Single elastic weft cotton net with traditional mesh and reinforced polyethylene warp, suitable for long seasoning.
|Type of salami and roasts||salami|
|Material:||cotton, latex rubber, polyethylene|
|Elasticity:||standard - from 90 to 100:
from 10 to 34
from 75 to 250 mm
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.
Natural fibre yarns of cotton are characterized by natural ecru colour and excellent resistance to high temperatures.
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.
An Extruded polyethylene monofilament, characterized by excellent mechanical resistance, is used in combination with cotton to give rigidity and strength to the net. it is not suitable for high temperatures.
standard - from 90 to 100
It is expressed as the comparison with the value 100, representing the elastic power of a net (ALS) traditionally considered as “standard”.