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Two-peice cans

Consist of
  1. Can body
  2. 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.

*Click on the image to see details.

*Click on the image to see details.

Three-piece cans

Consist of
  1. Can body
  2. The bottom cover which will be closed by the can manufacturer
  3. 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

Gallery

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

Gallery

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