VISFLEX™ Casings Europe

General Data

VISFLEX Casing is a multilayer polyamide casings notable for its excellent shrink performance and superior gas barrier properties.

Features of VISFLEX Casings include:
• Excellent shrink for a wrinkle-free final product
• High barrier properties for maximum cooking yields and extended shelf life
• Exceptional diameter control
• Meat adhesion levels available to minimize purge and optimize surface appearance
• Outstanding machinability, usable on all stuffing/clipping machines
• Tear resistance during mechanical slicing

Applications

VISFLEX Casings are suitable for all kinds of cooked sausages like:
• Deli bologna
• Chub bologna
• Molded Ham
• Turkey Products

Colours (Available in gloss or matt finish)

• White
• Brown
• Suntan
• Red
• Red High Transparency
• Blue
• Blue High Transparency
• Hickory
• Gold
• Yellow

Other colours could be made available on request - please contact your Viskase sales representative.

Presentations

VISFLEX Casings can be supplied as:
• Flat stock in reels,
• Flat stock in bundles,
• Cut pieces,
• Shirred,
• Printed in up to 6 colours.

USAGE

VISFLEX E, T, L, and M Casing:
• Designed for use without soaking.

VISFLEX P Casing:
• Before use, soak in cold water at 20°C maximum for no longer than 30 min.

Never use hot water for soaking - the casing will shrink in water instead of in your cooking chamber!

Cooking:
• Steam cooking at 95°C max.
• If product is showered after cooking, wait for temperature in the product core drops to 55°C in order to maximize pasteurization value.

Storage and Handling

Store VISFLEX Casing in a cool and dry place away from steam pipes, warm storage areas or direct sunlight. Recommended storage temperature: 4 - 24 °C.