RKF 130
Operating the piston filler
Page 100 of 128
Version 1.1
4.27
PROCESSING INSTRUCTIONS FOR CASINGS
-
The instructions of the casing manufacturer for storing and processing
the casings should be followed unconditionally.
-
The processed natural casings can be drawn up with the casing
hoisting device directly on the special twisting off socket.
Of course, the casing can also be drawn up by hand.
Casing types
Processing instructions
Sausage
casing
Pig casing
General recommendations only.
The special instructions of the manufacturer should be
followed.
S
al
ted w
et
S
al
ted dr
y
S
al
ted w
et
S
al
ted dr
y
Pre-process
•
•
On the previous day: Rinse the casings well with cold water,
squeeze a little and store in a cool place overnight.
•
•
On the day of processing: Soak the casings in hot water
∼
+ 37°C 60 minutes
•
•
Soak the casings in hot water
∼
+ +37°C 30-60 minutes
•
•
•
•
Improve sliding properties: With additives e.g. sodium
bicarbonate (baking soda) amount to be added 2-3
tablespoons in 5 litres of water (
∼
+37°C)
•
•
•
•
Unused casings: Rinse well, add salt and keep cool
Drawn up
(with casing hoisting device R2)
•
•
Water supply: Slow drippy
•
•
Fast drippy
•
•
Pressure setting of the drawn up rolls:
∼
Set only 3 to 4 kg
respectively, so that the casings are barely drawn up.
•
•
∼
4 to 5 kg are barely drawn up
3-6 piece
Holding capacity of the mandrel
•
•
•
•
Drawn up casings: Process further after 10 minutes or store in
water.
