peelability Archives - Sausage Peeler

What causes high speed peelability ?

Posted: August 20, 2016
By: admin
Category: Articles / English

As we have seen, one of the main factors related to peeling ease of franks is surface formation. It has been long known in the sausage industry that a good smooth surface must be formed on the frankfurter. This smooth surface is due to the coagulation of soluble protein at the surface. Protein migrates to […]

How can peelability or non-peelability be seen ?

Posted: July 12, 2016
By: admin
Category: Articles / English

Complete seperation or high speed peelability can be tested for in several ways. The easiest is to squeeze the product at the link. If good seperation is present, the product will shift slightly inside the casing. Occasionally, good seperation is observed at the link but the casing adheres along the length of the product. Peel […]

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What causes high speed peelability ?

How can peelability or non-peelability be seen ?