Polyester net characterized by double elasticity, warp and weft, this one consisting of single rubber thread. With standard elastic power.
|Type of salami and roasts||bresaola, coppa/ capocollo, pancetta|
|Material:||latex rubber, polyester|
|Elasticity:||standard - from 90 to 100:
from 100 to 150 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.
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.
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”.