Solve the problems of sticking to the knife and crumbling! Even the most delicate cheesecakes and mousses can be easily sliced.

Through analysis of the physical properties and cutting mechanics of soft desserts, two core insights were extracted: 1. The essence of sticking to the knife is "temperature difference adhesion": There is a temperature difference between the cake (refrigerated at 0-5℃) and the knife (room temperature 20-25℃). The heat from the knife is conducted to the surface of the cake, causing the cream to melt and the gel to soften, forming a "liquid adhesion layer"; 2. The root cause of crumbling is "uneven stress": Soft structures cannot withstand concentrated pressure. The "single-point pressure" mode of traditional knives will squeeze the inside of the cake, destroying the stability of the gel network and the binding of cream, leading to structural collapse; 3. Hidden user needs: Commercial scenarios require "efficient batch cutting", while home scenarios require "easy operation and easy cleaning".

It uses imported titanium alloy blades and cuts using ultrasonic high-frequency vibration, resulting in a fine, non-stick cut. It also features an automatic blade cleaning function and can be configured into production lines according to customer needs for mass production.