CanLine CL-1200 Rotary Canning Line
Model CL-1200
A counter-pressure rotary filler and seamer running twelve hundred cans an hour, built around keeping dissolved oxygen pickup under forty parts per billion.
- Line speed
- 20cans/min
- Connected load
- 9.5kW
- Lead time
- 14 – 16weeks
- Material
- 316L product contact, 304 frame
Description
A canning line is judged on one number that nobody sees on the shop floor: dissolved oxygen pickup. Everything else — speed, accuracy, changeover time — is negotiable. Oxygen is not, because it decides whether the beer on the shelf in six weeks tastes like the beer that left the tank.
How the number is held
Cans are purged with carbon dioxide, filled under counter-pressure so the beer never free-falls through air, given a controlled fob to drive the last of the headspace out, and seamed under a blanket. Miss any one of those and the number doubles.
Realistic throughput
Twelve hundred cans an hour is the sustained figure including can handling, not a peak. On a ten hectolitre brew that is about two and a half hours of running, which fits comfortably inside a shift with cleaning either side.
Engineering highlights
- Every can is purged, counter-pressure filled and seamed under a carbon dioxide blanket — the three things that decide shelf life.
- Four filling heads on a rotary turret keep fill accuracy within three millilitres at full speed.
- Format changeover between 330, 440 and 473 millilitre cans takes under twenty minutes with no special tools.
- Clean-in-place connections are built in, so the filler joins the normal cleaning schedule rather than being a separate chore.
Specification
Technical data
| Model | CL-1200 |
|---|---|
| Line speed | 20 cans/min |
| Connected load | 9.5 kW |
| Material | 316L product contact, 304 frame |
| Lead time | 14 – 16 weeks |
| Throughput | 1,200 cans per hour |
| Filling heads | 4, counter-pressure |
| Seamer | Single head, under CO₂ blanket |
| Oxygen pickup | Under 40 ppb typical |
| Fill accuracy | ±3 mL |
| Can formats | 330, 440 and 473 mL |
| Changeover | Under 20 minutes between formats |
Dimensions are nominal and exclude platforms and insulation. Voltage, frequency and connection standards are built to the destination market.
Process flow, stage by stage
Select any stage to read what happens inside it, the process parameters we hold it to, and exactly which systems in the catalogue cover that part of the line.
Grist milling and dry handling
A two-roller mill cracks the husk without shredding it, then a dust-tight auger drops the grist straight into the hydrator. Gap is set from the panel so the same recipe delivers the same crush every single brew day.
Step mashing under recipe control
Steam or electric elements drive the mash through each enzymatic rest. The controller holds every step within a tight band and logs the whole curve, so a recipe written once repeats on any vessel in the range.
Wort separation and sparging
A fine stainless screen and slow-moving rakes draw clear wort from the grain bed without compacting it. The system watches the flow continuously and adjusts itself before the bed can stick.
Wort boiling and evaporation
An internal steam heater gives a rolling but gentle boil at a controlled rate, driving off unwanted flavours while protecting the colour of the beer. Steam vapour goes to a condenser so the brewhouse stays dry and the heat is recovered.
Settling and clarifying
The wort enters at an angle that sets up a smooth rotation, and the solids gather into a tight cone at the centre of the floor. A short rest leaves bright, clear wort ready for cooling, with very little lost.
Heat exchange and aeration
A two-stage heat exchanger takes the wort from the kettle down to fermentation temperature in a single pass, recovering the heat into the hot water tank along the way. Sterile air is added inline, ready for the yeast.
Fermentation and conditioning
Conical fermentation tanks carry the beer all the way from yeast to packaging without a transfer. Two independent cooling zones let different parts of the tank sit at different temperatures, and every tank holds its own setting.
Counter-pressure filling and seaming
A rotary counter-pressure filler purges each can, fills it under pressure and seams it under a carbon dioxide blanket. Low dissolved oxygen pickup is what keeps the beer tasting the same on week six as on day one.
Systems covering this stage
Also in the range
Systems that pair with this one
CV-300 Compact Two-Vessel Brewhouse
A three hectolitre mash-lauter and kettle-whirlpool pair on one frame, sized for taprooms, pilot cellars and recipe development without giving up production-grade…
- Batch size 3hL
- Vessel count 2
CV-1000 Three-Vessel Brewhouse
Ten hectolitres across a dedicated mash tun, lauter tun and kettle-whirlpool — the size most independent breweries settle on once the taproom…
- Batch size 10hL
- Vessel count 3
CV-2000 Four-Vessel Brewhouse
Twenty hectolitres with the whirlpool split out into its own vessel, releasing the kettle for the next boil and lifting the plant…
- Batch size 20hL
- Vessel count 4
Enquiry
Ask about the CanLine CL-1200 Rotary Canning Line
Tell us the beer you plan to brew on it and where it will stand. We will confirm sizing, utilities and delivery, and send a firm quotation.
- Sized general arrangement drawing for your floor plan
- Steam, glycol, power and water loads confirmed in writing
- Delivery window and commissioning plan with the price
Request a quotation
A process engineer replies to every enquiry, usually within one working day.