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Central Kitchen Supply Chain Management Forum Held in Zhengzhou, Henan

December 03, 2019 10:41:29 Source: Food Machinery Equipment Network Popularity: 13150


[ Food Machinery and Equipment Network Industry Conference ] Recently, the annual meeting of the Central Kitchen Engineering and Equipment Committee and the Central Kitchen Supply Chain Management Forum (CSF) was held in Yiyuan Shenhang International Hotel, Zhengzhou, Henan Province. This forum event was sponsored by China Food and Packaging Machinery Industry Association, and Food Machinery Equipment Network was invited to participate in the report as a cooperative media.

The event was chaired by Mr. Ding Shaohui, Deputy Secretary-General of China Food and Packaging Machinery Industry Association. At the meeting, a number of people in the industry made a theme report on the central kitchen supply chain. They explained the current status, pain points, and future development trends of the industry in detail, and pushed the central kitchen industry to the next development height.


(1) Speaker: Mr. Zhang Hong, Researcher, Institute of Agricultural Products Processing, Chinese Academy of Agricultural Sciences
Report theme: "Central Kitchen Intelligent Manufacturing Technology and Equipment". The report describes the types and market segments of central kitchens and the intelligent manufacturing of central kitchens in the future, and proposes that the soup foods in central kitchens can basically achieve intelligent manufacturing, but the intelligent manufacturing of solid foods is still Need to make breakthroughs.

(2) Speaker: Mr. Lai Xiarong, General Manager of Nanjing Leying Commercial Kitchen Equipment Co., Ltd.
Theme of the report: "The Dream of the Central Kitchen in the Twenty-eight Storms". In the report, Mr. Lai talked about the entrepreneurial journey of Leying. The company's purpose is to be the world's leading supplier of mid-range kitchen system solutions, and to introduce some of the central kitchen demonstration projects that Leying is responsible for.

(3) Rapporteur: Mr. Wang Yishen, Secretary General of Zibo Tuan Catering Industry Association
Topic of the report: "Application of the Smart Kitchen Management Model in Central Kitchen". First, Secretary-General Wang Yishen introduced the company's services and characteristics; second, analyzed the status and development trend of group meals; finally, it described the service value and system functions of the central kitchen, and showed some business cases.

(4) Speaker: Ms. Liu Donghong, Dean of Zhejiang University Food Researcher
Topic of the report: "Application of Intelligent and Active Packaging Technology to Ensure Food Safety in the Central Kitchen Supply Chain". In the report, Professor Liu pointed out that the current market of smart and active packaging is continuously expanding, and introduced the definition, type, market and application of smart packaging technology and active packaging technology in the central kitchen, respectively.

(5) Speaker: Mr. Wang Juntie, Chairman of Tianjin Shangsoft Information System Development Co., Ltd.
Report theme: "Informatization boosts catering modern supply chain management". In the report, Chairman Wang Juntie analyzed the driving forces of the modernization of the catering chain and proposed that the central kitchen is at the core of the catering supply chain. It also clarified the importance of ERP in the operation of the central kitchen, the changes brought by the central kitchen ERP to the enterprise, the current construction tasks of the central kitchen ERP, and the transformation and upgrading of the future industry.

(6) Rapporteur: Mr. Lu Ming, Deputy Director of Beijing International Cooperative Innovation and Treatment Base for Organic Waste Treatment and Disposal
Report theme: "Application and Promotion of Central Kitchen Waste Treatment and Resource Utilization Equipment". In the report, Deputy Director Lu Ming first showed the company's development history and related cases of conversion of catering waste to organic fertilizer, and was committed to reducing waste classification, harmlessness, greening and resource utilization.

(7) Speaker: Mr. Ma Haile, Dean, Institute of Food Physical Processing, Jiangsu University
Report subject: "Physical Processing Technology and Equipment for Central Kitchen Food". The report focuses on the physical technology of central kitchen food processing, including ultrasound, infrared, pulsed light, high voltage static electricity, plasma, electromagnetic fields, and so on.

(8) Speaker: Mr. Li Cheng, CEO of Yancheng Group
Report theme: "Selection and Application of Central Kitchen Equipment ". The report puts forward the characteristics of diversification of central kitchen products, limited production of single products, and semi-manual and semi-mechanical features, and analyzes common problems in the construction of central kitchens. The five major principles, eight key points of equipment selection, and the classification of common equipment in the central kitchen are highlighted.
Conclusion: At present, China's central kitchen is in the growth stage. With the country's increasing emphasis on it, the central kitchen industry has gradually become an emerging business format. The development of this forum will help to further improve the upstream and downstream industry chains in the industry, and help the industry to enter the "fast lane."

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