Prep
The AI food waste scanner that reads a pan in two seconds.
Set a hotel pan on the scale plate. The Pantally Pass identifies the dish, weighs the food without the pan and reads its temperature, then logs all three to the menu item. No typing, no tare, no probe in the food.
One scan
One scan, three readings.
Everything a production sheet needs, captured while the pan is still on its way out.
Recognizes the menu item from your menu, including dishes it has not seen before; when unsure it offers the closest matches for a one-tap choice.
Knows the pan. Scan a new pan once and it remembers the pan’s weight from then on, so the reading is food only.
Reads the surface temperature of the food as it goes out, and starts a holding timer.
Sample pans from one prep shift
Why 3D
Food is not flat, so the scanner is not either.
Cooked food in bulk pans is hard to read from a flat photo. Mashed potatoes and oatmeal look alike; a deep pan and a shallow one can hold very different amounts.
Pantally combines a depth camera, a scale and an infrared sensor, so every reading has volume, weight and estimated density behind it. The model runs on the device, so a scan finishes in under a second and keeps working through a busy service. Data syncs to a secure cloud for reports.
Pan on the plate
A sample scan with illustrative numbers. Dishes that look alike from above, like jasmine and basmati rice, are told apart by depth, weight and temperature.
During service
Know how long every pan has been on the line.
A holding timer starts the moment a pan is scanned out. The display moves from green to amber with five minutes left and to red when time is up, so the line replaces pans before quality drops.
Live view in your pocket: the app shows consumption and overproduction by station as service happens, so a chef can call the next batch from the floor.
After service
Every pan that comes back is counted.
Scan returns and mark them reused, donated or composted.
The daily production review shows, item by item, what was made, what was eaten and what came back, and a weekly report flags the highest-cost overproduction.
Reports
Food temperature monitoring and waste records, ready for the people who ask.
Temperature logs for food safety, donation and compost totals for sustainability teams, and a sustainability report written in plain numbers for leadership.
- Temperature logs
- Donation records
- Weekly overproduction report
- Sustainability report
Questions
Questions chefs ask first.
Does the scanner need to be trained on our menu?
No. It recognizes menu items on the first day with 95% or better accuracy. New dishes are suggested by closest match and confirmed with one tap.
Do cooks have to select the pan or enter its weight?
No. Each new pan is scanned once; after that the scanner recognizes it and subtracts its weight.
How long does a scan take?
About two seconds per pan.
What does it connect to?
The menu, inventory and purchasing systems large kitchens already run, with reports you can export for anything else.
How is the AI governed?
Our models assist chefs; they do not replace their judgment. Our Responsible AI Commitment is on the Company page.