Pastry Ultrasonic Cutting Process and Technical Parameters
Pastry Ultrasonic Cutting Process | Pastry Ultrasonic Cutting Process and Technical Parameters
In modern pastry mass production, precise and efficient cutting is the core link to ensure consistent product specifications and beautiful finished appearance. The professional ultrasonic cutting equipment is specially developed for standardized cutting of frozen baked pastries, adapting to diversified production molds and complex product ingredient structures, and can achieve high-precision equal division cutting while ensuring the integrity of pastry finished products.
The equipment is applicable to baked pastry products with conventional tray specifications of 40 × 60 cm and 40 × 30 cm. To optimize the demolding effect and facilitate subsequent accurate cutting, all baked pastries will be subjected to professional freezing treatment after the baking process. This process can effectively fix the pastry shape, avoid material deformation, adhesion and crumb falling during cutting. More importantly, the equipment is highly adaptable and can stably cut pastries containing hard embedded ingredients such as nuts and biscuit fragments, solving the cutting difficulty of mixed soft and hard texture pastries in traditional processing.
For the mainstream 40 × 60 cm production tray, a standardized edge trimming process is adopted before formal cutting. Each side of the tray is trimmed by about 0.5 cm, and the final effective cutting area is 39 × 59 cm. Within this effective area, the equipment can complete precise automatic dividing and cutting through programmed parameter setting. The whole tray of pastries is divided into 216 uniform square finished pieces, with the single piece specification of about 3.25 × 3.28 cm.
In terms of cutting layout parameters, the equipment adopts a scientific cross cutting mode. 11 longitudinal cuts are set along the 39 cm width direction, dividing the width into 12 equal parts; 17 transverse cuts are set along the 59 cm length direction, dividing the length into 18 equal parts. The longitudinal and transverse cutting lines cooperate accurately to realize the standard 12×18 layout, with a total of 216 pieces per tray, realizing full-scale standardized and batch production of pastries.
About Cheersonic
Cheersonic manufactures the leading portioning equipment for bakeries producing fresh and frozen desserts. Since 1998 bakers have used Cheersonic machines to cut, slice and portion cheesecake, pie, layer cake, loaves, butter, cheese, pizza, sandwichs, and more. Cheersonic offers ultrasonic cutting solutions that support start-up bakeries and high production commercial facilities alike. Small standalone machines can be used in manual baking facilities and large inline robotic solutions aid in high speed production.
Cheersonic offers many ultrasonic slicing models, both inline and offline applications, with production speeds of 80 to 1,500 cakes or pies per hour.
Cheersonic’ latest offline introductions include ultrasonic cutting with or without divider inserts between each slice. This improves the quality of the cut and makes for a much better product presentation for the customer. In addition, robotic arm improves the speed, efficiency, and accuracy of the cutting process, producing professional looking products every time.
