Elasticated netting, twines and chicken trusser loops
ELASTIC TWINES
The elastic strings constitute a family of products made in various types and sizes, compatible with all the binding machines on the market for packaging sausages (whole pieces such as pancetta, culatelli, bresaola, etc.).
They are produced according to the most modern systems to guarantee constant quality.
Features: Available in cylindrical and conical cones of 4 ″ 6 ″ 8 ″ 9 ″ and 10 ″ of different diameters
Intended use: Roasting, boiling, maturing
CHICKEN LOOPS
Chicken loops are ideal for tying poultry. They consist of one or more natural latex threads guaranteed for food use and covered with multiple threads of cotton or polyester. The Fralast rings have been designed to effectively contain the limbs of birds during the roasting process and for the preparation of rolled meat, stuffed or not.
The highly technological production processes guarantee high and constant quality and maximum hygiene. They are practical, easy to use and available in various sizes and types to meet the most varied industrial production needs.
Features: Available from 6.5 to 20 cm in length at rest, in natural cotton or polyester and in various colors.
Intended use: Binding of birds and meat in roasting processes.
RACHELL NETTING
Elastic Netting - high strength polyester for versatility in the production and shipping of products.
A - Boiled meat (pork, ham, sausages);
B - Roasted, smoked and boiled meat (turkey, chicken, beef, pork, lamb);
C - Smoked meat (ham, bacon).
Micromesh - Boiled (ham), smoked (ham, bacon) and roasted meat (turkey, chicken, beef, lamb);
Pesante - Boiled and roasted meat packaging (turkey, chicken, beef, lamb);
S & STS - Salami;
E - Boiled meat and roasted meat (turkey, chicken, beef, lamb);
Stockfill - Smoked meat (ham, bacon).
CIRCULAR NETTING
All nets are available for roast, boil, steam and smoked applications.
String Net - Designed to imitate a hand tied final product;
Polyester/5 - This quality product is designed with the price conscious user in mind;
Polyester/3 - Fantastic for giving natural shape to fresh meats;
Eco Net - Eco Net gives more compression than Polyester/5;
Polyester/2 - Most popular netting for both fresh, whole muscle and de-boned meats;
Mini & micro Mesh - As one of our higher tier nets, it provides more compression than our middle and lower tier nets;
Double Power - One of the most robust nets in our product range.
PREMIUM NETTING
All Premium nets are circular and with no side seams, so they appear perfectly uniform over the entire circumference. This gives the finished product a great regularity.
Salami; Coppa / Capocollo; Pancetta; Bresaola; Culatello; Mortadella; Cooked hams; Roasts; Raw hams.
STOCKFILL NET
Elasticated stocking net our popular tight mesh knitted product which has elastic inlays to give compression. This product is generally used for production of boneless products where a netting impression is not required by the customer.
Available Size : 80mm - 300mm;
Spirals per 100mm : 15;
Packaging Formats : Various length rolls available;
Temperatures : Boil: 100°c / Roast: 225°c;
Make-Up : A weft knitted synthetic net in tubular form with inlaid spirals of covered natural rubber.
