Five casing and vacuum shrink bag lines, each matched to the process it's built for — not a one-size-fits-all catalog.
Precision-extruded barrier casing for cooked sausages, hams and cheese — configurable permeability, strong meat adhesion, consistent caliber for high-speed lines.
Seamless viscose casing reinforced with fiber paper — the standard for firm dry sausages and salami where a precise, stable slicing caliber is required.
High-barrier, high-shrink vacuum bags for fresh and processed meat, and cheese-curing formats that vent CO₂ while holding an oxygen barrier — extends chilled shelf life.
Skinless, biodegradable cellulose casing for hot dogs and frankfurters — high strength, precision sizing for automatic filling, clean peel after cooking.
Casing that transfers smoke, color or spice directly onto the product surface during cooking — cuts a full post-cook processing step from the line.
