Alginate application CC215 + HP Coex0 pages

Alginate application CC215 + HP Coex
Sausages — exibly produced in alginate casings
Modern, healthy and cost-effective
Sausage is traditionally portioned in natural, collagen
and cellulose casings, a process that is extremely wellsuited for most products. Innovative products, however,
require new solutions. VEMAG has developed the CC215
especially for making products in alginate casings. The
result: Cleanly divided sausages with a portioning rate
of up to 3.000 pieces (40 mm) per minutes due to the
proven belt technology of the length portioning devices
LPG208 and LPG209. The sausages have a perfect bite and,
in terms of casing costs, lower production costs enormously.
CC215
The CC215 is an attachment for the
production of sausage in an alginate
casing. The sausages can either be
discharged on a hanging unit or individually on a belt.
Alginate
Alginate is a gel obtained from algae
that is used, among other things, as a
substitute casing. The CC215 imparts
the perfect texture and a pleasant
mouthfeel. The haptics is excellent.
The alginate casing does not soften,
even when exposed to hot water.
The alginate encapsulates the sausage
in a transparent skin, allowing the
product to remain visible. Since they
have an exceptional ability to retain
the aroma of smoke, alginate casings
are ideally suited for smoked products.

smoked sausages by meter.

expecially long dividers form the
round ends of the sausages and
There really is no limit to the caliber separate them completely from one
of your specialties. Everything between another.
caliber 8 and 32 is now possible — it This process allows a noticeably higher
really couldn‘t be faster or simpler.
portioning rate: the CC215 has an output of up to 3.000 sausages (40 mm)
Usage
per minute. Compare the output.
This is where the universal VEMAG
modular system comes in. Every vacuum ller in the HPE and DPE Series
can be used for portioning of sausage
meat. As a B-machine, the HP coex
alginate ller delivers directly to the
coextrusion head, where the meat is
encased in a casing of uniform thickness. The highly accurate casing thickness guarantees reproducible quality
and material costs — for an accurate
calculation and satised customers.

Upon leaving the coextrusion head
of the CC215, the nished alginate
is sprayed with a calcium chloride
Alginate permits production of solution which immediately begins
„pure“ products such as halal sausage the curing process.
or poultry sausage. Sheep and hog
casings are no longer needed, so the Flexible use
product remains „pure“. One unique
aspect is that it allows the producThe strand of sausage meat can now
tion of purely vegetarian sausage, al- be processed further on the basis of
lowing you to develop new markets. your requirements:
Alginate casings are ideally suited for - Directly to a hanging line, e.g. for
smoked products, since they have an long smoked sausages
exceptional ability to retain the - Divided and singulated on a belt
aroma of smoke.
or for a heat process, e.g. fresh grilling
sausage.
Moreover, the CC215 is ideal for
producing fresh fried sausages, For singulating, the dividing belts come
breakfast sausage, Merguez and together at an angle while transporHot Dogs or even snack sticks or ting the meat strand forward. The
Specialties

Reduce costs
The product strand is encased
continuously in alginate during the
production process.
Rework, caused by the beginning and
end of natural and synthetic casings,
is thus eliminated. There are no casing
change times thanks to continuous
production. You use production time
efciently and produce more product
in the same amount of time.
The VEMAG CC215 and HP Coex are
suitable for use with alginate
gel brands.
This saves costs, since you can create
the optimal gel for your needs without
being tied to a specic manufacturer.
This means exibility, with costs reduced even further.
Like all VEMAG machines and attachments, the CC215 can be cleaned with
low-pressure equipment and commercially available cleaning agents.

www.vemag.de