Importantbefore use:check the correspondence of the item and verify the correct capping the first bottles.After bottling,the bottles must remain up right for at least 10 minutes.

Preservation and use of the closure: keep sealed packages at a temperature comprised between 15 ° and 20 ° in the clean rooms to dry and dry (humidity between 50% and 70%). The packaging used must be partially resealed and stored in the appropriate spaces. Use the fastener to a temperature between 20 ° and 30 °. It is recommended to maintain the level of coverage to the minimum allowed by law. In the case of bottling at a temperature lower than 20 ° is necessary to calculate the exact filling level whereas the level of the liquid increases with the increase of temperature. For closures Wine: Use capper 4 jaws and thoroughly clean the parts in contact with the caps. Periodically check the condition of the jaws in order to avoid scratches on the superfisce of the cap. The diameter of the jaws must not be less than 15.5 mm. We recommend capping machines that create the gap between the cap and the bottle

Conservation sealed bottles: Store the bottles at a temperature between 10 ° and 25 ° at a moisture content of between 50% and 70%. During transportation make sure not to stop the bottles at high temperatures for long periods.

Quality: all caps produced by SAS RAPARI are in accordance with Regulation 1935/2000 and DM 21/03/73, as amended. The fasteners are manufactured in accordance with HACCP procedures confomi