Airline food preparation. Technician in clean room clothes observes waterjet cutters being used to cut slabs of frozen genoise cake into hexagonal pieces. The cake is for use as airline food. Jets of pure water are fired from nozzles (such as the nozzle at lower left) at an extremely high velocity (900 metres per second). The force of the waterjet is so great that it can cut the cake without damaging it or leaving it wet. The process is computer-controlled and is so quick that about 40 individual hexagonal pieces can be cut by each nozzle per minute. The clean room clothing is necessary to maintain sterile conditions. Photographed in Vannes, France.
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