COOKING YIELD NETS
Product # COOKING
Problem: Excess cook-out due to over-tension.
Tailoring: Adjust net diameter, rubber thickness, inserts, and multiple rubber strands.
Solution: Increased retention, reduced shrinkage, and improved yield.
Netting Diameter
SCOTNET manufactures elastic netting in diameters to suit all meat products.Understanding the diameter of the meat product and selecting a net that fits is an essential starting point in any netting design.
Typical Diameters:
- 80mm - For salami
- 100mm - For poultry
- 120mm - For lamb
- 150mm - For beef topside and silverside
- 180mm - For gammon and ham
- 200mm - For turkey
- 250mm - For horseshoes
Rubber Thickness
SCOTNET manufacture netting using different thicknesses of rubber. The thicker the rubber, the stronger it is, and therefore the more it pulls in on the meat.Typical Thicknesses:
- 44: Our thinnest rubber
- 30: Standard rubber, for most applications.
- 24: Our thickest rubber, for demanding applications
Inserts
SCOTNET can vary how close the rubbers are knitted together; we call this Inserts. The more inserts, the stronger the inward tension will be on the meat.Typical Inserts:
- Lite: 6.5 Inserts
- Standard: 7.5 inserts.
- Extra: 10.5 Inserts
- Plus: 12 Inserts
- Super: 13 Inserts
- Supreme: 15 Inserts
Rubber Strands
SCOTNET can make netting using multiple rubber strands, doubling or tripling the inward pull of the net.Typical Strands:
- Single: For most applications
- Double: Twice the power, for tightly holding muscle together, or closing cavities
- 3G: Triple the power of single, 50% more than double, for the most demanding dried products.
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