Single elastic weft polyester net, the weft consisting of double rubber covered together, with lowered meshes, suitable for seasoning and cooking.
|Cooking||low temperature cooking|
|Type of salami and roasts||cooked hams, coppa/ capocollo|
|Material:||latex rubber, polyester|
|Elasticity:||extremely high - from 270 and beyond:
Very low and standard width
from 14 to 30
from 105 to 220 mm
seasoning of unground products
Seasoning products such as coppa-capocollo, culatello, pancetta, bresaola, requiring a high elastic power able to exert a constant pressure during the entire process, and to ensure an optimal final shape.
low temperature cooking
Cooking products such as cooked ham mortadella or others, in water or steam, at a maximum temperature of 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.
extremely high - from 270 and beyond
It is expressed as the comparison with the value 100, representing the elastic power of a net (ALS) traditionally considered as “standard”.