Ultrasonic cutting
Ultrasonic cutting is a technical process for the pressure-free cutting of material with an ultrasound-excited blade.
The basics for cutting with an ultrasound-excited blade was researched in the 1980s at the Fraunhofer Institute for Production Technology in Aachen . When cutting food, reducing the pressure as with a normal knife prevents deformation. There is no fraying in textiles.
Advantages of ultrasound technology
The most important advantages of ultrasonic cutting are fast and variable cuts, clean cutting surfaces and reduced downtimes for cleaning the knives.
Depending on the frequency, the ultrasonic knife oscillates 20,000, 25,000, 30,000, 35,000 or 40,000 times per second (20, 25, 30, 35 or 40 kHz), which leads to minimal surface friction between the product and the ultrasonic knife. For the user this usually means that on the one hand no surface coating is necessary for the knife and that no product residues adhere to the knife surface.
The ultrasonic knives can be manufactured up to a cutting depth of 40 - 180 mm and a cutting width of up to 400 mm.
The products convince with an accurate and clean cut with an advantageous presentation for sale. The use of ultrasonic technology is suitable for cutting soft, creamy, brittle and composite as well as fresh and frozen products.
Individual evidence
- ^ Geiss AG Ultrasonic Cutting, accessed on May 12, 2009.
- ↑ EM systems ( Memento of the original from March 11, 2004 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. Cutting food, accessed May 12, 2009.
- ↑ Ultrasonic cutting Ultrasonic cutting, accessed on January 24, 2014.
- ↑ Branson Ultrasonic Ultrasonic Cutting, Food Cutting, accessed August 23, 2010.
