Sausage - Smoked/Cooked Sausage - Stuffing/Linking/Link Cutting

Stuffing/Linking/Link Cutting

Vemag CC215 Coextrusion System

Proven Vemag CC215 co-extrusion system produces exact-weight sausages in edible, vegetable-based alginate gel casings or collagen gel casings
Cost-effective alternative to more expensive natural and collagen casings
The gel casing encapsulates the sausage in a transparent skin, allowing the product to remain visible
Significantly reduces labor and sausage production costs
Adds a high degree of automation and efficiency to sausage lines

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