Know your product & how to cut it…
As a leading supplier of slicing systems to the food industry, you’d expect us to extol the virtues of ultrasonic cutting technology over conventional slicing systems. But what guidance can you expect to achieve from suppliers on now to successfully cut your product? Here’s Newtech’s quick and easy guide to what you need to know
Temperature is key. Deep frozen products tend not to be suitable for ultrasonic cutting blades – the principle of vibration doesn’t lend itself readily to the resistance supplied by cold, hard products. But the good news is that products which need to be frozen together a clean cut – such as cheesecake, or gateaux – can be readily cut at chilled or ambient temperature using an ultrasonic blade
Very sticky products can cause issues. Although the vibrating blades does not typically attract residue, there is a limit to the stickiness provided by, for example, high sugar or treacle content.
Ultrasonic slicing continues to be popular in the bakery industry. Most tray cake products produce excellent cutting results with ultrasonic blades – examples here are flapjack, sponge cake, brownies, rocky road, and millionaires shortbread. Round cakes and tarts are processed very well, as are quiches and pizza on the savoury side. Loaf cakes produce very good results.
Cheese portioning with ultrasonic technology is commonplace – from soft cheeses such as Brie and goats cheese through to Parmesan. Blended cheeses with additives such as fruit and nuts cannot be effectively cut with wires, and increasingly ultrasonic cutting is standard. When coupled with specialist automated machinery like the proSONIC from Newtech, both great cut quality and fixed weight portioning is possible.
Sandwich and wrap slicing lends itself very well to ultrasonic slicing, but care needs to be taken with fatty meat fillings such as Italian meats – although special cutting techniques can still get good results. Very fresh bread can occasionally present challenges, but again, careful choice of blades profile and amplitude can overcome most issues.
Finally – the meat industry. Protein (uncooked meat) is a no-go for ultrasonic cutting – raw meat, fat and sinew is too much of a challenge for the vibrating blade. We leave this to the high speed and very sharp mechanical slicers. But if you need to accurately cut your processed meat, or pâté, then look no further than ultrasonic slicing systems.
In summary, ultrasonic cutting is suitable for a huge range of products – with a few exception and caveats along the way. Want to explore if it will work for your product? Get in touch with Newtech and we can advise you and do some test cutting. If you don’t try it, you’ll never know!