Smart Kitchen Vending Machines — hot meals, 24/7

For offices we recommend combi machines with separate temperature zones: coffee and breakfast in the morning, warm dishes at midday, snacks and desserts in the evening. The machines run more quietly than standard devices and are ideal for reception areas and break rooms. For companies with 100+ employees, a food machine is a cost-efficient alternative to a canteen, one machine replaces 4 to 5 canteen service staff.

You can lease a coffee machine for commercial use from vyndo from 99 euros per month (excl. VAT). The lease payments are tax-deductible as a business expense. Service and maintenance are included in the lease. Alternatively: rental from a one-day term or purchase as a one-time payment. The vyndo coffee machine differs from standard coffee machines: integrated touchscreen display, cashless payment, IoT telemetry and optional DOOH advertising, so the coffee machine becomes a communication hub.

Yes. For outdoor use there are weatherproof outdoor variants with a reinforced housing and a UV-resistant display that stays readable even in direct sunlight. The housing protects the electronics and temperature zones from moisture, dust and temperature swings, so heating and cooling work reliably outdoors too. That way you supply locations with no interior space — such as depots, campus paths or construction sites — with hot meals around the clock. Through the telemetry you monitor temperature and faults remotely, which prevents outages especially at unattended outdoor locations. In winter, an integrated heater prevents the warm zone from cooling down, so the dishes hold the required core temperature of at least 65 °C even in frost. Which configuration fits your location and what to watch for with indoor and outdoor setup, you'll find under Location types.

Yes. Separate temperature zones make it possible to sell hot food, cold drinks and desserts at the same time in a single unit. A heated zone keeps pizza and soups at at least 65 °C, a chilled zone keeps salads and drinks at a maximum of 7 °C, and a freezer zone keeps ice cream and desserts. Each zone is monitored and controlled individually via telemetry, so the temperatures don't affect one another. For you that means: one location, one machine, a full daily offering — coffee and breakfast in the morning, hot dishes at midday, snacks and desserts in the evening. You save the space and the cost of several units and still cover a location's complete catering needs. For companies with 100+ employees, the machine becomes a cost-efficient canteen alternative — one system replaces the equivalent of 4 to 5 staff in canteen service and keeps running around the clock.

You decide who restocks: your own team, a local caterer or a specialized vending supplier. The machine does not dictate a product range or a supplier, you keep control over products, prices and margin. The telemetry shows you in real time which dishes are selling and which compartments are running low, so restocking happens only when actually needed and no wasted trips occur. From the same data you see which products sell at which time of day, and you plan your offering based on data. Restocking is done with an operator key, without technical knowledge. This way the supply concept adapts to your operation, not the other way around. Unlike full-service providers such as Selecta or DGA, you are not tied to a fixed supply contract and give up no share of revenue, the full margin stays with you. With multiple locations, you control all stock levels centrally from one dashboard.

Yes. All food-contact surfaces are HACCP-compliant and easy to clean. Temperature monitoring via telemetry documents the cold chain without gaps in a digital logbook, ready to show at any time during hygiene inspections, without you having to record temperatures by hand. The system keeps hot food at a minimum of 65 °C and chilled products at a maximum of 7 °C, so the critical temperature range for microbial growth is avoided throughout. If a value deviates, the system immediately triggers an alert via app, before goods become unsafe. Separate zones for hot and cold products prevent temperatures from affecting each other. This continuous documentation is exactly what the health authority wants to see during an inspection. Because the logbook is created automatically, you save yourself the manual temperature check several times a day, and still have complete proof over the entire operating period.

The integrated convection system heats dishes to the desired temperature in 2 to 3 minutes. The temperature can be set individually per compartment — from keeping warm at 65 °C to heating above 85 °C. Convection heat flows around the dish evenly, so pizza turns crispy and soup gets hot throughout, without the customer having to set anything. When buying, they select the product on the touchscreen, and the machine starts the matching heating process automatically. For cold products such as salads or desserts, this step is skipped — they come straight from the chilled zone. That way every guest gets a ready-to-serve meal, even at night or on weekends when no kitchen is staffed. Because the system heats each dish on demand, you don't have to keep hot dishes ready for hours — that saves energy and keeps quality high. On the menu board, the customer sees ingredients, allergens and nutritional values for each dish in advance.