Screw caps sterile

Instructions for use

Clean product carefully before use

Application condition: sterilisation heat treatment, up to 125°C for max. 1 hour (difference between internal and counter pressure less than 0.7 bar)

Food category:

  • especially suitable for sausage products
  • from a filling volume of 83 ml onwards suitable for alcoholic filling goods (up to 20%)
  • Exceeding a defined jar volume (minium filling) the screw cap is suitable for oily filling goods. Please refer to line A of the table below for the respective minimum filling quantities for your lid diameter. If you fill processed sausages (e.g. ham, salami, bacon, sausage) or meat products in paste or cream form, please note the values from line B.
Screw cap size [mm]     Minimum filling A [ml]     Minimum filling B [ml]
43     132     33
48     142     35
53     150     38
58     177     44
63     200     50
66     225     56
77     280     70
82     370     93
89     475     119
100     583     146

Application instructions for optimal closing:

  1. Preheat screw caps in a warm waterbath of approx. 65°C for min. 15 minutes.
  2. Make sure the glass mouth is clean.
  3. Ensure that the filling temperature of the product remains constant.
  4. Avoid air pockets in the filling good (change/cancellation of the vacuum).
  5. Make sure there is sufficient head space between the product and the lid (vacuum formation).
  6. It is essential to keep the seam-cam distance.
  7. Regularly check the locking security.
  8. Difference between internal and counter pressure less than 0.7 bar during autoclave processing. 

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

For successful preserving screw caps have to be used only once.

The lid is not microwave safe.

The lid is not dishwasher safe.

Please keep the label for later queries