Machinery
Poly-clip System is the world's leading manufacturer of clip closure systems. Its products have played a major role in enabling the meat-processors to develop new products and open up new markets. For every application, Poly-clip System offers the right machine. An astonishing variety of machines, clips, and loops in various colours live up to this
During its almost 50 year long cooperation, with the German Manufacturer Poly-Clip System, FYRIPPIS S.A. provides the Greek Meat Processing Industry with the complete Poly-Clip System program.
- Consumables
- After-sales-service for spare parts and technical assistance
Artificial casings
For decades, the Nalo brand has been synonymous with top quality viscose- and polymer-based sausage casings. The production programme consists of a wide range of different forms and print variations for the broad spectrum of sausage-types in the meat industry and butcher trade.
KALLE CASING TYPES:
I. |
Nalo Cellulose Casings (Seamless casings, permeable and brilliant made from natural raw materials) |
- (a) Nalo Schmal N: (The permeable casing based on natural raw materials in cylindrical form for dry, scalded and cooked products (high-gloss).
- (b) Nalo M: (The permeable casing based on natural raw materials in cylindrical form for scalded and cooked processed meat products (bigger sizes).
- (c) Nalo ML: (The permeable casing based on natural raw materials in bladder form for scalded products (stretchable).(d) Nalo Kranz (The permeable casing based on natural raw materials in ring form for dry, scalded and cooked products.)
|
II. |
Nalo Fibrous Casings (The fibre-reinforced cellulose casings, permeable and smokable) |
- (a) Nalo Fibrous N: (The cellulose-fibrous casings with defined meat cling and good smoke permeability, ideal for dry, scalded and cooked products.)
- (b) Nalo Fibrous I: (This casing is also suited for producing dry processed meat products with a long shelf life.)
- (c) Nalo Fibrous P: (The inner impregnation of this casing ensures extremely smooth peeling)
- (d) Nalo Fibrous S: (This casing offers particularly good maturing properties. It has a rough surface with promotes uniform growth of mould.)
- (e) Nalo Fibrous ND:,
ID and PD (The “D” stands for double viscosed casings of the N, I and P versions. They feature high shape retention and even higher mechanical strength.)
|
III. |
NaloNet ((The cellulose-fibrous casing with strongly anchored, rigid honeycomb net or rectangular net for dry, scalded and cooked ham products) |
IV. |
NaloSmoke(The fibre-reinforced cellulose casings with an inner impregnation of liquid smoke) |
V. |
NaloTop (The fibre-reinforced cellulose casing with inner barrier) |
VI. |
NaloBar (The multy-layer casing made from oriented polyamide polyolefin) |
VII. |
NaloForm (The elastic multi-layer casing made from oriented polyamide and polyolefin) |
VIII. |
Naloshape The elastic multi-layer casing made from oriented polyamide and polyolefin for mould and D-shape applications) |
IX. |
NaloFlex Kranz (The mono-layer ring casing made from oriented polyamide blend) |
X. |
NaloNet(The cellulose-fibrous casing with strongly anchored, rigid honeycomb net or rectangular net for dry, scalded and cooked ham products) |
XI. |
NaloPro (Barrier casing which transfers caramel colour, smoke or flavour to the surface during cooking) |
| |
All KALLE casings can be printed with individual motives!
For more information and printout of all KALLE products , please contact us.
Since 1994, WORLD PAC INTERNATIONAL A.G. has developed and sold innovative food packaging for the food industry, specializing mainly in the meat and cheese industry.
WORLD PAC CASING TYPESs:
Additives & Spices for the Food Processing Industry
FIRIPPIS S.A. is supplying the Meat Processing Industry, with several chemical additives and spices needed principally for the production of sausages.
In cooperation with the German company Friedrich- Ingredients, a great array of products can be provided.:
I. |
Special mixtures for : |
| |
- Binding the sausage meat
- The maturation of the sausage meat
- Solidification and preservation of the sausage meat
|
II. |
Sausage ingredients |
III. |
Cured meat ingredients |
IV. |
Burger ingredients |
V. |
Marinades (oil based) |
VI. |
Dry marinades |
VII. |
Crumbs & coatings |
VIII. |
Sauces, soups & fix products |
IX. |
Flavours, HVPs, extracts |
X. |
Raw spices, single spices and natural spices |
XI. |
Raw materials, commodities |
XII. |
Freshness keeper |
Study and equipment of retail stores
Study and equipment of modern retail shops for meat and cooked pork meats with or withoute places of warm dining, in cooperation with the German house of Kramer GmbH.
