Shell

Polyamide casings for meat, sausage and dairy products
Shell
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We will help you choose the best solution for your production.

Leave a request — we will consult on the compatibility of materials, diameters, and types of packaging.

Additional Services

Printing on the shell provided by the customer

Printing on the shell provided by the customer

Design development

Design development

After-sales service

After-sales service

Print (on casing and packages)

Print (on casing and packages)

Casing Corrugation

Casing Corrugation

Delivery

Delivery

Cliché Production

Cliché Production

Gallery
application

Examples of using our casings on client products — from classic boiled sausages to premium products.

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Sustainable
development

PENTOPAK Company actively implements the principles of sustainable development and strives to reduce its environmental footprint by investing in clean technologies and energy efficiency.

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Frequently asked questions

Casing tears, how to avoid them in sausage production?

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To prevent ruptures of the shell (of various nature) during its use, it is necessary to take into account the quality of storage of the shell and its preparation for use at your enterprise.
Pay attention to its preparation for use (water temperature, for soaking, duration, according to instructions). Given the hygroscopicity of the shell, after proper soaking it becomes mobile and withstands all loads during filling, clipping, heat treatment. These are the cycles of the production process, in which ruptures can most often occur.

Which casings can be used without soaking?

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Tell us about your request — we will help you choose the best type of packaging, materials, and cooperation format for your business.

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