The QX Cooked Smoked Link System uses coextrusion technology to create cooked/smoked sausages, such as hotdogs and frankfurters, with consistent quality at exceptionally high volume.
Full automation to minimize manual handling
The system virtually eliminates manual handling from the production process so you can create sausages of consistent quality and with an unequalled level of food safety. The entire production
process is automatic and in-line from the moment of coextrusion right up to the final ‘cook in the pack’ step. It also significantly reduces your dependency on manual labor, making your production process more secure and reliable.
Coextrusion for uniform sausage production
QX technology ensures raw material is driven through the system steadily, continuously and precisely so sausage weight, shape and appearance are highly consistent. A unique crimper wheel turns the endless feed of sausage into individual products with exact length and perfectly rounded ends, ready for packing. They can be loaded automatically into final packaging, such as a thermoformer pockets, ensuring the chance of contamination is minimized even further.
Alginate and collagen casings to increase consistency and lower costs
Whether you’re looking for a soft ‘bite', resembling a cellulose product or a ‘snap’ that imitates natural casings, the QX system allows you to meet all requirements. You can tailor casing thickness with precision and ease. The casing gel offers not only flexibility but also significantly lowers production costs compared to other types of casing.