How should lid and splash protection be evaluated when buying an automatic cooking machine?

Settle the lid's opening arc and where the splash guard sits before signing off. Run a saucy dish through searing, tossing and reducing, then watch three things: can the lid open and close without stopping the wok, does steam get channeled away instead of blowing across the operator, and can you still see the food through the viewing window? An over-tight seal blocks sightlines, traps smoke and slows mid-cycle ingredient loading, which costs output. Log splash landing points and steam spread during the factory trial so later tweaks to stir-frying rhythm and lid clearance start from real numbers.