Linking, Portioning and Clipping

Links may be made by twisting alternating directions, tying or mechanical portioning. Casing type, fill pressure, elasticity and product viscosity determine how much rotation or compression is suitable.

Consistent unit weight supports cooking, fermentation, drying, labelling and yield. Equal length does not guarantee equal mass when calibre and fill vary.

Clips must match casing diameter and material without cutting or leaking. String, loops and nets must be food-suitable and strong enough for the product and hanging load.

Overfilled casings split during linking, while underfilled casings wrinkle and trap air. Excess twisting, poor spacing or dull mechanical parts can damage the casing wall.

Check weight distribution, closure security, casing damage and foreign-material control. Equipment settings and closure material lots should be recorded where they affect product release.