Tripas de Colágeno Belkozin
- Comestíveis
- Depiláveis
- Calibres de 22 a 100



Tripas Poliamyda
- Unilaycer
- Multicamadas

GASIOR (G)






Polyamide non-thermoshrinkable casings GASIOR are manufactured with polyamide PA6 by extrusion method.

The products are certified by National Institute of Hygienic as being suitable for contact with food.

INTENDED USE
Gasior casings are used for packing of meat products that are subjectes to heat treatment, such as:
• non-smoked sausage products,
• ready-made food,
• poultry products,
• other products, for example: dogs and cats food.
The casings are not smokable

ADVANTAGES
• excelent mechanical parameters (tensile strenght, elongation at break, drop impact),
• good barrier oxygen,
low price

STANDARD CATALOGUE OFFER

CASINGS DIMENSIONS
COLOURS
Flat width
(mm)
Recommended calibre after stuffing (mm)
63 (± 1)
40

clear 0.0
brown 1.0.1, 1.1.1, 1.2, 1.3
white 2.0
yellow 3.0, 3.1, 3.2
gold 4.0, 4.1, 4.2, 4.3, 4.4, 4.6
orange 5.0, 5.1, 5.2, 5.3
cream 6.0, 6.2
silver 7.0
red 8.0, 8.1.1, 8.2, 8.3, 8.4
black 9.0
70 (± 1)
45
78 (± 2)
50
86 (± 2)
55
94 (± 2)
60
102 (± 2)
65
115 (± 2)
73
125 (± 2)
80
135 (± 3)
85
140 (± 3)
90
150 (± 3)
95
157 (± 3)
100
172 (± 3)
110
188 (± 4)
120

GASIOR BAR 1 (GB1)
Ø 17 - Ø 32

 



INTENDED USE


GASIOR BAR 1 Ø 17 ÷ Ø 32 casings are used for the producton of the hot dog sausages.
GASIOR BAR 1 polyamide barrier thermoshrinkable casings are manufactured with polyamide PA6 by extrusion method with bi-orientation.

The products are certified by National Institute of Hygienic as being suitable for contact with food.

ADVANTAGES
• Insulation against water vapour, giving to the protects the freshness and appearance of the product for longer.
• Thermoshirnkable attributes, giving the product required properties such as nice appearance and shape, freshness, sausage sticks don't wrinkle.
• It gives to the product long shelf life.
• The casings are in LIGHT SMOKE colour (1.4) and they don't need to be smoked to achieve required colour.
• The casings are shirred by the high pressure method without the net to the sticks with close ends, what enables the production of the hot-dog sausages on the automatic machines.
• The casings can be used WITHOUT PRELIMINARY SOAKING.