FAQ

  Can seamers are the systems responsible for securing lids to their respective can bodies. The lid, also known as the “end,” is often constructed of tinplated steel for food items or aluminum for drinks, while the body can be made of metal, paperboard, or plastic. This process results in a seam that is typically leak-proof, but its effectiveness depends on the contents of the can. The seamer creates the seam by mechanically overlapping the two layers and forming a hook. To ensure the seam’s reliability, different parameters are continuously monitored and measured. The shape of the double seam is determined by the roll profile of the seamer and its relative position. During the seaming process, the can is held in place by the seamer chuck while the rolls rotate around it. First, the first operation roll folds the lid, then the second operation roll tightens the resulting seam. The first operation seam is crucial for avoiding issues such as wrinkles and leaks. The shape and integrity of the seam is influenced by factors such as the shape of the rolls, their relative positions and distances, lifter height, and pressure. Any damage or malfunctions to the seamer or its tools can result in problems with the seam, including bumps, wrinkles, sharp seams, or open seams.

 

For smaller microbreweries, this stage of canning production is often performed by an operator. There are several methods for depalletizing the cans on a pallet. Sometimes the issue when making a decision is financial, sometimes it is space that is limited. Let’s see the possibilities and the costs associated with investments in the acquisition of equipment.

1. Use a rotating table at the entrance of the canning machine to feed the conveyor. The table must then be filled by the operator who manually handles the cans. The initial investment is low. The operating cost is high since it requires manpower. The ability to increase production is low.
2. Having a semi-automatic depalletizing station makes it possible to use half-pallets and manually pull a row onto a tray. Once the cans are on the tray, it tilts slightly to lower the cans into a funnel, down to the conveyor. The initial investment is average, considering that it is necessary to have a pallet truck which allows the pallet to be mounted one row at a time, at the level of the platform. The operating cost is average since the operator must go several times per hour to push a row on the plate. The ability to increase production is average.
3. An automatic depalletizer for full pallets allows the pallet to be unloaded, one row at a time, onto a conveyor which feeds a twist rinse chute, up to the canning machine. The initial investment is high. The operating cost is low since an operator only needs to enter a full pallet into the equipment for it to feed the canting line for several hours. The ability to increase production is high. A can depalletizer feed a canning line with a rate of several hundred cans per minute.

 

Yes, after the filling and seaming process, condensation is an issue when packaging cold carbonated beverages in aluminum cans. Problem is if the cans are packaged in cardboard boxes, the condensation can lead to the formation of mold or mildew, which can be a food safety concern. To mitigate this problem, there are a few steps that can be taken:

1. Place the cans in a dry and  ventilated area before packaging them, this will slow down the mildew process.
2. Use a warm air dryer to dry the cans before packaging them, this will remove any moisture on the outside of the cans.
3. Use a tunnel warmer to increase the temperature of the can prior to drying it with blast of air. A tunnel have a large conveyor bringing slowly the cans through a series of hot water spray.
4. Use powerful air blower around the can to remove any drop of water. Drops tends to run away from the blown air and stay on the can. So you better have great adjustable arms to bring the air on the right spots.

It’s important to note that this problem is not unique to aluminum cans, it could happen to any type of packaging that contains a cold beverage.

 

A double-seam is essential for ensuring the protection of contents within a can. This widely-used process is used in the food and beverage industry to create a hermetic seal. Here’s a rundown of the double seaming process.

The double seam is a canning process that creates a bond between the can body and lid. This is achieved by mechanically overlapping five layers of material: three layers of the lid and two layers of the can body. This ensures the contents are kept safe from any contamination or degradation.

The Art of Can Seam Inspection

Examining the integrity of a can seam involves various techniques and measurements, which we’ll outline below based on their effectiveness and cost.

1. Seam Thickness: The measurement of the finished seam’s thickness, with a specified range for each can type, helps to assess the pressure applied during the seaming process. It’s typically done with a seam micrometer.
2. Seam Height: Also measured with a seam micrometer, this indicates the overall pressure applied during seaming.
3. Seam Impression: As the seamer rollers join the cover and body hook materials and press against the seaming chuck, it creates an impression on the inside of the can body. Overpressure can cause damage to the liner.
4. Coverhook Wrinkles: Inspecting coverhook wrinkling provides a more accurate indication of proper seaming pressure. The wrinkles that form in the inside radius of the coverhook, due to differences in radius, can be measured to assess seaming pressure and ensure proper seamer operation. To inspect, the coverhook must be removed, but manual removal with nippers is time-consuming and risky. A safer alternative is the Seam Stripper, which slits the top of the coverhook rim for easy removal.
5. Double Seam Inspection: A Seam Saw cuts a notch through the seam to visually inspect and measure the various components of the double seam. Three points around the can are typically notched and checked. A visual inspection can reveal flaws in the seam, including overlap, body and cover hook lengths, and proper mating of parts. Vernier calipers can be used for measurement, but video inspection microscopes provide a more precise and thorough inspection.

 

 

It is very common to see, in the micro-canning industry, machines using pneumatic seaming systems. The main reason is that it is an inexpensive system to manufacture. On the other hand, it is not the most reliable system to execute a precise and constant seam. The use of compressed air, to move the rollers towards the chuck during the execution of the seaming, does not offer consistency. For some, this system may be sufficient, but let’s not forget that no high-speed canning machine uses this method. It must be for a reason! GX Canning believes in offering a superior quality system to perform can seaming. After all, it’s not a common operation. This is what guarantees your product will retain its CO2 in the can. A bad seam allows CO2 and liquid to leak out of the can, sometimes several weeks after production. In addition, this method does not spin the can on itself at high speed, greatly reducing the projection of product. Contact us to learn more about our mechanical seamer.