Helpful Information
Who Should Attend
- Operations employees with any range of experience in the canning industry
- Professionals from other disciplines now working in canning industry
- Plant and quality assurance managers, supervisors, technicians, and line employees
- Nontechnical employees including sales and marketing personnel
- Technical employees including R&D and engineering personnel
- Anyone interested in learning more about metal packaging and canning!
About This Class
- Can Manufacturing: Provide background on manufacturing processes used by Silgan Containers. Includes discussion of why particular materials and technologies are used for various product applications.
- Canning: Basics of canning, from receiving cans to labeling and shipping. The training material includes background on empty can/end handling, filling, seaming, thermal processing, water quality, labeling, casing, and finished goods handling.
- Double Seam Evaluation: Training to develop and enhance skills necessary to properly evaluate the integrity of double seams and their importance to food can safety. Covers seam formation, essential measurements, and possible can seam/end defects.
- Hands on labs each day.
Course Price
$1,250/person
Hotel Accommodations
Hotel Block reservations available here.
Homewood Suites Champaign Urbana Group Code SGU
Contacts
Phone: +262-569-5200
Email: SilganU-CTS@Silgancontainers.com
Class Content
Day One
Can Manufacturing
- 8:00-8:15 – Registration
- 8:15 – Introductions
- 8:30-9:00 – Can Basics
- 9:00-9:45 – Manufacturing Metal for Cans and Ends
- 9:45-10:00 – Break
- 10:00-10:45 – Coating Materials for Metal Cans and Ends
- 10:45-12:15 – Manufacturing Methods for Cans and Ends
- 12:15-1:15 – Lunch
- 1:15-2:30 – Lab
- 2:30-3:15 – Manufacturing Methods for Metal Quick Top Ends
- 3:15-3:30 – Break
- 3:30-4:30 – Product/Package Interaction
- 5:00-8:00 – Complimentary Social at Triptych Taproom
Day Two
Canning Overview
- 8:00-8:45 – Handling and Storage of Empty Cans and Ends
- 8:45-10:45 – Filling and Seaming
- 10:45-11:00 – Break
- 11:00-12:00 – Thermal Processing
- 12:00-1:00 – Lunch
- 1:00-2:30 – Lab: Thermal Processing of Tomatoes
- 2:30-3:00 – Water Quality
- 3:00-3:15 – Break
- 3:15-4:00 – The Back End (Labeling, Storage, and Distribution of Filled Product)
- 4:00-5:00 – Case Studies Part 1
Day Three
Double Seam Evaluations
- 8:00-10:00 – Introduction to Quality Double Seams
- 10:00-11:00 – Case Studies Part 2
- 11:00-12:30 – Lab: Seamer Demonstration, Manual Teardowns, and Seam Evaluations
- 12:30 – Lunch and Presentation of Certificates
