Alginate is a gel derived from brown algae that is used as a casing. Alginate is a natural vegetable product and enables the production of "clean" products such as halal or poultry sausage. Sheep or pig casings are no longer required and the product remains pure. Another highlight is the ability to produce true vegan sausages, which opens up new markets.

The alginate is pumped directly into the coextrusion head, where it surrounds the sausage meat with a uniform thickness. Immediately after exiting the coextrusion head of the CC215, the gel-like alginate is sprayed with a calcium chloride solution and hardens directly. The accuracy of the layer thickness ensures reproducible quality and low material costs.

The sausage production process is completed in two steps. The sausage ends are pre-crimped in the pre-crimper unit, then the sausages are separated in the main crimper. Regardless of the desired caliber, the sausage ends are always optimally closed. The sausages are separated cleanly and reliably.

The divider belts facilitate precise cutting of sausages to the desired length. The special contour of the dividers ensures perfectly round ends. The sausages are handled particularly gently at a portioning capacity of up to 3,000 sausages per minute.

The products are transported to the downstream process via the transport belt in a smooth and controlled manner. The direct transfer to the downstream process, for example to a continuous cooking system, results in increased process efficiency.

The optional Curved Unit can be used to create a curvature similar to that of natural casings. The patented VEMAG Curved Unit, when used in conjunction with the memory effect of alginate, results in the desired curvature of the product during the curing process. The end product impresses with its natural appearance.