Principle

The seaming operation is in fact called: "double seaming". This is because the seam is formed in two distinct operations. The can body and end are clamped on a seaming chuck by a vertical load. Then the first operation and second operation take place.

  • First Operation:

Seaming first operation

The first operation roll tucks the end curl under the can flange such that these two parts become interlocked. 
The inside of the can cover is equipped with a special polymer compound, this compound is important for the second operation.

  • Second Operation:

Seaming second operation

The second operation roll compresses these interlocked layers of metal, squeezing the compound into the voids to complete a hermetic seal.


The result is a 100% hermetic double seam.

Double Seam

Printed From http://www.jbtfoodtech.com|jbtfoodtech/en/solutions/equipment/closers/closer-x-52 series/principle

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