ViskoTeepak’s Wienie-Pak Production

This new series delves into the critical steps in Wienie-Pak applications, particularly focusing on hot dog production issues beyond casing.

What does ViskoTeepak do when a situation like this arises?

Wienie-Pak
2024.09.03
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This article is the second in our series on hot dog production, focusing on the functionality and optimization of the Wienie-Pak casing during the stuffing process. While the request was to highlight the Wienie-Pak casing, we have broadened the focus to address how it impacts the overall hot dog production process, touching on both efficiency and marketing-related issues. The first article discussed general processing issues, while this article focuses on three key areas where Wienie-Pak can make a difference. Future articles will cover pitfalls during shirring and the Wienie-Pak process at our Lommel facility.

Addressing Pear-Shaped Sausages

Wienie-Pak casings come in four different constructions, each with unique practical performances. The choice of casing is crucial, especially on twist linkers, which operate with a stop-and-go function. This operation leads to irregular stuffing pressure, causing pear-shaped sausages, as shown in Graph 1. The Wienie-Pak J-type casing (blue line in Graph 2) offers a significant advantage by maintaining uniformity in link diameter despite pressure changes, resulting in more consistent products.

The Importance of Proper End Closures

ViskoTeepak provides various end closures for Wienie-Pak strands to optimize the stuffing process, reduce machine stops, and minimize waste. The CE (standard) end closure, designed in the 1980s, features a vent hole that releases trapped air, ensuring optimal weight control during stuffing. The CE-PP closure, a modified version with a shorter wad, is ideal for Handtmann and Vemag machines, addressing issues with stuffing tube positioning. The CE-KN knotted closure is designed for specific machines, offering reliable knotting with limited pressure resistance.

Optimizing Twists and Strand Load

The twist setting between links is a crucial yet often overlooked detail in the process. Reducing the number of twists from 2.25 to 1.75 can save up to 0.8% in casing usage and increase output by approximately 1%. This adjustment also simplifies the peeling process, particularly in dry sausage applications. Additionally, optimizing strand load can significantly impact output. Advances in technology now allow for higher strand loads, which can increase production by 4%, as seen when comparing 125 ft strands to 175 ft strands.