Ultrasonic Cutting of Frozen Cakes
Ultrasonic Cutting of Frozen Cakes – Cheersonic
Frozen cakes, with their long shelf life, ease of storage and transportation, and suitability for mass production, have become a core product for central factories and large-scale baking enterprises. However, the cutting process for frozen cakes has long faced pain points such as deformation after thawing, sticking, and low efficiency. Traditional cutting methods require thawing the cake base at around -10℃, which is not only time-consuming and labor-intensive but also easily leads to softening and deformation of the cake, and sticking of the filling, resulting in food waste and making it unsuitable for mass processing needs. Chifei Ultrasonic Equipment Co., Ltd., addressing these pain points in frozen cake processing, has launched a dedicated ultrasonic cutting device that can directly cut -10℃ frozen cake bases, achieving efficient cutting without thawing. This avoids deformation and sticking problems after thawing, providing precise cutting and outstanding efficiency, perfectly suited for mass processing of frozen cakes in central factories, helping enterprises reduce costs, increase efficiency, and improve product quality.
Direct cutting without thawing eliminates deformation and sticking, reducing food waste. Frozen cake bases are hard at -10℃. Traditional cutting requires thawing until softened, but during thawing, the cake easily absorbs moisture from the air, causing the surface to soften and the internal structure to loosen. This makes it prone to collapse and deformation during cutting, and the cream filling may overflow and stick together, resulting in a loss rate of over 15% per batch. Chifei’s ultrasonic cutting equipment for frozen cakes completely breaks through the limitation of “thawing before cutting,” allowing for precise cutting of -10℃ frozen cake bases directly without any thawing pretreatment.
The equipment utilizes high-frequency vibration cold cutting technology. The blade cuts into the frozen cake base with a high-frequency micro-vibration of 20kHz per second. The vibration energy quickly penetrates the hard cake body without the need for forceful pressing, avoiding damage to the cake structure. Simultaneously, the air film effect created by the high-frequency vibration prevents the cake base from sticking to the blade, leaving the blade clean and residue-free after cutting. This eliminates the need for frequent cleaning, saving thawing time and completely solving the problems of deformation and sticking after thawing. The food loss rate is reduced to below 3%, significantly saving raw material costs.
Precise and efficient cutting, suitable for batch processing needs. The core requirements of frozen cake processing in a central factory are batch production, precision, and efficiency. Chifei ultrasonic cutting equipment precisely meets these needs, achieving a cutting accuracy of ±0.1mm. It can accurately cut cakes into different sizes and thicknesses according to production requirements, ensuring that each product has uniform size, smooth and flat cuts, no crumbs, no burrs, and no need for secondary trimming, perfectly adapting to standardized batch production.
In terms of efficiency, the equipment can achieve continuous batch cutting, with a capacity of 120-200 pieces per hour. Compared to traditional thawing + manual cutting (40-60 pieces per hour), efficiency is increased by 2-3 times, easily handling the daily processing needs of tens of thousands of frozen cakes in a central factory, significantly shortening the production cycle and improving batch processing efficiency. At the same time, the equipment supports preset cutting parameters for multiple specifications, allowing quick switching between different types and sizes of frozen cake cutting modes, adapting to the cutting of various frozen cake bases such as frozen mousse and frozen cheesecake, making it extremely versatile.
The wear-resistant and cold-resistant blade head is suitable for low-temperature environments, extending the equipment’s lifespan. Cutting frozen cakes places extremely high demands on the wear resistance and cold-resistance of the cutting blades. Ordinary blades easily become brittle and wear down in temperatures as low as -10°C, leading to decreased cutting precision and frequent blade replacements. Chifei ultrasonic cutting equipment uses food-grade wear-resistant titanium alloy blades, which undergo special cold-resistance treatment. Even in low temperatures, they maintain excellent toughness and wear resistance, preventing brittleness and deformation. This ensures long-term suitability for frozen cake cutting, significantly extending blade life and reducing equipment maintenance costs.
The detachable blade design facilitates easy cleaning and eliminates blind spots, meeting food-grade hygiene standards. Cleaning after cutting requires only a simple wipe, meeting the high-frequency cleaning and strict hygiene control requirements of central factories. This prevents bacterial growth in low-temperature environments, ensuring food safety.
Seamless integration with automated production lines enables highly efficient operation throughout the entire process. In batch processing in central factories, equipment line compatibility is crucial. Chifei’s frozen cake ultrasonic cutting equipment features a modular design, seamlessly integrating with existing automated frozen cake production lines. This achieves fully automated processes from automatic feeding and precise cutting to orderly unloading, eliminating the need for manual intervention, completely replacing manual cutting, reducing labor input, and lowering labor costs.
The equipment can be integrated with front-end freezing and forming and back-end packaging equipment to form a complete closed-loop production process of “freezing and forming – cutting – packaging.” This avoids thawing and damage to cake blanks during manual handling, further improving production continuity and efficiency, and helping central factories achieve standardization and high efficiency throughout the entire frozen cake processing process.
For central factories, efficient and precise cutting of frozen cakes is key to improving production efficiency. Chifei’s ultrasonic cutting equipment for frozen cakes, with its core advantages of no thawing required, no deformation or adhesion, precision and efficiency, and adaptability to batch processing, completely solves the pain points of frozen cake cutting, providing central factories with a one-stop, efficient cutting solution. Choosing Chifei makes frozen cake cutting more efficient and worry-free, helping companies reduce losses, increase production capacity, and gain a competitive edge in the frozen baking industry.
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.
