Canning 101
Become an expert in canning terminology
Defect Classification
Categorisation of seam faults (major/minor/critical). This system is essential as it allows production managers and controllers to differentiate defects that compromise food and beverage safety and visual, non critical defects to then take the appropriate action needed.
Depalletizer
Feeds empty cans into the line.
Destructive Testing
Physically cutting or tearing down the double seam to inspect it. This is the most common way to asses the integrity of the can and it is done by cutting the can open to expose the double seam for further evaluation.
Diameter
Width of the can body or lid / end.
Double Seam
The mechanical joint that seals the can end (lid) to the can body. Formed in two operations.
Drop Height
Height used in drop tests for durability. Drop tests are done to simulate real life scenarios of which the can might be dropped and the potential results such as damage and leakage. This process prevents physical damage and ensures food and beverage safety of the cans that end up on the shelves.