Principle of the crimping operation
Seaming: tools and monitoring for microbiological risk control
Article REF: F5100 V1
Principle of the crimping operation
Seaming: tools and monitoring for microbiological risk control

Authors : Nicolas LEHEBEL, Michaël BELLER

Publication date: September 10, 2015 | Lire en français

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2. Principle of the crimping operation

Crimping consists in tightly joining a can body to a base. The operation requires dedicated equipment: a can seamer.

To guarantee the tightness of his crimp, the canner must master crimping and know the technical vocabulary describing dimensional characteristics and the main defects. He must also carry out a series of checks at regular intervals, and in all cases, each check must be recorded in the crimping register.

2.1 Hardware

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2.1.1 Crimpers

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