How should discharge mechanism be evaluated when buying an automatic cooking machine?

Judge the discharge system by how it handles your actual dishes: whether it tosses, tilts or scrapes the wok determines whether food gets broken up, sauce drains fully, and how much residue clings to the pan. Have the supplier run dry-fried, saucy and chunky items, then log discharge time, leftovers and breakage—only repeatable numbers count. A machine that cooks well can still feed out poorly; jams, drips or buildup during a busy service are the real risks. Repeat the same trial on arrival and keep those readings, so later menu or crew changes can be traced to wear rather than guesswork.