CC215 Alginate Sausage Line

 

Vemag CC215 Alginate Sausage Line

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

The Vemag CC215 Alginate Sausage Line is a continuous 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 reduce labor and sausage production costs. The CC215 system adds a high degree of automation and production efficiency to sausage production lines.

As the world rapidly changes in terms of health and wellness in the food space, environmental issues and sustainability, many sausage producers are turning to alginate casings.

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.

Reiser has partnered with the Freddy Hirsch Group, the world's leading manufacturer of alginate and alginate gels, to provide an unparalleled value proposition: Freddy Hirsch brings their unrivaled alginate technology and Reiser provides Vemag’s industry-leading coextrusion equipment.

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

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 set the casing. From there, the CC215 pre-crimps and cuts the product into links.

The CC215 features extra-long divider belts to ensure cleanly divided sausages with perfectly shaped ends. It produces curved or straight sausages with equal lengths and weights at portioning rates of up to 2,000 pieces per minute. Sausage diameters range from 10-32 mm. The adjustable thickness of the alginate casing is highly accurate, ensuring a uniform product with a consistent appearance and "bite".