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What’s the principle of ultrasonic cutting?

Ultrasonic knife

The ultrasonic-powered blade ensures product does not stick to the surface of the knife – and has been designedto aid cutting for sensitive, sticky, laminated or layered products.

The system has an open design that allows easy access to all parts with product contact, which enhances hygiene. Good accessibility enables quick cleaning after production as well as easy inspection before the start of production,said the company.

These attributes produce aesthetically pleasing products and also results in reduced cleaning times and minimalproduct waste

The Ultrasonic Cutting Systems can easily cut to Food ( Cakes, Pies, Fish, Snack, Meat, baked Cokkies, Chees, Vegatables, Candy, Confectionery, Ice Cream) Rubber, Tyre, Resin, Cloths Non-Woven, Film, Ribbon, CD, Foam, Cardboards, Bonded Textile, Craft items, Glass and composite material in which various products.

The Ultrasonic cutting horn, which is vibrating at a high frequency, creates a nearly friction-free environment between the horn and the product, its blade vibrate with an amplitude of 10-70 µm in the longitudinal friction. The vibration is microscopic, so it cannot be seen The movement repeats 20,000 – 40,000 times per seconds (20 Khz – 40 Khz ).

Features

Adantages– Non-stick 20 kHz knife– Perfectly clean cutting surfaces– Compact ultrasonics equipment– Large range of products that can be cut without changing blade– Blades can be customized– Easy washing and maintenance– Max blade width: about 305 mm

Characteristics of ultrasound blades:– Ultrasonic blades may vary in length and height, depending on clients’ specific requirements– Knife shapes and dimensions are studied by our technical department after taking into account details such as food thickness, ingredients,dimensions, density and additional special features– They are made out of titanium and comply with all health and organoleptic standards regarding the automation field.