LinCan 15,30, & 60 User

Guide

American Beer Equipment

2001 S.W. 6th St.
Lincoln, NE 68522
402-475-BEER
American Beer Equipment 2001 SW 6th St.
Lincoln, NE 68522
Thank You!

And congratulations on purchasing your American Beer Equipment LinCan system. The LinCan is one of the most
advanced medium-speed canning lines available. The employees of A.B.E. have worked very hard to bring you a machine
which will provide many years of reliable operation with a minimum amount of maintenance.

Your LinCan system has undergone a comprehensive quality assurance and inspection process prior to final packaging
and shipment to you. Any residues you see on the surfaces of the LinCan are a result of this testing process and are to be
considered normal. Your beverage tubes may have CIP chemical residue in them from when then were cleaned before
shipping.

Please read this entire manual prior to installing and operating your LinCan System to ensure you understand the
functions of the system. If you have any questions, please do not hesitate to contact

American Beer Equipment

402-475-BEER (2337)

Thank you for your business, now let’s go can!

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American Beer Equipment 2001 SW 6th St.
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Contents
1. Safety Precautions .......................................................................................................................................................... 4
a) Uncrating the LinCan ...................................................................................................................................................... 4
b) System Placement........................................................................................................................................................... 4
2. Initial Startup Procedures ............................................................................................................................................... 5
3. CIP Procedures ................................................................................................................................................................ 5
4. Canning Procedures ........................................................................................................................................................ 6
a. Filling ............................................................................................................................................................................... 6
b. Seaming........................................................................................................................................................................... 9
a. Double Seam Setup Procedures ................................................................................................................................... 10
d. Seaming Adjustment Guide .............................................................................................................................................. 12
5. Cleaning............................................................................................................................................................................. 15
6. Tips .................................................................................................................................................................................... 16
a. Filling ............................................................................................................................................................................. 16
a. Too Much Foam .................................................................................................................................................... 16
b. Too Little Foam ..................................................................................................................................................... 16
b. Seaming......................................................................................................................................................................... 17
7. Maintenance ..................................................................................................................................................................... 18
a. Seamer .......................................................................................................................................................................... 18
i. Roller bearing grease ............................................................................................................................................ 18
ii. Cylinders................................................................................................................................................................ 18
iii. Bearings................................................................................................................................................................. 18
b. Filler .............................................................................................................................................................................. 18
c. Other ............................................................................................................................................................................. 18
8. Troubleshooting ................................................................................................................................................................ 19
a) Filler .............................................................................................................................................................................. 19
i. Fill Times ............................................................................................................................................................... 19
ii. Beer Lines .............................................................................................................................................................. 20
b) Seamer .......................................................................................................................................................................... 20
i. Wrinkling ............................................................................................................................................................... 20
ii. Shuttle to Seamer ................................................................................................................................................. 20
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c) Lid-Escapement............................................................................................................................................................. 20
d) Lid-Tap ................................................................................................................................................................... 22
e) Other ..................................................................................................................................................................... 22
e). Parker Manifold Videos............................................................................................................................................ 22
9. Height Changeover........................................................................................................................................................ 24
a. Probe Cylinder .............................................................................................................................................................. 24
b. Lid-Escapement Height ................................................................................................................................................. 26
c. Lid-Tap Height ............................................................................................................................................................... 27
d. Lid-Skimmer Height....................................................................................................................................................... 28
e. Seamer (s) ..................................................................................................................................................................... 29
10. Appendix ........................................................................................................................................................................ 31
a. Time Settings ................................................................................................................................................................ 31
b. Main Connections ......................................................................................................................................................... 32
c. Troubleshooting Double Seam Guide ........................................................................................................................... 33
d. Double Seam Specifications .......................................................................................................................................... 34
e. Screen Images ............................................................................................................................................................... 43
f. Checklists....................................................................................................................................................................... 51

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1. Safety Precautions
a. Please read the entire Operator’s / Technical manual before starting the installation.
b. Improper installation, adjustment, alteration, service, maintenance or use can cause personal injury or
property damage. Consult a qualified installer or service agency for information or assistance. The
qualified installer or agency must use factory-authorized kits or accessories when servicing this product.
c. Follow all safety codes. Read these instructions thoroughly and follow all warnings. Consult local
building codes and / or National Electrical Code (NEC) for special installation requirements.
d. This unit is equipped with an electrical panel. This panel should remain closed, except when being
serviced by qualified individuals.
e. This unit is equipped with Polycarbonate guarding. Guarding should remain on the system when
operated to prevent injury.
f. As there are high voltage connections inside the system, limit access to qualified personnel only.
g. This unit is under microprocessor control which can lead to unexpected movement of components.
Always turn off the external power and disconnect air supply to the unit when servicing or inspecting
the electrical controls, and other areas on the unit.
h. Do not place any part of your body inside of the LinCan filler or seamer while the machine is running.
Doing so may be harmful.

Warning

Before installing or servicing system, always turn off main power to system. There may be more than one (1) disconnect
switch. Electrical Shock can cause personal injury or death.

a) Uncrating the LinCan

a) Uncrate the LinCan and inspect the system for shipping damage. If damage is discovered, contact
your shipping carrier prior to start up. The system was thoroughly inspected prior to packaging. If
damage to the system is found, it is the carrier’s responsibility to correct the damage.
b) Inspect the system for any loose or disconnected wires, tubing or fittings. Tighten as required. It is
not unusual for some fittings to loosen due to the vibration that occurs during shipment. It is our
practice not to overtighten the fittings during the manufacturing process. We have found it better
for the life of the fittings to tighten moderately at the factory rather than to overtighten.

b) System Placement
a) The system should be located so there is unrestricted access to all sides.
b) The system should be installed in a location and manner that will prevent damage to personnel,
merchandise and/or the surrounding area in the event of an overflow, leak or discharge from the
machine or connecting lines. We recommend locating the system close to a floor drain.
c) The system should be secure from unauthorized or untrained personnel.
d) The system must not be exposed to freezing temperatures.
e) Good manufacturing practices and adherence to local regulations for food and beverage operations
should be followed.

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2. Initial Startup Procedures
a. It is up to the purchaser to have a licensed electrician properly connect the LinCan to power.
b. Once connected, the LinCan can be powered by turning the red on/off handle to “I” on the electrical box
i. The HMI will power to the ABE home screen
ii. You can now familiarize yourself with the various screens
c. The main air can be connected to the back of the machine with a male 1/2" quick connect.

3. CIP Procedures
a. The LinCan System has the ability for CIP. To start CIP, place cans below the nozzles, and hit “CIP” on the
“Main” screen (Figure 1). The nozzle cylinder will extend, nozzles will open, and the conductivity probe
cylinder will also extend. The CIP time duration can be altered as needed.
i. NOTE: If your nozzles extend downward, and then come right back up, please check that your
CIP time has not yet reached zero. If it has, please enter a new CIP time value.
b. It is up the brewery to ensure proper CIP procedures. Not performing proper CIP procedures may lead to
an unsafe consumable. A typical CIP process may look similar to the following:
i. Powdered Brewer’s Wash (requires around 140 to 180 degree Fahrenheit water)
ii. Flush canning lines with water
iii. Caustic Acid # 5
iv. Flush canning line out with water
v. Saniclean (temp not as important)
1. Can soak machine in SaniClean

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4. Canning Procedures
a. Filling
i. Please follow the attached “Beer Pre-Start” and “Operator Setup Sheet” before canning each
time (page 51).
ii. A summarized version of the above is as follows, Connect:
a. ½” main air line at filler on backside
b. ¼” C02 line at filler on backside
c. ¾” standard garden hose at post-rinse on backside post-rinse
d. ¼” air line at post-rinse on backside post-rinse
e. 1-½” sanitary line (Beer)
iii. When you are ready to start canning, go to “Input & Outputs” on the HMI screen (Figure 31)
a. Click “Enable Testing” (Must always be depressed first for any action to take
place)
b. Cycle “Can Push” and “Push to Seam” to make sure the cylinders are running
smoothly. If they are not, see if beer has dried on the shafts. Hot water and FDA
approved silicon spray will produce a smooth cylinder operation.
c. Cycle the Nozzles until beer exits (minimal foam: view the “Tips” section ,page
16, if foam exits)
d. Make sure sanitizer or other chemicals have exited the system
iv. Next, go to the “Main” Screen

Figure 1. Main Screen

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Depress:

a. Conveyor
b. Seamer 1
c. Seamer 2 (if 60 CPM System)
d. Or, hit “On” under “ALL” to accomplish the same button presses as above
e. RUN-MODE
i. When “Run Mode” is depressed, cans will begin the filling and seaming process.
ii. A typically cycle occurs as follows:
1. Inlet gate opens
2. Can are counted in (displayed on Main Screen, Figure 1)
3. Once “Cans Per Fill Cycle” equals “Cans In”, in-let gate closes
4. Probes and fill nozzles come down into can
5. The purge cycle turns on with a time duration equal to the time setting “Purge on
Time”
6. Once “Purge on Time” has completed, the fill cycle will start and finish filling once
the probe debounce time has been exceeded.
iii. NOTE: The air pressure must be above the minimum value specified to
operate your machine. The air pressure monitor, on your front panel, Figure
1, displays this value. If your pressure drops below the recommended, your
machine will stop filling and seaming. The integrity of your seams may be
compromised if the pressure drops below the recommended. Your machine
will wait for your compressor to catch up before canning may resume.
iv. Note: The “PAUSE” button is on the main screen to preventing cans from
entering the filler. You may press this button at any time to prevent more
cans from entering the filler
v. Note: You may also prevent can movement, at any time, by pressing the
“CONVEYOR” button.
B. Your machine comes fully tested with reliable time settings (Figure 25). If you wish, you may alter the
time settings.
a. Note: Altering time settings can negatively affect your canning line
performance if the value deviates from the setting provided to you from the
factory.
C. The LinCan has the ability to change fill times on the fly. To do you, you may increase or decrease you
fill levels by going to the Timing Screen and hitting the “All Fill Extend” button (Figure 3. Individual
Nozzle Tunings). This will allow you to numerically increase or decrease the amount of product which
enters the can.
D. “PRESS TO VIEW OTHER TIME OPTIONS”, in Figure 2, allows for the adjustment of the probe debounce
time and nozzle offset (Figure 3).
a. Probe debounce will control how long the probe must sense beer before it shuts
the nozzle off. If the time setting is too low, the nozzle will shut off before the
can is full (a bubble could set the probe off). If the nozzle time is too long, the
nozzle will remain open for longer than needed.

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b. Nozzle offset compensates for nozzles which fill faster or slower than the
average nozzle. If an individual nozzle is too quick or slow, alter the nozzle’s
time setting accordingly.
E. C02 Pulse can be turned off or on via the time setting screen.
a. Typically, a small jet (around .020 seconds) provides the correct amount of extra
CO2, 3/4th of the way up the can to promote an extra layer of foam. This foam
will allow lids to lie atop the foamy head and prevent dissolved oxygen pickup
(DO2).

Figure 2. Time Settings Screen on HMI

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Figure 3. Individual Nozzle Tunings

b. Seaming
It is up to the brewery, and employees, to determine what a proper seam is and to maintain the seam on every can.
Without proper seams cans may leak. Therefore, making sure can seams fall within the manufacturer’s double seam
specifications is of utmost importance. Follow the procedures below to make sure your can is in spec after installing a
new roller operation die. If your seams were previously in spec, but are now on the outside range, please refer to the
Double Seam Setup Procedures.

Proper maintenance of your rollers will prolong repeatable and accurate seaming. Please refer to the Maintenance
Section for more information.

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a. Double Seam Setup Procedures
1. Ensure pin gauge height (Figure 5)
a. Distance between top of lift table puck when cylinder is extended and seaming chuck, corresponds to your
double seam guide (from can end manufacturer)
b. Adjust height using adjustment knob in Figure 6.
i. Turning the knob clockwise limits the stroke of the cylinder (increases pin height).
ii. Please have the cover on the back of the cylinder when running the line.
2. Elevate roller lips
a. operation 1 & operation 2, clear above chuck lip (Figure 8) to avoid chuck from crashing, and damaging, into
roll
st
3. Bring 1 Op Roller in to chuck (Input/Output Screen-Figure 31)
a. Adjust the stroke of the connected seaming cylinder (Figure 9. Chuck and ) until it is 0.003”-0.005” away
from the chuck (X1 on Figure 8).
4. Rotate 1st Op roller down, manually with hand, until it touches chuck lip
a. back off ¼ turn (aprx .003” on Y1, Figure 8)
5. Bring 2nd Op roller in to chuck (Input/Output Screen- Figure 31)
a. Adjust the stroke of the connected seaming cylinder (Figure 9) until it is 0.003”-0.005” away from the chuck
(X1 onFigure 8).
6. Rotate 2nd Op roller down, manually with hand, until it touches chuck lip
a. back off ½ turn (aprx .009” - .015”, Figure 8)
7. Check 1st Op roller width
a. In Input/Output screen, select Roller 1, then select “test”
b. Use your specific can double seam guide
c. If width is too small, move roller away from seaming chuck (Figure 9).
8. Check for deadhead on first operation
a. Did can stop spinning?
i. Adjust flow control (decrease flow) closest to seamer cylinder rod
nd
9. Check 2 Op width/height
a. In Input/Output screen, select both Roller 1 & 2, then select “test”
b. Check for tightness/wrinkles
10. Check for deadhead on 2nd Op
a. Adjust flow control (decrease flow) closest to seamer cylinder rod
11. Check body/cover hook
a. 2nd Op Seam Thickness
b. 2nd Op Seam Height
c. Body Hook
d. Cover Hook
12. Check tightness rating
a. Needs to be 90% or greater (See figure below)

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Figure 4. Tightness Rating (Provided by Crown Cork and Seal)

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d. Seaming Adjustment Guide
Characteristic Reason A Reason B Reason C
Long Seam Height Die #1 set too far from chuck Die #2 set too close to chuck
Long Body Hook Lift table high/Pressure high Die #1 too far from chuck
Long Cover Hook Die #1 too close to chuck
Short Body Hook Lift table low/Pressure low Die #1 too close to chuck Die #2 too far from chuck
Short Cover Hook Lift table too high Die #1 too far from chuck

A more comprehensive table, provided by Ball Beverage, can be found in Figure 27.

Pin
Gauge
Height

Figure 5. Pin Gauge Height

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LIFT TABLE PUCK

LIFT-TABLE COVER

SEAMING
CYLINDER

PIN HEIGHT
ADJUSTMENT
KNOB

Figure 6- Lift Table Assembly. The lift-table puck height (pin gauge height) can be adjusted by loosening or tightening the adjustment knob.

NUT

SPANNER
WRENCH
HOLE

ROLLER

Figure 7- Roller Assembly. Roller height can be adjusted by loosening the nut and turning the roller assembly in or out. The roller’s position can
be fixed by tightening with a spanner wrench (included) and wrench (included) on the nut.

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CHUCK
LIP
ROLLLER
LIP
Y1
X1
Figure 8. Roller & Chuck

Notes:

1. Pin height should be set to manage a proper body hook. Refer to your double seam guide for the proper height
(provided by your can manufacturer).
2. Variance should note be more than .003”
3. Grooved lifer plate should be .010” lower than specification
4. Don’t overgrease rollers
a. Overgreasing may lead to deadhead
b. Use Kluber nh1 14-261 grease or similar “0” grade
5. Take 3 seam measurements 120 degrees apart
6. Adjustments not needed unless consistently at top of range specs

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Figure 9. Chuck and roller assembly. Extending cylinder (red arrow) will extend the roller into the chuck. You may thread the cylinder shaft into
the female block to get a shorter cylinder stroke and bigger gap between chuck and roller.

5. Cleaning
a. If the canning line will not be run for longer than 5 minutes, low pressure hot water must be used to
rinse off all beer from the machine. Failure to rinse off any beer will result in poor machine performance
and ultimately a poor finished product. Beer is very sticky and will keep the cylinders from smoothly
operating. Keeping cylinders clean will prolong the life of the machine
b. Your machine is rated to be washed down with water except for the electrical box in back. However,
beer should not reach areas around the electrical box. Please do not spray any liquids in the electrical
box vents or near any of the valve manifolds. Doing so will likely negatively affect your LinCan system.
c. Without continuous cleaning, your system will stop functioning properly. Please continue to clean all
areas where beer rests. You can use a low pressure hot water in all areas except for the electrical
cabinet on the backside of the machine and the 3 air manifolds.
d. Clicking “Seamer Clean and Lube” in Inputs and Outputs will cycle seamer cylinders so you can wash the
shafts off. “Seamer Clean and Lube” will periodically extend and retract the seamer cylinders so they can
be washed off.
e. After the cylinders have been cleaned with warm water and air dried, test the cylinders to see if they
operated smoothly. If they do not, spray an FDA approved silicon grease on the shafts.
f. Rinse off the conveyor belt with warm water.
ii. Tip: You may choose to leave the post-rinse and conveyors running for cleaning the conveyor
belt and lower frame.

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6. Tips

a. Filling
a. Too Much Foam
a. Initially your beer may be foamy at the start of the run. This is typically due to the
system being warmer than the recommended 32Ο -34 Ο temperatures. Periodically
cycling the nozzles, to cool them down, will help rid the system of foam
(Inputs/Outputs).
b. It may be beneficial to run cold liquid through the system to promote cooling of the
system before your product is put through the filler for canning. This will allow for less
of your product to be wasted.
a. In extreme cases, it may be beneficial to rotate your beer manifold, Figure 11, so beer is
evenly distributed and air pockets don’t “hide” in the manifold.
b. If your brite hose, between the brite tank and canning line, is relatively long, “burping”
the line by walking foam out of the line from the brite to the canning line may also help
to remove any foam pockets.
c. After the LinCan has reached a stable temperature, and is no longer warm, the fill times
should remain consistent. If inconsistent fill levels are seen, please check the brite tank
head pressure If the brite pressure fluctuates, so too will your fill levels. (Please contact
ABE if you would like to get information on the Watch Dog unit which monitors your
brite pressure and adjusts acordingly to provide a consistent brite pressures.)
d. During startup, you may benefit from increasing your fill times until beer exits the can.
After you are sure the can is getting filled with beer, and not foam, you can decrease
your fill times.
e. You may also increase the nozzle down delay, on the Time Settings Screen, to allow for
your nozzles to dispense beer below the layer of foam in the can.
f. Also, ideal brite tanks pressures, between 14-16 psi, typically produce beer with
reduced foam levels.

b. Too Little Foam

a. Turn on CO2 Pulse (Section 8, Heading E)
b. Increase CO2 pulse flow control (turn counterclockwise)
c. Increase brite tank pressure
d. Increase beer temperature
e. Decrease how quickly the beer nozzle closes (flow control)

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b. Seaming
a. Make sure the roller heights are correct before checking the first operation seam specification.
Without a correct “foundation”, the rest of the seam will likely not be correct.
b. Just because the second operation dimensions are correct, does not mean the cover hook and
body hook are correct. It is the responsibility of the customer to ensure proper seams as
specified by the lid manufacturer.
c. Please view a very thorough video on seaming from Crown: DBL Seamer Training
(https://www.youtube.com/watch?v=WGyb-wknUSY)
a. If you watch the above, you will have a very high understanding of the entire seaming
process.
b. Seaming is not a scary process if a few minutes are taken to learn how it works.

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7. Maintenance

a. Seamer
i. Roller bearing grease
Your roller operation (Figure 7) bearings come greased with between 5 to 8 grams. Grade 0 or grade 1 FDA
approved grease should be applied to the roller bearings periodically thereafter. The interval depends on
usage, of your machine. Your rollers may require grease after as little as 144 hours. However, excessive
lubrication may lead to dead heads or grease being thrown onto cans. Therefore, do not grease unless it is
necessary as this can also decrease the life of your rolls. When done proper, grease should just exit the
roller.

ii. Cylinders
1. Make sure to keep all cylinders free of sticky beer residue and lubricated with and FDA
approved silicon grease. The shuttle cylinder, which shuttles cans into the seamer, and
the lid tap cylinder should especially be considered.
2. Check shuttle cylinder (60 CPM)- cylinder which provides cans into seamer. Replace
after 2 million cans per seamer if needed. (4 million cans for two seamers). Change out
requires approximately 45 minutes.
3. Check 1-3/4” bore seamer cylinders. Replace after 20 million cans per seamer if needed
(40 million cans per two seamers). Changeout takes approximately 15 minutes.
4. Check 60 CPM filler cylinder. Replace after 44 million cans if needed. Changeout takes
approximately 30 minutes.
5. Check 30 CPM filler cylinder. Replace after 28 million cans if needed. Changeout takes
approximately 30 minutes.
6. Check lower seamer cylinder. Replace after 10 million cans if needed. Changeout take
approximately 45 minutes.

iii. Bearings
1. Check lower seamer bearings- Replace after 800,000 cans per seamer if needed.
Approximately 10 minutes or less to changeout.
2. Check upper seamer bearings. Replace after 77.5 million cans per seamer if needed.
Approximately 30 minutes to changeout.
3. Check 60 CPM filler cylinder. Replace after 44 million cans if needed. Changeout takes
approximately 30 minutes.

b. Filler
1. Make sure probes are not bent
2. Probes are cleaned while CIP mode runs.

c. Other
1. Check conveyor sprocket and teeth for wear and tear monthly.
2. Check filler nozzle cylinder and coupling weekly
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8. Troubleshooting
a) Filler
i. Fill Times
The fill times and probes should be close together numerically. If they are not, check for a bent probe out of the can.
Figure 10 shows a cross-section view with the fill nozzle and probes in the can. The beer will gradually rise to the top of
the can and eventually close the circuit between the two probes. If a fill time is drastically different than the rest of the
nozzles, this is likely the cause.

A very rare solution would be the probe wires inside of the probe box are loose. You can first go to the Inputs and
Outputs screen and short the probes out. When the probes are shorted on the specific nozzle (nozzle one is on the exit
side of the filler), the nozzle will change from red to green. If you are shorting the probes, but the corresponding probe
does not shot on the screw, you are able to remove the bolts in the assembly and make sure the connections are tight.

Figure 10. Filler Nozzle and Probe Assembly Cross-Section

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ii. Beer Lines

Figure 11 Beer Manifold

If your lines are leaking beer, cut them back about an inch or two. You must cut squarely. The lines may change size, in
the push-to-connect fittings due to the repeated thermal expansion and retraction from cold beer and hot cleaning
cycles.

Note: It is recommended to leave the beer lines pointing up on the welded frame bracket behind the HMI. This allows
for the manifold to evenly distribute beer as well, prevents the manifold from getting kicked, and keeps it off the
ground.

b) Seamer
i. Wrinkling
If wrinkling of the can body is occurring while in the seamer, check the pin gauge height (Figure 5). The can-lift supply
pressure can also be adjusted. If wrinkling occurs, the pressure is likely too high or the pin gauge height is to short (the
pin gauge distance needs to be increased by moving the puck down).

ii. Shuttle to Seamer

If your seamer shuttle cylinder is not responding correctly, make sure a lid is not interfering with the sensor. A lid can
false trigger the sensor.

Also make sure water or beer is not on the lens. The sensor will light up, and display a value higher than 120, when it is
activated (when a lid is present).

c) Lid-Escapement
If too many lids come out of the chute, check the stainless rod beneath the spring steel clips. Make sure the rod sits in
the channel. The rod should not be riding out of the channel (Figure 12).

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Figure 12. Lid-Escapement Close-up

If lids are not being picked properly, make sure the lid-chute is centered above the can. Also make sure the lid is
positioned properly above the can- the can needs to be centered between the lids “pocket” as shown in Figure 13.
Precise adjustments can be made by adjusting the swedge rod in Figure 14.

Figure 13. Proper Can and Lid Alignment

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Figure 14. Lid-Escapement Adjustment

d) Lid-Tap
If the cylinder touches the lid during your manual testing, but not during a canning run, make sure your flow
controls are not slowing down the cylinder and thus preventing it from quickly tapping the can. However, if you
open them up too much, you may dent the lid or alter the can’s top edge.

e) Other
a. Exahusting flow controls are used on many cylinders.
a. Increasing flow (turning counterclockwise) will increase the flow exiting from the cylinder port.
b. Decreasing flow (turning clockwise) will decrease the amount of flow exiting the cylinder.

e). Parker Manifold Videos

b. Troubleshooting a valve can be confusing, but made easier by knowing:
a. Depressing the yellow button on the valve will manually activate the valve.
b. When the valve is activated, an LED on the valve, will also light up
c. The PLC has a corresponding LED
i. When the valve is activated, the LED on the PLC, will also actuate.
c. Here is a link to for replacing valves from Parker:
http://divapps.parker.com/divapps/pdn/static/moduflexVideo.html
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f). E-Stop
a. If nothing turns on or “works”, please check the E-Stop button has not been depressed. Go to the motor
setup screen and clear any errors if present. The E-Stop must be reset by twisting it out of its depressed
state many times.

Figure 15. Emergency Stop

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Lincoln, NE 68522
9. Height Changeover
Your machine already comes with the ability to change from 12 oz cans to 16 oz cans and vice-versa. The main changes
required include adjusting the height of the:

1. probe cylinder height

2. lid-escapement height
3. lid-tap height
4. lid-skimmer height
5. seamer (s)
6. post-rinse.

All of these changes are height based as long as the can diameter, 202/211, remains the same. If you change to a larger
or smaller diameter, other changes may be required. Your machine can also fill and seam 24 oz cans. Several other
modifications may be required. Please contact ABE for more information.

a. Probe Cylinder
The probe cylinder height must be adjusted so the probes are approximately 1/8” above the empty can (Figure 16). This
is accomplished by move the set-collars on the cylinder rods (“Y” in Figure 17).

Figure 16. Probe height relative to can height.

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Set collars are adjusted by loosening the set-screws in the collars, sliding the collars up or down the shaft, and then re-
tightening.

Figure 17 Probe assembly height difference

Lastly, if the probe cylinder height is adjusted, the corresponding sensor must also be adjusted accordingly. The sensor,
has a red LED that lights up with the cylinder’s piston is near it.

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American Beer Equipment 2001 SW 6th St.
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There is a sensor at the top of the cylinder’s stroke, as well as the bottom. When adjusting for different height cans,
typically only the bottom sensor is adjusted. Therefore, the bottom sensor needs to light up at the end of the cylinder’s
stroke. The sensor uses an allen head to loosen and fasten in the cylinder’s translating slot. The sensors are shown
below.

Figure 18 Probe sensors on probe cylinder

b. Lid-Escapement Height
Four bolts adjust the height of the lid escapement. Fine tuning of the height can be done with the swedge-rod in Figure
14. The swedge must be adjusted so the can fits perfectly in the pocket of the lid as shown. The swedge makes the
adjustment process very convenient. Just loosen the jam nut at the top, twist the swedge, then tighten back down the
nut. If the lids are too low, the cans will likely run into the lids and too many lids will fall out at a time. If the lid-chute is
too high, no lids will be picks.

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Figure 19 Lid-Escapement showing 4 bolts for adjustment

c. Lid-Tap Height
The lid tap cylinder can be adjusted by loosening two sets of bolts on either side of the cylinder. Loose, move up or
down, and then tighten back down. Loctite is suggested to be used.

Ideally, when the cylinder is fully extended, it will just barely touch the lid top when there is a lid on an empty can.

Tip: Extend the cylinder (Inputs/Outputs screen). Drop the cylinder onto the lid. Remove the can. Drop the cylinder
about an 1/8” further down. Tighten the screws.

Tip 2: If the cylinder touches the lid during your manual testing, but not during a canning run, make sure your flow
controls are not slowing down the cylinder and thus preventing it from quickly tapping the can. However, if you open
them up too much, you may dent the lid or alter the can’s top edge.

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Figure 20 Lid Tap Assembly

d. Lid-Skimmer Height

Figure 21 Lid Skimmer Assembly

The lid skimmer needs to sit just above the height of a full can. If foam is present, the front of the skimmer needs to just
above the foamy lid.

The end of the skimmer should remain lower than the front of the skimmer. The end translates up and down while the
front of the skimmer pivots. The end should be slightly lower than the height of a seamed can.

Adjustments for the height can be made using the adjustment knobs behind the black UHMW skimmer (Figure 22).

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Figure 22 Skimmer adjustment knobs

e. Seamer (s)
Seamer height adjustment is done by inserting, or taking out an adapter, machined to the correct difference between
the can sizes. See below for an illustration below for an example.

After the heights are changed, you must ensure, using your specific double seam guide, the cans are in spec. Refer to
Double Seam Setup Procedures for more information.

Figure 23 Seamer height difference between a 12 oz can (right) and 16 oz can (left) with the adapters shown in the middle.

f. Post-Rinse
The post rinse height is easily changed by loosening two allen head bolts and moving them up or down. Then, tighten
the bolts. When the bolts are moved up or down, the corresponding air manifolds will also move accordingly above the
cans (Figure 24).

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American Beer Equipment 2001 SW 6th St.
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Figure 24 Post-Rinse height adjustment bolts

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10. Appendix
a. Time Settings

Figure 25 Time Setup HMI Screen

i. CCS ON DELAY
i. Conveyor Clearance Sensor Delay (for feedtable)
ii. WASH ON TIME
i. Post-Rinse on-time
iii. FILL TIME LIMIT
i. Maximum allowable fill time
iv. NOZZLE RISE DELAY
i. How long until nozzles retract from their extended filling position
v. GATE CLOSE DELAY
1. Timing before inlet gate closes on the last incoming can
vi. PURGE ON TIME
1. Amount of time for CO2 on in the filler area
vii. LID TAP ON DELAY
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1. How long before the initial lid tap extends
ii. LID TAP ON TIME
1. How long to have the lid tap cylinder extended
iii. LINE FULL DELAY
1. How long the line full sensor, near seamers, must have a can in front of it before it stops
the filler.
iv. STACKUP DELAY
1. Allowed time for incoming cans into filler (on inlet conveyor)
v. LID DROP ON TIME
1. Lid drop cylinder extended time
vi. LID DROP DELAY
1. Time until lid drop cylinder is retracted
vii. LID TAP SEAMER 1 ON TIME
1. How long to have the lid tap at seamer one extended
2. CAN LIFT1 ON DELAY
3. Time until can lift extends into rotating chuck
viii. S1 ROLLER 1 ON TIME
1. Time roller one, seamer one, is extended into the spinning can
ix. S1 ROLLER 2 ON TIME
1. Time roller two, seamer one, is extended into the spinning can
x. CAN LIFT 1 OFF DELAY
1. Amount of time before can is dropped after roller two is released from the spinning can
xi. POST-SEAMER CAN PUSHER ON TIME
1. Amount of time the can push cylinder, after being seamed, is extended

b. Main Connections

Figure 26 Main Connections

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c. Troubleshooting Double Seam Guide

Figure 27 Seam Troubleshooting, Provided by Ball Corporation

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d. Double Seam Specifications
The following are examples of common double seam guides. It is up to the individual brewery and can/end provider to
ensure the correct double seam guide is being used and adhered to. It is also the responsibility of the brewery to ensure
maintenance of the seamer, as outlined in the Preventative Maintenance

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American Beer Equipment 2001 SW 6th St.
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CROWN 0.098 +/- 0.043 +/- 0.065 +/-
LOE 0.003 0.002 0.053 MIN 0.010
SEAM SEAM COVER
DATE HEIGHT WIDTH HOOK BODY HOOK COMMENT
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42

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American Beer Equipment 2001 SW 6th St.
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American Beer Equipment 2001 SW 6th St.
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CROWN 0.095 +/- 0.043 +/- 0.060 +/- 0.060 +/-
SuperEnd 0.003 0.002 0.005 0.005
SEAM SEAM COVER
DATE HEIGHT WIDTH HOOK BODY HOOK COMMENT
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42

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American Beer Equipment 2001 SW 6th St.
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0.044 +/- 0.060 +/- 0.065 +/-
BALL- 86 GA 0.096 -0.100 0.001 .005 0.010
SEAM SEAM COVER
DATE HEIGHT WIDTH HOOK BODY HOOK COMMENT
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42

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American Beer Equipment 2001 SW 6th St.
Lincoln, NE 68522
0.099, -.002 0.044, 0.060 +/- 0.065 +/-
Rexam +.001 +.001-.002 .005 0.010
SEAM SEAM COVER
DATE HEIGHT WIDTH HOOK BODY HOOK COMMENT
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42

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American Beer Equipment 2001 SW 6th St.
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e. Screen Images

Figure 28 Main Screen (HOME)

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American Beer Equipment 2001 SW 6th St.
Lincoln, NE 68522

Figure 29 Timing Setup

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American Beer Equipment 2001 SW 6th St.
Lincoln, NE 68522

Figure 30 Motor Drive Setup Screen

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American Beer Equipment 2001 SW 6th St.
Lincoln, NE 68522

Figure 31 Inputs and Outputs Screen

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American Beer Equipment 2001 SW 6th St.
Lincoln, NE 68522

Figure 32 Inputs and Outputs with Individual Nozzles

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American Beer Equipment 2001 SW 6th St.
Lincoln, NE 68522

Figure 33 Diagnostics Screen

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American Beer Equipment 2001 SW 6th St.
Lincoln, NE 68522

Figure 34 Can Count

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American Beer Equipment 2001 SW 6th St.
Lincoln, NE 68522

Figure 35 Saved Setups for Custom Recipes

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American Beer Equipment 2001 SW 6th St.
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f. Checklists
Item Description
Beer Pre-Start Ensure beer is cleared for canning, every day before starting
Production Startup Ensure canning line is ready to go every day before starting
Perform hourly during runs. If something happens, you have a log for how far back to look for
Hourly Check the problem.
Record Seam Height and Width every 15 minutes. Perform tear-down hourly. Target dims
Crown Checklist must be taken from YOUR double seam guide.
Record Seam Height and Width every 15 minutes. Perform tear-down hourly. Target dims
Ball Checklist must be taken from YOUR double seam guide.
Record Seam Height and Width every 15 minutes. Perform tear-down hourly. Target dims
Rexam Checklist must be taken from YOUR double seam guide.

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Acceptable Beer Pre-Startup Checklist, American Beer Equipment

Process
Date Quality Assurance
Department

Product Item#/Sku
Vessel #
Being Produced

Process Leader Operator

Individual Taking
Operator
Pre-Canning Check

Specific Beer Pre-Start Checklist

Pre-Run/Set-UpTask Description with Specific
Task Leader Operator Detail Relative to Task, Measurements,
Number Initials Initials Settings, outcomes critical to quality, safety,
etc.
1 Is the bacteria level on the filler nozzle acceptable?
2 Is the carbonation level of the beer acceptable?
3 Is the dissolved oxygen of the beer acceptable?
4 Is the brite tank pressure correct?
5 Is all of the CIP chemical out of the beer line?
9 Has foam been bled out of the lines?

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Production Start Up Sheet- American Beer Equipment

Department Date

Product Being Produced Raw Material #1

Raw Material #2 Raw Material #3

Can
Lid Component Number
Component Number

Case Finished
Component Number Product/SKU Number

Total Number To Be Produced Verbal Description of Product

(cans, bottles, cases, etc.) Produced

Process Leader's Name

Lead Operator's Name (please print)
(please Print)

Specific Start Up Check List

Task Leader Operator Pre-Run/Set-UpTask Description with Specific Detail Relative to Task,
Number Initials Initials Measurements, Settings, outcomes critical to quality, safety, etc.
Ensure seamer lock nut for roller operation # 1 and roller operation #2 is
1
tight - (Spare Parts, Figure 1, #4)
Ensure operation #1 and operation #2 seamer set screw, on canning line # 1
2
and canning line #2, is tight - (Spare Parts, Figure 1, #3 )
Ensure seaming chuck set, including screw, is tight (Spare Parts, Figure 2,
3 #11) and visually inspect the chuck for tightness (if it is tight, there will be
no gap between the chuck and upper adapter)
Ensure the complete seamer cylinder, and lower bearing assembly, bolts are
4
tight (130 Nm). (Spare Parts, Figure 2, #13)
5 Ensure lower seamer puck is not loose or wobbly (Spare Parts, Figure 2, #16)
Ensure flow control jam nuts are not loose. (Spare Parts, Figure 2, #12 and
6
#15)
Warm water wash any cylinder that has been exposed to beer. Special
7 attention must be directed to the shuttle cylinder that moves cans into the
seamers. (Spare Parts, Figure 3, # 18)
8 Lubricate (food grade lubricant) all cylinders following warm water wash.
Check for smooth cylinder operation (shuttle into steamer, filler nozzle, lid
9 taps, seaming cylinders, etc.) and seaming rollers. If not traveling smoothly,
repeated warm water wash and lubrication process.
Following warm water wash/lubrication, observe cylinder speed and adjust
10
flow control. Travel rate of cylinder should be controlled and fast enough to
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American Beer Equipment 2001 SW 6th St.
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achieve desired throughput rate, while also working to avoid erratic or
overly aggressive rate that "throws” cans.
11 Ensure lid stack sleeve is full. (Spare Parts, Figure 6, # 24)
Ensure supply cans are ready to exit the de-palletizer or feed table and
12
enter the canning line.
Perform Seam Check on three cans per seamer. Remove cans and conduct
13 tear-down. Measure to ensure seam is in spec. Record data on can
checklist (12. Double Seam Specs).
14 Ensure cans are present on the seamer pucks. (Spare Parts, Figure 2, #16)

Task
Number

* Detailed explanation/comments required for any task not completed or partially completed

If a fastener is loose, the threads must be cleaned (with a cleaner/degreaser- Loctite Cleaner and
Degreaser is recommended) and Blue Loctite (242,243, or similar) must be applied.

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American Beer Equipment 2001 SW 6th St.
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American Beer Equipment 2001 SW 6th St.
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2001 SW 6th St.

Lincoln, NE 68522

402-475-BEER

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