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The enthusiasm for cans in the craft beer world shows no sign of slowing down. Absolute protection against UV rays, perfect oxygen tightness, reduced weight for logistics, and a modern image: the can format is winning over more and more breweries.
However, switching to canning requires specific technical consideration. Canning relies on two distinct key operations: filling and seaming.
Discover our complete comparative guide to help you choose the right professional canning equipment.
1. Understanding the architecture of a canning station
Whether you work with already carbonated beer or with refermentation in the can after priming (cans handle refermentation pressure perfectly), two key steps must be mastered to ensure preservation and prevent oxidation:
- Step 1: Filling (CO₂ purge + Filling) — The empty can must be purged with carbon dioxide to expel ambient air, then filled with beer with controlled foaming (the “foam cap” protects the beer from oxygen when the lid is placed).
- Step 2: Seaming — The lid is hermetically sealed onto the can body through a double mechanical seam with micrometric precision.
Depending on your budget, carbonation method, and throughput goals, you can choose a modular setup (a standalone filler paired with a seamer) or a fully integrated all‑in‑one solution.
2. Can filling solutions
- Duofiller Core G3 (Smart 2‑head filler): A must‑have reference for small and medium breweries. Compact and automated, it adjusts its volume thanks to an ultra‑precise pressure/level sensor. It performs a CO₂ purge beforehand and fills two cans in parallel with exemplary repeatability.
- RAPT Cannular Automatic Filler: Designed to integrate seamlessly into the RAPT ecosystem, this automated filler offers precise digital control of flow rates, purging, and filling cycles, minimizing beer losses and oxygen uptake.
3. Can seamers (Seaming)
- Minicannery Semi‑automatic Seamer: Compact and robust, it is the perfect tool for starting canning at low cost. It ensures reliable double seaming for light throughput or event batches.
- Cannular CDLE Seamer (Semi‑automatic): The most popular solution on the craft market. Very easy to adjust and use (push‑button or pedal depending on the model), it offers consistent professional seaming quality on standard formats (330 ml, 440 ml, 500 ml).
- Canning Starter Set: A turnkey pack including the seamer and an initial stock of empty cans with lids, ideal for validating your process before moving to industrial volumes.
4. The ultra‑premium segment: All‑in‑one isobaric stations
Rigters 4‑head Counter‑pressure Filler: The pinnacle of canning technology for beers already carbonated under pressure. This monoblock machine combines 4‑head isobaric counter‑pressure filling with a high‑precision seaming station. Thanks to counter‑pressure, the beer is packaged under a CO₂‑saturated atmosphere, ensuring extremely low dissolved oxygen (TPO) levels and optimal hop aroma stability for the most sensitive beers (NEIPA, West Coast IPA, Sour).
5. Comparison table: Professional canning equipment
| Equipment | Role | Technology / Function | Recommended Use |
|---|---|---|---|
| Duofiller Core G3 | Filler (2 heads) | CO₂ purge + automatic volumetric filling | Craft breweries seeking flexibility and compactness. To be paired with a seamer. |
| RAPT Cannular Auto | Automatic filler | RAPT digital control & fine foam management | Regular production, precise monitoring of packaging parameters. |
| Minicannery / Cannular CDLE | Seamer | Semi‑automatic double‑roller seaming | Essential sealing module to complement a standalone filler. |
| Canning Starter Pack | Seamer + Consumables | Complete seaming solution with included cans | First step into canning without risk. |
| Rigters 4‑head Counter‑pressure | Complete station (Filling + Seaming) | 4‑head isobaric counter‑pressure + integrated seaming | Breweries working under pressure, aiming for high throughput and absolute TPO control. |
Rolling Beers Technical Team Insight
The number‑one enemy of cans: dissolved oxygen (TPO)! Cans have a much larger opening surface than a bottle neck. The time between the end of filling and lid placement is therefore the most critical parameter for beer stability. To preserve your aromatic hops:
- Always perform a generous CO₂ purge at the bottom of the can before filling.
- Aim for slight over‑foaming (“foam on beer”) just before placing the lid to expel any remaining air under the lid dome.
- Regularly check your seam profiles with a micrometer to ensure perfect sealing and avoid leaks during storage or refermentation.