kitchen (150 sq ft). Can I fit a robot?

Can I install the robot in a Food Truck?

How should I arrange multiple machines (Nigiri + Maki) for flow?

Where should I place the trash bin relative to the machine?

Does the robot need a dedicated 'Parking Spot' when not in use?

Preventive Maintenance

12 Qs

How often should I lubricate the machine?

When should I replace the belts?

What is the recommended Maintenance Schedule?

The Teflon coating is peeling. Can it be recoated?

Do I need to calibrate the sensors?

What spare parts should I keep in stock?

How do I store the machine if closing for a season?

What is the expected lifespan of the machine?

When should I consider a Factory Refurbishment vs. Buying New?

Do you have a Buy-Back or Trade-In program?

Does the firmware need updating? How do I do it?

How should I document my maintenance for health inspectors?

Troubleshooting & Error Codes

12 Qs

What does Error Code E-04 mean?

Why is the machine making double rice balls?

The rice balls are coming out irregular or falling apart. Why?

The touchscreen is frozen or not responding. How do I fix it?

I'm getting 'E-05 Cover Open' but the cover IS closed!

The machine is making a loud grinding noise.

The machine won't turn on at all (No Power).

The rice ball weight fluctuates (e.g., 18g then 22g). How do I fix it?

How do I reset the 'Maintenance Due' warning?

Rice is leaking from the bottom of the machine!

The machine is acting erratically (random reboots, screen flickering).

I accidentally deleted my custom program settings. Can I recover them?

Spare Parts & Consumables

12 Qs

What are the most common consumables?

Do you keep parts in stock in the US?

Can I use generic or 3rd-party replacement belts?

What should be in my 'Emergency Uptime Kit'?

How do I identify the correct part number?

What is the warranty on replacement parts?

Do you recycle old parts (like worn motors)?

Can I subscribe to automatic parts replenishment?

I have an older model (discontinued). Can I still get parts?

Can I order custom molds (e.g., Heart-shaped Onigiri)?

For international orders, who pays customs/duties?

Are your spare parts traceable for food safety audits?

ROI & Cost Analysis

12 Qs

How does the robot compare to a Sushi Chef?

What is the typical ROI period?

Can you show me a detailed 'Food Waste' savings calculation?

What about 'Hidden' savings like Training Costs?

Are there Tax Benefits to buying equipment (Section 179)?

Does the machine hold its Resale Value?

What is the 'Opportunity Cost' of NOT having a robot during rush hour?

Does the machine have a Production Counter for auditing?

Leasing vs. Buying: Which is better for cash flow?

How does automation improve my Inventory Management (JIT)?

Does having automation increase my Brand Valuation?

How does EagleMeiX TCO (Total Cost of Ownership) compare to competitors?

Shipping, Logistics & Lead Times

12 Qs

What is the lead time for a new machine?

Do you ship internationally?

Will the delivery driver bring the machine inside my kitchen?

Do I need a Liftgate Service?

What are the Crate Dimensions? Will it fit through my door?

What should I do when the shipment arrives? (Receiving Checklist)

Can I expedite shipping if my opening is next week?

What is the HS Code for customs clearance?

What Incoterms do you use for international shipping?

I live on an island / remote area. Can you deliver?

When should I schedule the Installation Technician?

What do I do with the wooden crate and pallet?

Training, Demo & Consulting

12 Qs

Do you offer on-site training?

Can I see a demo before buying?

Do you provide training videos for new staff?

Can you help me design my Sushi Menu?

I hired a new Head Chef. Can we book a re-training session?

What is the 'Certified Operator' program?

Can you troubleshoot issues via video call?

Can you help us write our SOPs (Standard Operating Procedures)?

Do you offer 'Production Audits' to improve efficiency?

Are the manuals available in languages other than English?

What is the 'Pre-Opening Stress Test' service?

Do you offer remote data monitoring for chains?

Warranty, Financing & Trade-in

13 Qs

What is the warranty policy?

Do you offer financing?

Can I trade in my old Autec robot?

What is included in the 'Gold' Extended Warranty plan?

What happens at the end of my Lease term?

What credit score do I need to qualify for financing?

How do you determine the Trade-In value of my old machine?

Is the warranty transferable if I sell the restaurant?

Do you have a 'Lemon Policy' if the machine keeps breaking?

I'm moving my restaurant to another country. Is the warranty valid globally?

Who insures the machine during a Lease?

Can I pay off my financing early?

What happens if I default on my lease payments?