DESTINATION / PURPOSE
The chaudineuses are primarily intended for degreasing the outer surface and removing mucus from the inner surface of pork intestines (chaudins) and stomachs.
This treatment takes place after the stomach or intestine has been emptied either manually, using a suction tube, or with a splitting machine.
The chaudineuses also have other uses:
Cleaning of chicken and turkey gizzards
Mucus removal (délimonage) from veal tripe, after splitting
Washing deboned meat (e.g., beef heads).
Type 12C (andouillarde) is mainly intended for delicatessen processors (charcutiers) for daily use of 2 to 3 hours.
PERFORMANCE
Split stomachs and intestines undergo degreasing and mucus removal simultaneously. After processing in the chaudineuse, they are fully prepared for further treatment or preparation.
Whole (unsplit) intestines, intended to be used as casings for andouillettes or dry sausages, achieve two key results after processing:
They are fully cleaned of mucus
They show no “windows” (holes), which is essential for properly containing the meat within the casing
