Leading global provider of advanced food processing systems and services
Flexible heat treatment for the ultimate end product.
Produces the casing as the sausage is extruded from a continuous flow of meat batter and a layer of collagen.
Sausage portioning system for fixed-length fresh sausages in natural or collagen casings.
Low-pressure, high capacity portioner for products with optimum shape retention and weight accuracy.
A system that simultaneously extrudes a continuous flow of meat mix and a thin outside layer of gel, making the cas..