Visit our new website to learn more:
 
www.cannery.eu
 
 
 
 
 
To host mobile canning at brewery:
- Hot CIP possibility for canning system cleaning
- CO2 availalbe YES/NO 
- Compressed air available YES/NO
 
Technical requremetns:
- 50,5 tri-clamp connetions
- Clean, dry air required @ 100 psi (7 bar), 16 cfm (450L min)
- Power: Standard 230V, 16AMP
- If compressed air not available at brewery, then additional 230V, 16AMP power supply needed.
 
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 12-14 PSI, 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 10 PSI, 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 10 PSI, and beer tends to package best when CO2 is between 5-10 PSI. 
Beer volume must be between 0-2,6 (see the beer volume chart), measeured accroding 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 one and one half inch (1.5") connection tri-clamp and brewery fittings on all beer tanks utilized 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.