Easy Peeling Plastic Casing Big Caliber 150mm Artificia PP PA Casings for Sausages

• Customization: Available
• Colour: Customized
• Size: Custom Size Accepted
• Model NO.: PCPA-45
• Use Feild: Sausage Packing
• Package: Standard Exported Carton
• Industrial Use: Food
• Product Type: Plastic Casing for Sausages
• Casing Material: PA,PE,PA+PE
• Product Features: Printed or No Printed
• MOQ: 20000m /Type
• Fold Width: 30-200mm
• Shelf Life: >2 Years
• H.S Code: 391700
• Capacity: 200 Million Meters Per Year
• Transport Package: Carton/Pallet
• Specification: 0.04mm~0.08mm
• Trademark: PARAGONPACK
• Origin: Qingdao
• HS Code: 392010909
• Production Capacity: 10000PCS/Day
• Package Size: 50.00cm * 35.00cm * 10.00cm
• Package Gross Weight: 5.000kg

Product Description

Easy Peeling Plastic Casing PP/PA PP PA Casings For Sausages

 

Synthetic multilayer heat-shrinking sausage casing is produced from a composite of polyamides and high pressure polyethylene and Nylon by means of co-extrusion. Synthetic multilayer heat-shrinking sausage casing has very high strength that allows to obtain products of dense structure, preserves linked sausage against damage during thermal treatment and prevent formation of longitudinal fractures while cutting.

 

Plastic sausage casing
* Fe plastic casing sausage casing atures:
- EVOH based casing with superior oxygen barrier - 5 times the barrier of PA/PE casings!
- Excellent optics and glossy finish
- Suitable for high-speed stuffing, clipping, shirring, hanging and mold cooking.
- Photo quality printing available

* Technical specifications:
- Flat Width: 40-250mm.
- Roll: 1000m/ roll.
- Thickness: 40-60um(can be tailored according to client need).
- Heat shrink: 17% in 90 degrees hot water for 5 seconds.
- Overstuffing: 13% overstuff.
* Applications:
- Pet food, or contents with high tendency to oxidise.
- Suitable for high-speed stuffing, clipping, shirring, hanging and mold cooking.
 

How to use OEM Multilayer Heat-Shrinking Flexography Printed colourful Sausage Casing?

1. Soaking: Casing shirred or cut pieces should be soaked in COLD WATER for approximately 30 minutes.

2. Stuffing: Casing should be stuffed tightly; 5% to 8% larger than nominal diameter. Never under stuff casing.

Clip tightly. Clip should not slip.

3. Cooking: Steam or water cook to desired internal temperature.

4. Cooling: Cool slowly. If possible, utilize an intermittent 2 minute on and 3 minute off showering cycle until

internal temperature reaches 115-118 degrees. Otherwise shower continuously for 20 minutes.

5. Storage: We recommend you do not place product in direct airflow from fans immediately after cooking.

Cooling too quickly or refrigeration casing before it is cooled down may cause wrinkles. Finished products may

be frozen.