Evolution of an Age Old Art
 The art of making sausage, which probably originated as a method of preserving food, has been handed down to us through the centuries. Then the advent of artificial casing materials such as cellulose and collagen opened the door to an entirely new method.
Coextrusion technologies originated during the sixties. However, the merging of Townsend Engineering and Protecon Langen in 2001, combined the world’s foremost coextrusion technologies: Townsend Engineering’s Kontura Continuous Casing and Protecon’s HiQ tower technology. The result is QX System.
After thousands of years of evolution, sausage making finally has come to this—
QX System, a fully integrated process that simultaneously extrudes a continuous flow of meat batter and a thin coating of collagen. Instead of filling a pre-fabricated casing, QX System actually makes the casing as it produces the sausage.
The advantages of the QX System are astounding. It produces a continuous flow of blemish-free sausages, with extremely low variance as to length, weight, diameter and color. At the same time, QX System improves food safety and reduces labor costs.
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