I. Scenario of food material preprocessing
Fruit and vegetable processing
High-carbon steel blades can quickly peel off the skin of root vegetables such as potatoes and carrots, while the specially designed curved blade head can handle irregular fruits and vegetables like mangoes and tomatoes
The composite blade with shredding function can complete peeling and shredding operations in one go, enhancing the efficiency of pre-processing tasks such as shredding potatoes
Meat cutting
The red blade is specifically designed for cutting raw livestock meat (such as steak slicing), the yellow blade is used for processing raw poultry meat, and the blue blade is suitable for seafood ingredients
The ultrasonic cutting knife can penetrate the -18℃ frozen layer to directly cut meat, with a juice retention rate of over 90%
II. Fine processing scenarios
Baked goods
When cutting bread with a serrated blade, the wave-shaped edge reduces squeezing, resulting in an 80% reduction in crumb ratio of the toast cut surface
Titanium alloy ultrasonic blades handle cheese without drawing, and can achieve millimeter-level precise slicing of hard cheese
Handling of special ingredients
Elastic ingredients (rice cakes, jelly) require the use of anti-adhesive coated blades, and the push-pull cutting method should be employed
The direct cutting equipment for frozen meat is equipped with food-grade blades to avoid the risk of bacterial growth caused by thawing
III. Safety and efficiency optimization
The tool color classification system (red/yellow/blue/green/white) can effectively avoid cross-contamination
The automated production line integrates a blade replacement system, supporting continuous processing needs for bread, ready-to-eat meals, and other products
Note: It is recommended to regularly test the sharpness of blades in professional kitchens, as a dull blade can increase cutting pressure by 300%, which can easily lead to deformation of ingredients.
