Page 22 - Beverage MasterOct Nov 2020

Craft Brewery
canning market, and the rapid spike of popularity
in seltzers, which have a more rapid foam cap dis-
solve rate than beer. Counter-pressure fillers can
reinvigorate that foam cap right before seaming,
which has shown to increase seltzer shelf life from
the standard three months to up to a year.”
Ferguson said that to meet the demands of
today’s world, brewers have different priorities in
canning systems. Those include smaller, more eco-
nomical builds that offer a path for future growth
and expansion when allowed. It also usually means
more modest in-feed options with a plan for auto-
mation down the road.
“But just as critical right now is the option and
availability for complete sanitation and sterilization
of the filling and canning lines,” said Ferguson. “We
always recommend using stainless steel systems
and components that can handle this type of clean-
ing. Aluminum components prohibit the use of any
sanitization or sterilization process involving caustic
methods.”
Ferguson said that craft beverage producers
should always, but especially under current condi-
tions, make sure there is a reliable aluminum can
supplier with adequate inventory for the system
they’re using, especially if it requires a specific
size. Will you always have the cans and ends that
you need? What happens if the supply dwindles?
Yes, you can switch seamers and get new tooling,
but that will cost you. Brewers must have a sup-
plier that fills their needs both now and for future
upgrades.
“Hopefully, restrictions eventually ease up, and
you find a need for faster production,” he said.
“Sometimes this is as simple as a faster filler, but
sometimes that means a better in-feed system to
keep up with that filler. Always research future
possibilities.”
Codi Manufacturing researches future possibil-
ities as well, and Ferguson told Beverage Master
Magazine that soon they will roll out a single can- tions, goals and future projections,” said Mackay.
ning machine that will run every can on the market
worldwide.
“As far as we know, we are the only ones to do
this,” said Ferguson. “That’s quite an advantage
when you think about it because we don’t believe
that the canned beverage and ready-to-drink mar-
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ket is going to stop or slow down anytime soon. In
other countries, especially in places with high alco-
hol taxes like Australia, the canned beverage and
ready-to-drink market is very heavy. It’s likely going
to remain a way of life, and a good one at that.”
Moving on Up: Automation in Times of
Increased Demand for Canned Beverages
Like other manufacturers, Jim Mackay, CEO of SKA
Fabricating, has seen a mad dash by craft brewers
to install smaller canning lines to fit in with the new
economy and get their products packaged and out
the door. SKA offers automated lines and accesso-
ries designed specifically to utilize available floor
space and footprint. They offer everything needed
before the filler and then from the filler to packag-
ing operations.
“We help craft breweries with automating their
can depalletization before the filler and then the
repalletization for packaging,” said Mackay. “A lot
of the time, the main issue with small craft brew-
eries is the limited amount of available space, so
smaller footprint machines like our Half Pint OD
(orbital discharge) mobile depalletizer are designed
to solve this problem specifically. Any astute brew-
er can set it up and have it running in minimal time,
but we also will consult by phone if needed.”
SKA’s first of its kind rotary design is a 30-inch
wheel featuring a better drop angle for the rinse
cage, allowing for more accumulation and higher
line speeds in a smaller footprint. The rotary wheel
can run both clockwise and counter-clockwise,
making it possible to install two discharges for
different can sizes with minimal changeover. The
Half Pint OD requires no specialized installation,
increasing its value and popularity with craft brew-
eries and mobile canning operations. The unit is on
wheels for ultimate portability and the ability to
safely store it out of the way when not in use.
“Before purchasing any system, the brewer has
to ask critical questions and know their limita-
“Honestly, packaging is, a lot of times, the last
consideration, but in most areas of production,
we believe that any automation is better than the
manual option. Your automation needs are deter-
mined by how quickly you need a new pallet of
cans when canning your product. If you’re canning
at 200 to 250 cans per minute, you should probably
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