Usage instructions
 
Therewith you can handle our OSKUtex products successfull from the beginning - here you can find the corresponding usage instructions.
   
 
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OSKUtex® TEXTIL
 
 
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Applicable for all kind of raw sausage
Dry filling or dip shortly in cold water
Tight filling
Smoking is possible
   
     
 
 
OSKUtex ROTEX®
 
 
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Applicable for cooked meat products
Dry filling or just dip into cold water
Tight filling
Increase temperature gently until reaching necessary
core temperature
If required, product can be smoked up to 30 minutes
Cooling process should be supported by interval showers
     
 
 
OSKUtex® RONET
 
 
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Applicable for all kind of raw sausage
Soaking 30 minutes in cold flowing water (10°c)
Smoking is possible
   
     
 
 
OSKUtex® RONET-W
 
 
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Applicable for all kind of raw sausage
Intensive soaking in hand warm water
Smoking is possible
   
     
 
 
OSKUtex VKS®
 
 
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Applicable for all kind of cooked meat products
Soaking 30 minutes in hand warm water, filling
approximately 5 % above nominal calibre
Showering recommended but not required
   
     
 
 
OSKUtex BARIN®
 
 
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Applicable for all kind of cooked meat products
Soaking 1-2 hours in hand-warm water, filling approximately
7 % - 10 % above nominal calibre
Showering recommended but not required
   
     
 
 
OSKUtex RODAMID®
 
 
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Applicable for all kind of cooked meat products
Soaking 30 minutes in hand warm water, filling
approximately 5 % above nominal calibre
Showering recommended but not required
   
     
 
 
OSKUtex® MULTIPRO
   
 
Soaking OSKUDA® MULTIPRO casings are processed dry. Do not soak!
Filling Open the shirred sticks at the coloured clip and fill up to the filling diameter (= nominal diameter).
Over – or under filling can cause the processed meat products to wrinkle or tear.
Cooking Cook in a vertical or horizontal position to the desired core temperature.
Preferably cook the products immediately after filling.
A storage time between filling and cooking could have a negative effect on the transfer.
Cooling Cool down to the requested core temperature the usual way, e.g. by showering.
No risk of bursting - even when cooled without showering. Avoid fast cooling
with airflow in the cooler.
Storage Store cool and dry using the original packaging. Protect from frost.
Storage time 6 month (when properly stored).
     
 
 
OSKUtex MULTIBAR®
 
 
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Applicable for all kind of cooked meat products
Soaking 30 minutes in cold water, filling approximately
5 % above nominal calibre
Showering recommended but not required
   
     
 
 
OSKUtex MULTIPUR®
 
 
Storage Always store the MultiPur ring in its original package in a cool and dry place. Protect the casings from freezing. A durability of 6 months can be guarantee if you take this into consideration.
Soaking Submerge the casings in warm water (50°C) for approximately 45 minutes. In order to avoid moisture loss the casings should be placed in a PE-bag for a short period.
This ensures constant calibres and a trouble-free production.
Filling and
closing
Fill the casings tight and free from air until the recommended caliber. The clipping can be done with all usual clipping machines.
Reddening 15 minutes at 45°C by a relative humidity of 80%.
Smoking Hot smoking applications should be done 20 minutes at 60-65°C by a relative humidity of
90 %.
Cooking/
scalding
Cook the sausages until the desired core temperature in chamber with 78°C.
Cooling Cool the sausages right after the cooking/scaling to the desired core temperature (usually <25°C), i.e. through showering.
Packaging Straight after the cooling pack the MultiPur ring
in a second package (vacuum).
Conversion
forms
Shirred sticks
 
     
 
 
OSKUtex® RONA
 
 
Soaking Water temperature: 20°C to 40°C, Optimum 28°C.
Soaking time: 15 to 30 minutes.
Filling Fill up to the recommended filling diameter.
Smoking/
Maturing
Suitable for all maturing processes.
Smoke at appr. 85% r.h.