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 suitfromle for sausage products
  • from a filling volume of 83 ml onwards sutifromle for alcoholic filling goods (up to 20%)
  • Exceeding a defined jar volume (minium filling) the screw cap is not 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

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 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