Single elastic weft polyester net, with very low meshes, suitable for seasoning and cooking.
|Cooking||high temperature cooking, low temperature cooking|
|Type of salami and roasts||roasts, salami|
|Material:||latex rubber, polyester|
|Elasticity:||good - from 110 to 130:
Very low and standard width
from 10 to 30
from 85 to 260 mm
white, white and red (warp and weft)
seasoning of ground products
Seasoning products such as salami, not requiring a particular elasticity, the net must only follow the product and ensure its support.
low temperature cooking
Cooking products such as cooked ham mortadella or others, in water or steam, at a maximum temperature of 120°c.
high temperature cooking
Cooking products such as roasts or similar, in the oven, at temperatures over 120°c
Yarn of pure latex rubber used to give the desired elasticity to the net. This is covered with various combinations of cotton yarns or polyester.
Synthetic yarn with excellent mechanical resistance and high resistance to high temperatures. in addition to the white it can be dyed in a different colour such as red, twine colour or other.
good - from 110 to 130
It is expressed as the comparison with the value 100, representing the elastic power of a net (ALS) traditionally considered as “standard”.