Kesseldarm Spezial · Specialized Processing · 100% Halal Verified
Kettle Casing
Specifically conditioned casings designed to withstand boiling kettles, thermal shock, and steam chambers.
91.4 m
Standard Length
24/26 – 30/32 mm
Caliber Range
24–38 kg
Meat Yield / Hank
+1°C to +7°C Refrigerated
Cold Hub Storage
Thermal Shock Resistant100% Halal VerifiedThermal Shock TestedHQC CertifiedISO 22000 Certified
EU DE NW20176 EG
Kesseldarm Spezial · Specialized Processing
Kettle Casing
Technical Specifications & Industrial Grading
Calibrated on automated laser sizing tracks in Düsseldorf to maintain strict 0.5 mm tolerances across continuous factory lines.
Hank
91.4 m
100 Trade Yards
Burst Strength
1.6 – 1.8 bar
High-Pressure Tested
Meat Yield / Hank
24–28 kg
/ hank
Stuffer Horn
12–13 mm
Recommended Nozzle
Validated Machinery Compatibility
High-speed automated linkers with automated hang linesAutomatic cooking and smoking autoclaves
Caliber Yield Reference Guide
| Caliber | Meat Yield / Hank | Horn Dia. | Target Applications |
|---|---|---|---|
| 24/26 mm | 24–28 kg | 12–13 mm | Fine poached breakfast links |
| 26/28 mm | 28–32 kg | 13–14 mm | Traditional Weißwurst, Bockwurst |
| 28/30 mm | 32–38 kg | 14–16 mm | Heavy kettle-cooked Kochwurst & Jagdwurst |
| 30/32 mm | 35-40 kg | 16-18 mm | Heavy smoked thermal links |
Preparation & Soaking Instructions
1
Desalting Rinse
Rinse external sea salt under gentle cold running tap water (approx. 18°C–20°C).
2
Warm Water Soak
Submerge in clean water at 30°C–32°C for 30–45 min to reactivate natural collagen suppleness.
3
Smooth Stuffing
Thread lubricated casing onto horn. Zip-tubes slide over horn in under 4 seconds without knots.
Specialized ProcessingCommercial Wholesale
Kettle Casing
Specifically conditioned casings designed to withstand boiling kettles, thermal shock, and steam chambers.
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Industrial Quality Grade:
Caliber Dimension (mm):Est. Meat Yield: 26–30 kg / hank
Preservation & Packaging Format:
Order Quantity (Hanks · 91.4 m each):Total: 457.0 m
Production Output: Yields approx. ~140 kg finished sausage
0% Intra-Community VAT for registered EU companies
Guaranteed cold chain (+1°C to +7°C) with data loggers
EU Registration DE NW20176 EG