STRING elastic net is used in the production of cooked, cooked-smoked and raw-smoked whole muscle products. In addition, this net allows you to create an attractive and unusual marketable appearance of produced meat products.

It should be noted that STRING net is characterized by an increased compression force with a rare texture of the cells. Without hiding the natural texture and color of the smoked meat product, such net gives it a special appearance and effectively strengthens the casing.

  • Increased sausage compression force with a sparse cell structure.
  • The products look more advantageous due to the good design.
  • Withstands temperatures up to +125 ° C.


  • Diameter of the net in maximum stretched state: 80 - 180 mm
  • Number of cells per circumference: 6, 9 or 12
  • Net length: 20 mm or 40 mm
  • Thermal resistance: +125 °C