QX system (Sausage Production System)

Co-extrusion technology sausage production is a fully automatic system. A dosing pump extrudes a continuous flow of meat mix and a thin layer of casing gel is extruded (co-extrusion). Contact with a brine causes the gel to start turning into a casing. Sausages are cut into specified lengths, pre-dried (and heated), liquid smoke applied and dried once more. They are loaded into their final packaging, sterilized or pasteurized and get their definite structure.

Main Benefits

• Completely automated high capacity production
• Cost savings (mainly labor and casing costs)
• Attractive product characteristics
• Unequalled high level of food safety
• Very consistent quality

• Usage

Usage

• Fresh sausage
• Cooked & Smoked sausage
• Dried sausage