WEIMI / WEIGHT-SENSING MEAL RETAIL
Convenient meal retail with dual glass doors and weight-based product recognition.
Make everyday meal choices easier to reach. The WEIMI dual-door weight-sensing vending cabinet brings packaged meal boxes, sandwiches, salads and wraps into a clearly organized retail display. Its proposed shopping workflow connects authorized access, changes in assigned weighing positions and an itemized basket. Match the menu, pack weights, storage conditions and payment setup to your location, with the delivered capabilities defined in the agreed configuration.
The supplied images show two tall glazed doors, central handles and illuminated merchandise shelves. The frontage supports category grouping and a clear view of packaged food. Independent locks, concurrent shoppers and separate temperature zones are configuration decisions; two physical doors do not establish those functions.
The requested concept uses changes in load at configured weighing positions as recognition inputs. A position-to-SKU assignment, approved unit-weight profile and stable measurement help the system interpret a removal or supported return. Weight alone is not a unique identity for every product placed anywhere in the cabinet.
Packaged salads, filled sandwiches and cooked meals can have different handling requirements. Specify the cabinet’s actual refrigeration, temperature range, distribution and ambient limits against the food supplier’s instructions. The photographs do not establish thermal performance, hot holding, cooking or automatic reheating.
Weight-based recognition depends on the offered sensing layout, assigned product positions and approved pack profiles. Confirm actual refrigeration, serving requirements, payment and operating scope for the menu. Heating, automatic expiry detection and numerical performance are not established by the supplied brief.
Dual-door weight-sensing cabinet
for meals & sandwiches.
Make everyday meal choices easier to reach. The WEIMI dual-door weight-sensing vending cabinet brings packaged meal boxes, sandwiches, salads and wraps into a clearly organized retail display. Its proposed shopping workflow connects authorized access, changes in assigned weighing positions and an itemized basket. Match the menu, pack weights, storage conditions and payment setup to your location, with the delivered capabilities defined in the agreed configuration.
Explore weight-based recognition ↗Design illustration based on the supplied imagery. Final shelving, sensing layout and operating configuration require confirmation.
Connect meal presentation, a weight-based shopping session and a practical food-service routine.
Two glazed doors create a broad frontage for packaged lunches and lighter meal options. The reference images group sandwiches, salads, wraps and meal trays across illuminated shelves, helping a shopper compare the available offer before opening a shopping session. Clear names, portions and prices complete the display.
The intended journey lets a shopper collect approved packaged food from its assigned position. Weight changes provide an input to the configured product and quantity logic, reducing reliance on a separate dispensing mechanism for each package. The result still depends on validated pack presentation, session control and basket rules.
Food retail follows preparation and delivery cycles as well as customer demand. Accepted purchases and supported refill records can inform the operator’s stock view, while date checks and physical rotation keep short-life meals under active management. Use actual demand to refine the starting menu and refill schedule.
An office break area, campus building or managed residential amenity can offer packaged meals close to everyday routines. Define access hours, customer guidance and the local food-service responsibilities together. A useful cabinet program connects a readable display with dependable replenishment and an accessible help route.
Connect assigned meal positions, stable load measurement, basket rules and payment in the accepted system.
The supplied images show two tall glazed doors, central handles and illuminated merchandise shelves. The frontage supports category grouping and a clear view of packaged food. Independent locks, concurrent shoppers and separate temperature zones are configuration decisions; two physical doors do not establish those functions.
The requested concept uses changes in load at configured weighing positions as recognition inputs. A position-to-SKU assignment, approved unit-weight profile and stable measurement help the system interpret a removal or supported return. Weight alone is not a unique identity for every product placed anywhere in the cabinet.
Assign each validated SKU to an approved sensing position or lane under the supplier’s shelf design. Keep stock within the intended load path, with packs supported by the correct weighing area. A visibly divided shelf is not proof of independently measured lanes; the actual sensor topology must be confirmed.
The basket can combine accepted item counts with the configured price list, taxes and payment policy. One sandwich and one meal tray should appear as distinct sellable units when their assigned positions and movements are correctly resolved. Confirm multi-item handling and put-back behavior in the delivered system.
The reference design combines cool-white shelf illumination, dark cabinet framing and green food graphics. Arrange the customer-facing pack labels so names and portion information remain visible. The visible front labels describe food varieties; their presence does not establish digital pricing or automatic stock displays.
Packaged salads, filled sandwiches and cooked meals can have different handling requirements. Specify the cabinet’s actual refrigeration, temperature range, distribution and ambient limits against the food supplier’s instructions. The photographs do not establish thermal performance, hot holding, cooking or automatic reheating.
A yellow side-mounted terminal is visible in the reference images. Its appearance does not identify a payment network, employee-card technology or settlement method. Choose the supported provider and shopper credential, then demonstrate authorization, access, final charging and receipt retrieval as one journey.
Unstable loads, an item returned to the wrong position and a payment interruption need an explicit resolution path. The configured system should show a meaningful status and preserve the affected session for supported review. Specify when an item or cabinet stops selling, who resolves it and what the customer sees.
Build the menu and service hours around actual users, suitable indoor conditions and a responsible food operator.
Align assigned product positions, complete package weights, serving instructions and approved storage conditions.
Sealed rice, pasta and prepared meal trays
Review the complete sellable package, including lid, sleeve, sauce and any utensil included in the unit. Portion variation changes the gross weight used for recognition. Decide whether the food is ready to eat as supplied or requires separate heating, and communicate the approved serving instructions.
Wedges, baguettes and other packed sandwiches
Check that each pack rests entirely on its assigned sensing area without leaning on a neighboring divider or door. Separate recipes and pack sizes in the position map. Similar sandwich weights cannot reliably identify different recipes if they are mixed on one undifferentiated weighing surface.
Sealed salads, grain bowls and lighter meals
Test bowls with their normal dressing containers, toppings and protective packaging. Loose additions must not change the sellable unit unpredictably. Maintain readable ingredient and allergen information and the supplier’s required storage conditions, with the operator responsible for stock rotation and condition checks.
Packaged wraps and rolled meal portions
Use a stable presentation that keeps the complete package supported by the intended sensing position. A rolled package should not migrate between lanes during selection. Validate realistic differences between fillings, recipe batches and portion weights before releasing each item to the menu.
Approved fruit cups and packaged side options
Small portions may create a smaller weight change than a large meal tray. Assess them against sensor performance, vibration, repeatability and the accepted decision window. Fruit cups, dairy-based sides and other sensitive foods require their own storage and shelf-life review; eligibility is not established by category name.
Only with a clearly defined sellable unit
Decide whether a meal with a drink or side is one fixed pack or several separately recognized items. Keep the catalog, gross-weight profile, customer price and receipt consistent. A promotion may combine prices, but it does not remove the need to identify the underlying items and counts correctly.
Use these fields to compare the offered system with your sample products and operating brief. Numerical specifications follow the supplier’s confirmed configuration.
The intended shopping sequence connects clear customer prompts with defined access and basket states.
See the terms before opening
The shopper follows the supported terminal or account flow. Show the relevant price and payment information, including any temporary authorization hold. An accepted access event should establish the customer session before product movements are interpreted as that shopper’s basket.
A defined area for the active shopper
The system applies the agreed door and session policy. Customer guidance should make clear whether one or both doors may be used and what must close before completion. A second person or overlapping access needs explicit handling; the dual-door format alone does not resolve customer attribution.
Take from the assigned product position
The customer collects the desired packages from their presented locations. The configured weighing system observes relevant load changes while the session remains active. Normal package handling, multi-item collection and any supported put-backs should be covered by the supplier’s demonstrated workflow.
Position, weight and quantity together
The system relates accepted weight changes to the assigned SKU and unit profile, applying its stability and ambiguity rules. A net change is an input to a decision, not proof of item identity. Unresolved changes need a defined review or recovery state rather than an arbitrary rounded count.
Separate physical closure from payment
The customer closes the required access area and follows the completion prompt. The delivered system determines how closure, stable readings and basket acceptance interact. A door that remains ajar or a reading that has not settled should lead to an understandable status and the accepted next step.
A clear purchase outcome
The accepted basket is priced under the configured rules and passed through the selected payment flow. Provide a supported way to view the result and obtain help. Basket completion, payment success and inventory update are related states that need reconciliation if a response is delayed or fails.
Access is active; the final basket is not yet complete.
The session is closing or an item needs the accepted review process.
The applicable basket, payment and receipt status are available.
Reference architecture for configuration discussions. These are logical responsibilities; sensing topology, decision rules and supplied modules follow the agreed scope.
Unstable or ambiguous load change → supported investigation → accepted count or corrected basket → payment and stock reconciliation. Specify when sale pauses and who can restore the affected position.
The access layer establishes the supported shopper session and the permitted door area. It associates opening, closure and relevant events with that context. The design must distinguish customer access from authorized replenishment and maintenance; it must also define how shared or overlapping activity is handled.
The physical weighing arrangement supplies measurements from its actual zones. Mechanical support, level installation, cable forces, pack contact and vibration affect the signal. Define the stable baseline, sampling and acceptance behavior with the supplier, including what happens when a measurement is unstable or unavailable.
The product map connects each approved sensing position with its sellable item and weight profile. The profile should represent the complete issued package across realistic batch variation. Price, description and serving instructions belong to that same released catalog context, rather than being inferred from a weight reading.
The decision logic interprets supported changes using the known position and approved unit profile. Candidate quantities must be consistent with the accepted tolerance and session events. Similar-weight products, misplaced packs and unstable changes may remain ambiguous; the system needs an explicit outcome for those conditions.
Accepted item quantities feed the configured pricing and payment workflow. Keep basket identity, payment status and subsequent corrections linked through agreed records. Specify behavior for a failed capture, an empty basket and duplicate or delayed messages so a retry does not silently create a second charge.
The operating layer can connect accepted sales with supported refill and adjustment records. Food rotation, date checks and temperature-related decisions still need assigned responsibilities. A current stock figure should distinguish saleable units from quarantined, expired, damaged or unresolved stock where the platform supports those states.
Approve the recipe or supplier SKU, full pack, weight samples, price and intended sensing position before launch. Recheck material changes to portions, containers or accessories. A new label may leave weight similar, while a new lid may change it; neither should bypass the agreed release process.
Enter the supported refill mode before moving merchandise. Verify the item, position, remaining shelf life and required storage handling, then complete the specified stock and baseline confirmation. Refill movements should remain separate from customer purchases, with a record that explains the added quantity.
Use the operator’s approved first-expiring-first-out routine and inspect dates, labels, seals and package condition. Keep rejected or suspect food out of the saleable offer. A measured load cannot establish freshness, allergen content, an intact seal or whether the food has stayed within its required storage conditions.
Follow the supported exception record from session and sensing position through the proposed item count and payment state. Define who may review or correct it and how the customer receives the outcome. Any manual resolution should preserve a link to the original event and explain the adjustment.
Compare physical stock with the accepted inventory at an agreed interval and after material incidents. Separate sales, refills, waste, recalls, returns and corrections. A pack placed back after a completed purchase must follow the return and food-handling policy before it can be considered saleable again.
Use the supplier’s maintenance procedure for cleaning, spill response, relocation and weighing checks. Clear the relevant area, inspect mechanical support and confirm any required baseline or calibration work before reopening. A clean-looking shelf is not evidence that the load path and product mapping are ready for sale.
Coordinate food branding, shelf and sensing design, storage conditions and the customer journey in one proposal.
Develop the black, cream and leaf-green reference direction with approved brand files. Coordinate meal photography, category names, access instructions and the help route. Claims such as fresh, healthy or high-protein should come from the food supplier’s evidence and the actual operating offer.
Build the layout around representative meal trays, sandwich wedges, bowls and wraps. Check reach, usable depth, load, dividers and the sensing boundaries together. Apparent shelf space is not a confirmed number of saleable positions, and different visual shelf layouts in the supplied images need one approved final drawing.
Specify the weighing topology and supported product assignment method. Review batch-weight distributions, pack contact, stability, calibration and recovery with the supplier. The aim is a testable position-and-count workflow, with a clear response when the available measurement cannot resolve a basket.
Choose the shopper type, payment market, credential and receipt method. Scope employee subsidies, memberships or hospitality account charging as additional requirements when needed. The side terminal shown in the reference does not establish compatibility with any particular payment or identity service.
Choose which system owns SKU identity, prices and stock records. Scope approved interfaces, access roles, exports, alerts and correction history. Record update timing, offline states, retries and recurring fees in the proposal so the operator understands the complete system and its responsibilities.
Match the confirmed thermal system to the food supplier’s instructions, expected load, door-opening pattern and site environment. Review delivery handling, ventilation, electrical provision and service access. If on-site heating is part of the customer offer, plan and validate it separately from cabinet storage.
Use configuration-specific engineering, production and test records to connect the proposal with the delivered system.
Release the approved menu, package samples, gross-weight evidence, site requirements and intended customer flow together. Tie the quotation to the sensing layout, shelf plan, thermal scope and acceptance criteria. Keep unresolved choices visible before the cabinet and software configuration are finalized.
Request configuration-specific checks for shelf support, weighing-zone isolation, cable routing, door movement and service access. Assess whether packs can bridge a boundary or contact a fixed surface during normal use. Factory capacity, materials and certification coverage require their own supplier evidence.
Test representative production batches rather than one ideal package. Include empty and loaded conditions, different positions within the approved zone, repeated removals, supported returns and realistic disturbance. Record the measurement setup, accepted tolerance and treatment of unresolved events without assuming a headline accuracy figure.
Demonstrate authorization, access, item-count resolution, basket pricing, payment result and receipt. Include empty sessions, multiple products, wrong-position returns and interrupted responses. Reconcile the expected item list with the basket, stock and financial records rather than checking only that a weight changed.
After transport and installation, check level placement, mechanical support and the required weighing setup. Where cooling is included, verify the agreed loaded thermal behavior and door-opening scenario. Confirm food-handling responsibilities and the actions that restrict sale when a required condition is not satisfied.
Train the staff responsible for food delivery, refill, rotation, cleaning, support and reconciliation. Provide the contracted documentation for calibration checks, restoration, parts and software support. Agree escalation and service hours explicitly; no response time or continuous availability is established by the product images.
Product identification, basket correctness, payment completion and operational recovery each answer a different question. Evaluate the complete customer and operator journey.
Repeatability, drift and disturbance
Assess the actual installed sensing arrangement under the approved loads and environment. Record unstable readings separately from valid stable measurements and define the condition that permits a new shopping session.
Assigned SKU and complete sellable pack
Verify that each product position, catalog item, weight profile and displayed price agrees with the released layout. Include misplaced products and similar-weight recipes in the test set.
Single units, multiples and supported returns
Compare expected quantities with accepted quantities for realistic handling. Report wrong counts, unresolved events and corrected outcomes separately. A close weight match does not by itself establish a correct basket.
Authorization, final charge and correction
Link the accepted basket to the applicable item prices and payment result. Include failure and retry scenarios, empty baskets and a later correction, with no duplicate charge arising from repeated messages.
Loaded conditions, rotation and sale eligibility
Validate the contracted thermal behavior and practical operator routine against the approved menu. Date control, food quality and handling responsibility remain distinct from recognition accuracy.
Refill, cleaning, outage and customer query
Demonstrate the responsible role, visible status and reopening criteria after an exception or service activity. Keep the relation between physical stock, baseline, accepted basket and payment understandable.
Illustrative project briefs for planning; these are not customer testimonials or measured results.
Resolve the capabilities that affect the customer, the assortment and the operating team before launch.
The configured system interprets accepted load changes at known product positions using the assigned SKU and approved unit-weight profile. Session events and decision rules help resolve quantity. The required sensor arrangement and software behavior must be demonstrated with the final layout and meal packs.
No unique product identity follows from a weight value alone. Different recipes may weigh almost the same, and the same recipe may vary between batches. Use the supplier’s approved position mapping and product arrangement; unrestricted mixing requires additional, separately verified capabilities.
Only if the delivered system has an accepted way to distinguish them. A single undifferentiated load change may not reveal which recipe was removed. Dedicated assignments or another validated identification method should resolve the requirement before those products enter the same zone.
Provide representative gross weights from the actual production process, including packaging and accessories. The supplier should establish and test the profile, tolerance and ambiguity policy. Do not infer a reliable item count from simple rounding when different quantities or products could explain the same change.
The intended retail model is an itemized basket of approved packaged products. Using weight changes to infer item counts is different from calculating price by measured mass. If a pay-by-weight model is required, specify its pricing, measurement and applicable legal-metrology requirements separately.
Multiple-item removal should be tested across the actual sensing positions, weight profiles and session logic. Confirm supported combinations and the response to ambiguous changes. Customer guidance should reflect the demonstrated handling behavior rather than assuming that every simultaneous action can be resolved.
Supported returns within an active session need a defined rule and test. A return to the original position differs from placing a product in another lane or returning it after payment. Basket correction and food eligibility must each follow the accepted workflow.
That depends on the lock design, sensing layout, session attribution and software. Two doors do not automatically provide two independent baskets, concurrent users or separate thermal zones. Specify the required access pattern and include overlapping activity in acceptance tests.
The exact thermal specification has not been supplied. Obtain written confirmation of refrigeration, approved temperature range, uniformity, ambient limits and loaded performance for the offered unit. Use those results with the food supplier’s instructions to approve the menu.
Heating, cooking and hot holding are not established by the brief or images. Distinguish ready-to-eat products from meals that need separate reheating. Any additional heating facility requires its own equipment scope, placement plan and customer instructions.
A load measurement does not read ingredients, expiry dates or package condition. Use approved labels and the operator’s date, rotation and food-handling controls. Automatic batch or expiry functions are separate platform features that must be explicitly included and verified.
Follow the supplier’s service procedure before returning the affected area to sale. Check mechanical support, unintended contact, dryness and any required baseline or calibration operation. Moving the cabinet or shelf can change the measurement conditions even when the visible menu stays the same.
Zero or tare establishes the relevant reference load under the prescribed procedure. Calibration checks the measurement relationship using the supplier’s specified method and references. Neither operation should be improvised during a customer session or used to conceal unexplained stock differences.
Only within the validated load path and merchandising arrangement. Stacking can increase access difficulty, change contact points or exceed a load limit. A package bridging two areas or leaning against a fixed wall may transfer weight outside the intended measurement zone.
The visible terminal does not establish a particular card network, wallet or employee credential. Confirm destination, currency, provider, access policy, authorization, final settlement and receipt options. Demonstrate both ordinary purchases and declined or interrupted transactions.
Access, weighing, basket decisions, payment and reporting may have different dependencies. Define the offered behavior for each function and test interruption and recovery. Local weight measurement alone does not establish that the complete purchase can be authorized or settled offline.
No verified figure has been provided for this model. Request configuration-specific evidence for measurement performance, item quantity, complete baskets and exception rates. Keep the approved menu, pack variation, sensing layout and test conditions attached to any numerical claim.
Send the menu and representative packs, gross-weight samples, serving and storage instructions, site conditions, desired access pattern, payment market and support requirements. Ask for a defined sensor layout, thermal scope, integration list, acceptance plan and commercial terms.
Bring meal samples, batch-weight evidence, storage requirements and the shopper journey to request a configuration-specific WEIMI proposal.
Provide SKU names, full packages, representative batch weights, serving instructions, labels and storage requirements. Identify portion changes and included accessories.
Define access methods, door policy, payment market, receipt needs, multi-item handling and the expected response to put-backs or ambiguous changes.
Share the indoor location, power, ventilation, connectivity, delivery route, operating hours and responsibility for refill, date checks, waste and support.
Confirm sensing positions, thermal requirements, brand files, management interfaces, test scenarios, training, maintenance and the desired delivery schedule.
Signed drawings, the quotation, approved software scope and acceptance evidence define the delivered product. Pricing, lead time, certification scope and service commitments follow the written proposal.
