Tronoplast Technologies Inc. is an extrusion film equipment maker that the food industry may want to learn more about, given a new technology recently developed by the Ontario-based firm involving artificial sausage casings. True, most people would rather not know how sausage is made or even what’s in it, but this is truly impressive according to reports.
Tronoplast Technologies has launched the HS-TRON, an ultra-high speed three layer line developed for a European customer that manufactures porous, polymeric sausage casing which makes it possible to use real smoke rather than flavor additives when producing sausage. Prior to recent technology, food manufacturers could only achieve smoke flavor by using natural animal tissue casings for sausage with smoke-flavored additives. Now those in the food industry are hopping on the bandwagon with the popular trend of artificial, porous casings.
According to VP of Operations at Tronoplast, Sergey Kotylev, the line is capable of producing between 300 and 400 meters per minute depending on the formulation of skin casing and conditions, and is aimed at being the most productive line in the industry, giving the customer a significant competitive advantage.
Kotylev believes the HS-TRON has brought the artificial sausage casing technology to a new level, and says that line speeds can be ramped up, due to sophisticated control, at a ratio of 10:1 without compromising high-quality casing. The new technology also provides highly restricted control over thickness variation, stretching, formulation, caliber deviation, and more. Ultimately the HS-TRON will make it possible for the customer to produce at about a 25% faster rate than most competitor’s lines.
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