20Khz ultrasonic food cutting machine ultrasonic cutting blade
| Machine |
Ultrasonic cake Cutter |
| Frequency(KHz) |
20Khz |
| Power |
1000 W |
| Cutting Blade / Horn |
Titanium |
| Voltage(V) |
220V |
| The width of blade |
depend on your requirement |
| Cutting thickness |
10~20mm(depend on materials) |
| Horn amplitude |
10-40μm |
| Equipment weight |
1KG
|
An ultrasonic food cutter is a device that uses ultrasonic energy for cutting. Ultrasonic food cutters are more hygienic, have less downtime, are more cost-effective, have a more consistent cutting surface, and keep their blades sharper longer than traditional cutters.
The development of ultrasonic technology also makes it possible to use ultrasonic to cut products. Ultrasonic cutting technology has been continuously developed and improved, and has been used to cut industrial products such as food, rubber, and fabric. An ultrasonic cutter can vibrate its blade 20,000-40,000 times per second (20-40 kHz). This high-frequency vibration, ultrasonic cutting machine can cut food easily. The application of ultrasonic cutting food is currently widely used in the cutting of bread, cakes, desserts, cheese, candy, meat and other foods. The length and height of the ultrasonic blade may vary and can be customized depending on the specific requirements of the customer and the existing conditions of the ultrasonic cutting machine.
Our ultrasonic cutters are made of titanium, a completely inert material approved by the food industry. Titanium has good fatigue strength, surface hardness and excellent acoustic performance.
Principle of cutting knife
Ultrasonic drive power converts power into high-frequency and high-voltage alternating current and transmits it to the ultrasonic transducer. Ultrasonic transducers can convert input electrical energy into mechanical energy, namely ultrasonic waves. Its expression is that the transducer moves back and forth in the longitudinal direction. The frequency of the stretching motion is equal to the frequency of the high-frequency alternating current provided by the drive power supply. The role of the horn is to fix the entire ultrasonic vibration system and increase the output amplitude of the transducer. On the one hand, the tool (tip) further amplifies the amplitude and focuses the ultrasound waves. On the other hand, ultrasonic waves are output, and the ultrasonic energy is concentrated to the cut portion of the material to be cut using a cutting edge similar to a cutting knife. Under the action of huge ultrasonic energy, the parts soften and melt immediately, and their strength is greatly reduced. At this time, as long as a small cutting force is applied, the purpose of cutting the material can be achieved.
The ultrasonic cutter uses ultrasonic energy to cut the local vibration of the material to be cut, so as to achieve the purpose of material cutting. Traditional cutting uses a knife with a sharp edge to press against the material to be cut. The pressure is concentrated at the edge. The pressure is very large, exceeding the shear strength of the material to be cut. Therefore, ultrasonic cutting does not require a sharp edge, does not require a lot of pressure, and will not cause chipping or damage to the material to be cut. When the cutting knife vibrates ultrasonically, the frictional resistance is particularly small. The high-frequency signal generated by the ultrasonic vibration system is transmitted to the ultrasonic transducer, converted into sound waves, and transmitted to the edge of the ultrasonic cutter through the horn, and the sound wave energy is converted into mechanical vibration energy to realize the function of cutting vibration. Using the edge of the cutter, the ultrasonic energy is intensively input to the cutting part of the material to be cut. Under the action of huge ultrasonic energy, this part instantly softens and melts, and the strength decreases. At this time, only a small cutting pressure is applied to achieve the purpose of material cutting.
- softer foods and foods with various textures usually require higher amplitudes, such as fudge and nougat, soft cheeses and cheeses with nuts or fruit slices;
- products with various hard and soft ingredients, such as sandwiches and buns, cakes and bread, semi-frozen meat and fish;
- Firm foods generally have lower amplitude requirements. Examples of this are frozen meals, firm cheeses, vegetables, etc.
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