Meet the next generation of French fry vending. Instead of dunking potatoes in oil, the machine uses a graphene heating core to blast them with focused hot air. Fat renders out, moisture escapes, and what reaches the customer is a golden, crunchy fry that tastes indulgent yet carries a fraction of the calories.

Meet the next generation of French fry vending. Instead of dunking potatoes in oil, the machine uses a graphene heating core to blast them with focused hot air. Fat renders out, moisture escapes, and what reaches the customer is a golden, crunchy fry that tastes indulgent yet carries a fraction of the calories.

The compact cabinet hides serious power. A graphite base element reaches full temperature instantly, so there is no idle preheat time. Above it, a top mounted cyclone oven swirls air in a 360 degree pattern, coloring every strip evenly without the need to shake or flip. A patented PID 2.0 algorithm, supported by twin NTC probes, samples the cavity six thousand times per second, locking in the ideal bake from first sizzle to final crisp.

Operation is almost effortless. Staff stock the hopper, set the menu, and walk away. Customers tap the screen or scan a code, and ninety seconds later they receive fries that are certified defatted and salt optimized under Germany’s VDE standard. Between orders the oven cleans itself, releasing a timed burst of high temperature steam that dissolves residue and leaves the chamber ready for the next serving.

Designed for offices, campuses, transit hubs, or any corner with a plug, the unit runs twenty four hours a day, seven days a week, with remote monitoring and over the air updates handled through the companion app. Fresh, hot, better for you fries, served on demand, wherever people crave them.