Well, I mean, they cook at different temperatures, that’s the biggest reason. The tradeoff for speed is that everything there has to be accurate, down to the second for cooking. The clamshells I remember we had to switch them to different modes, fryer had to heat to a different temperature, etc. Then you need to be able to keep all of the other stuff at temperature before serving too, and all of the other ingredients. Not defending them, but I do understand what it takes.