NBP

Single elastic weft polyester net, with blocked meshes of the standard type suited for seasoning or cooking.

DATA SHEET

NBP

Single elastic weft polyester net, with blocked meshes of the standard type suited for seasoning or cooking.

SUMMARY TABLE

Seasoning
Cooking
Final packaging
Type of salami and roasts roasts, salami
Material:latex rubber, polyester
Elasticity:standard - from 90 to 100:
90
Mash:
Standard
Squares:
from 10 to 28
Diameter:
from 75 to 210 mm
Available Colours:
white, red , white and red (warp and weft)

COMPARE NETS

Compare other nets that we offer as an alternative

CONTACT US

       

Return to our nets>

USES - MATERIALS - ELASTICITY

USES

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

MATERIALS

latex rubber

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.

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.

 

ELASTICITY

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”.

©Viscoretelastic Srl

Viscoret Elastic Nets S.r.l. - Via Magenta, 29 - 23871 Lomagna (LC), Italia 

T 39 039 9278191 F +39 039 5303224 -info@viscoretelastic.it

R.E.A. Lecco n. 303127  – Partita IVA e Codice Fiscale n. 02961710130 – Cap. Soc. Euro 20.000 i.v.

Your compare list

Compare
REMOVE ALL
COMPARE
0

Log in with your credentials

Forgot your details?