Lin explains that the labor-intensive nature of rice-noodle production means that the quality of the noodles can vary greatly with the skill of the noodle-maker and the tiredness of the workers, and argues that his introduction of automated equipment will result in more hygienic, higher-quality noodles.
林明通解釋，由於過去米粉的製作以人工為主，品質會因為師傅手藝和員工疲累狀況而參差不齊，有了自動化設備，衛生和品質都向上躍升了一級。