Manual Can Filling and Capping Machine

It fills and seams up to 100 cans per hour on 330 ml and 500 ml aluminium cans, with the operator positioning each can and controlling the fill. Because seaming is a separate operation from filling, the cycle includes the seamer closing each can before the next is started. Tell us your daily target and we will confirm whether a manual machine covers it or whether the 4-head unit is the better starting point.

It handles 330 ml and 500 ml aluminium cans. Can sizes are set by changeable format parts, and the seamer needs its own setting for each can end and body combination. Send us your can specification and we will confirm both the filling format parts and the seamer change parts required.

It is designed for pilot canning runs, format trials and occasional packaging, where the batch size rather than the filling speed sets the pace. Typical users are startups testing whether a can format suits their product, and breweries that already fill bottles and want a low-cost way into cans. Note that the skill barrier in manual canning is the seamer rather than the filler — the operator has to understand seam setup before the output is saleable.

It needs a standard power supply plus compressed air for the seamer. One operator is sufficient throughout the cycle, positioning cans and controlling both the fill and the seaming. Cans arrive in sleeves or on pallets, so allow an area next to the machine for emptying and staging them rather than working straight from the pallet. Machine dimensions are listed in the Technical Specifications table on this page.

The difference is pace and consistency, and in canning it shows up first at the seamer. On the manual machine the operator sets the cycle, so output varies with staffing and each seam depends on the operator running the seamer correctly every time. On the 4-head machine the filler sets the pace at up to 200 cans per hour and the seamer runs on its own cycle, which makes seam quality repeatable rather than operator-dependent. Choose manual for trials; move to 4-head once canning becomes routine.