Packing and services
Sheering
This procedure allows the casing to be regularly wrinkled in a compact netted stick. This form of packaging eliminates time-consuming and inconvenient stage of manual application of the casing on the funnel. Wrikled casings need to be soaked together with the net according with the instruction of use. When placing the stick on the funnel - the end of the nett needs to be cut of (coloured clip). Then the net is being removed and filling of the sausage can begin. The colour of the clip defines the caliber of the casing.
Colour specification for clips:
Traditional collagen casings are normally wrikling in the stick of 20, 25 or 30 m, type RTU casings - 20 m, and ring casings - 15 m.
It is possible to make a stick size as per client's order.
Hanks
The casings can be reeled in a flattended from on a hank. The length of the casings placed on a hank depends on the client needs. This from of preparing the casing allows cutting it into required portions, then tying or clipping and soaking before use along with the instruction. They can be also earlier soaked and then hand placed on the funnel.
Perforation
Perforation allows to make a network of little holes in the casing. The purose of this procedure is to remowe the air or fluide that is situated in the meat product. This service is made strictly for the client request. Our technologist suggests: if perforated casings were never used before technological tests should be made.
Service and recommendation
We provide technical service, advice and professional assistance to all our costomers. Our qualified technologists will answer alll your questions regarding the use of casings and adapting the production process to the technical requirements of the clients machinery park. Contact details here.
Colour specification for clips
