Vegetable gel casing system offers savings

Risco USA’s new vegetable-based sausage casing system aims to save processors money. The new RS 191 Gel Casing System, a Kosher-approved, vegetable-based product aims to offer cost savings over natural or collagen-based casings.

Link sausages are pulled through the gel-like casing material during a continuous operation to insure productivity. The system then uses a brief cold-water bath to firm up the surface.

The compact, easy-to-operate system can reportedly be managed by one person and requires a small amount of floor space. It can be supplied by one RISCO stuffer and creates formed link sausage during high-speed operations. Options include a tray denester and an automatic tray loading system.

www.riscousa.com/

www.risco.it/html/inizio_en.htm