Seal tester

Everyone knows them; the closing ‘aluminium seals’ on for example pudding and yoghurt cups. It is very important that the seal is welded properly and of course there should not be a single hole in the seal! The seal must be airtight to prevent spoilage and thus complaints from the market.

 

The advantages over current quality testers

At present, various methods are used within the dairy industry to test the seal, including:

1. The squeezing method. By squeezing into the sides of the pudding cup the seal puffs up and the seal is tested. For conical cups or cups that slope slightly at the bottom, the squeezing system is less suitable, as these are difficult to grab and test. With our thermal measurement, you don’t have to worry about this. Also with our thermal measurement there are no dents in the cup, because there is no need for squeezing it. Especially for pudding cups with cardboard wrappers, this is of added value.
2. The vacuum method. This one is more expensive and not always reliable.

 

Thermal (heat) measurement

We test seals with a high-quality thermal heat measurement from above. With the Budé seal tester we detected tiny holes of 0.4 mm. So decrease in spoilage on store shelves. On the video you can clearly see how the seals of the pudding cups are tested.

Would you like to know more about the capacity of the seal tester, foodgrade information or other technical information? Click on the downloadlink below.