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Whiskey, Tango, Foxtrot | http://www.agristruction.com/
I have seen these guys ripping ground down in the valley with a D10, pulling one shank. I don't know exactly how deep, but the wear mark on the shank was over the top of my head, I am a little over 6'. They were prepping ground for almonds and had to break up a hard layer about 3-4' down.
The other thing to consider is most of the ground in the San Joaquin Valley is susceptible to salt build up. There is a clay layer down there that can seal up and not let the irrigation water percolate on through. So you have to break it up every few years or you start to get a buildup of salt and waterlogged subsoil. As nice as it would be, there isn't a no till practice that can solve that issue. Much of this ground also has a wide rotation that includes vegetable crops, and those cannot tolerate residue at all, therefore tillage.
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Wilcox Ripper @ Tulare Farm Show
