Tying machines for sausages are mainly used by food processing companies, like butchers, charcuteries and food industries. Tying machines permit to produce salami and other products with high quality and efficiently: through the tying process the products preserve their form, compactness and likeable look.
Cooked sausages, fresh sausages and seasoned sausages in natural casing, chorizo, knackwurst.
Sausage with characteristic curve form, more difficult to tie than traditional sausages, filled in natural or artificial casing
Traditional salame, cacciatori, salame felino, mignon, flat salame
|Tying machine AS 100 E
Classic cotechino, musetto, zampone, sausages filled in natural or artificial casing.
Cooked cured meats
TYPE OF CASINGS
Natural casings are made from anatomic animal parts used for cured meats processing. They can be of different origins: pork, horse, bovine or sheep. The use of natural casings offers many advantages: in addition to contain and keep meat of products, these casings permit to mantain in a better way food organoleptic properties and guarantee natural porosity and elasticity, which contribute to improve the final product’s quality.
Artificial and synthetic
An alternative to natural casings are artificial casings, which are made from vegetable fibers or collagen, or synthetic casings, made from plastic materials of last generation. These types of casing are frequently used in food industries because they permit an economic saving and in the same guarantee a good preservation of sausages.
Polyester thread for food use.
White, beige, red, blue, customizable by customer’s needs.
Variable based on tying machine’s model.