| 
  • If you are citizen of an European Union member nation, you may not use this service unless you are at least 16 years old.

  • You already know Dokkio is an AI-powered assistant to organize & manage your digital files & messages. Very soon, Dokkio will support Outlook as well as One Drive. Check it out today!

View
 

Metal-can-sealers

Page history last edited by Brian Nummer 11 years, 8 months ago

Metal Can Sealers

How does the metal can sealer work? [i],[ii],[iii] Metal can sealers are used to attach the can lid to the can body through a double seam.  The can sealer first connects the lid edge, sealing material, and the can body by curling them together.  This first step needs to be done correctly because it cannot be corrected on the second step.  The second step presses the layers of metal tightly together, resulting in a flattened and smoothed seam.  Both ends of the can should be flat or slightly concave at the end of the process. Always follow instructions which come with the metal can sealer. This process makes the container air tight and protects the food items inside it from the entry of microorganisms during and after processing.

Can size. The size of the can will determine the chuck size, position of seaming rollers, number and size of spacers used with the turntable spring and turntable, and the turntable extension.[iv]

Before sealing.i Before sealing, check all cans, lids and sealing material.  Cans or lids that are bent or dented are unacceptable for use.  Make sure that the sealing material goes all the way around the lid sealing edge.  Do not wash, boil, or heat lids before use. The sealing material is different on cans than it is on jars.  Cans may be rinsed or wiped with a damp cloth if they are dusty.  

The type of food item being canned determines the method of processing.  For instance, when canning meats, there are specific guidelines that need to be followed as far as processing before and after sealing and so forth. The University of Alaska Fairbanks: Cooperative Extension Service gives instructions on how to can meat and fish in cans at this website: http://www.uaf.edu/ces/preservingalaskasbounty/.

Defects.i Defects are possible during the sealing process.  They include: droop, vee, sharp seam, cut seam, incomplete seam, and false seam.  Cans with defects should not be used because the defects can prevent the seam from being airtight, can promote spoilage, and may allow the botulism bacteria through the defective seam. Running the can through the sealer again will not fix the defects.  If the can is defective, the contents must be put into a new can and reprocessed.

 

  • ·         Droop:

 

 

  • ·         Vee:

 

 

 

  • ·         Sharp seam:

 

 

 

  • ·         Cut seam:

 

 

 

 

 

 

  • ·         Incomplete seam:

 

 

 

  • ·         False seam:

 

Problems

Solutions

Turntable pressure too high

Decrease pressure—check number of spacers for can size

First seam roller operation too loose

Tighten

Food trapped in seam

Clean can edge before seaming

Defective cans

Inspect cans before use

First seam roller worn out

Replace seam roller

First/second seam roller operation too tight

Loosen

Worn seam rollers and/or chuck

Replace rollers and/or chuck

Seam rollers not rotating freely

Clean, oil, or repair seam rollers so they rotate freely

Oil or grease on seaming chuck or on turntable

Clean seaming chuck and/or turntable

Can overfilled

Check fill of can

 

Checking the can sealer.[v] To make sure that it is working properly, the metal can sealer can be tested.  First put a small amount of cold water in a can and seal it.  Then pick up the can with tongs, with the newly sealed end up, and submerge the can in boiling water for 1-2 minutes.  If there are air bubbles around the seam, it is not tight enough.  To adjust the sealer, follow the manufacturer’s instructions. 

The seam guidelines will depend on the type of the container and should be provided by the container’s manufacturer.

Warning.[vi]   Cans that are leaking, bulging, badly dented, have a foul odor, or spurt liquid when opened should NEVER be used.  These are all signs of botulism.  Consuming even an extremely small amount of the botulism toxin can be deadly. 

Images.

http://www.houseofcans.com/sealer-manual-operation-equipped-seal-open-p-1823-l-en.html

http://www.inspection.gc.ca/english/fssa/fispoi/man/canboi/ch7sec5/num22e.shtml

http://www.inspection.gc.ca/english/fssa/fispoi/man/canboi/ch7sec5/num20e.shtml

http://www.inspection.gc.ca/english/fssa/fispoi/man/canboi/ch7sec7/num5e.shtml

http://www.inspection.gc.ca/english/fssa/fispoi/man/canboi/ch7sec5/chap7-5e.pdf

 

References.

 


[i]  Long, K. 2009. Visual Inspection of Can Seams in Home Food Preservation. University of Alaska Fairbanks: Cooperative Extension Service. Available online at: http://www.uaf.edu/files/ces/publications-db/catalog/hec/FNH-00023.pdf

[ii] Eye, J.G., Green, J., Johnston, R.W., Krumm, G.W., Lattuada C.P. 1998. Examination of Heat Processed, Hermetically Sealed (Canned) Meat and Poultry Products. USDA/FSIS Microbiology Laboratory Guidebook 3rd Edition. Available online at: http://www.fsis.usda.gov/ophs/Microlab/Mlgchp10.pdf

[iii] Barron, F.H., Burcham, J.D. 2003. Metal Containers. Encyclopedia of Agricultural, Food, and Biological Engineering. Available online at: http://books.google.com/books?id=fCRpUZzT2hMC&pg=PA636&lpg=PA636&dq=metal+can+%2B+sharp+seam&source=bl&ots=vEOgf1T_eu&sig=PKo8tXvb7E6VpAm9xEcoy32SkFE&hl=en&ei=b-OMTsOADJCFsALdm9zJBA&sa=X&oi=book_result&ct=result&resnum=4&ved=0CG8Q6AEwAzgo#v=onepage&q=metal%20can%20%2B%20sharp%20seam&f=false

[iv] Preserving Alaska’s Bounty: Assembling a Can Sealer. University of Alaska Fairbanks: Cooperative Extension Service. Available online at: http://www.uaf.edu/ces/preservingalaskasbounty/

[v] Hughes, A. 2000. Canned Food Safety. Safe Handling of Foods. Available online at: http://books.google.com/books?hl=en&lr=&id=B78FvN7NX34C&oi=fnd&pg=PA335&dq=metal+can+sealer+%2B+food+storage&ots=hDBx8RTf4m&sig=reQRN0x8gZfZyaUxr4pMAzqKues#v=onepage&q&f=false

[vi] FSIS Food Safety and Education Staff. 1998. Meat Packaging Materials. Food Safety and Inspection Service: United States Department of Agriculture.  Available online at: http://dwb.unl.edu/teacher/nsf/c10/c10links/www.fsis.usda.gov/oa/pubs/meatpack.htm

Comments (0)

You don't have permission to comment on this page.