QX Fresh System
- Excellent product quality and consistency in appearance, dimensions and weight control
- Reduction of human contact with the sausage product
- Elimination of "giveaway" and "underweight"
- Shorter process cycles
- Reduced waste and requirement for re-working
- Cost savings
The QX Fresh Systems makes the casing as the sausage is produced by extrusion of a continuous flow of meat batter and a layer of collagen.
Material flows continuously and simultaneously through two pumps – one for the meat dough, the other for gel. Without the “stop-go” processing of conventional systems, QX creates superior quality in the final sausage product.
Material is driven through the system steadily, continuously and precisely so weight and dimension control are exact and the final sausage product is uniform in appearance and overall quality.
“Design” the casing bite by varying casing thickness and by adjusting the cooking cycle. You can make the bite softer to resemble a cellulose product, or with a “snap” that imitates natural casings.
QX sausages expand and contract during the consumer’s cooking process, they resist splitting or bursting when grilling, frying or microwaving. QX sausages also resist charring when used on a roller grill. QX sausages remain plump, juicy and – most importantly – delicious.
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