Preparation:
- Uncoiling is performed in the vertical position of the rolls;
- Before use, the shell is soaked in a 20% solution of common salt at a temperature of 15-20% for 1-5 minutes;
- after soaking the shell must be used within 30 minutes;
- Storage of the soaked shell and secondary soaking are unacceptable.
Stuffing
- when introducing protein supplements in minced meat, the recommended filling of the loaf is 1 mm larger than the nominal caliber of the casin;
- when using casing caliber 75,85,90,95,100,115,120 mm to limit the length of the loaf up to 400 mm for the subsequent heat treatment on vertical frames. When using horizontal frames in the production of sausages, the length of the loaf is not limited.
| Сasing caliber, mm | Loaf caliber, mm | Сasing caliber, mm | Loaf caliber, mm | Сasing caliber, mm | Loaf caliber, mm |
|---|---|---|---|---|---|
| 35 | 37 | 65 | 66-68 | 95 | 96-100 |
| 40 | 42-43 | 70 | 71-73 | 100 | 102-105 |
| 45 | 46-48 | 75 | 76-79 | 115 | 117-120 |
| 50 | 51-53 | 80 | 81-84 | 120 | 122-125 |
| 55 | 56-58 | 85 | 86-90 | ||
| 60 | 61-63 | 90 | 91-95 |
“Poly-Clip” and “Alpina” – automatically equipment : it is recommended to use clips of type “L” or “OL”.
Oriented sizes of clips, for producing sausages in semi-automatically equipment “poly-clip” and “Alpina”.
| Step | 15 | 15 | 15 | 15 | 15 | 15 |
|---|---|---|---|---|---|---|
| 15-8/5х1,75 | 15-9/5х1,75 | 15-9/5х20 | 15-10/5х1,75 | 15-10/5х2,0 | 15-11/5х2,0 | |
| Caliber 35 mm | + | |||||
| Caliber 40 mm | + | + | + | |||
| Caliber 45 mm | + | + | + | + | ||
| Caliber 50 mm | + | + | + | + | ||
| Caliber 55 mm | + | + | + | + | + | |
| Caliber 60 mm | + | + | + | |||
| Caliber 65 mm | + | + | + |
| Step | 18 | 18 | 18 | 18 | 18 | 18 | 18 |
|---|---|---|---|---|---|---|---|
| 18-9/5х1,75 | 18-9/5х2,0 | 18-10/5х1,75 | 18-10/5х2,0 | 18-11/5х2,0 | 18-12/5х2,0 | 18-13/5х2,0 | |
| Caliber 40 mm | + | + | |||||
| Caliber 45 mm | + | + | + | + | |||
| Caliber 50 mm | + | + | + | + | + | ||
| Caliber 55 mm | + | + | + | + | + | ||
| Caliber 60 mm | + | + | + | ||||
| Caliber 65 mm | + | + | + | + | |||
| Caliber 75 mm | |||||||
| Caliber 85 mm |
Approximate sizes of clips for molding sausages on clippers “Poly-Clip” PDC:
- PDC 600: for calibres up to 50 mm use clips S 632 or S 638. For calibers up to 50 and 55 mm use clips S 638.
- PDC 700: Use S 735 or S 740 clips for calibres up to 50 mm. For Sizes up to 50 and 65 mm, use S 740 clips.
Manual knitting:
- It is recommended to use flaxen, linen threads with chemical fibers and flax- jute (220×3 tex or 220×4 tex.
Clipping:
- When clips are clipped, the size of the clip must be taken into account for the diameter casing.
Approximate sizes of clips for molding sausages on clippers Technopack:
| Caliber | KDC -90, SV-4612, DCA-E | KDC-200, KDCVA -200 | KDC-400 | DCA-E 400 А KDCVA – 400 SV- 4602 SV- 4600 |
|---|---|---|---|---|
| 40-45 mm | Е220 Е230 |
G175 G200 |
370 390 |
E410 |
| 50-55 mm | Е230 Е240 |
G200 G225 |
390 400 |
E410 E420 |
| 60-65 mm | G225 | 400 | E420 |
Approximate sizes of clips for molding sausages on clippers COMPO
- for diameters 40, 45 mm use clips B2 (В-2ВТ) or В3 (В-3ВТ;
- for clips 50, 55 mm use clips B3 (B-3WT).
During the heat treatment of sausages it is recommended to observe the following temperature condition:
Roasting:
The first 20 minutes the temperature should not exceed 70 ° C. The maximum roasting temperature is not more than 90 ° C.
Boiling:
The first 20 minutes the temperature should not exceed 70 ° C. The maximum cooking temperature is not more than 75 ° C.