Food-grade Ultrasonic Cutter the Secret to Contamination-free Cutting of Bread Cheese Frozen Meat

In the food processing industry, traditional cutting technology often causes problems such as blade adhesion, cut surface deformation, and health hazards that affect production efficiency and product quality. Ultrasonic cutting knives, with their unique high-frequency vibration cutting principle, are becoming a revolutionary technology to solve these pain points. This article will reveal the secret of "pollution-free cutting" in bread, cheese, and frozen meat processing from the aspects of working principle, core advantages, and application scenarios.

1. Working principle of ultrasonic cutting knife: Molecular-level cutting under high-frequency vibration

The core of ultrasonic cutting knife is to convert electrical energy into high-frequency mechanical vibration. Its working process is as follows:

Energy conversion: The ultrasonic generator converts 220V50Hz AC into high-frequency electrical power of 20-40kHz, and converts it into mechanical vibration of the identical frequency thru the transducer.

Amplitude amplification: The amplitude amplifier (amplitude amplifier) enhances the vibration electricity and transmits it to the titanium alloy blade, making it vibrate 20,000 to 40,000 instances per 2d with an amplitude of 20 to 30 microns.

Cutting realization: The high-frequency micro-vibration of the blade instantly softens the molecular chain of the material and completes the cutting under extremely small pressure. At the same time, the vibration energy produces a local fusion effect on the cutting surface, forming a flat edge to prevent the food from loosening or debris.

2.Five core advantages of pollution-free cutting

1. Zero contact pollution, excellent hygiene

Ultrasonic slicing does no longer require sharp blades, and the temperature of the blade is continually beneath 50℃, fending off dietary harm or burning brought on with the aid of excessive temperature. Titanium alloy blades have food-grade inertness, and high-frequency vibration prevents meals residues from adhering, lowering the hazard of bacterial growth.

2. Smooth cut surface without deformation

Traditional slicing can effortlessly purpose bread collapse, cheese stratification or frozen meat fragmentation due to centred pressure, whilst ultrasonic science reduces friction resistance through extra than 90% thru tens of lots of micro-vibrations per second, and the slicing stress is solely 1/10 of the usual method, making sure a easy reduce surface, specifically appropriate for multi-layer sandwich desserts or sticky cheese.

3. Efficient adaptation to complex materials

Frozen meat: High-frequency vibration instantly generates heat through friction, melts the surface ice crystals, and achieves smooth cutting of frozen meat without thawing, keeping the meat fresh.

Elastic ingredients: such as bread and mousse cakes, the vibration energy can penetrate the inside of the material to avoid extrusion and deformation.

Sticky food: The non-stick characteristics of the blade perfectly meet the continuous cutting needs of sticky products such as toffee and oxhide candy.

4. Energy saving and consumption reduction and automation compatibility

The power of the tools is typically 1000-1500W, helps 220V electricity supply, and the electricity consumption is 30% decrease than that of typical equipment. With the assist of a robotic arm or an automatic manufacturing line, the slicing width and depth can be personalized to reap environment friendly reducing at a couple of angles, and the manufacturing effectivity is multiplied through greater than 10 times.

5. Low maintenance cost

The titanium alloy blade has a very low wear rate, a lifespan of thousands of hours, and is easy and quick to clean.

3. Analysis of typical application scenarios

Bread: Accurate cutting of fragile bread such as toast and baguette, with neat cuts and no crumbs.

Cheese and dairy products: Cut hard cheese without fragmentation, and soft cheese without stringing and adhesion.

Frozen meat: Directly cut frozen steaks and fish fillets to avoid juice loss and bacterial growth caused by thawing.

High value-added products: Layered cutting of mousse cakes and ice cream cakes to maintain beauty and taste.

4. Future prospects

With the growing demand for refined and automated processing in the food industry, ultrasonic cutting technology will develop in the direction of intelligence and modularization, injecting a steady stream of innovative power into the transformation and upgrading of the entire food industry.

FUNSONIC ultrasonic cutting knives have a variety of operating modes to choose from, such as robotic arm clamping, handheld, etc., and the single blade width can reach 355mm. According to the actual operating requirements of customers and different food cutting needs, FUNSONIC Ultrasonic can provide corresponding product solutions. The company's laboratory is equipped with various types of ultrasonic equipment, which can conduct processing experiments for customers free of charge, give experimental results, and choose suitable products or solutions.