Uniform Caliber, Suitable for High-Speed Production, Can Be Filled Directly Cellulose Sausage Casings

• Customization: Available
• Certification: BRC, ISO, FDA, HACCP
• Storage Method: Normal
• Model NO.: Ifine-Ce
• Processing: Sausage
• Length: 55feet,70feet,84feet,95feet,110feet, 125feet
• Color: Clear, Red, Blue, Black Stripes, Brown, Smoke
• Seamless Construction: Minimizing The Risk of Rupture and Enhancing Over
• Versatility: Suitable for Various Cooking Methods Such as Bakin
• Color Retention: Enhancing Visual Appeal
• Environmental Friendliness: Compliant with International Eco-Standards.
• Fiber Integrity: High Fiber Strength
• Smooth Texture: Ultra-Smooth Surface
• Thickness Consistency: 0.05mm Thickness Tolerance
• Moisture Barrier: Effectively Prevents Moisture Loss
• Transport Package: Paper Carton
• Specification: Calibers: EU13 - EU34/US15 - US36
• Trademark: Ifine
• Origin: China
• HS Code: 3917100000
• Production Capacity: 800 Million Meters Per Year

Product Description

Product Description

Our cellulose is a bio-degradable paperbased derivative used for manufacturing tubular sausage casings. The casing is removed before meat consumption,and is peeled off the sausage.For cellulose casings,our facotory introduced the technology from USA. Now we can offer regenerated cellulose food casings, made from cotton linters, which is the purest form of cellulose available.

Cellulose sausage casing are used to make hot dogs,frankfurters,and sausages, at temperatures under 125ºC,and are the most economical overall process technology. The product is very strong and provides precision sizing control for high speed automatic processing, and is a paper-derivative that can be disposed in any approved bio-degradable method, such as landfill, incineration and composting. And our cellulose caliber is 14-36mm.

 

Product Category

 

Clear Casing

  Outline
Among other casings, transparent casings have the highest usage amount, presenting advantages of even thickness, high intensity, good flexibility and breathability, high temperature resistance and easy to peel. This product is well recognized by customers.

   

Stripe casing

  Outline
Stripe casings help to improve the identification of casings and are used to check whether the casings have been completely removed from sausages during the peeling process. Stripe casings are usually divided into black stripes, stripes and red stripes.

  

Color Casing

  Outline
To meet customer needs, stained casings in various colors have been developed. This kind of product is represented by the fumigation color, especially applicable to products without peeling and fumigation. Stained casing has advantages in increasing the identification of casings, helping find possible fragments and residues.

 

Transfer Color Casing

  Outline
Based on practices and preferences of some countries and regions, color of these casings can be transferred to the outer surface of sausages during cooking to create bright color on the surface of the sausage, achieve the effect of dyeing, and improve the perception and appetite of consumers. Common color options are red and orange. These casings use food grade dyes to meet the requirements of relevant laws and regulations.

 

 Printed Casing

  Outline
Due to the impermeability of the printing color, this could make the printed pattern on the surface of sausages when the sausage is fumigated to produce logos, trademarks and other brand signs on sausages, which has inimitable advantages in improving the brand image of sausages. Printed patterns can be customized in both single or double sides for reprinting transparent casings or stained casings.

 

 

Product Specification

 

Cellulose Casing QC Standard
(Euro)	(USA)	RSD(mm)	Tube	Standard Casing Length in Standard  Caddy  Length
			mm	9 in	11 in	12 in	14 in	15.5 in	20 in
13	15	15.1-15.9	8	55 '	70 '	84 '	95 '	110-125 '
14	16	16.0-16.8	8-9	55 '	70 '	84 '	95 '	110-125 '
15	17	16.5-17.3	8-9	55 '	70 '	84 '	95 '	110-125 '
16	18	17.1-17.9	9-10	55 '	70 '	84 '	95 '	110-125 '
17	19	18.0-18.8	9-10	55 '	70 '	84 '	95 '	110-125 '
18	20	18.9-19.6	9-10	55 '	70 '	84 '	95 '	110-125 '	140'
19	21	19.7-20.6	10-11	55 '	70 '	84 '	95 '	110-125 '	140-160'
20	22	20.7-21.6	11-12	55 '	70 '	84 '	95 '	110-125 '	140-160'
21	23	21.7-22.6	11-12	55 '	70 '	84 '	95 '	110-125 '	140-160'
22	24	22.7-23.6	12-13	55 '	70 '	84 '	95 '	110-125 '	140-160'
23	25	23.7-24.6	12-13	55 '	70 '	84 '	95 '	110-125 '	140-160'
24	26	24.7-25.6	13-14	55 '	70 '	84 '	95 '	110-125 '	140-160'
25	27	25.7-26.6	13-14	55 '	70 '	84 '	95 '	110-125 '	140-160'
26	28	26.7-27.6	14-15	55'	70 '	84 '	95'	110-125 '	140-160'
27	29	27.7-28.6	14-15	55'	70 '	84 '	95'	110-125 '	This length fit the tube one size smaller than standard
28	30	28.7-29.6	15-16	55'	70'	84 '	95'
29	31	29.7-30.6	15-16	55'	70'	84 '	95'
30	32	30.7-31.6	16-17	55'	70'	84 '
31	33	31.7-32.6	16-17	55'	70'	84 '
32	34	32.7-33.6	17-18	55'	70'	84 '
33	35	33.7-34.6	17-18	55'	70'	84 '
34	36	34.7-35.6	17-18	55'	70'	84 '

 

Packaging Form

 

STANDARD	15 US - 26 US	27 US - 34 US	35 US - 36 US
55 and 70 feet	400 sticks / carton	300 sticks / carton	200 sticks/carton
84 and 95 feet	300 sticks / carton	200 sticks / carton	200 sticks/carton
100 feet and greater	200 sticks / carton	200 sticks / carton	200 sticks/carton

 

 

 

     
 
  

Product storage

^{The packed casing should be stored in a ventilated,clean, and odor-free warehouse, avoid direct sunlight,10cm from the ground and from the wall,stacked according to batches and varieties. Storage should be antiinsect and rodent-proof. Keep away from contamination sources and fire sources. Under the above storage conditions,the product has a shelf life of 2 years, and products over shelf life can be used after passing the inspection. The packaging bag should be sealed at all times to prevent water loss and contamination where the temperature is below 25°C and the humidity is 40%-70%.}

Conditions for use

^{• Always ensure the stuffing machine is set up correctly.
• Typically the casing is processed in a sausage kitchen at relative humidity above 40%; The sausage surface 
  should be maintained wet during smoking.
• Before peeling,the sausage must be cooled down quickly, preferably with brine chill if available.
• Use steam to heat and humidify the sausage toachieve better peelability.}