Against the backdrop of fluctuating raw material prices, rising labor costs, and intensifying market competition, reducing costs and increasing efficiency has become a key proposition for food companies to enhance their core competitiveness. According to industry research, through digitalization, intelligence, and lean methods, the potential for cost reduction and efficiency improvement is significant: reducing manpower by 50%, lowering unexpected downtime by more than 30%, reducing defective product rates by 15%, cutting production costs by 20%, and increasing production efficiency by more than 20%...