Sausage clipper machine, developed from the tried and tested iris clipper which has been on the market for many years, also works with the patented iris separator. The sausage clipper machine has been further optimised for use in the upper calibre range, and with the increased separator range it reliably closes sausages, including spiced casings and is easy on the casing. In addition to the traditional products, coated for example with pepper, onion or paprika, there are also functional casings on the market which, in addition to the known characteristics and coatings, are provided on the inside all the way through the product with a further layer to which spices adhere. With these ‘spiced casings’, aromas and smoked colours are better able to permeate the product through direct contact with the sausage meat. The presence of this coating means that these new, internally coated casings place additional requirements on the production process. The tail volume is greater, and casings with a crushed pepper coating, for example, require more careful closure, so that the pepper corns do not penetrate the casing.
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