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2. Food cutting constraints
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High variability of raw materials to be cut
It is expressed both in terms of the nature of the products: variable texture depending on the composition and state of the product; heterogeneous composition: crust + crumb, bone + muscle, sponge cake + nuggets + cream, etc., and in terms of the shape and size of the products: continuous flow of a product on a conveyor (pastry, confectionery, etc.), individual objects of very variable size and shape: carcasses, vegetables, fruit, pies, breads, etc., and so on.
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High variability of finished products to be obtained
When we cut up food products, we try to give them :
a shape, which can be: geometric (cubes, rectangles, strips, triangles, hexagons, washers, etc.), figurative...
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Food cutting constraints
Overview of different cutting techniques and their applications
Bibliography
Reference
- (1) - MERLE (C.) - Les nouvelles technologies de la découpe automatique des aliments, jets d'eau, ultrasons, - ENSIA Dept Génie Industriel Alimentaire, Actes du Colloque organisé par CINTECH AA inc – Montréal Québec – 28 mars 1996.
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Suppliers
Kentmaster (UK): manufacturer of blade and sawing machines.
Mado Sarl: blade and saw machine manufacturer.
Alpma France: manufacturer of various slicing machines.
FDM: blade and saw machine manufacturer.
Weber International: industrial slicing lines.
Hajek-Adeco Sarl: manufacturer of cheese-cutting machines....
Estimated cost of a cutting system by technology
The figures given below are for information only.
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Conventional machines
Given the wide range of equipment available, it is difficult to give any kind of estimate for this type of technique.
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Machines operating on the ultrasonic principle
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