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VEMAG AUSTRALIA PTY LTD
Processing Solutions
CC225
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 bit and, in terms of casing cost, lower products costs enormously.
For cooked and thermal treated products.
For cooked and thermal treated products.
Features / Technical Data
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
Sausage Length: 40 mm – 250 mm in 10mm increments
Caliber: 15 – 32 m (cooked)
Max. filling speed: 3.5 m/s – continuous.
Industry
• Altenative Protein
• Sausage
• Sausage
Category
• Alternative Sausage
• Fresh Sausage
• Fresh Sausage
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