- For full-service deli products and consumer chubs.
- For sliced and packaged, self-service deli products.
- For form, chill, freeze and slice or chub applications.
Hot fill, chill and reheat casings
- For hot fill, chill and reheating prepared foods for food service applications.
- Cooked meats such as ham, bologna, salami and pepperoni
- Liver sausage
- Ground beef and pork packaging
- Mexican-style sausage
All products listed below can be used for either cook-in, non-cook-in or hot fill, chill and reheat casings.
- For boiled and cooked sausage.
- High dimensional stability and clip strength.
- Optimal smoke permeability.
- Low cooking and weight loss.
- Ideal for liverwurst.
- For cooked sausage, precooking, pâtés, jelly sausage, molded hams.
- Low tolerance level in flat width and thickness provides production security and uniform slices.
- Multicolor printing and versatile usability.
- Easy handling.
- Ideal for head cheese, chicken jelly, pâtés.
- For cooked meat products for slicing and diagonal cuts.
- Highest production security due to highest diameter accuracy.
- Easy peeling.
- Very good in the industrial production due to high mechanical strength.
- Ideal for deli meats.
- For frozen products, cooked sausage.
- Multicolor printing.
- Range of colors available.
- Easy handling.
- Ideal for pet products.
- For cooked sausages, liver pâté, soups, melted cheese.
- Multilayer casing with excellent barrier properties.
- Sales-boosting appearance with its taut, smooth surface.
- Can be filled manually and fully automatically.
- Multicolor printing and range of colors available.
- Ideal for cheese spreads, salamis and soups.
|Product||Stuffed Diameter||Thickness Range|
- Cut pieces
- Cut and tied
- Cut and safety tied
- Cut and clipped
Preparation & Storage
Soaking (except Rotex)
- VKS — 30 minutes in hand-warm water; higher temperature accelerates water absorption, but does not harm casing.
- Rodamid — 30 minutes in hand-warm water; higher temperature accelerates water absorption, but does not harm casing.
- Barin — 1–2 hours in hand-warm water; higher temperature accelerates water absorption, but does not harm casing.
- Multibar — 30 minutes in cold water.
- Rotex — dry fill or short soak.
- Rotex — plump filling.
- VKS — approximately 5% above nominal caliber.
- Barin — approximately 7–10% above nominal caliber.
- Rodamid — approximately 5% above nominal caliber.
- Multibar — approximately 5% above nominal caliber.
- You can use same cooking cycle as for fibrous casings.
- There is no moisture loss, allowing for slightly higher internal core temperatures for increased shelf life and pasteurization.
- Additional liquid may not be necessary in the formulation.
- Showering recommended but not required.