Five Layer-Shrink Casings

 highest quality and reliability

SPECIFICITY:

• Multilayer structure
• Available in a wide range of colors and calibers
• Exceptional dimension stability e
• High barrier properties
• excellent thermo-shrinking properties, avoids wrinkles after cooling
• Meat adhesion to meet customer specifications
• High puncture resistance
• Optional high quality process printing (front and back) with up to 8 colors
• Technical Support Packed in Every Product
• Delivery Forms including: flat reels, shirred sticks
• Usage: sausage, ham, bologna,liver sausage, black pudding or stuffed cheese

Technical:

WAY OF USAGE:

• Use directly or soaked in about 20℃water for 5 minutes.
• Filling with standard machine or by hand.
• For producing the mould sausages should appropriate reduce filling staffs to prevent too tight filling.
• After sterilized could be make cool by water or air.
• The mouldsausage should be cooled enough before out.