Perfect for sliced products.

Walsroder K tech is the perfect casing for producing prepacked sliced products - which are all the trend! Alongside the packs of stacked slices of large-diameter sausage products there is an increasing demand for small-diameter slices in small packs. Mixed content packs containing various sausage varieties are also growing in popularity.

Applications:

Walsroder K tech has been developed as the optimal casing for producing self-service fixed-weight retail packs - a truly reliable, clean-cut and efficient option. It's exemplary cylindricity, high shrink capability and its excellent moisture vapour barrier are Walsroder K tech's key features. The casing's thin-walled structure makes it ideal for high shirred lengths and for the use of small clips. This accelerates the industrial production process for stacked and shingle-style packed slices, and it cuts costs.

In the past, due to their excellent smoke permeability, cellulose fibrous casings were almost the only casings used for cooked or scalded sausages produced for slicing and stacking. However, consumer habits are changing: sliced products are no longer always expected to have a smoked appearance and flavour. A pink sausage product colour evokes the notion of freshness and tastiness, and that's why Walsroder K tech with its high barrier is the better casing for sliced products.

As the modern multilayer casing shrinks back, the sausages obtain a wrinkle-free visual appeal, and jelly pockets are prevented from forming. The excellent cylindricity of the sausages ensures that the slices are round and have a uniform size - which is beneficial for the fixed weight required for retail packs. The moisture and oxygen barriers provided by Walsroder K tech act as a safeguard against oxidation (discolouring) caused by light or oxygen, and they prevent weight loss prior to slicing.

Walsroder K tech's multilayer structure incorporates several plies of mechanically stable polyamide and provides outstanding clipping strength and machinability. In contrast to unoriented nylon casings, the low wall thickness of this casing allows the use of smaller clip sizes.

The special process used for producing Walsroder K tech facilitates lengthwise tearing during the peeling procedure. Therefore, Walsroder K tech has a built-in peeling aid.

Walsroder K tech is the ideal casing for all sliced scalded sausage varieties. K tech P is a special grade for all types of sausage which cling particularly strongly to the casing, such as black pudding or blood & tongue sausage.

Depending on the casing size and the length of the stuffing horn, it is possible to obtain Walsroder K tech in shirred sticks with very long run lengths (e.g. 100 m) for higher output rates and less casing waste. The semi-transparent colours give protection and help to distinguish between various products.

Downloads

• Delivery programme 2010 K norm K smok K tech and Kranz.pdf (~17 KiB)