How do food jar factories put negative pressure into the jar to begin with?
In: 87
We make a cooked barbecue sauce at my plant. We bottle it into glass at 200 degrees. Then it gets capped. It immediately goes into a very large cooling tunnel where it basically gets rained on for about an hour until it comes out the other side. Starts with hot water and the water is cooler and cooler until the end when it comes out around 80. The vacuum seal, if the seal was good, will be sucked down by the end. That little poppy thing on top of some bottles. If it isn’t down, we have a machine that detects it and kicks it off of the line.
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