How should real hourly capacity be evaluated when buying an automatic cooking machine?

To verify a wok robot's true hourly output, fix the reference dish, batch size, preheat and stir-fry temperature profile, and the exact point where sauce thickens and the batch is discharged. Then time complete cooking cycles back-to-back, including loading, tossing trajectory, wok cleaning and reset, and count only sellable portions. Scorched, undercooked or delayed batches do not count. If the kitchen runs continuous service, measure during lunch and dinner peaks, noting how fast the wok recovers heat and how long cleaning takes between batches; that gives the realistic ceiling.