How should recipe scaling by batch size be evaluated when buying an automatic cooking machine?

To judge batch-size recipe scaling, look beyond a single-wok sample: heat inertia, tossing load and seasoning ratios all shift as the load grows. Have the supplier run one identical recipe at small, medium and rated batches on the same automatic cooking wok, then compare the temperature curve, stir-arm torque, ingredient drop sequence and moisture at discharge. Doubling the batch while simply extending stir-frying time usually overcooks the dish or releases water, which is a process gap, not a machine fault. For units used in continuous service, test the three batch levels during lunch and dinner peaks. Record settings, gas use and pan residue on each wok's commissioning card, so later recipe changes, servicing and fault replication have a real reference point.