Banchandanji Co., Ltd. (CEO Woo Seong-myeong) announced on the 14th that it held a completion ceremony for its second factory, built in collaboration with Fresh First.
The second factory, which was completed in about a year after its groundbreaking in April 2024, is a four-story building with a total floor area of 1,200 pyeong (4,021 m2) located in I-Food Park in Seo-gu, Incheon.
On this day, many food and catering company representatives, including CJ Freshway and Our Home, participated in the event, which lasted approximately 4 hours and included tea time and a factory tour, a tasting event, and a Q&A session.
Unlike the existing Seoknam-dong Plant 1 that has been producing salted seafood and braised foods, Banchandanji Plant 2 will be used as a specialized FF plant that focuses on producing stir-fried kimchi and vegetables, which will be distributed throughout the entire distribution network.
The second factory is equipped with ▲rotary machines ▲vacuum coolers ▲quick freezers ▲large stir-fry pots, etc., and has increased production efficiency by producing 10 tons of stir-fried kimchi per day in 8 hours and 4 tons of frozen vegetables per day.
In addition, the core and characteristic of the second factory is that it is the first in the food industry in Incheon to have a smart HACCP certification system for the entire production line, which is produced and managed so that data is automatically accumulated and transmitted, so that consumers can eat with confidence and the reliability of the product is increased, focusing on food safety management and hygiene.
Han Seon-gu, the managing director of the second factory, said, “I am proud that there is no other place in the Incheon area that has invested as much as we have and has the best facilities. We have installed various production facilities as well as logistics and storage with automatic racks to make more space available, effectively utilizing and stockpiling raw materials, and this also enables efficient calculations when doing purchasing work. We have focused on differentiating taste, quality, and product production as basics, and on differentiating facilities.”
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