The discussion about the use of slicing machines instead of traditional knives is taking place against the backdrop of current trends in the food service industry. Adaptability, data control, sustainability and creative approaches are currently at the forefront. Master Li from Chaoshan and Chef Moreau bring their expertise to a context characterized by rising food prices, health crises and growing environmental awareness. While Master Li highlights the importance of traditional techniques, Chef Moreau emphasizes the benefits of automation, bringing efficiency and sustainability to the modern kitchen.

Automating the end-of-line area increases the profitability of manufacturing companies and solves personnel problems. However, smaller companies in particular need flexible solutions - for example, when different goods are produced or human intervention is needed from time to time. The Bizerba end-of-line solution meets these requirements. It is open, flexible and scalable and allows full control of the production process. High-quality Bizerba components ensure reliability and low operating costs.

In view of these dimensions, Niuzong Dian had considerable potential for increasing efficiency when slicing beef. More specifically, yellow beef – the most important ingredient in the hotpot variations on offer.