To ensure shape and regularity of such products during the cooking process, high temperature resistant nets are used with different mesh sizes and patterns.

ARS

Single elastic weft all cotton net, with traditional mesh, and heavy covering, particularly suited for roasting. Uses: low temperature cooking, high temperature cooking; Types of sausages: cooked hams, roasts; Material: latex rubber, cotton; Elasticity: 100 standard; Mesh: Standard; N. squares: from 10 to 34; Net diameter by application: from 75 to 250 mm; Colors: natural cotton

ARDT

Double elastic weft all cotton net, with traditional mesh, and heavy covering, particularly suited for roasting. Uses: low temperature cooking, high temperature cooking; Types of sausages: cooked hams, roasts; Material: latex rubber, cotton; Elasticity: 200 high; Mesh: Standard; N. squares: from 10 to 34; Net diameter by application: from 75 to 250 mm; Colors: natural cotton.

NBP

Single elastic weft polyester net, with blocked meshes of the standard type suited for seasoning or cooking. Uses: seasoning of ground products, low/high temperature cooking; Types of sausages: salami, roasts; Material: latex rubber, polyester; Elasticity: 90 standard; Mesh: Standard; N. squares: from 10 to 28; Net diameter by application: from 75 to 210 mm; Colors: white, red, red and white (warp and weft) white and red (warp and weft).

BP

Single elastic weft polyester net, with standard meshes of the standard type, particularly suited for cooking. Uses: seasoning of ground products, low/high temperature cooking; Types of sausages: salami, roasts; Material: latex rubber, polyester; Elasticity: 100 standard; Mesh: Standard; N. squares: from 10 to 34; Net diameter by application: from 75 to 250 mm; Colors: white, red and white (warp and weft) white and red (warp and weft).

BPL/3

Single elastic weft polyester net, with very low meshes, suitable for seasoning and cooking. Uses: seasoning of ground products, low/high temperature cooking; Types of sausages: salami, roasts; Material: latex rubber, polyester; Elasticity: 125 good; Mesh: Very low and standard width; N. squares: from 10 to 30; Net diameter by application: from 85 to 260 mm; Colors: white, red and white (warp and weft) white and red (warp and weft).

BPEX

Single elastic weft polyester net, with very small meshes, suitable for both seasoning and cooking. Uses: seasoning of ground products, low/high temperature cooking; Types of sausages: salami, roasts; Material: latex rubber, polyester; Elasticity: 120 good; Mesh: Very low and dense mesh; N. squares: from 12 to 30; Net diameter by application: from 75 to 220 mm; Colors: white, red and white (warp and weft) white and red (warp and weft).

BP/DT

Double elastic weft polyester net, with traditional mesh, particularly suited for cooking. Uses: low temperature cooking, high temperature cooking; Types of sausages: roasts; Material: latex rubber, polyester; Elasticity: 200 high; Mesh: Standard; N. squares: from 10 to 34; Net diameter by application: from 75 to 250 mm; Colors: white.

K

Single non elastic weft cotton and polyester mesh characterized by fixed gauge, available in various sizes. Uses: seasoning of ground products, low/high temperature cooking; Types of sausages: salami, cooked hams, roasts; Material: cotton, polyester; Elasticity: non elastic; Mesh: Not elastic 10 x 10 mm; N. squares: 24 - 28 - 36 - 48; Net diameter by application: 75 - 95 - 120 - 130 - 145 - 155; Colors: natural cotton.

SRE/C

Woven all cotton nets with diamond meshes, available in various sizes, in rolls or in clipped pieces of different lengths. Uses: low temperature cooking, high temperature cooking, final packaging; Types of sausages: mortadella, cooked hams, roasts; Material: cotton; Elasticity: non elastic; Mesh: Diamond mesh; Colors: natural cotton;