IBR Longitudinal binding for coppa and rolled bacon

Function: Bind

The binding is used to hang the product and to tighten it to give it the correct shape (coppa, loins) and, for rolled products (bacon and cured bacon), to ensure complete adhesion of the muscle bands.

Natural rope binding loses its tightening function after the initial weight drop, when normally the desired adhesion has already been achieved. By using elastic rope for spiral binding, the tightening capacity lasts longer and there is no dropping of the coils, which are otherwise retained by manually performed “crossings” of rope called “passetti.”

Aesthetically, the use of natural rope mimics manual tying, while elastic rope perpetuates the memory of it with a better aesthetic result than elastic netting.



In the new models, the solenoid valves, control panel and electronic stop management device are at the top of the machine to facilitate sanitizing operations. In addition, the use of speed controls reduces noise considerably compared to previous models. An operator panel allows various parameters to be changed and stored in recipes and it is also possible to connect via Internet for remote technical service.

Information Request

    Sign up for the newsletter to stay informed!

    Customer Service Call us (+39) 0521 293734, or write us an email at info@favagiorgioaxel.com.