News
DJI Has Released A More Affordable Mavic 3 Drone
The company’s new Mavic 3 Classic shares plenty of the original Mavic 3’s best features, but at a far more affordable price point.
DJI has just added a new model to its drone lineup, the Mavic 3 Classic, which is positioned as a more accessible variant of the popular Mavic 3 machine. The latest drone boasts many of the flagship’s best features, but at a more welcoming price for newcomers.
The Mavic 3 Classic costs $1,469 for the base unit, though this will end up at more like $1,599 or $1,749 when teamed with either a DJI RC-N1 or DJI RC controller, respectively. Though it’s unlikely many buyers will take the option, it should be noted that the new drone will also be compatible with the company’s RC Pro controller.
So what do you get for the Classic’s asking price? The new budget model loses the additional telephoto lens of the original Mavic 3 drone but offers the same 4/3 CMOS 20-megapixel camera, O3 Plus transmission system, and 46-minute flight time.

The Mavic 3 Classic’s 24mm equivalent lens can record video at 5.1K / 50fps, 4K / 60fps, and 1080p / 60fps using H.264 and H.265 encoding, while slo-mo footage can be captured at 4K / 120fps and 1080p / 200fps. If you want to download images and video directly from the drone, you’ll enjoy 80MB per second transfer speeds when using a Wi-Fi 6 connection.
Newbie Friendly Features
The Mavic 3 Classic looks to be the perfect drone for newcomers to the hobby, sporting features like automated quick shots and a cruise control feature for nervous pilots. When in this mode, the drone flies at a set constant speed, allowing you to focus on photography without the risk of a crash.
The drone can independently plan its own routes to weave around hazards, thanks to eight visual sensors feeding information to an APAS 5.0 obstacle avoidance system. Like many other models, it can also return to home when a connection is lost or if the battery pack is running low.
Availability And Regulations
The Mavic 3 Classic is available now, though you’ll have to check local regulations to ensure it’s legal in your region. In Europe, for example, drone pilots can fly the Mavic 3 Classic in the A1 Open Category without obtaining a remote piloting license.
News
Abu Dhabi’s Robot Kitchen Is Serving Up Biryani, Not Burgers
Circus SE wants to put a tiny automated factory inside the buildings where Gulf residents live and work, bypassing part of last-mile delivery.
The most telling thing about a new autonomous kitchen now running in Abu Dhabi’s Marina Square is what it won’t cook:
“We don’t do fast food,” says Nikolas Bullwinkel, Founder and CEO of Circus SE. “We’ve actively decided not to build a machine that can only do burgers”.
Instead, the CA-1 system is built around pot-based cooking: curries, pastas, soups and rice dishes. After experimenting with highly personalized recipes, Circus deliberately leaned back toward recognizable food. “We’re going with a chicken biryani because you know it,” Bullwinkel says of the AED 40 dish.

The Germany-based robotics and food technology company operates across eight countries, and Abu Dhabi is its first deployment outside Europe. More locations are expected there and in Dubai.
In Germany, its units can be placed in supermarkets, gas stations, airports and hospitals. In the Gulf, Bullwinkel wants them inside residential and office buildings, replacing some of the complexity of last-mile delivery. “We’re basically bringing a very tiny factory a few square meters into your building,” he says. Catering company Royal Prestige supplies the ingredients and knowledge of local tastes.
The CA-1 manages up to 36 refrigerated ingredient silos alongside automated induction cooking, robotic plating and a self-cleaning dishwasher. Two robotic arms move ingredients through the system with minimal human intervention. It can produce up to 120 hot meals an hour, and a meal such as rice and curry can take around three to four minutes.
Also Read: Ooredoo Qatar’s 5G+ Network Is Built For Machines As Much As People
Five cameras and multiple sensors monitor heat, temperature and consistency, an attempt to approximate what a chef perceives. “You can hear something gets burned, you can smell it, you can see it at some point,” Bullwinkel says. CircusOS, the company’s operating system, adjusts recipes in real time.
You might think of the platform as a threat to kitchen staff, but Bullwinkel frames Circus as a way for chefs to develop recipes and distribute them at scale. With that being said, rising labor costs and shortages are also part of his case for automation.
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