Ultrasonic Food Slicing

The traditional cutting is used with a sharp edge tool, press material to be cut. The stress concentration at the site of edge, the pressure is very big, than by cutting material shear strength, material molecules have been opened, will be cut out. Because the material is hard pull by powerful pressure, so the cutting edge should be very sharp, material itself under big pressure. For soft and elastic material cutting result is bad, the difficulty of viscous material.

Compared to traditional food cutting knife, ultrasonic cutting does not require sharp blade, also do not need a lot of pressure, will not damage to food. At the same time, due to the ultrasonic vibration cutting knife doing, small friction resistance, by cutting material is not easy to stick on the blade. The viscous and elastic material, frozen, such as cream cakes, ice cream, etc.