| Customization: | Available |
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| Certification: | ISO, FDA, HACCP |
| Storage Method: | Normal |
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1. Brief Introduction:
Plastic casings are generally made from polymeres such as polyamide, polypropylene or polyethylene.Polyamide(Nylon)plastic casing are the most commonly used in production of cooked suasages and hams such as luncheon meat and bologna.Polyamide casing come in two main varieties: Oriented and non-oriented. The oriented polyamiede are shrinkable casings and will shrink during the cooking process thereby reducing the warter loss. Non-oriented polyamide casings remain the same diameter during the cooking process and thereby allow for expansion of the meat during the cooking.
2. Technical Sheet of Plastic Casings
| Type | multi-layers nylon shrink casing |
| Usage | For cooked and boiling sausage and ham |
| Item | AFC001: For low temperature steam and boil sausages AFC002: For high temperature steam and boil sausages AFC003: For low temperature steam and boil sausages of incurvate AFC004: For low temperature steam and boil sausages (eg: barbecue sausages) |
| Specificity |
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| Colour | Optional colours to be selected |
| Could be printed with 4 colours in front and 2 colours on the back side | |
| Size | Flat calibers:30mm-80mm Thickness: (one slice) 50um-60um 30um-35um |
| Wayy of usages |
* Use directly or soaked in about 20ºC water for several minutes before filling *Stong clipping is commerded due to shrinkage * Make cool by water or air |
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