Screw caps past

Instructions for use

Clean product carefully before use

Application condition: pasteurisation heat treatment, up to 100°C for max. 1 hour

Food category:

  • especially suitable for jams
  • from a filling volume of 83 ml onwards suitable for alhoclic filling goods (up to 20%)
  • Exceeding a defined jar volume (minium filling) the screw cap is suitiable for oily or fatty filling goods. If your product is marked with a batch in the form of a letter followed by a number (e.g. U 1234), please refer to line A of the table below for the respective minimum filling quantities for your cap diameter.
    If the batch of your lid has the addition "-p2" (e.g. U 1234-p2), please note the minimum filling quantities from line B.
Screw cap size [mm]     Minimum filling A [ml]     Minimum filling B [ml]
43 142     125
48 117     117
53     177     167
58   192     183
63     213     200
66   350     247
70   370     267
77   393     290
82   420     328
89           337
100           358

Instructions for use for optimal closure

  1. Preheat screw caps in a warm waterbath of approx. 65°C for min. 15 minutes.
  2. Pay attention to the cleanliness of the mouth.
  3. Pay attention to a constant temperature of the filling good.
  4. Avoid air pockets in the filling good (change/cancellation of the vacuum).
  5. Pay attention that there is enough headspace between filling good and screw cap (vacuum formation).
  6. Respect absolutely the distance between seam and cams.
  7. Control periodically closing safety.
  8. Difference between internal and counter pressure less than 0.7 bar in the case of processing in the autoclave.

Check of closing safety: brochure „Verschließsicherheit bei Verschlüssen“ (German)

For a successfull preserving screw caps have to be used only once.

Screw cap is not microwave-safe.

The lid is not dishwasher safe.

Please keep label for further questions.