Cooked Sausages Bologna Luncheon Meat Plastic Sausage Casings

• Certification: ISO, FDA, HACCP
• Storage Method: Normal
• Shelf Life: >12 Months
• Processing: Sausage
• Type: Polyamide
• kalibreler: 15 mm - 220 mm
• renk: talep olarak
• Taşıma Paketi: Paper Cartons
• Ticari Marka: Ifine
• Menşei: China
• HS Kodu: 3917100000
• Üretim Kapasitesi: 200 Million Meters Per Year

Ürün Açıklaması

1. Brief Introduction: 

Plastic casings are generally made from polymeres such as polyamide, polypropylene or polyethylene.Polyamide(Nylon)plastic casing are the most commonly used in production of cooked suasages and hams such as luncheon meat and bologna.Polyamide casing come in two main varieties: Oriented and non-oriented. The oriented polyamiede are shrinkable casings and will shrink during the cooking process thereby reducing the warter loss. Non-oriented polyamide casings remain the same diameter during the cooking process and thereby allow for expansion of the meat during the cooking.


2. Technical Sheet of Plastic Casings

Type	multi-layers nylon shrink casing
Usage	For cooked and boiling sausage and ham
Item	AFC001: For low temperature steam and boil sausages AFC002: For high temperature steam and boil sausages AFC003: For low temperature steam and boil sausages of incurvate AFC004: For low temperature steam and boil sausages (eg: barbecue sausages)
Specificity	. No aroma loss and have longer shelf life. .Easier for filling and clip with machines . Can be cut into slanting pieces and packed in vacuum bags . Have middle shrinkage and appearance chubbiness. . Optional colours with brightness surface.
Colour	Optional colours to be selected
Print	Could be printed with 4 colours in front and 2 colours on the back side
Size	Flat calibers:30mm-80mm  Thickness: (one slice) 50um-60um  30um-35um
Wayy of usages	* Use directly or soaked in about 20ºC water for several minutes before filling *Stong clipping is commerded due to shrinkage * Make cool by water or air

3. Factory and Workshop:





4. Cartons in Container: