Food cutting constraints
Cutting food products

High variability of raw materials to be cut

It is expressed both in terms of the nature of the products: variable texture depending on the composition and state of the product; heterogeneous composition: crust + crumb, bone + muscle, sponge cake + nuggets + cream, etc., and in terms of the shape and size of the products: continuous flow of a product on a conveyor (pastry, confectionery, etc.), individual objects of very variable size and shape: carcasses, vegetables, fruit, pies, breads, etc., and so on.

High variability of finished products to be obtained

When we cut up food products, we try to give them :

• a shape, which can be: geometric (cubes, rectangles, strips, triangles, hexagons, washers, etc.), figurative (stars, animals, flowers, logos, etc.), anatomical (muscles, headed fish, stemmed...