Products > Elasticated Netting
Traditional Rachel Netting
Elastic Netting - high strength polyester for versatility in the production and shipping of products.
A Series - Boiled meat (pork, ham, sausages);
B Series - Roasted, smoked and boiled meat (turkey, chicken, beef, pork, lamb);
C Series - Smoked meat (ham, bacon).
Micromesh Series - Boiled (ham), smoked (ham, bacon) and roasted meat (turkey, chicken, beef, lamb);
Pesante Series - Boiled and roasted meat packaging (turkey, chicken, beef, lamb);
S & STS Series - Salami;
E Series - Boiled meat and roasted meat (turkey, chicken, beef, lamb);
Stockfill Series - Smoked meat (ham, bacon).
Traditional Circular Netting
All nets are available for roast, boil, steam and smoked applications.
String Net - Designed to imitate a hand tied final product;
Polyester/5 - This quality product is designed with the price conscious user in mind;
Polyester/3 - Fantastic for giving natural shape to fresh meats;
Eco Net - Eco Net gives more compression than Polyester/5;
Polyester/2 - Most popular netting for both fresh, whole muscle and de-boned meats;
Mini & micro Mesh - As one of our higher tier nets, it provides more compression than our middle and lower tier nets;
Double Power - One of the most robust nets in our product range.
Premium Traditional Netting
Elasticated stocking net (also known as our Q-net) is our popular tight mesh knitted product which has elastic inlays to give compression. This product is generally used for production of boneless products where a netting impression is not required by the customer.
Available Size : 80mm - 300mm;
Spirals per 100mm : 15;
Packaging Formats : Various length rolls available;
Temperatures : Boil: 100°c / Roast: 225°c;
Make-Up : A weft knitted synthetic net in tubular form with inlaid spirals of covered natural rubber.