This is a technological casing which is removed after high-temperature processing of a product. And then the product is cut with a slicer and vacuum- or gas-packed.

Basic features:

• Enhanced shrinking properties
• Uniformity of caliber
• Excellent adhesion to the sausage meat
• Easy removal (mostly lateral fracture)

This casing is used for hot-staffed products under 70-75 degrees.

Basic features:

• Reduced shrinking properties
• Uniformity of caliber

The distinctive feature of this casing is that it doesn’t need to be soaked before use and must have high elasticity when dry.

Basic features:

• Reduced thickness (30-35 μm)
• High content of polyolefins
• Presence of enough amount of oil in the corrugated casing

The distinguishing feature of the casing is that is used for manual fill/ staffing. Its main advantage is easy opening of the flat laid sleeve. The casing is usually used length cut and clipped at one side.

The peculiarity of the casing is its spiral removal from a ready-prepared product without any break in the longitudinal direction.

Such casing prolongs the storage of the part of the product which still has a casing.

This casing has matt surface and increased sausage meat capacity. This allows forming products of different shapes such as “the bung” (a ball-shaped and net-covered).