How should stainless-steel pan design be evaluated when buying an automatic cooking machine?

Thickness figures and a 304 label tell you little; what matters is how the pan survives back-to-back stir-frying and daily scrubbing. Bring two sticky dishes, run them continuously, and log residue left after each cycle, scrubbing time, plus scratching and warping on the pan base. Confirm the scraper blade or tossing path matches the pan profile so batch loading and discharging leave no trapped food. Superior steel cannot fix a mismatch between heat curve and tossing rhythm, so approve only after the same batch yields sellable dishes. After sign-off, fold pan washing and wear-based replacement intervals into the wok robot's inspection schedule.