Ultrasonics used to portion Soreen malt loaf
Ultrasonic cutting uses the high frequency oscillation of the sonotrode (cutting blade) to quickly and cleanly pass through the product being processed.
These oscillations can range from 20 to 35kHz depending upon the application and this, combined with defined variations in amplitude, mean that ultrasonics can be used to process food products ranging from cakes, cheeses, chocolate coated products, pizzas, quiche to pâté, meats, bread rolls, sandwiches and snack foods.
The cutting technology from Telsonic uses finite element analysis thin blade form ultrasonic horns in single and double acoustic length for a wide range of applications, including deep cut requirements on products. The greatest benefits of the ultrasonic cutting process can be realised where the technology is applied to soft and sticky produce, such as Soreen malt loaves.
The high frequency blade flank surface, tip oscillations and much reduced reactive cutting forces of ultrasonics mean that products can be cut and portioned cleanly without the ‘smearing’ or crushing that would normally be associated with conventional mechanical cutting systems.
Contact: Telsonic UK
