Twist-off-crowns
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The components utilized for the
manufacturing of twist-off-crowns are
different, especially lacquer,
compound and metal thickness and
hardness. Due to the thinner and
softer metal characteristics, the
thread of the bottle neck is
embossing itself into the crown.
Compound and lacquer assist in easy
removal of the crown. The twist-
offcrown is only suitable on one-way
bottles as the bottle thread can be
damaged when opening the bottle.
Considerable differences of twist-off
bottle finishes are demanding
extensive trial runs at the customer in
order to determine the compatibility of
bottle and crown cork, including the
process of capping as well as
pasteurization, where applicable.
The following parameters have to be
considered when using twist crown
corks:
1.The crown finish has to be in
accordance with CE.T.I.E.-GME 14.1
Standard (ask the bottle
manufacturer for details).
2.The closing diameter
has to be 28,5 – 28,7 mm.
3.After capping, the residues of any
beverages under the skirt of the
crown have to be thoroughly removed
by water jet. Between water jet and
online air blowers, it has to be
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allowed for the beverage residues to
solve inside the water. Any not
removed residues wil increase the
removal torque and may cause
corrosion.
4.To ensure correct application, the
crown cork must be centrally located
during the closing operation.
5.Compatibility of the bottle finish,
crown cork and processing |
parameters, e.g. pasteurization, need
to be checked in the brewery.
6.Non parallel sews at the bottle finish
could lead to deviations of torque
values and leakages.
7.The system twist-off-crown and bottle
finish has a lower side impact and
topload than the standard pry-off
crown cork. |
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The methods used to handle crown corks are well established.
Nevertheless please consider the following practical
recommendations:
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Handling crown corks
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1.The crown corks have to be stored
in a dry and well ventilated stock
in order to avoid corrosion. Humidity
should not exceed 60 %,
temperature should be 15 – 20° C.
2.The crown corks have to be
protected against foreign sub-
stances which might have an impact
on their taste and odour neutrality.
3.The capper, hopper and feeding
equipment have to be cleaned
regularly so that the smooth transfer
of the crown corks is not negatively
affected. This is particularly
important when using fully printed or coated crown corks.
4.After capping, the residues of any
excess beverages under the skirt of
the crown have to be thoroughly
removed by water jet. Between
water jet and online air blowers, it
has to be allowed for the beverage
residues to solve inside the water.
Any not removed beverage may
cause corrosion. |
5.If new glass is used, care has to
be taken to ensure that the hot end
coating at the bottle finish does not
exceed 10 ctu as this could also
cause corrosion.
6.The filled bottle stock has to be
well ventilated at a constant
temperature. Extreme temperature
differences between hot and cold in
the warehouse should be avoided in
order to prevent condensation.
In case of complaint, please provide
us with production date and time
printed on the label of each
packaging unit. |
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