Net-Casing LITE

Net-Casing LITE

 NET CASING LITE   is  a highly permeable polyamide  casing coated  textile net  for smoked and dry sausages. Provides attractive  appearance of a handicraft  product  and at the same time costs less than most of other types of casings.  

Manufacturer: Logos
Purpose:  Dry sausages, Semi-dry smoked/cooked sausages, Boiled sausages and Ham
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Net-Casing LITE


Casing LOGOPAK Net-Casing Lite is intended for the production, packaging, storage and sale of cooked sausage products, ready-cooked smoked and semi-smoked, summer and green sausages as well as processed cheese with a stage of smoking.

Casing LOGOPAK Net-Casing Lite - LOGOPAK FB Prime with glued non-elastic net.



Smoke-permeable casing LOGOPAK Net-Casing Lite gives the opportunity to carry out roasting and smoking, that adds the products a pleasant traditional taste and aroma of smoking, facilitates the formation of coagulated protein crust and glossy surface of the product under the casing.

High mechanical strength of the casing allows to work on highly-efficient automatic and semi-automatic clippers, ensuring high production speed and  stability  of forms.

LOGOPAK Net-Casing Lite  casing can be overstuffed up to 8%.


The high temperature resistance of polymers used in the production of casings Logopak FB Prime range  expands the temperature range of casings’ application significantly in comparison with cellulose casings. The casing is resistant not only to the high temperature of smoking (up to 75-85 ° C), but also to its long-term effect.

Microbiological resistance – polymers, used for the production of Logopak FB Prime casing, are inert to the effects of bacteria and mold fungi. This affects the improvement of the hygienic characteristics of both the casing and the finished product.

 Spiral peeling facilitates the casing removal from the product by the end- consumer.


Casing’s calibers: 45, 50, 55, 60, 65  mm. 

Casing’s colors:  Clear, Smoke, Light Smoke, Mahogany, Salmon, Pink, Cherry. Exclusive colors are an option.

Colors of netting:  white, beige, red, black.

Types of netting:   Comb ,  Square, Double Square


Both, one-sided or double-sided printing is available. The number of print colors is from 1 to 6.

LOGOPAK Net-Casing Lite is supplied in rolls and in a shirred sticks.





Soaking must be done in drinking water. It is not allowed to soak the casing in hot water, as in this case the casing may shrink already during the soaking.

The casing in rolls is firstly cut into pieces of the required length, and then soaked. When using shirred sticks it is necessary to ensure that the stick is drown completely into the water. Water should freely penetrate into the shirred sticks displacing the air.


Soaking time: 1-3 minutes immediately before filling and forming.


Water temperature is 20 - 25 0С.

After soaking, the rest of water is removed from the tube, and the casing is put on the stuffing horn.

The casing has a high elasticity, which  simplifies the process of stuffing greatly and ensures uniform filling along the entire length of the loaf.


Sausage product forming


Before the casing forming,  in order to avoid its  injury, it is necessary to ensure that there are no burrs on the parts of the equipment, sharp objects, chipping, roughness on the working surface of the table.

There should be no friction about the various irregularities of the edge of the roll in the process of working with the casing.

It is strictly forbidden to prick the loaves (casing puncturing). While pricking the casing can be broken.

The ratio of the stuffing caliber to the nominal casing caliber is an important factor.

The casing overstuffing with meat emulsion is recommended:

- at  meat emulsion temperatures below 0 ° C -    5-7% overstuffing,

- at meat emulsion temperatures above 0 ° C -   10-12% overstuffing.






The clips used should provide reliable clamping of the ends of the loaf and should not injure the casing:








step 15

step 18

Clips     S- series

Clips E- series

Clips G-series

Clips B-series



step 15










































Heat treatment


Heat treatment of all types of semi-smoked and cooked-smoked sausages in Logopak Net-Casing Lite casing using technologies that include smoking (roasting with smoke) is carried out  in universal heat chambers.

Each manufacturer chooses the heat treatment mode individually since the equipment capabilities play a decisive role in this process. It is recommended to perform heat treatment according to the classical scheme, which includes the stages of precipitation of the product (4 ÷ 12 hours), reddening (blushing) (warming up of the product), drying (color formation), smoking and cooking.

Warming should begin at temperature of 50 ÷ 55 ° C. As the drying cycle proceeds, the temperature gradually rises up to 60 ÷ 65 ° C. At this stage, the coagulation of minced proteins and the formation of its own "protein crust".

The stage of smoking at temperatures of about 70 ÷ 75 ° C comes next. At this stage the crust  strengthens and is colored with smoke components.

Then the product is cooked at a humidity of 100% and at temperature of 75 ÷ 80 ° C until its readiness.

It is recommended after the cooking process to produce a slight drying for 5 ÷ 10 minutes at a temperature of 65 ° C.

The process of drying and smoking has the most significant impact on the quality of the finished product. By adjusting the temperature and humidity during the smoking process and the duration of these stages it is possible to vary the amount of thermal losses, the thickness of the crust formed, as well as the color and taste of the product. Optimum heat treatment conditions are achieved in cases where drying, smoking, cooking and cooling are carried out in software-controlled devices.



Ripening of sausages


While making summer and green sausages, after stuffing the sausages are sent for smoking and ripening according to the technical documentation for the production of this type of product.

During the production of sausages of this type, heavy fractions of smoke components may accumulate on the surface of the loaves. Due to the peculiarities of the casing structure, they cannot penetrate into the casing and remain on its surface. When condensation is formed on the surface of the loaf, the interaction of these substances with moisture occurs and thus the so-called “stickiness effect” can be formed. This effect completely disappears f when the process of drying and ripening of sausages continues for some time.




After the heat treatment process of sausages in the casing Logopak Net-Casing Lite, the loaves should be immediately cooled. Cooling can be carried out under running water, under a shower or a sprinkler with devices, that specify time intervals, to a temperature inside the loaf 25 ÷ 35 ° C or in universal cooling chambers.

Cooling with cold air cannot be used. It is necessary to eliminate the effect of drafts on finished products, since this can lead to the formation of wrinkles on the surface of the product.





The casing should be stored in the original packaging in closed, dry, clean rooms that comply with sanitary and hygienic standards established for the food industry, at least 800 mm from heating devices, in the absence of strongly-smelling and aggressive substances, at a temperature of + 5 ° С up to + 35 ° С and relative air humidity not more than 80%.

It is recommended to protect the casing during storage and transportation from exposure of direct sunlight and high temperatures.

Open the factory packaging just before using the casing.

The casing that was transported at a temperature below 0 ° C should be kept in original packaging at room temperature for at least 24 hours before use.

It is strictly forbidden to throw and shock boxes with the casing.

The manufacturer guarantees that the casing complies with the requirements of the technical specifications under the conditions of transportation and storage in the consumer’s warehouses.

Shelf life - 2 years from the date of manufacture, while maintaining the integrity of the original packaging.


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