The top cover which will be closed by the can manufacturer (Packer side) after the food is packed. The 2 pieces of can are formed by 2 times of stamping (Drawn and Re-drawn, DRD) to make the can body have the shape of the bottom cover. This type of can has the same thickness throughout and there are no welds on the can body.
The bottom cover which will be closed by the can manufacturer
The top cover which will be closed by the can manufacturer, where the can body is made by rolling the steel sheet into the desired shape and welding it perfectly.
Normal and Easy open Ends
Normal Ends:
Conventional lids are produced by cutting and forming a sheet of steel to fit the can body.
*Click on the image to see details.
*Click on the image to see details.
Easy open Ends
Easy-open lids have an additional manufacturing process than regular lids, by making a notch on the lid (scoring) and attaching a tab so that the lid can be opened by hand, without the need for an opening tool.
2 Pieces can
Dimeter ×Height
(Inchers)
Contents
(ounces)
Water capacity
(g)
Details
Raw material
211×109
3.5
109±1
Seafood fish in oil/brine
Tin free steel
211×113
7.0
215±1
Seafood fish in oil/brine
307×105.5
5.0
143±1
Seafood fish in oil/brine
307×108/9
6
176±1
Seafood fish in oil/brine
307×111
6.5
205±1
Seafood fish in oil/brine
307×113
7
210±1
Seafood fish in oil/brine
Remark water capacity reference method from USFDA 175.300 CFR Title 21
3 Pieces can
Dimeter ×Height
(Inchers)
Contents
(ounces)
Water capacity
(g)
Details
Raw material
202/200×308
5.5
174±2
Seafood fish in oil/brine/tomato
Tin plate
Remark water capacity reference method from USFDA 175.300 CFR Title 21
Normal. lids
Size
Diameter
(mm)
Details
Raw material
200
58.50±0.15
Seafood/vegetable: Seafood fish in oil/brine/tomato sauce
TPS/TFS
Remark water capacity reference method from USFDA 175.300 CFR Title 21
EOE. lids
Size
Diameter
(mm)
Details
Raw material
202
52.30
Seafood/vegetable: Seafood fish in oil/brine/tomato sauce
TPS/TFS
211
62.30
Seafood/vegetable: Seafood fish in oil/brine/tomato sauce
307
83.3
Seafood/vegetable: Seafood fish in oil/brine/tomato sauce
Remark water capacity reference method from USFDA 175.300 CFR Title 21