3 ms·

For cutting food?

• kragen 2y ago
  Yes; I know it's counterintuitive, but it's well-established for decades, with multiple competing waterjet cutter brands for different food-processing applications: https://www.youtube.com/watch?v=57JPwGwFR8o https://www.youtube.com/watch?v=57JPwGwFR8o https://www.youtube.com/watch?v=NtmpaVKexdE https://www.youtube.com/watch?v=NtmpaVKexdE https://www.youtube.com/watch?v=ch_dutN26VU https://www.youtube.com/watch?v=ch_dutN26VU This marketing video from a waterjet food cutting company contrasts their product with ultrasonic: https://www.youtube.com/watch?v=wJt9iyB5Kq4 https://www.youtube.com/watch?v=wJt9iyB5Kq4
  • Doxin 2y ago
    Huh, I'd have expected that to completely waterlog the cake. I suppose cake is soft enough to where most of the water from the jet goes all the way through.
    • kragen 2y ago
      It's mostly that the amount of water used is minuscule. If most of the water from the jet goes all the way through, you can further reduce the volume of water used at the same pressure without interruptions in the cut.