FOOD CUTTING (pure water cutting)
Waterjet cutting of food products has advanced considerably over the last decade and today this technology is rapidly increasing in popularity as food processors prove the benefits afforded by current waterjet technology.
Ultrahigh-pressure water jet cutting food does not cause bacteria to spread. When the tool is sharpened, it does not have to stop working. What’s more, the waterjet cutter has a permanently sharp cutting edge that produces ultra-low-thickness cuts at extremely high speeds. It can be easily adjusted to meet the needs of cutting any product.
The main advantage:
Through this ultra-high-pressure cutting equipment, various foods can be kept fresh or adjusted in flavor without damaging their nutrition, color or texture. When exposed to a pressure range of 50,000 PSI to 60,000 PSI within a short period of time (from 30 seconds to 2 minutes), the food will be heated to achieve disinfection. This means that food cutters can eliminate damaged microstructures and kill harmful pathogens such as E. coli and Listeria. It also enables excellent fermentation, liquid changes and protein changes based on pressure and time.