Usage Instruction Process

- Preheat temperature to 60-80°C for 30-60 minutes depending on sausage diameter   

- Cooking temperature should be set between 75-80°C with sausage centre temperature between 70-72°C   

- Rinsing is the first step of the cooling process. Cooked sausages should be rinsed to lower sausage centre temperature to 25-30°C. Strongly recommend against cool air drying casings as it would result in surface wrinkling    

- After rinsing, sausages should be further cooled and dried in room temperature and refrigerated at 4

We also have Austlon-R(for retort), Austlon-E(for high barrier), Austlon-CS(for round sausage, caliber stable), Austlon-CSP(for sliced product, easy peel)