The use of water jet cutting in the process of portioning food

Water jet cutting of food products is a much more efficient process than traditional knife cutting in terms of hygiene, precision, maintenance, energy savings, and cost reduction.

The main difference between water jet cutting and cutting food products with a conventional slicer is that instead of steel knives, the working body is a water jet, which is fed under high pressure through a nozzle with a small diameter hole and, falling on the surface of the product, cuts it throughout the entire volume.

Advantages of water jet cutting:

■ increased accuracy of product portioning according to the main parameters;

■ minimization of raw material losses;

■ performance stability, productivity, high product quality;

■ safe operation of the device;

■ purity and safety of products due to the lack of contact with metal blades.

The computerized water flow control system allows you to set and accurately execute the trajectory of the cut of the maximum complexity.

The product is loaded onto the inlet conveyor, which delivers it to the area where the scanning process takes place. At this stage, the processor creates a three-dimensional image of the scanned product, and the software analyzes the received information and determines the optimal slicing strategy for each individual unit of product based on the received data and previously entered conditions.