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Packing for sausages

iPeel

iPEEL

Easy to remove permeable casing iPeel. The casing iPeel is the first in the world easily removable sausage casing produced basing on plastics.

iPeel can be used:

  • making sausages and then removing the casing on an automatic peeler;
  • producing sausages, and subsequently storing and selling the products with casings (in a garland).

High permeability of the casing for smoke and water vapour gives the opportunity to bake or smoke the product, giving the products a traditional smoked taste and aroma.

A wider range of products. The casing iPeel is made straight or ring-shaped.

The optimal amount of oxygen and water vapour permeation compared to protein and cellulose casings at finished product storage temperature (+2 ... + 6ºC) ensures:

  • the reduced rate of oxidation in the finished product;
  • Better preserving of the smoked aroma of the finished product until the moment, when the casing is removed onto the peeler and throughout the shelf life of the products in casings (garland);
  • Reduced weight loss (≈2-5%) before the best before date (it is recommended to keep the products in the gas medium, in a vacuum package);
  • The slowed down syneresis (the extraction or expulsion of a liquid) process of the product packed in a vacuum package (≈1.5-2 times).

The Assortment of the Casing iPeel​

Colours Print Supply forms
Smoke, light smoke, colourless, blue, red orange. Exceptional colours can be produced. One-sided and two-sided, multicolour, full colour. Vacuum packaging, package + corrugated box.

 

iPeel gamybos variantai

The Production Options of the Easy to Remove Casing iPeel

Name, type of the casing Characteristics
iPeel The casing is intended for the production of sausages, semi-smoked sausages according to GOST, TS, later removing the casing from the product with peeler.
iPeel Ako (Rko) Ring shape of the casing iPeel
iPeel U The casing intended for the production of sausages in a casing - in a garland with separation.
iPeel S The casing intended for the production of sausages and semi-smoked sausages with the recipes of an increased fat content and applying heat treatment in the non-smoky baking stage, later removing the casing from the product with a peeler.

The Shape of the Casing

Type A Closed corrugated "shape" end, the casing is intended for working with an automatic device.
Type R Open corrugated "shape" end, the casing is intended for working with syringes on a rotating device.
Type Ako, Rko Ring-shaped casing

Standard Corrugation Parameters of the Casing iPeel

Calibre of the casing, mm Shape type Corrugation image Length of the casing in one “shape”, m (±2%)
17-22, 23 A/R “hard” 25,0
22, 24 Ako/Rko “hard” 25,0
24-32, 34 A/R “hard” 33,3
32 R “soft” 30,0
32, 34, 36, 38 Rko “soft” 30,0
34, 36, 38 R “soft” 50,0 (30,0)

 

AiPil-Žarna

iPeel-Sinuga

Sausages in the casing iPeel-Sinuga look like in a natural casing. iPeel-Sinuga a matted plastic casing with a high smoke permeability.

  • Easily removable
  • No nacre
  • Low level of adhesion to mince
  • Low speed of the syneresis process (fluid release from the product) in the secondary packaging.

The Assortment of the Casing iPeel-Sinuga

Calibre of the casing, mm Shape type Gamma of colours Print
30 R/Rko Colourless, smoky, light smoky, orange, dark orange. from 0+6 to 6+6
32 R/Rko
34 R/Rko
36 R/Rko
38 R/Rko

Standard Corrugation Parameters of the Casing iPeel-Sinuga

Shape length, mm Corrugated shape length, mm Corrugation type
“soft” “hard”
3,3 245   +
38,3/33,3 360/245   +
38,3/33,3 420/245 + +
38 470 +  
38/31 470 +  
38/31 470 +  

 

DIPLEKS-Mini

DIPLEX-Mini

DIPLEX-Mini is the sausage casing with a dynamic permeability. The gas and vapour permeability of the casing DIPLEX-Mini:

  • increases significantly (up to the level of permeable casings) at the temperature higher than 60º C;
  • decreases significantly (to the level of barrier casings) at the temperature from 0 to +6ºC.

The casing DIPLEX-Mini combines dynamic permeability and a small calibre: producing small portions with a fixed weight (from 25 to 150 g), smoked flavour products with a longer shelf-life! The recommended shelf life of a DIPLEX-Mini product is 30 days.

High gas and water vapour permeability at the temperature of the thermal processing of meat and sausage products (65-75ºC) makes it possible to produce products with the traditional organoleptic characteristics of a smoked product.

Low oxygen and water vapour permeability at the temperature of the storage of sausage products (0...+6ºC) ensures:

  • long shelf life of sausages
  • no loss keeping meat and sausage products;
  • the microbiological stability of the product over the entire shelf-life thereof;
  • oxidation processes, that cause the fat to become bitter and changes the natural colour of the meat product, are stopped;
  • A great looking image of the finished product (no shrinkage) over the entire shelf-life.

The Assortment of the Casing DIPLEX-Mini

Calibre of the casing, mm Colours Print Supply forms
20-32 Smoky, colourless, light smoky and other colours. Exceptional colours can be produced. One-sided and two-sided, multicolour, full colour. Corrugated shape

Standard Corrugation Parameters of the Casing DIPLEX-Mini

Type Corrugation type
R “hard” with an open end
A “hard” with a closed end

 

AMIPAK

AMIPAK

Sausages with a longer shelf-life. The casing AMIPAK is designed for the production of all types of sausages, sea-pies mini-sausages.

High Barrier Characteristics

The oxygen and water vapour permeability of the casing AMIPAK is significantly lower than that of protein and cellulose casings, and this results in the following advantages:

  • minimum loss during the process of thermal processing and storage of sausages (0-1.5%);
  • Excellent merchandising appearance of the finished product (no shrinkage) over the entire lifetime.

The Casing AMIPAK Is Produced in the Following Variants

Name, type of the casing Characteristics
AMIPAK A The closed corrugated shape ending casing is designated to work with automated equipment.
AMIPAK LS A Easy to remove casing – facilitated for manual peeling off from the product, closed corrugated shape end, the casing is designated to work with automated equipment.
AMIPAK E A Economical, closed corrugated shape end casing is designated to work with automated equipment.
AMIPAK P Open corrugated shape end, the casing is for manual binding and syringe handling on a rotating device.
AMIPAK LS P Easy to remove casing – facilitated for manual peeling off from the product. The casing is designated for manual binding and syringe handling on a rotating device.
AMIPAK E P Economical, open corrugated shape end casing is designated to work with automated equipment.
AMIPAK Ako Ring-shaped casing, closed corrugated shape end casing is designated to work with automated equipment.
AMIPAK Rko Ring-shaped casing, open corrugated shape end casing facilitated for manual peeling off from the product. The casing is for manual binding and syringe handling on a rotating device.

 

Apvalkalo AMIPAK asortimentas

The Assortment of the Casing AMIPAK

Colours Print Supply forms
Smoky, light smoky, colourless, orange, pink, raspberry and other colours. Exceptional colours can be produced. One-sided and two-sided, multicolour, full colour. Corrugated shape

Standard Corrugation Parameters of the Casing AMIPAK

Calibre of the casing, mm Type of the casing Corrugation type Length of the casing in one “shape”, m
15-21 A/P “hard” 25,0
22, 24-31 A/P “hard” 33,3
24 A/P “hard” 33,3 (40,0)
32, 34 A “hard” 33,3
32 P “soft” 30,0
34, 38 P “soft” 50,0 (30,0)
22, 24 Ako/Pko “hard” 25,0
32, 34, 38 Pko “soft” 30,0
AMIPAK E
22 A/P “hard” 33,3
24 A/P “hard” 33,3 (40,0)
32 A “hard” 33,3
34 P “soft” 50,0 (30,0)

 

AMICEL

AMICEL

AMICEL is a smoke permeable sausage casing.

The smoke permeability of the casing AMICEL allows the product to be baked and smoked, gives the product a specific smoke flavour and aroma, it helps to form a coagulated protein skin under the casing of the product and surface shine.

High oxygen barrier properties in comparison with the protein and cellulose based casings results such advantages as reduction of oxidation processes and preservation of individual aroma of spices in the finished product during the entire shelf life.

Low Water Vapour Permeability

The casing AMICEL is an economical alternative to cellulosic coatings, because it ensures lower loss of moisture during heat treatment and storage (in practice, it has been established that the thermal loss using AMICEL is 1.2-1.5 times lower than that of the products with cellulosic casings). AMICEL permeability is 1.2-1.5 times lower than that of cellulosic casings, therefore:

  • the level of smoking in the sausage production is achieved resulting the expressive taste, aroma and coagulated protein skin on the surface of the sausage;
  • it is possible to reduce the loss of moisture during the heat treatment and storage of sausages with the casing AMICEL.

Due to reduced adhesion to different types of minces, the casing can be easily removed from the product without damaging the peel of the coagulated protein, and this is particularly important for sausages.

Apvalkalas AMICEL gaminamas kelių variantų

The Casing AMICEL is Produced in Several Variants

Name, type of the casing Characteristics
AMICEL A Closed corrugated shape end, The casing is designated to work with automated equipment.
AMICEL R Open corrugated shape end, the casing is designated for manual binding and syringe handling on a rotating device.
AMICEL Ako Ring-shaped casing, closed corrugated shape end casing is designated to work with automated equipment.
AMICEL Rko Ring-shaped casing, open corrugated shape end casing facilitated for manual peeling off from the product. The casing is designated for manual binding and syringe handling on a rotating device.

The Assortment of the Casing AMICEL

Colours Print Supply forms

Colourless, light smoky, orange, red orange, dark orange. Exceptional colours can be produced.

 One-sided and two-sided, multicolour, full colour. Corrugated shape

Standard Corrugation Parameters of the Casing AMICEL

Calibre of the casing, mm Shape type Corrugation type Length of the casing in one form, (±2%)
17-23 A/R “hard” 25,0
24, 26-31 A/R “hard” 33,3
32, 34 A “hard” 33,3
32 R “soft” 30,0
34, 38 R “soft” 50,0 (30,0)
22, 24 Ako/Rko “hard” 25,0
32, 34, 38 Rko “soft” 30,0