Cryovac® Shirred Casings for Slicing Logs |
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Cryovac® CN-700 Series Cook-In Casings
Abuse resistant, multilayer, cook-and-ship packaging for whole deli products and meat products for foodservice.
This new generation shirred casing material offers improved uniformity, consistency and stability in width plus superior abuse resistance and ink adhesion. This brings inherent benefits during the stuffing and thermoprocessing production stages, when the limits of cook-in materials are tested. Ideal for a variety of cook-in applications: deli ham, bologna, luncheon meats, turkey roll, corned beef and whole-muscle beef.
CN-730 Cook-In Casings
- Utilizes a different skin layer that offers a higher level of adhesion for products like chopped and sectioned ham and beef products
- Provides a high level of adhesion to eliminate cook loss and the potential for storage weep
CN-720 Cook-In Casings
- Adhesion level is ideal for emulsified products such as bologna and mortadella
- Performs well with larger muscle turkey formulations, inhibiting purge loss while stripping very cleanly.
Both available in plain or printed, in pigmented red, white, transparent or blue and in standard or shirred form. Blue tint is particularly useful for cook and strip applications; any film remaining on the products is easily detected and removed.
Cryovac® CN-405 Cook-In Casings
Non-shrink, non-adhesion medium barrier casing ideal for a variety of cook-in applications
Superior strength through a range of processing conditions and temperatures makes this non-adhesion casing ideal for applications as diverse as production of sliced luncheon meat logs to cooking and distribution of bone-in, cooked whole meats. Excellent abuse resistance and dimensional stability through stuffing and cooking results in low rework rates, as well as high yields in pre-sliced meat applications.
- Because it is a non-shrink casing, the 3.0 mil version is ideal for round and natural D-shaped slicing log applications.
- The 4.5 mil structure is designed for applications where maximum puncture resistance is desired (cooked pork ribs, bone-in pork roasts, etc.)
- Can withstand temperature extremes ranging from -20°F to 210°F.
- Available in specific sizes ranging from 6 to 10 inches (layflat widths), and 12 to 40 inches in length in clipped casings and bags.
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