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Overview
Sausage is traditionally portioned in natural, collagen and cellulose casings, a process that is extremely well-suited for most products. Innovative products, however, require new solutions. VEMAG has developed an alginate line with extra-long dividing belts for these sausage types. The result: cleanly divided sausages with a portioning rate of up to 1,800 pieces per minute. The sausages have the perfect bite and, in terms of casing cost, lower products costs enormously.
For cooked and thermal treated products.
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Features
- Low maintenance
- Flexible use
- Continuous production process
- Costs are reduced as time is no longer required for casing changes
- More efficient production processes
- High production speed
- Ideal hygiene characteristics
- Alginate is more cost-effective than natural casing
- Endless sausage rope means less rework
- Less added salt
- Price stability, as alginate is not subject to any seasonal fluctuations
- “Pure” halal, poultry, vegetarian and kosher products are possible
- Consistent quality
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Technical data
| Sausage Length | 40 mm – 250 mm in 10mm increments |
|---|---|
| Caliber | 15 – 32 m (cooked) |
| Max. filling speed | 3.5 m/s – continuous. |
Contact our team to confirm the specification for your application.
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Industries and applications
Industries
Applications
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Prefer to talk directly?
- Australia(07) 3829 3868
- New Zealand+64 9 415 0137
- Salessales@vemag.com.au
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Quote request
Enquiring about: CC225
Sausage linking, hanging & cutting
