Poluda IgorRPS-SONIC is very professional and the sales industry is very patient. I think my air filter has got a perfect cutting plan here.
MikeUltrasonic processing is amazing, greatly improving the quality of our company's finishing
Nguyễn Côngthe machine worked for 5years, still in good performance， Made in China is good quality now, RPS-SONIC is good quality.
Automated Ultrasonic Food Cutting Machine For Cake / Rubber , Ultrasonic Cutting Tool
|Name||Ultrasonic Cutting Machine||Frequency||20Khz|
ultrasonic cutting machine,
portable ultrasonic cutter
Automated ultrasonic food cutting machine for cake / rubber cutting
Ultrasonic food cutter equipment can be widely used in bakery products such as sliced cream multi-layer cake, sandwich mousse cake, jujube cake, steamed sandwich cake, Napoleon, Swiss roll, brownie, tiramisu, cheese, ham sandwich sandwich.
Can be divided into various shapes of baked goods and frozen food, such as round, square, fan-shaped, triangular and so on. And can be customized according to customer special needs and existing conditions of the ultrasonic cutting machine, welcome to sample test.
|imensions (length) x (width) x (high)||2400*1200*1800|
|Rated power||6kw in max|
|Cutting speed||60 knives / min in max|
|Maximum cutting size||depending on your requirements|
|Number of cutting knives||3 cutter in max|
|Cutting knife size||255mm (305mm optional)|
|Whether it can be rotated||Chassis optional|
|Cut type||Round, sliced, rectangular, triangular|
|Conveyor belt (several)||No|
|Rack structure||304 stainless steel|
|Safety protection system||Security door|
|Machine||Ultrasonic rubber/cake Cutter|
|Cutting Blade / Horn||Titanium|
|The width of blade||depend on your requirement|
|Cutting thickness||10~20mm(depend on materials)|
With advantages such as having excellent cut face, reduced smearing, low product lost, less deformation, less tendency to shatter for brittle products, and being able to handle sticky or brittle foods, ultrasonic cutting has become increasingly popular in the food processing industry in recent years. Although a number of publications have documented the use of ultrasound to cut food with an improved end-product quality, all previous works were focused on ultrasound or mechanical aspects of cutting process. No study has been published to investigating the effect of ultrasound cutting on food quality during storage. My thesis research was conducted to investigate the effect of ultrasound amplitude on the surface appearance and quality of selected cheese (Cheddar, mozzarella, and Swiss cheese) and fresh cut apples (red delicious and golden delicious) during storage. To examine the effect of ultrasonic cutting on quality of cheese products, cheddar, mozzarella, and Swiss cheeses were chosen because of their popularity. The focus of the investigation was on quality changes of cheese samples cut with ultrasound and without ultrasound in three-weeks of storage. Quality attributes such as total color difference, surface topography, peroxide values, pH, and sensory characteristics (taste, odor, and overall acceptability) of the samples were compared. General chemical parameters in ultrasonic cut samples including lipid oxidation and pH value showed significant differences from that of the Control. In addition, the L (lightness) values of samples cut with and without ultrasound were significantly different. Furthermore, all cheeses cut with ultrasound showed shiny and smooth surface appearance, while the surfaces were relatively rough for samples cut without ultrasound. The microscope images indicated that ultrasonic cutting resulted in a smoother surface compared to the Control. In the experiments with apples, red delicious and golden delicious apples were used because of their popular use in fresh-cut apples and the rapid browning of slices (especially red delicious apple which has a high susceptibility to browning) after preparation. The quality of apple samples cut with and without ultrasound was evaluated for a period of two weeks. A significant difference in polyphenol oxidase activity and pH levels was found between samples cut with and without ultrasound. The L (lightness) values of apples cut with ultrasound were significantly higher than that in the Control. Furthermore, both types of apples cut with ultrasound exhibited smooth surface appearance, while the surfaces were relatively rough for samples cut without ultrasound. The environmental scanning electron microscope images indicated that ultrasonic cutting resulted in a smoother surface compared to the Control.
1.Stackable, ultrasonic power supplies and panel mount generator kits
2.Rigid mount ultrasonic boosters for improved stack stability
3.Wash-down duty, air-cooled converters (stainless steel body also available)
4.Food industry approved titanium blade,slitting and knife horns
Typical ultrasonic food cutting components include four major elements: a power supply, a converter, a booster and a cutting horn, as explained below.
The device has three cutting modes, including round portion mode, slice mode, rectangle cut into square. The working speed and angle parameters are adjustable.
It can be used for the round, rectangular and other shapes of bread, cake, pizza and other baked goods for a variety shapes cutting function.