Catalog

Colfan P/Colfan P LC

Colfan P/Colfan P LC Colfan P - an edible collagen casing, has enhanced overstuffing ability in comparison with any other casing presented in the market.
Manufacturer: Viskofan
Purpose:  Frankfurters, Hot Dogs
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Colfan P/Colfan P LC

SCOPE OF USE:

Cooked, cooked-smoked, uncooked-smoked/dry-cured products.

FEATURES AND BENEFITS:

  • Shape stability (stable caliber and weight while stuffing, heat treating and storing)
  • Usage on high-speed equipment (high mechanical strength and elasticity)
  • High stuffing ability (higher than any other casing presented in the market)
  • Excellent qualities while drying and heat treating
  • Pleasant soft natural "bite"
  • BRC, ISO Standards Certification
  • In complience with Halal, Kosher requirements
  • Manufactured in Spain at Viscofan manufacturing facility

 

Colfan P - a nice gentle "bite"

Colfan P LC - even softer "bite" than Colfan P

Calibers:

13 – 26  mm (13/15/16/17/18/19/20/21/22/23/24/26)

Shirring:

Variants of shirring of a casing in 1 core from 35 ft.(10,668 m) to 90ft. (27,432 m)are available.

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

OE- open end

CE- closed end

Knot- knot

Colors:

Transparent

Recommendations on storing:

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

Preparation:

Colfan P / Colfan F casings can be used without any praparation.

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

Recommendations for packing:

 

Nominal caliber

Recommended caliber of stuffing, mm

Recommended nozzle, mm

13

14

8

15

16

8

16

17

8

17

18,5

9

18

19,5

10

19

20,5

10

20

21,5

10

21

22,5

11

22

23,5

12

23

24,5

12

24

25,5

13

26

27,5

14

 

Recommendations on heat treating of Colfan P:

Step

Temperature in a chamber (°C)

Humidity (%)

Temperature in a stick center (°C)

Duration (min)

1. Precooking 1

50

95

 

20

2. Precooking 2

60

80

 

10

3. Drying

65

 

 

10

4. Smoking

65

75

 

10

5. Smoke extraction

68

 

 

2

6. Cooking

76

99

72

 

7. Spraying

By cold water for 3 minutes, then 2-minutes break. Repeat several times.

 

 

ВИДЕОМАТЕРИАЛЫ

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