How should recipe duplication be evaluated when buying an automatic cooking machine?

Don't settle for a recipe-copy button on the spec sheet. First verify that same-model woks hold identical pan-temperature curves, tossing trajectories, batch-loading timing and per-batch yield, then check how recipe permissions and version control limit what a store may edit. For acceptance, push one head-office recipe to two machines in the same wok and compare heating power, stir speed, ingredient-drop points and finished weight; reject any drift beyond your internal tolerance. If wok diameter or heating method differs, copying must trigger parameter conversion, or you get passing numbers and off-taste food. Keep the trial record with batch numbers and seasoning lots so stores can trace production later.