© 2018 by CANNERY

miniCANNERY

Fully automated canning machine for craft pubs and bars.Special and limited tap beers can be sold as a take away in 330-500ml cans.

 

Just rinse the can, fill the beer from the tap and use miniCannery to seam the top. Cans can be pre filled with CO2, to give a longer shelf life to your canned drafts.

 

miniCannery specifications:

- electricity 230V

- compressed air min. 3,5 bar or/& CO2

- dimensions 31 x 28 x 68 cm (LxWxH)

- working with 330 - 500 ml cans

- WiFi connection (optional)

 

We supply cans and lids together with miniCannery (miniCannery will order new patch, if you ask her to do that)

Cannery Standard

CANNERY STANDARD is for beer breweries, cider, craft soda or kombucha makers.

Works with cans between 330 ml - 500 ml.

Each can is purged with CO2 to eliminate air and then filled. Filling valves are actuated from the bottom, which means no air pulled into the tubes between cycles. 

Once the lids are placed they are detected prior to seaming to decrease O2 pickup, missed lids and minimize waste.

The industry best CIP system keeps the equipment sanitized prior and after the job.

 

FEATURES

  • Semi-automatic 3 filling heads filling station;
     

  • Automatic lid placement tracks lids in the chute, and provides accurate dispensing, seating and retention of lids to aid low DO levels;
     

  • Seaming station achieves precise seams;
     

  • Stainless steel frame adds durability for transportation demands of mobile canning;
     

  • Entire module has a footprint of 1850 mm by 1050 mm  (deck height = 950 mm)
     

 

SPECIFICATIONS

  • Weight: Approximately 160 KG.
     

  • Power: Standard 230V, 16AMP.
     

Air: Clean, dry air required @ 100 psi / (7 bar), 16 cfm (450 L/min) (refrigerated air dryer & coalescing air lter mandatory)

Mobile Canning

REGIONS:

- Finland

- Estonia

- Latvia

- Lithuania

- Moscow

To host mobile canning at brewery:

- Hot CIP possibility for canning system cleaning

- CO2 available YES/NO 

- Compressed air available YES/NO

 

Carbon Dioxide:

Facility must have CO2 available at all times during canning runs.  We typically purge the cans at 4-10 PSI (0,28-0,67 bar).

 

Water:

A clean potable water source is required at each canning location. Hoses and a spray nozzle are also required. Water is used to clean the cans pre/post-fill, and to clean equipment once the entire canning process is complete.

 

Drainage:

Proper drainage is required nearby the canning location.

 

Facility Access:

Equipment is modular, has wheels, therefore there is flexibility to set up within your facility. Needed workspace 3x4m. Drainage nearby (preferably under) the canning system.

 

Beverage Specifications:

The most important factor in canning beer is the temperature.  It needs to be ice cold (-2*C to +0,5 *C).  Additionally, the more volumes of CO2 the beer contains, the lower the beer temp needs to be in your brite tank or fermenter.  Both variables cannot be pushed at once.  More specific guidelines are below:

  • Beer in the brite tank / fermenter must be at a constant temperature of -2*C to +0,5*C degrees throughout the canning day.  Generally speaking, if the beer has a CO2 level pressure between 0,5-0,7 bar, tank temps should not be more than -1,1*C degrees (preferred -2,2*C to -1,1*C ).  Beer with a CO2 level below 0,68 bar, can be in the -0,5*C to +0,5*C degree range.  Again, balancing carbonation and temperature is critical to canning success.
     

  • CO2 levels must not exceed 0,7 bar, and beer tends to package best when CO2 is between 0,34 -0,68 bar. 
     

  • Beer volume must be between 0-2,6 (see the beer volume chart), measured according to the shaked condition of beer.
     

  • Beer must maintain a consistent level of carbonation for at least 24 hours prior to canning.
     

 

If client has not maintained their beverage in these conditions, Cannery cannot guarantee the canning process will result in satisfactory fill rates or levels, and reserves the right to postpone the canning. If the client's beverage contains pulp or is otherwise unfiltered, client will bleed off excess yeast, hop, and/or other sediment prior to connecting to the canning line. (Note: It is not uncommon for breweries to keg off a couple half barrels to clear the lines when canning an unfiltered beer.)

 

Beer Lines (when filling beer):

Canning machine requires a tri-clamp brewery fittings on all beer tanks utilised during canning day operations.

 

Client Staff:

Cannery requires a minimum of one client employees to assist with tanks connections, packing material assembly, and finished product pallet stacking. Client is responsible for assigning a lead representative responsible for overseeing the canning process. The lead representative will have the option of stopping the canning process if quality concerns arise