Polyamide casing

uniquely designed sausage casings 

exceptional barrier and shrink properties

High Oxygen Barrier,

protects products against surface oxidation and discoloration

 highest quality and reliability

Our five layer shrink casing is made of polyamide and polyethene, suit to pack all kind of sausage with high、low temperature sterilizations, ham, cheese and mold sausages.

SPECIFICITY

• Multilayer structure
• Available in a wide range of colors and calibers
• Exceptional dimension stability
• 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 Specifications：

Way of usage

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