The principle is simple: the end of the oscillating knife (sonotrode) is set as needed at a defined amplitude (30 to 100 µ) and frequency (20 or 30 kHz). It creates an acceleration of more than 105 G, cutting the food into pieces, with the help of a press that moves up and down.
Advantages of ultrasonic cutting:
-Clean the cut without mess or crushing,
-Compatible with soft and sticky fragile foods,
-Automatic cleaning blade,
-The food does not adhere to the sides of the blade, so preventing layering from smearing each other,
-Thin uniform layer that is very possible, but thin with other methods and inaccessible
-High efficiency,
-Crushing to zero and less product loss,
-Much safer than all other conventional cutting methods,
-Pass through hard ingredients (walnuts, pistachios, olives, raisins, etc.) without moving them from place.