| TYPE |
Made by polymaide five layers nylon shrink casing. |
| USAGE |
For sausages with high and low
temparature sterilizations and mould sausages |
| ITEM |
C501:For low temperature steam and boil sausages
and ham.
C502:For high temperature steam and boil sausages and ham.
C503:For high temperature steam and boil sausages with mould.
C504:For low temperature steam and boil sausages and it is
natural smoke casing substitute.
|
| SPECIFICITY |
1.High water and gas-proof
keeps long shelflife
2.Good meat adhesive,and brighness appearance.
3.Right shrinkage makes the sausage full and round,and appearance
chubbiness.
|
| COLOUR |
Optional colours to be selected.
|
| PRINT |
Could be printed with 4 clours
in front and 2 colours on the back side. |
| SIZE |
Flat calibers:60mm-200mm Thickness:(one slice)50um-60um
30um-35um
|
| WAY OF USAGE |
Use directly or soaked in about 20C water for 5 minutes.
Filling with standard machine or by hand
After sterilized could be make cool by water or air,the mouldsausage
should be cooled enough before out.
|
