This combination helps overcome some significant flaws with other existing automated food production techniques, including issues with food safety and the general need for technical expertise oversight. The former is a substantial concern as current 3D printers tend to create food in two significant steps.
The first involves extruding some cold food paste to make the item. This is then typically transferred to an oven or fryer for cooking and sterilization. While functional, this approach often results in deformed shapes and increased contamination risks as the food moves between machines. The new 3D printer, however, integrates these separate steps into one as it is capable of building and cooking the food simultaneously.