Information
The QX Cooked Smoked Link System uses advanced coextrusion technology to produce high-quality cooked and smoked pork and beef sausages with exceptional consistency and at very high production volumes.
Full automation to minimize manual handling
The system virtually eliminates manual handling throughout the production process, enabling manufacturers to produce pork and beef sausages with consistent quality and outstanding food safety standards. The entire process is fully automated and in-line, from coextrusion through to the final cook-in-pack stage. By reducing reliance on manual labor, the system enhances operational reliability, improves efficiency, and helps secure production continuity.
Coextrusion for uniform sausage production
QX technology ensures a continuous, controlled, and precise flow of meat emulsion through the system, delivering highly consistent sausage weight, diameter, shape, and appearance. A unique crimper wheel transforms the continuous sausage rope into individual links with precise lengths and perfectly rounded ends, ready for packaging. Products can be loaded automatically into final packaging formats, such as thermoformed pockets, helping to further reduce handling and minimize contamination risks.
Alginate and collagen casings for flexibility, consistency, and cost efficiency
Whether producing traditional pork sausages with a natural-style snap or smooth-textured beef sausages with a softer bite, the QX system provides the flexibility to meet a wide range of market and consumer preferences. Casing thickness can be adjusted with precision to achieve the desired eating experience and product