Stuffing:
Twist: 2.3-2.5 circle
Stuffing Speed :
- Caliber ≤φ20, not more than 500 sausages per minute.
- Caliber ≥φ21, not more than 400 sausages per minute.
- Do not overfill, not exceed 1mm over nominal caliber is recommended.
Cooking:
- Dry: caliber(≤φ20), 65℃, 25-30 min, caliber(≥φ21), 65℃, 35min.
- Cooking: caliber(≤φ20), 76-78℃, 30 min; caliber(≥φ21), 78-80℃, 40min.
- The casing will not broken during the normal cooking process
- Good cold storage performance.
- Not shrink with refrigerated storage.
