CC 215
Production possible de produits « purs »
Les produits végétariens et les saucisses halal ou à la volaille sont produits de manière naturelle, puisque les boyaux de mouton ou de porc ne sont plus utilisés.
Baisse des coûts
Le processus de production continu, obtenu grâce au transfert d'alginate sur le cordon de produit continu, permet de réduire les coûts, puisque le taux de retraitement nécessaire en raison du début et de la fin des boyaux naturels et artificiels est évité.
Vitesse de production élevée
Optimisation des temps de production en raison de l'absence des temps de changement de boyau.
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