Air-drying Collagen Casing: Used for Air-drying sausages

   
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 1. Specification:

Code No.

Package

Diameter(mm)

Temperature
CCA-1 Plain/Reel 20-22 <55(C)
CCA-2 Plain/Reel 20-24
17-24		 <55(C)
CCA-3 Plain/Reel 20-32
17-32		 <60(C)
CRA-1 Plain/Reel 20-32
17-32		 <65(C)
CRA-2 Plain/Reel 20-36
18-36		 <70(C)
SATA-1 Plain/Reel 20-32
17-32		 <60(C)
SALA-2 Reel 36-50

2. Operation Guide: 
The nozzle used to fill the sausages are suggested as follows

Case Diameter

Filling Nozzle

 Case Diameter Filling Nozzle
20 11 21 12
22 13 23 13
24 14 26 15
28 16 30 18

3. Heating:
             Temperature                    Duration
              50-70(C)                         48-72H

4. Storage: Cool, dry & sealed.

Boiling/Steaming Collagen Casing: Used for boiling or steaming sausages

   
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 1. Specification

Code No.

Package

Diameter(mm)

Temperature
WBO-1 W(Reel) 32-50 <80(C)
WBO-2 W(Reel) 32-50 <90(C)

2. Heating

Process Temperature(C) Duration(min) Humidity(%)
Coloring 55 30 100
Drying 65 15 £­
Baking 70 20 80
Steaming 80 30 100

3. Storage: Cool, dry & sealed.

Toasting Collagen Casing: Used for toasting sausages

   
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 1. Specification

Code No.

Package

Diameter(mm)

Temperature
Rola Reel 20-36 <80(C)

 2. Heating

Process Temperature(C) Duration(mm) Humidity(%)
Coloring 55 20 100
Drying 65 15 £­
Baking 70 15 80
Steaming 78 20 100


3. Storage: Cool, dry & sealed.

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