NDX F - is a casing with advanced adhesion level. The casing is used for manufacturing of raw sausage products to grill or to fry on a frying pan later on.

Calibers:

NDX F: 17-36 mm (21 / 24 / 26 / 28 / 30 /32 / 33 / 35 / 36)

Shirring :

NDX F:

Variants of shirring of a casing in 1 core from 50 ft.( 15,24 m) to 80ft. (24,384 m)are available.

Depending on a stuffing equipment, cores can have special types of ends:

OE- open end

CE- closed end

Knot- узел

Colors: transparent.

 

 

 

Recommendations on storing:

In cold / dry premises , at temperature 5°C - 23°C, far from heat and natural light.

Preparation:

NDX F casings can be used without any preparation.

Avoid moisture loss. Stuf within the bounds of the recommended diameter.

Recommendations on stuffing:

Nominal caliber	Recommended caliber of stuffing, mm			Recommended nozzle, mm
17	17	+/-	0,5-0,7	9-9,5
18	18	+/-	0,5-0,7	10
20	20	+/-	0,5-0,7	11
21	21	+/-	0,5-0,7	12
22	22	+/-	0,5-0,7	12-12,5
23	23	+/-	0,5-0,7	13
24	24	+/-	0,5-0,7	14
26	26	+/-	0,5-0,7	16
28	28	+/-	0,5-0,7	16
29	29	+/-	0,5-0,7	16
30	30	+/-	0,5-0,7	17
32	32	+/-	0,5-0,7	19
33	33	+/-	0,5-0,7	20
34	34	+/-	0,5-0,7	21
35	35	+/-	0,5-0,7	22
36	36	+/-	0,5-0,7	23

Recommendation on heat treatment of NDX F for its usage for heat treated product manufacturing to fry later on. 

It is recommended to hang the product on frames not mote than 2+2 (for calibers from 26). If possible, use the lowest speed of chamber ventilators rotation.

Step	Temperature in a chamber, ⁰ С	Duration, min
Drying	60 ⁰ С	15-20 min (depending on a caliber)
*Smoking	65-70 ⁰ С	15-20 min (depending on a color required)
Drying	65-70 ⁰ С	5 min
Cooking	max.76 ⁰ С	up to 72 ⁰ С in a sctick center
Spraying/ cooling		By cold water for 3 minutes, then 2 minutes break. Repeat several times.

 

*this step is optional. depending on an end product