Advanced Ultrasonic Cutting System For Food

Advanced Ultrasonic Cutting System For Food

Description: Ultrasonic food processing involves a vibrating knife producing a nearly frictionless surface which does not deform food products and to which they do not stick. The surface cleanly cuts or slits products including fillers such as nuts, raisins, dried fruit or chocolate morsels...
Chat Now

Product Details


Advanced Ultrasonic Cutting Systems for Food 食品切割刀1 0副本12.jpg食品切割刀1 0副本14.jpg20khz 305mm ultrasonic food cutter  (23).jpg


Description:

Ultrasonic cutting is a new technology with enormous potential to replace more traditional cutting processes. It is already being implemented in a wide variety of applications all over the world.

Ultrasonic cutting differs greatly from other cutting methods. It is a quick, safe, sanitary, reliable and cost-effective solution for food process. 



Specification:


Item No.: HSFC305

Frequency: 20KHz

Power: 800W

Length of Blade: 305/205/155mm or Customized

Generator: Digital, auto -tuning

Machine Weight: 15-18kg

Input: AC110-240V, 50/60Hz

Cable length: 3M or customized



Advantages:


• Non-stick, smooth and neat cut

• Wide range of cutting objects, frozen products, including cream products can adapt

• Cutting constant temperature, high temperature, low temperature can be cut

• Significant increase in processing speed

• No crumbs or broken edges

• Multi-layer products cut, can maintain the level of cross-color

• Food industry approved titanium blade, cutting is very hygienic;

• Horn designs for long life and amplitude accuracy;

• Greatly reduced normal down time for clean up;

• Makes the cost of production flow minimization;

• Suitable for automated assembly line, do not have to make a lot of changes to the original line, saving production costs.


Application:


Bakery and snack foods,
Candy and confectionery cheese/Fish/Prepared meat/Vegetable/Health Bars;
Chocolates, sandwich and wrap cutting;
Dry fruit;
Poultry;
Potted;
Processed meat;
Ground meat;

1(1)2(1)3(1)

Inquiry