Single elastic weft polyester net, with blocked meshes of the light type
|Type of salami and roasts||salami|
|Material:||latex rubber, polyester|
|Elasticity:||light - from 40 to 70:
from 10 to 28
from 75 to 210 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.
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.
light - from 40 to 70
It is expressed as the comparison with the value 100, representing the elastic power of a net (ALS) traditionally considered as “standard”.