Clipping and Closing Casings for Sausages and Cheese
Clippers with pressure regulation, calibrated dies and integrated trimming for sausages, salami, mortadella and cheese. Non-toxic aluminum clips from the R-10, S-524, 600 and 700 series close natural, collagen and plastic casings in an omega shape without tearing.
The Right Clip and Machine for Each Casing and Cheese
Clip gauge follows the casing diameter and thickness; the machine follows the required cadence and cutting.
Fresh and Smoked Sausages
Links in natural, collagen or cellulose casings, from 200 g to 1 kg. The clip must hug the casing gently: too much pressure tears it, too little leaks.
Salami, Coppa and Mortadella
Fibrous and plastic casings of larger diameter with dense product weighing 1 kg to 5 kg. The closure must survive curing, smoking and transport without loosening.
Cheese in Bags and Nets
Mozzarella, provolone and large cheeses in plastic bags or nets, from 500 g to 8 kg. Dairy environments require clips that do not rust with humidity and condensation.
The Uniclip Standard in Sausage and Cheese Production
Cutting and Sealing in One Cycle
The MC Line trims the excess casing at the same time it closes the clip, saving operator time on every piece.
Resistance to Condensation
Precision valves and anodized construction designed not to jam or wear under the humidity of dairy and curing rooms.
Burr-Free Closure
Symmetrical omega closure with no sharp edges: your product does not puncture adjacent packages in shipping boxes.
Clippers for Stuffers, Benches and Small Plants
From the manual bench for charcuteries to the MC Line coupled to a continuous stuffer, with working pressure up to 6 kg (kgf/cm² / bar).
See all pneumatic and manual clipping machines, with specifications
MC Line with Jaw (MC-3 and MC-4)
Designed for salami, mortadella and heavy cheese. The jaw gathers the casing neck, the hammer closes the airtight clip and the integrated knife trims the excess in the same pedal cycle. Closes up to 60 mm in diameter inline with a continuous stuffer and up to 100 mm on the bench.
M Line (M-2 to M-4) and MM Manual Line
The pneumatic M Line reaches up to 40 cycles per minute for sausages and cheese on the bench. For charcuteries, artisan plants and sites without a compressor, the manual MM Line (MM-2 to MM-4) closes up to 2,000 packages a day with the lever alone.
Comparison: Aluminum Clip vs. Twine Tying vs. Steel Clip
Why the aluminum clip is the standard in the sausage and dairy industries.
| Parameter | Uniclip Clipper + Aluminum Clip | Twine Tying | Steel Clip / Wire |
|---|---|---|---|
| Casing integrity | Malleable omega clip, no burrs, does not puncture | Twine friction cuts thin casings | Sharp edges tear collagen and cellulose |
| Cadence per operator | Up to 40 cycles/min with simultaneous cutting (MC) | 6 to 12 knots/min, no cutting | Similar, with jams from rust |
| Humidity, smoking and curing | Non-toxic aluminum: no rust or stains | Twine absorbs fat and mold | Rusts and stains the product |
| Shelf presentation | Identical closure on every link | Irregular knot, homemade look | Standardized, but with rust risk |
| Operator ergonomics | Pneumatic pedal or lever; no finger strain | Repetitive finger and wrist motion | Depends on the machine used |
Swipe sideways to compare the columns
Sausage Production Without Downtime
Stuffed casing cannot wait: a stopped clipper becomes lost product. As manufacturers in São Paulo, with 32 years of Mecatec engineering and 11 years as Uniclip, we keep a permanent stock of hammers, dies, knives, springs and pneumatic cylinders with express shipping across Brazil, plus die setup for your casing.
Talk to Application EngineeringFAQ: Clipping Sausages and Cheese
How do Uniclip clippers prevent casing breakage in sausages and cold cuts?
Uniclip clippers feature precision pressure regulation and calibrated dies. The hammer curls the malleable aluminum clip into an omega shape around natural, collagen, or cellulose casings, ensuring an airtight seal without punctures.
Do the clippers trim the casing excess automatically?
Yes. The MC Line (MC-3 and MC-4) runs a two-stage cycle: the jaw pre-clamps the package neck, then the hammer closes the clip while the integrated knife trims the excess casing in the same cycle, speeding up sausage, salami and cheese packing.
Which aluminum clip models are ideal for deli meats and cheeses?
Standard models include R-10, S-524, S-625, and S-628 depending on casing caliber and product weight. Our technical team assists with exact recommendations.
Which clip should I use for sausages in natural casing without tearing?
For sausages from 200 g to 1 kg in natural or collagen casing, the usual gauges are R-10, S-524 and S-528; for heavier links, S-625. What prevents tearing is not only the gauge but the die and pressure setup of the clipper. Uniclip tests your casing at the factory and delivers the machine already set up.
Does the clipper work coupled to a continuous stuffer?
Yes. The MC Line (MC-3 and MC-4) is designed to operate with continuous stuffers, closing links up to 60 mm in diameter with jaw pre-clamp, airtight clip and trimming in the same cycle. On the bench, the same machine closes casings up to 100 mm.
Ready to Standardize the Closure of Your Sausages?
Send a sample of your casing or tell us the caliber and weight of the link. Our technicians recommend the right clipper, clip and die and send an industrial lot quote.
Talk to a Technical Specialist on WhatsApp- 32 years of Mecatec engineering
- In-house manufacturing in São Paulo
- Spare parts in stock, ready to ship
- Service across Brazil and export to Latin America