Frankfurter sausage casing OSG and Alpha-F

OSG and Alpha-F are used in the production of sausages, wursts, w / k, c / sa sausages,

as well as for sweets and sausages for frying in a pan, grilling and barbecue.

OSG Casing Features:

  • more durable;
  • possibility of using on automatic padding equipment.

Features of the Alpha-F casing:

  • is used for the production of products with raw minced type “fresh” various kinds of sausages for frying, grilling and barbecue.
  • suitable for the production of products subject to freezing.
  • possibility of using on automatic padding equipment.

Caliber:

17, 18, 19, 21, 22, 24, 26, 28, 30, 32 mm.

Colors:

Colorless, №011 smoking, №012 caramel, №014т a mahogany is dark, №030с light salmon.

Recommendation for using of frankfurter sausage casing

Recommendations for the use of OSG frankfurter sausage casing, Alfa-F

  • Packing of the sausage casing(corrugated and roll) should be opened only before the direct using a shell.
  • Do not soak the corrugated shell before molding.
  • The following recommendations should be adhered to when using the sausage casing: – when setting up the equipment, the spindle should be centered as accur as possible; – the packing speed should be reduced relative to polyamide and cellulose casings.
  • To avoid unscrewing sausages, it is recommended to hang them on a lozenge (four pieces in a loop).

OSG

  • Heat treatment of sausages is carried out according to the regimes operating in the company, depending on the type of thermo- cameras, while the roasting temperature should not exceed 85 ° C, the cooking temperature should not exceed 75 ° C.
  • After finishing the process of heat treatment of sausages and sausages, tours 25-30 ° C in the center of the loaf. Cooling with cold air is undesirable. It is necessary to exclude drafts to finished products until the product is completely cooled to avoid wrinkling surface of the product.

ALFA-F

  • FRESH sausages and sausages for frying are recommended to be packed in a vacuum package
Packaging of frankfurter sausage casing

The corrugated tubes of the sausage casing are packed in cardboard packs of 375-1680 min each depending on the diameter.
The packs are packed hermetically in a vacuum film, preventing contact with oxygen and drying products in storage warehouses.
Packs are packed in large transport boxes of 4 pieces each.

CALIBER, MM Meter in the CONSUMER box, running metre Coating in a box, mm Coating in a box, running metre Weight of a box with coating, kg
17 1050 460 х 330 х 315 4200 13,2
17 (12 м) 1260 460 х 330 х 315 5040 16,2
18 1050 460 х 330 х 315 4200 13,7
19 1170 460 х 330 х 315 4680 17,5
19 (12м) 936 460 х 330 х 315 3744 14,0
20 1170 460 х 330 х 315 4680 17,5
21 1080 460 х 330 х 315 4320 14,3
22 900 460 х 330 х 315 3600 16,0
24 825 460 х 330 х 315 3300 16,3
26 600 460 х 330 х 315 2400 13,6
28 540 460 х 330 х 315 2160 13,7
32 480 460 х 330 х 315 1920 16,1
Storage of collagen sausage casing

Casing storage:

The casing is stored in the manufacturer’s packaging in covered dry storage areas, protected from sunlight, at a temperature of no higher than 25 ° C, at a distance of at least 1 m from heating appliances, with a relativehumidity of air no more than 75%.
Shelf life of the casing is 12 months.
In the case of transporting or storing the envelope in low-temperature conditions, withstand the envelope for 2 days at a temperature of 20 ± 5 ° C, without opening the package.