The idea came from a family-owned Chinese restaurant in Long Island looking to grow. To open more locations, they needed a way to cook their dishes without relying on highly trained chefs. At the same time, they wanted to use fresher ingredients, reduce oil, and still deliver the same flavor their customers loved.
Over five years, we tested countless combinations of pans, blades, heating methods, and components. The final product is UL and NSF certified, uses 95% less oil than traditional woks, and can cook every dish on the original menu—with just two hours of training for new staff.
SAM was also approved by the FDNY to run without air filters or ventilation systems, which significantly lowers the cost of setting up new kitchens. Since launching SAM, the client has opened five new restaurants—all generating the same revenue if not more than their first location.
SAM is now patented and ready for on-demand manufacturing in the U.S. to support continued expansion.