EOE canned poultry projection angle and burst section should be how to solve it? Here the professional production of beverage closure, the lid of iron and aluminum companies - Dongguan Real Connaught Packing Co. to serve you a brief introduction about it. Hoping to help you.

1. canned with bones of birds try to use the exhaust heat.

2. The discharge time should be strictly controlled and exhaust temperature to ensure adequate exhaust.

Taken not to touch the tank wall and poultry bone bottom 3. canning.

The strict control of canning capacity to ensure proper headspace degrees.

5. hot exhaust, generally require the tank center temperature reaches above 75 ℃, after the tank out of the box should be sealed immediately to prevent outside air intrusion again, or increase the degree of vacuum sealing machine vacuum chamber.

6. bone products blanching time should be increased, according to the standard requirements bump should be as small as possible.

7. sterilization, heating, cooling to achieve a smooth, cooling back pressure should be strictly controlled.

8. In materials handling, the birds joints broken, the air escape.