- Product Details
- {{item.text}}
Quick Details
-
Place of Origin:
-
Hebei, China
-
Product name:
-
Plastic Sausage Casing
-
Color:
-
Natural Color
-
Packaging:
-
Carton
-
Usage:
-
Flavour Sausage
-
Length:
-
Customized
-
Brand name:
-
Sanma
-
Port:
-
Tianjin
-
Width:
-
26-380mm
-
MOQ:
-
50kg
-
Certification:
-
ISO
Quick Details
-
Brand Name:
-
SANMA
-
Material:
-
pa
-
Model Number:
-
30-250mm
-
Place of Origin:
-
Hebei, China
-
Product name:
-
Plastic Sausage Casing
-
Color:
-
Natural Color
-
Packaging:
-
Carton
-
Usage:
-
Flavour Sausage
-
Length:
-
Customized
-
Brand name:
-
Sanma
-
Port:
-
Tianjin
-
Width:
-
26-380mm
-
MOQ:
-
50kg
-
Certification:
-
ISO
Product Description
plastic sausage casing
- EVOH based casing with superior oxygen barrier - 5 times the barrier of PA/PE casings!
- Suitable for high-speed stuffing, clipping, shirring, hanging and mold cooking.
- Photo quality printing available
-Barrier: good oxygen and water barrier, high barrier casings available, weight loss reduced, product shelf life extended.
-The casing can be printed in multicolour upon requests, such as transparent, red, white, brown, black, yellow, blue, green, purple, etc., more than 150 kinds of colours.
Technical specifications:
- Flat Width: 50-320mm.
- Roll: 1000m/ roll.
- Thickness: 50um(can be tailored according to client need).
- Heat shrink: 17% in 90 degrees hot water for 5 seconds.
- Overstuffing: 13% overstuff.
Application
For cooked and boiled sausages, round sausages, moulded hams.
Specification
|
item
|
value
|
|
Part
|
Casing
|
|
Feature
|
High oxygen barrier property water resistance
|
|
Certification
|
ISO
|
|
Shelf Life
|
1 year
|
|
Weight (kg)
|
10
|
|
Place of Origin
|
China
|
|
Model Number
|
18
|
|
Product name
|
Plastic Sausage Casing
|
|
Color
|
Natural Color
|
|
Material
|
PVDC
|
|
Packaging
|
Carton
|
|
Usage
|
Flavour Sausage
|
|
Length
|
Customized
|
|
Brand name
|
Sanma
|
|
Port
|
Tianjin
|
|
Width
|
26-380mm
|
|
MOQ
|
50kg
|
Packing & Delivery
In bags/barrels,according to the customer's requirements .
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