Introduction
Our PA/PE plastic sausage casing roll film is a co-extruded multilayer material. It combines:
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Polyamide (PA) – provides high oxygen barrier
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Polyethylene (PE) – ensures heat sealing and flexibility
This casing is designed for smoked, boiled, or air-dried sausages. It is easy to handle, works with automatic clipping and filling machines, and offers an excellent surface for custom printing.
Available in flattened widths from 40 mm to 180 mm, the roll film lets you produce sausages of various diameters in a continuous, industrial-friendly format.
Product Specifications
| Parameter | Details |
|---|---|
| Material | Co-extruded PA/PE (Polyamide / Polyethylene) |
| Structure | PA outer layer + PE inner layer (or symmetric multilayer) |
| Flattened Width | 40 – 180 mm (customizable) |
| Thickness | 50 – 80 microns (typical; can vary) |
| Roll Length | 100 m, 200 m, 500 m, or custom |
| Core Inner Diameter | 76 mm (3″) standard, or 50 mm |
| Heat Resistance | Up to 100°C (pasteurization / cooking) |
| Shrinkage | Approx. 10–15% in hot water (80–90°C) |
| Oxygen Barrier | High (from PA layer) |
| Color | Transparent, milky white, or customized |
Product Advantages
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High oxygen barrier – The PA layer prevents oxidation, extends shelf life, and preserves flavor and color.
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Good printability – Surface supports high-quality rotogravure or flexo printing for branding.
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Heat shrinkable – Shrinks tightly around meat after cooking, giving sausages a smooth, wrinkle‑free look.
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Machine friendly – Suitable for high‑speed automatic filling, clipping, and linking machines (e.g., Handtmann, Vemag).
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Flexible at low temperatures – PE layer keeps the casing flexible even under refrigeration.
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Food contact safe – Complies with EU 10/2011 and FDA standards.
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Cost effective – Longer rolls mean fewer changeovers and less downtime.
Applications
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Cooked sausages (frankfurters, wieners, bologna)
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Smoked sausages (kielbasa, smoked bratwurst)
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Boiled ham and poultry rolls
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Salami and air‑dried sausages (as protective outer layer)
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Cheese and non‑meat products needing barrier packaging
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Portioned fresh sausages (using PE sealing property)
Frequently Asked Questions (FAQ)
Q1: How is PA/PE casing different from pure PE casing?
A: PA/PE has a PA layer for high oxygen barrier, so it’s ideal for cooked sausages that need a longer shelf life. Pure PE casing has very low barrier and is only suitable for fresh sausages sold within 1–2 days.
Q2: Can I use this casing on automatic filling machines?
A: Yes. It’s specifically designed for automatic clipping and filling machines. The 40–180 mm flattened width range covers most standard sausage sizes.
Q3: Is the casing edible?
A: No, it is inedible. For most cooked sausages, it is peeled off before eating. For some products like ham, consumers remove it themselves.
Q4: What filling temperature do you recommend?
A: Keep the meat batter below 15°C for best results. Unlike natural or collagen casings, our PA/PE casing does not require pre‑soaking.
Q5: How should I store the casing rolls?
A: Store in a cool, dry place away from sunlight and heat sources. Ideal conditions: 10–25°C, humidity below 70%.
Q6: Can you print my logo on the casing?
A: Yes. We offer custom printing with up to 6 colors on the outer PA surface. Please provide your artwork and required width.
Q7: What is the minimum order quantity (MOQ)?
A: MOQ is typically 100 kg per specification. Smaller trial rolls are available on request.
