Types of cans

Introduction

Nowadays the box and plug hole of 1810 is gone, that of 1894 (the sardine opening takeoff) is endangered. They are replaced by new types of boxes suitable for modern industry and answer the growing demands of consumers.

Cans currently used in the manufacture of canned food are generally classified into two categories: three-piece cans and boxes in two rooms.

Three-piece cans

The three-piece boxes (Figure 3) consist of a body, a bottom and a lid.

The body consists of a steel sheet whose ends are joined by stapling and soldering or by electro-welding. The boxes hook welded to the tin are increasingly abandoned in favor boxes clip electro-welded and this because of problems setting at the stapling area (thickness of the metal body at the clip).

The bottom of the box is pre-assembled by crimping. This operation is performed on the manufacturing premises of the box. Arrival at the cannery, the box is filled with the product and then sealed by crimping the lid to the body.

Two-piece cans

The body consists of an integrated bottom (macaroon) and walls formed from a single sheet of metal by stamping it, so they are called "Cans". The cover assembly to the body is by crimping at the canner after filling the box with the product (Figure 4).