Hyperbaric jet cutting
Cutting food products

At the end of the 1960s, in the United States (aeronautics industry), the possibility of concentrating a large quantity of energy in a very small diameter stream of water through a calibrated and suitably profiled orifice was demonstrated. In fact, this technique turned out to be a new process for machining materials with very low removal rates, thanks to the extreme localization of the energy application. Quite naturally, this process was to provide an original solution to all industrial contouring and cutting problems. Technology transfer to the food industry began in the 1980s. The use of this technology is still somewhat marginal, but its development is progressing steadily. The first patent in this sector dates back to 1968: chicken slaughtering/cutting.

• Definition

  As a replacement or parallel technology to other...