Filter nets by

Choose the net to see its full data sheet and compare it to other nets

All our nets are circular and with no side seams, so they appear perfectly uniform over the entire circumference. This gives the finished product a great regularity. This is our range of food processing nets, find out which is best suited to your needs.

1-ALS
ALS

ALS>
seasoning of ground products, salami

2-ELS
ELS

ELS>
seasoning of ground products, salami

3-NALS
NALS

NALS>
seasoning of ground products, salami

4-ALS-P
ALS/P

ALS/P>
seasoning of ground products, salami

5-ALDT
ALDT

ALDT>
seasoning of ground products, seasoning of unground products, salami, coppa/ capocollo

8-ELDT
ELDT/BR

ELDT/BR>
seasoning of unground products, coppa/ capocollo, pancetta, bresaola

11-NSP
NSP

NSP>
seasoning of unground products, coppa/ capocollo, pancetta, bresaola, culatello

12-SP
SP

SP>
seasoning of unground products, coppa/ capocollo, pancetta, bresaola, culatello

22-PDT-P
PDT/P

PDT/P>
seasoning of unground products, culatello

10-ELDT-R
ELDT/R

ELDT/R>
seasoning of unground products, pancetta

19-RW4
RW4

RW4>
seasoning of unground products, pancetta

6-ARS
ARS

ARS>
low temperature cooking, high temperature cooking, cooked hams, roasts

7-ARDT
ARDT

ARDT>
low temperature cooking, high temperature cooking, cooked hams, roasts

16-NBPL
NBPL

NBPL>
seasoning of ground products, low temperature cooking, salami

15-NBP
NBP

NBP>
seasoning of ground products, low temperature cooking, salami, roasts

14-BP
BP

BP>
seasoning of ground products, low temperature cooking, salami, roasts

13-BPL3
BPL/3

BPL/3>
seasoning of ground products, low temperature cooking, salami, roasts

17-BPEX
BPEX

BPEX>
seasoning of ground products, low temperature cooking, salami, roasts

18-BPDT
BP/DT

BP/DT>
low temperature cooking, high temperature cooking, roasts

23-SAL-6---SAL-9
SAL6-SAL9

SAL6-SAL9>
seasoning of ground products, final packaging, salami

20-DUPLEX
DUPLEX

DUPLEX>
seasoning of unground products, low temperature cooking, coppa/ capocollo, cooked hams

21-TRIPLEX
TRIPLEX

TRIPLEX>
seasoning of unground products, low temperature cooking, coppa/ capocollo, cooked hams

24-VISAL-F1
VISAL-F1

VISAL-F1>
seasoning of ground products, salami

25-VISAL-F2
VISAL-F2

VISAL-F2>
seasoning of unground products, coppa/ capocollo, bresaola, culatello

26-VISAL-F3
VISAL-F3

VISAL-F3>
seasoning of unground products, coppa/ capocollo, bresaola, culatello

27-K
K

K>
seasoning of ground products, low temperature cooking, salami, cooked hams, roasts

33-CR
CR NETS

CR NETS>
seasoning of unground products, low temperature cooking, bresaola, cooked hams

28-VIS-PA
VIS/PA PLASTIC NETS

VIS/PA PLASTIC NETS>
low temperature cooking, final packaging, mortadella

29-VIS-E9
VIS/E9 PLASTIC NETS

VIS/E9 PLASTIC NETS>
final packaging, raw hams

30-SRE
SRE NETS

SRE NETS>
low temperature cooking, final packaging, raw hams

31-SRE-C
SRE/C

SRE/C>
low temperature cooking, high temperature cooking, mortadella, cooked hams, roasts

32-SRE-S
SRE/S

SRE/S>
low temperature cooking, final packaging, mortadella, cooked hams