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| Machine | Ultrasonic cake Cutter |
| Frequency(KHz) | 20Khz |
| Power | 1000 W |
| Cutting Blade / Horn | Titanium |
| Voltage(V) | 220V/50Hz |
| The width of blade | depend on your requirement |
| Cutting thickness | 65mm(depend on materials) |
| Horn amplitude | 10-40μm |
| Equipment weight | 1KG |
As the demand for automation and refinement in the food industry continues to increase, ultrasonic food cutters are gradually replacing traditional mechanical cutting equipment with their advantages of high efficiency, precision, and hygiene, becoming an important innovative technology in the field of food processing.
Technical principle: How does ultrasonic wave achieve "resistance-free cutting"?
The core of ultrasonic cutting technology is to combine high-frequency mechanical vibration with cutting tools to achieve non-contact cutting of materials through energy conversion. Its working principle can be divided into three major links:
Piezoelectric transducer (Transducer)
The input high-frequency electrical energy (usually 20-40kHz) is converted into mechanical vibration by using the inverse piezoelectric effect of piezoelectric ceramic materials. This process is similar to a "micro vibration engine", which generates tens of thousands of micro vibrations per second.
Vibration transmission system (Booster & Horn)
The vibration generated by the transducer is amplified by the amplitude of the booster and then transmitted to the cutting head (Horn). The head is precisely designed to concentrate the vibration energy at the blade, and the amplitude is usually controlled between 5-50 microns.
Cutting mechanism
When the blade contacts the food with high-frequency vibration, the microscopic impact force generated instantly destroys the molecular structure of the material and reduces friction resistance. This "vibration cutting" method is particularly suitable for soft, sticky or multi-layer composite foods, such as cream cakes, frozen fish, etc.
Typical application scenarios and cases
Baked food
Case: A Swiss pastry factory uses ultrasonic cutting machine to process cream sandwich cakes. The cut is smooth without collapse, the cream layer is zero loss, and the product qualification rate is increased to 99.7%.
Technical points: vibration frequency 22kHz, amplitude 15μm, cutting speed 0.5m/s.
Dairy product processing
Application: Avoid sticking when slicing cheese, and accurately control the thickness of each slice (such as 1.2mm slices of Parmesan cheese).
Advantage: The blade temperature only rises by 2-3°C to prevent fat from melting.
Frozen food
Innovation: Japanese companies have developed a special ultrasonic knife for -40°C environment. When cutting frozen sushi rolls, there is no ice crystal collapse and the rice grains are kept intact.
Functional food
Case: When cutting vitamin gummies, avoid degradation of active ingredients due to friction heating.
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