Cooked Sausage Casing Solutions
Engineered for high-barrier performance. Our PA (Polyamide) casings guarantee zero moisture loss during cooking, eliminate case hardening, and ensure a precise, uniform caliber for every link.
Zero Weight Loss
Optimized barrier against water and oxygen, protecting meat integrity.
Thermal Stability
Withstands sterilization temperatures up to 121°C.
High-Speed Linking
Engineered for automatic clipping and high-speed filling lines (Vemag/Handtmann).
Shelf-Life Optimization
Prevents acidic spoilage, significantly extending your product’s market window.
Machinery & Process Guidelines
Equipment Compatibility
Engineered for seamless integration with full-automatic clipping machines (Poly-clip/Alpina) and high-speed industrial twisted linking lines.
Operational Process
- Pre-soak: Recommended 35°C warm water for 15-20 minutes.
- Cooking Limits: Continuous cooking < 85°C; Sterilization up to 121°C.
- Cooling: Mandatory shower-cool to < 25°C core temperature for optimal casing tightness.
Technical Specifications
| Specification Category | Details |
|---|---|
| Caliber | 30mm – 120mm |
| Structure | 5 / 7-Layer Co-extrusion |
| Supply Mode | Shirred / Roll / Cut |
| Printability | Up to 8-color High Definition |
Still deciding on the right specifications?
Share your machine brand and target sausage diameter with our technical team. We will provide a "Casing Matching Report" for your specific production line within 12 hours.
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