A Conversation with Nick Dibb – Head Of Design Engineering
As the baking industry moves toward increasingly complex technologies like lasers and waterjets, Dowson Food Machinery remains famously committed to the reciprocating blade. We sat down with Nick Dibb, Head of Design Engineering, to discuss why this “mechanical stalwart” remains the superior choice for the modern industrial bakery.
Nick, there are many different options for slicing bread, why does Dowson continue to champion the reciprocating blade?
Nick Dibb: “It’s about the physics of the loaf. Look, ultrasonics are brilliant for a sticky fruit cake or a very soft brioche, technologies like those from Newtech or Cheersonic have their place. But when you’re talking about high-volume tinned bread, rye, or the increasingly popular gluten-free ranges, you need mechanical authority.
The viable alternative to reciprocating blades for high volume slicing is usually a band slicer. Band blades are essentially loops of flexible steel and under pressure, they can ‘wander’ or flex. In the trade, we call it ‘thick and thin’ slicing. If your blade wanders by even 0.1mm, that loaf might not fit the bag properly, and suddenly your high-speed bagging line is jammed. We opt for reciprocating blades because they are held in a rigid frame. Once that pitch is set, it’s absolute. You get total lateral stability.”
How does Dowson manage the vibration issues traditionally associated with reciprocating motion?
Nick: “That’s where the B51 range really shines. We use a double-throw dynamically balanced crankshaft, usually enclosed in an oil-filled crankcase to keep things cool and lubricated.
The secret is the counter-motion. We have two blade frames moving in opposite directions simultaneously. Those inertial forces cancel each other out. It means that even though the blades are reciprocating at high speeds, the machine itself stays incredibly stable. We calibrate the stroke length to ensure the teeth fully clear the crumb on every pass, that prevents the ‘dragging’ or tearing you see in lesser machines.”
You mentioned the B51 series. How do you balance that rigidity with the variety of breads bakeries produce today?
Nick: “Versatility is built into the architecture. For example, our B51C (the wide version) can handle products up to 460mm wide. We use a three-dimensional containment system: side belts, bottom belts, and an adjustable top belt to keep the loaf perfectly still.
When you’re dealing with a tough crust or a seeded loaf, a band slicer if not tensioned correctly can sometimes struggle with the initial ‘bite.’ Our reciprocating frames use ‘combs’ to guide the blades. These act as lateral stabilisers, ensuring the blade doesn’t deflect even when hitting a hard crust or a dense inclusion like nuts or seeds. It’s why we’re often the first choice for heavy rye or artisan-style tinned loaves.”
What about the “Total Cost of Ownership”? How does this tech stack up against a high-speed band slicer?
Nick: “This is where the accountants usually start smiling. If a blade breaks on a band slicer, you often have to replace the whole set to keep the tension balanced across the drums which can be a nightmare for downtime.
With a Dowson reciprocating unit, if a blade goes, you replace that single blade. It’s quick, it’s cheap, and you’re back in production. Plus, we don’t have the massive consumable costs or the complex infrastructure of a waterjet system, which requires high-pressure pumps and ‘air knives’ to dry the bread after it’s been sliced. We prefer a clean, mechanical cut using high-grade carbon or stainless steel, depending on the bakery’s hygiene requirements.”
Finally, where do you see the future of slicing heading?
Nick: “Automation is the next frontier. While the ‘cutting’ might stay mechanical, how we handle the bread is changing. We’re seeing more integration with 3D vision and robotic scoring systems like the ABI Katana. But at the end of the day, whether it’s a standard sandwich loaf or a complex shaped loaf like sourdough, you need a blade that goes exactly where you tell it to. That’s why we’re sticking with the reciprocating frame. It’s tried, it’s tested, and it’s undeniably precise.”
Quick Comparison Chart – Reciprocating Blades vs. Alternatives
| Technology | Best For… | Nick’s Take |
| Reciprocating (Dowson) | Tinned bread | “The benchmark for lateral stability and precision.” |
| Band Slicing | Ultra-high volume | “Fast, but prone to ‘thick and thin’ errors with lengthier downtime and significantly more expensive.” |
| Ultrasonic | Sticky/Delicate products | “Excellent for cakes, but not practical for standard loaves.” |
| Waterjet | Sandwich portioning | “High hygiene, but complex moisture management.” |
If you want to discuss your bakery production line, call our sales support team on +44(0)1535 680661 and our experts will be only too happy to discuss options.
