Portioning sausage production line CC215

Innovative & highly profitable - sausages in alginate casing Sausages are traditionally filled in natural, collagen and cellulose casings. However, current market developments and trends call for new solutions and more efficient production systems. With the CC215, VEMAG offers a coextrusion line especially for the production of sausages in alginate. • Portioning capacity of up to 3.000 sausages per minute • No downtimes, no casing changes: maximum productivity • Noticeable cost advantage compared to conventional casing types • Significant personnel savings • Low maintenance The alginate casing Alginate is a gel derived from brown algae that is used as a casing. Alginate is a natural vegetable product and enables the production of "clean" products such as halal or poultry sausage. Sheep or pig casings are no longer required and the product remains pure. Another highlight is the ability to produce true vegan sausages, which opens up new markets. The coextrusion head The alginate is pumped directly into the coextrusion head, where it surrounds the sausage meat with a uniform thickness. Immediately after exiting the coextrusion head of the CC215, the gel-like alginate is sprayed with a calcium chloride solution and hardens directly. The accuracy of the layer thickness ensures reproducible quality and low material costs. The pre-crimping unit The sausage production process is completed in two steps. The sausage ends are pre-crimped in the pre-crimper unit, then the sausages are separated in the main crimper. Regardless of the desired caliber, the sausage ends are always optimally closed. The sausages are separated cleanly and reliably.