Cutting Foods with Waterjet
Pure waterjet cutting is a USDA-approved method that offers a number of productivity and sanitation advantages over other cutting methods. In fact, cutting and portioning of foods is one of the earliest waterjet applications. Meats, poultry, fish, produce, pastries, frozen foods, and even candy bars are being cut today with our ultrahigh-pressure waterjets.Not sure a waterjet can handle your material?
The Best Edge
Because there is absolutely no mechanical stress, heat distortion or heat-affected zone (HAZ), secondary processing can usually be eliminated. Get a satin smooth edge directly off the waterjet table.
Minimal Kerfs
Because waterjets cut with a narrow kerf, usually 0.030" to 0.040", parts can be tightly nested or common-line cut so raw material usage is maximized. This means less scrap on your floor and more money in your pockets.
Key Benefits to Cutting Foods with Waterjet
- Cuts with only water
- Simple to integrate Flow waterjet systems with food cutting machinery
- No bacterial transfer
- Easily accommodate product changes
- Operator safety
- Built for heavy, industrial use to support 24/7 operation
