Dairy Establishment Inspection Manual – Chapter 19 Appendices
Appendix 9 Double Seam Dimensional Technology
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The double seam is the joint formed between the body and the end by the mechanical interlocking and compression of the can flange and the end curl. For heat-treated food in sanitary cans this seam must be hermetic: that is, it must be impervious to the flow of materials through it in either direction.
The double seam is usually formed in two operations and consists of five layers of plate, except in the crossover area of three pieces soldered or welded cans where there are seven layers and in the key tab area of key-open cans where there are six layers. The first operation determines the amount of material in the seam while the second operation compresses the layers together. The suggested dimensions of a double seam will vary according to a number of factors including the shape and size of the can, the thickness of end and body plate, and the manufacturer of the can components and double seaming equipment
Double seam dimensional terminology
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