SEOUL — Kyochon F&B, the operator of South Korea's pioneer fried chicken franchise Kyochon Chicken, is rapidly expanding the integration of collaborative cooking robots and automated batter dispensers across its domestic and international network. This strategic rollout aims to fully standardize culinary quality at the franchise level while significantly mitigating severe kitchen labor shortages and optimizing day-to-day operational efficiency. By automating the core, highly demanding cooking stages—namely battering and double-frying—Kyochon aims to deliver an uncompromised, uniform taste profile to consumers regardless of which location they visit.

According to comprehensive data released by Kyochon F&B, custom-engineered collaborative cooking robots are currently operational in 25 major domestic retail outlets, with a total of 33 units currently deployed. When contrasted with the foundational pilot program initiated in late 2022, which featured robots at only three locations, the commercial footprint of these automated kitchen units has expanded more than eightfold in under four years.

The culinary automation strategy has also successfully permeated international markets. Currently, four collaborative cooking robots are actively operating across three high-profile overseas locations, including flagship stores in the United States. Furthermore, nine additional systems have been permanently integrated into Kyochon’s specialized centralized Education and R&D Center, alongside four regional logistics hubs, where they are utilized for ongoing product development, algorithmic optimization, and franchisee training programs.

Replicating the Artisanal Double-Frying Method

Unlike standard off-the-shelf industrial kitchen apparatuses, Kyochon's collaborative cooking robots were built entirely from the ground up to mirror the precise multi-stage frying method that established the brand's premium reputation. To achieve its signature crispy exterior and moisture-retaining interior, Kyochon employs an intricate process: chicken pieces undergo a meticulous initial primary fry, are extracted to remove microscopic loose batter debris and excess grease, and are subsequently submerged for an exacting second fry.

This traditional procedure is notorious for being exceptionally labor-intensive and challenging to perfectly replicate during peak business hours. The collaborative robots solve this operational bottleneck by flawlessly executing the exact time, temperature, and agitation sequence over infinite repetitions. Capable of being dynamically programmed to suit the physical layout and specific kitchen workflows of varying store designs, these units also feature advanced remote access and monitoring capabilities, enabling technical teams to troubleshoot and update cooking parameters seamlessly from a central database. Actual franchise owners who have deployed the system emphasize that manual-compliant cooking guarantees flawless quality consistency while greatly enhancing overall workplace safety.

Streamlining Prep with Automated Batter Dispensers

Parallel to the frying automation, Kyochon has systematically revolutionized its preparation stage through the deployment of its proprietary 'Batter Mix Dispenser.' This specialized battering robot automatically measures, dispenses, and blends raw batter powder, ice, and water at highly precise, predetermined mathematical ratios with the push of a single button.

Presently, 163 of these automated dispensers have been actively deployed across 85 domestic locations. Including units positioned at corporate training facilities, distribution hubs, and Kyochon’s modern deli brand 'Sosit,' the total operational volume of batter dispensers has climbed to 175 units nationwide.

By executing tasks such as automated ice-water preparation, precise volumetric water measurement, and automated mix opening, the apparatus has substantially alleviated physical stress on staff. Restaurant performance assessments indicate that during peak evening hours, the automated dispenser guarantees consistent batter viscosity, preventing the common degradation of food texture that occurs during high-volume manual production. Crucially, while the machine handles the blending cycle, employees are completely freed to focus on secondary tasks, vastly increasing overall kitchen throughput.

A Vision for Sustainable Franchise Growth

The simplicity of the robotic interfaces has lowered the barrier to entry for part-time and non-specialist kitchen staff, drastically shortening standard onboarding schedules. Test store metrics show that the adoption of these machines accelerates overall order-processing speeds and sharply cuts down on employee training times, resolving critical pain points in modern store management.

An official representative for Kyochon F&B stated, "We will continuously upgrade and optimize the software and mechanical capabilities of both our collaborative frying systems and batter dispensers. Our overarching goal is to foster a sustainable, highly lucrative ecosystem for our franchise partners by providing an optimized, safe, and stress-free working environment, thereby cementing a mutually beneficial relationship with our store owners."

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