Premium meat netting applicator

Are you keen on preparing delicious homemade hams, other cured meats (smoked, baked and stewed) and cheeses? Do you want to do it in a simple and trouble-free way? Do you need extra hands to put the meat in the sausage net?

A practical helper for easy and quick insertion of meat or cheese into sausage netting. The PREMIUM Applicator significantly simplifies the preparation of hams, pork necks, roulades, bellies or cheeses intended for smoking, roasting or boiling.

Main advantages

• Food-grade certified – guaranteed safe use in the home kitchen
• Versatile mounting – horizontally on a worktop or table (max. thickness 60 mm), or vertically on a kitchen cupboard door
• Innovative conical tube with an elongated shape and special lugs – allows the entire net or just the required section to be slid on, and the lugs prevent the net from slipping down
• Stable base with a foot and side grips for safe operation
• Smooth inner surface minimises residue build-up and makes cleaning easier
• Suitable for nets from 125 mm diameter (for nets with a dense weave, we recommend a diameter from 150 mm)
• Easy cleaning – dishwasher safe or hand wash

Technical parameters

• Inner diameter of the outlet: 110 mm
• Outer diameter of the outlet: 115 mm
• Inner diameter of the inlet: 130 mm
• Applicator length: 215 mm
• Applicator height: 215 mm
• Applicator width: 190 mm
• Max. worktop thickness: 60 mm
• Suitable for nets: from 125 mm diameter

HOW TO USE THE APPLICATOR

1. Attach the applicator to the worktop (horizontally) or to a cupboard door (vertically by the foot) – before first use, verify that it does not leave marks on the furniture surface
2. Stretch the relevant section of the net or the entire net over the applicator using the knurled part of the head
3. Tie or secure the end of the net or the required section for the planned portion using sausage clips
4. Insert the meat or cheese and hold the net with one hand, while using the other to push the filling towards the clips or the tied end
5. After filling, tie firmly with string or secure with a clip, then cut leaving a margin – for multiple portions, place clips at both ends and cut the net between them