The TAN is particularly suitable for closing sausage portions in strings up to caliber 55. Typical products are, for example, beef sausage in Germany, bacon sausages in the Czech and Slovak Republics, “knackwurst” in Austria and cervelat in Switzerland. All known natural casings, ring casings or synthetic casings made of collagen, cellulose or PVDC can be closed reliably and carefully with up to 320 cycles/minute.

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