Caliber 10mm to 40mm
Edible, permiable, uniform thickness. 
End type: Twist end, Knot end.
Suitable for high speed automatic filling. 
Applications: frying/deep frying sausages on pans/grills, Taiwan style sausages,  crispy sausage, hot dog sausage, etc.

Baking temperature≤150°C/ 20 minutes

Frying temperature≤170°C/ 4 minutes

Caliber 10mm to 40mm
Edible, permiable, uniform thickness. 
End type: Twist end, Knot end.
Suitable for high speed automatic filling. 
Applications: boiled sausages, cooked sausages, Taiwan style sausages,  crispy sausage, hot dog sausage, etc.

Baking temperature≤150°C/ 20 minutes

Boiling temperature≤100°C/ 10 minutes

Caliber 10mm to 40mm
Edible, permiable, uniform thickness. 
End type: Twist end, Knot end.
Suitable for high speed automatic filling. 
Applications: Fresh sausages.

Frying≤140°C/10 minutes

Deep Frying≤150°C/4 minutes

Caliber 40mm, 45mm, 50mm
Non-Edible, permiable, uniform thickness. 
Packing type: Roll, Shirred
Suitable for high speed automatic filling. 
Applications: Large sausages, Salami, etc.

Peeling or slicing

US caliber 13mm to 36mm, EU caliber 12mm to 34mm. 
Uniform thickness, high strength, good elasticity, excellent abrasion resistance. 
Suitable for high speed automatic filling. 

US caliber 13mm to 36mm, EU caliber 12mm to 34mm. 
Uniform thickness, high strength, good elasticity, excellent abrasion resistance. 
Suitable for high speed automatic filling. 

US caliber 13mm to 36mm, EU caliber 12mm to 34mm. 
Uniform thickness, high strength, good elasticity, excellent abrasion resistance. 
Suitable for high speed automatic filling. 

Caliber 10mm to 40mm for edible casing, 40mm, 45mm, 50mm for non-edible casing. 
Edible, non-edible, permiable, uniform thickness. 
Suitable for high speed automatic filling. 
Applications: frying/deep frying on pans/grills, cooking/boiled sausages in water/steam, fresh sausages, slicing sausages, Salami, La-chang, etc. 

Caliber 13mm to 34mm
Edible, permiable, uniform thickness. 
End type: Twist end, Knot end, Open end.
Suitable for high speed automatic filling. 
Applications: fried sausage, deep fried sausage

Baking temperature≤150°C/ 20 minutes

Frying temperature≤170°C/ 4 minutes

Caliber 13mm to 34mm
Edible, permiable, uniform thickness. 
End type: Twist end, Knot end, Open end.
Suitable for high speed automatic filling. 
Applications: fried sausage, deep fried sausage

Baking temperature≤150°C/ 20 minutes

Frying temperature≤170°C/ 4 minutes

Caliber 22mm to 30mm
Edible, permiable, uniform thickness. 
End type: Twist end, Knot end, Open end.
Suitable for high speed automatic filling. 
Applications: Pefect to replace European brands for Cooked sausage.

Caliber 22mm to 30mm
Edible, permiable, uniform thickness. 
End type: Twist end, Knot end, Open end.
Suitable for high speed automatic filling. 
Applications: Pefect to replace European brands for Boiled sausage.