CC215 Alginate Sausage Line

 

Vemag CC215 Alginate Sausage Line

  • Vemag system produces sausages in alginate casings
  • Alginate casings are a cost-effective alternative to more expensive natural and collagen casings
  • Alginate casings can significantly lower sausage production costs

The Vemag CC215 Alginate Sausage Line is a coextrusion system that produces sausages in edible alginate casings. Alginate casings are a cost-effective alternative to more expensive natural casings and collagen casings, and can significantly lower sausage production costs.

Alginate is a gel obtained from algae. It is a natural product and purely vegetable-based. The alginate encapsulates the sausage in a transparent skin, allowing the product to remain visible. It imparts a good texture and a pleasant mouth-feel. After curing, it feels perfectly cool and dry. It does not soften again, even when exposed to hot water.

The Vemag Alginate Line is ideal for the production of fresh sausage links, breakfast sausage, and long smoked sausages and snack sticks. Alginate casings have an exceptional ability to retain the aroma of smoke, making them perfectly suited for smoked products. Alginate casings also allow for the production of a purely vegetarian sausage.

The Vemag Alginate Line is a continuous coextrusion system and consists of two Vemag stuffers – one to portion the sausage meat, the other to pump the alginate. Both meat and alginate are delivered to the Vemag CC215 coextrusion head where the meat is encased in an alginate casing of uniform thickness. Upon exit from the coextrusion head, the alginate-encased sausage is sprayed with a calcium chloride solution to immediately begin the curing process of the alginate. From there, the CC215 can then output individual sausages onto a moving belt or output strings of sausage onto the Vemag AH212 Hanging Machine for smoking or cooking.

The CC215 features extra-long dividing belts to ensure cleanly divided sausages with portioning rates of up to 800 pieces per minute. It can produce sausages with diameters ranging from 10 - 32 mm. The thickness of the alginate casing is highly accurate, ensuring a uniform product with a consistent appearance, "bite", and cost.

The Vemag CC215 is suitable for use with all alginate gel brands.