Superior product quality, safer foods... and lower production costs too.
 Simply put, if you invest in the QX Coextrusion system, you will significantly reduce the cost of making each pound of sausage you sell.
Slash Casing Costs. The casing gels used with the QX system have a refrigerated shelf life of up to one full year. You don't need to purchase and store cellulose casings of different diameters. Nor do you need to worry about casing becoming unusable.
Save on Labor. QX systems are completely automated - from loading the meat hopper to packaging. Labor is reduced by 80% when compared to traditional sausage operations.
Reduce Re-work. In traditional systems that use prefabricated casings, the first and last bits of casing filled with meat are tediously reworked. Not so with QX. A QX line produces a single, continuous rope of sausage with one beginning and one end each day.
Weight Control. The first sausage produced will be the exact same weight as the last. This eliminates the problems of "giveaway" or "underweight" that are associated with traditional sausage making.
Reduce Waste. Waste reduction of up to 75% can be achieved when compared to traditional linking processes.
Eliminate Casing Disposal. Because QX casings are edible, you can actually sell them. And, when producing skinless sausages, you can reduce your solid waste bill at the same time because there's no need to peel or dispose of the casing material.
Shorten Cycles. QX systems reduce processing times, too. Townsend customers have achieved 30 to 42% shorter cook/smoke cycle times using QX systems. That helps save on your energy bills.
Townsend Reliability. You can count on maximum uptime, too, since Townsend engineers create simple, effective components to maximize reliability and fast, effective sanitation.
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