Thick stocking polyester nets, with rubber weft available in various versions of elasticity and calibers.
|Type of salami and roasts||bresaola, cooked hams, culatello|
|Material:||latex rubber, polyester|
|Elasticity:||good - from 110 to 130:
100 - 120 - 160 - 220 - 250
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.
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”.