Waterjet Cutting Removes the Blade From the Equation
A waterjet has nothing to dull, so cut quality does not degrade across a shift the way a mechanical knife does, and it handles cooked potato, avocado, mushroom and other soft or irregular product that blades tear rather than cut. Growth runs at 8.7% against a market rate of 5.8%, fastest in the market. The trade is real: waterjet throughput is considerably lower and energy consumption higher, which makes it uneconomic on carrots and onions where volume decides everything. It wins on high value product where a damaged cut costs more than the electricity does.
Market Impact: Two yield points outweigh 100% cost








