commercial disinfecting and sterilization services

Smartest Choices for the Perfect Cleaning

Make sure that unsealed containers are transported from the filler to the closing equipment in order to avoid any breakage or damage, or any contamination of the container, the product or the area of ​​the closing joint or seam, for example:

  • Do not leave the containers on the line between the filler and the closing equipment during breaks, during cleaning or extended downtime,
  • Keep the filling area and equipment inadequate hygienic conditions,
  • Have a procedure for handling damaged or broken containers (sachets, glass jars).

Control of contamination by foreign matter

Monitor equipment metal detectors, magnets, etc. during processing to ensure it detects and removes foreign material. Regularly test the equipment to make sure it works according to the manufacturer’s specifications. With the commercial disinfecting and sterilization services you can expect the best.

Control of the closure of the containers

commercial disinfecting and sterilization services

Operate, maintain, regularly check and adjust the closing equipment to ensure the tightness and solidity of the closing joint. Follow the instructions from the equipment manufacturer. Adapt and adjust the sealing and closing equipment for each type of container and lid used.

Crimping of metal cans

Adjust and maintain the seamer regularly so that the edges of the seams are consistent and to prevent crimping problems. Take into account the variation of the materials used in the manufacture of the containers, the thickness of the sheet and the hardening when adjusting the seamer. Inspect the closures for any signs of damage before loading them into the crimping equipment.

Closing glass containers

Avoid damaging or breaking glass containers during the closing process and ensure that the closure is airtight, for example:

  • Protect the hopper of the cap or cover from contamination by the glass,
  • Regularly inspect the capping area to check for broken glass,
  • Adjust closing equipment to avoid chipping the finish or glass edge,
  • Remove the broken glass from the closure equipment and the surrounding area.

Vacuum packed food

Control the vacuum of the containers so as to meet the requirements of the scheduled treatment, protect the hermetic seal, avoid permanent deformation of the ends of the containers during treatment and maintain the concave ends during distribution and storage, for example:

Control all the factors influencing the vacuum, such as the filling temperature, the evacuation of air by steam or a mechanical vacuum, the weight or volume of filling and the free space in order to avoid permanent deformation of the setting, monitor the emptiness of the containers to ensure compliance with the requirements for scheduled processing.

Visual and destructive examinations

These examinations should only be carried out by persons who have the skills required to find faults. Visually monitor sealed containers at a frequency sufficient to be able to find and control faults that could compromise the hermetic seal, for example:

Check for external faults on at least one sealed container of each seamer every 30 minutes or as often as recommended by the manufacturer of the container or sealing equipment.

Carry out additional visual examinations and non-destructive measurements following a major blockage, after an adjustment or at start-up after a prolonged interruption.

Carry out destructive examinations on the sealed containers at a frequency sufficient to be able to find and control the defects which could compromise the hermetic sealing.

Adjust the crimping heads as needed based on the results of visual and destructive examinations.