Linking

Efficient and reliable linking of sausages and sausage-shaped products

Accurate portioning to the gram and synchronised LINKING of all types of casing requires only one system at Handtmann. Automatic adaptation of the linking profile in line with the product is possible thanks to highly-dynamic servo technology (e.g. curved collagen casings, sheep's casing rings or pigs' casings with calibre fluctuations). The filling process runs continuously during LINKING WITH VOIDER TECHNIQUE (AL and ConProLink systems). The voider defines the exact linking position and, in conjunction with highly-dynamic linking, facilitates portioning accurate to the gram with equal lengths.

Cooked sausage

Natural casing

Linked cooked sausage in natural casing

Collagen casing

Linked cooked sausage in collagen casing

Peel-off casing

Linked cooked sausage in peel-off casing

Alginate casing

Linked cooked sausage in alginate casing

Fresh sausage

Natural casing

Linked fresh sausage in natural casing

Collagen casing

Linked fresh sausage in collagen casing

Alginate casing

Linked fresh sausage in alginate casing

Dry sausage

Natural casing

Linked dry sausage in natural casing

Collagen casing

Linked dry sausage in collagen casing

Peel-off casing

Linked dry sausage in peel-off casing

Alginate casing

Linked dry sausage in alginate casing