Innovate filling Technology
Low oxygen increase
Consistently highest beer quality
WHEREVER YOU ARE
Expected delivery date
For orders placed in [actual month]
North / South America, Africa, Asia and Australia:
[current month + 4]
[current month + 3]
How do you establish the filling level/Time/Height for the can size?
It is volumetric and adjusted through the height of the fill valve. The calculation is: [Volume of can] + [volume of centering bell] – [volume of inserted filling valve].
We have 5g CO2 in our beer. The pressure and temperature were stabilized at least 3 days before canning. The temperature is 2 degrees Celsius, with 7 m of hose of from the fermenter to the filler. What filling speed can I reach for 330ml sized cans?
1.200 cans per hour
I saw your offer for 70k EUR with manual can feeding. Do we need additional equipment?
No extra equipment is necessary.
Air (pressure, flow)?
Water treatment (type, flow, pressure)?
Do we need an air blower to dry the filled cans before labelling?
No, the Canvasa is fitted with a water shower and compressed air nozzles to wash and dry the cans as they leave the machine and move onto labelling.
When did you start to deliver the final version of the Canvasa?
How is low O2 pick-up secured?
This machine secures the low O2 pick-up through:
- CO2 pre-purge
- Evacuation of air with the filling piston
- ‘Bottom-up‘ filling process
- Adjustable High Pressure Injection(HPI) to create consistent foam
- Bubble-breaker to remove oxygenated foam
What is this extra position between filling and seaming for?
That is necessary to reduce the O2 uptake. Yes, it sounds strange, but let us explain the steps:
- After filling, the cans move to that position. Just before the cans get moved under the seaming chucks; two high pressure injection nozzles (HPI) fire a jet of preheated and therefore sterile water into the cans.
- These HPI-injections create an extra foam that pushes air out of the cans’ necks. The cans are moved into position under the chuck with that foam crown “hat” still on top. The beer is isolated from the atmosphere until it is under the chuck and ready for the seaming process.
- That newly formed foam crown hats on top of the cans are blown off by the bubble breaker just before the cans are lifted up to the chuck and sealed for seaming.
- An extra under lid gassing outlet is also installed to ensure the small area under the lid is filled with CO2 instead of air before being mated with the can.
With this setup the O2 pick-ups are not relative to the overall working speed. That means pick-ups are low and consistent throughout all working speeds.