Mon-Fri
Twist off lid, gold
Did you already know?
"A twist-off lid is closed or reopened with a ¼ turn."
Twist-off lids, also known as cam lids, are simply twisted onto the specially manufactured jars and bottles, which have beads rather than a circumferential thread, with a ¼ turn.
All our lids are free from ESBO plasticizers and are ideal for honey or jam. They are easy to twist on, but please ensure that you do not overtwist the lids.
The "Blueseal®" lids are also PVC-free and, in addition to honey, are also suitable for products containing oil or filled with oil. As a result, this lid seal is not only blue but also harder, so these lids are easier to twist on. They are also coated with a white, food-safe wax to make them easier to twist on by hand. This white wax can become visible when the lids are stored at higher temperatures. It is food-safe and harmless.
Our tip:
If twist-off lids are screwed on manually, the following points must be observed:
The unscrewing pressure should be kept as even as possible. The manual unscrewing pressure must never lead to over-screwing (360° rotation possible = over-screwed Twist-Off). Over-twisted twist-off lids should not be reused. Twist-off lids do not seal because of the cams or as a result of strong tightening, but only as a result of the pressure difference!
As a general rule: less tightening is better! The lid may only be tightened carefully until the first resistance is felt. As soon as resistance can be felt, DO NOT continue tightening, as this would bend the cams and an airtight seal would no longer be possible. The temperature of the processed filling material has a decisive influence on the internal pressure. The larger the diameter of the jar, twist-off lid or deep lid and the space between the product and the twist-off lid, the lower the internal pressure. The filling temperature must remain stable during the entire filling process.
Twist-off lids should be heated before processing. The easiest way to do this is with a fan or in an oven (50° - 60°). A hot water bath is not recommended. Moderately heated twist-off lids generally close a little better because the sealant presses into the jar more easily (jar impression). However, this also increases the risk of over-twisting during manual processing. It is not advisable to turn the filled jar upside down. This makes it more difficult to create the necessary vacuum between the lid and the contents. This can result in leaky closures. In the case of cold filling, the closures only develop their full function approx. 2 hours after sealing.
Our jars and bottles are manufactured industrially and then packaged by hand. The TO and Deep lids are suitable for cold filling up to 55°C and for manual screwing. Immediately before first use, jars, bottles and lids should be checked for chipping or damage to the edges of the closure. The jars & lids should also be cleaned to avoid contamination of the end product.
"A twist-off lid is closed or reopened with a ¼ turn."
Twist-off lids, also known as cam lids, are simply twisted onto the specially manufactured jars and bottles, which have beads rather than a circumferential thread, with a ¼ turn.
All our lids are free from ESBO plasticizers and are ideal for honey or jam. They are easy to twist on, but please ensure that you do not overtwist the lids.
The "Blueseal®" lids are also PVC-free and, in addition to honey, are also suitable for products containing oil or filled with oil. As a result, this lid seal is not only blue but also harder, so these lids are easier to twist on. They are also coated with a white, food-safe wax to make them easier to twist on by hand. This white wax can become visible when the lids are stored at higher temperatures. It is food-safe and harmless.
Our tip:
If twist-off lids are screwed on manually, the following points must be observed:
The unscrewing pressure should be kept as even as possible. The manual unscrewing pressure must never lead to over-screwing (360° rotation possible = over-screwed Twist-Off). Over-twisted twist-off lids should not be reused. Twist-off lids do not seal because of the cams or as a result of strong tightening, but only as a result of the pressure difference!
As a general rule: less tightening is better! The lid may only be tightened carefully until the first resistance is felt. As soon as resistance can be felt, DO NOT continue tightening, as this would bend the cams and an airtight seal would no longer be possible. The temperature of the processed filling material has a decisive influence on the internal pressure. The larger the diameter of the jar, twist-off lid or deep lid and the space between the product and the twist-off lid, the lower the internal pressure. The filling temperature must remain stable during the entire filling process.
Twist-off lids should be heated before processing. The easiest way to do this is with a fan or in an oven (50° - 60°). A hot water bath is not recommended. Moderately heated twist-off lids generally close a little better because the sealant presses into the jar more easily (jar impression). However, this also increases the risk of over-twisting during manual processing. It is not advisable to turn the filled jar upside down. This makes it more difficult to create the necessary vacuum between the lid and the contents. This can result in leaky closures. In the case of cold filling, the closures only develop their full function approx. 2 hours after sealing.
Our jars and bottles are manufactured industrially and then packaged by hand. The TO and Deep lids are suitable for cold filling up to 55°C and for manual screwing. Immediately before first use, jars, bottles and lids should be checked for chipping or damage to the edges of the closure. The jars & lids should also be cleaned to avoid contamination of the end product.