Beverage cans

Abstract

A beverage can having a body portion having a body diameter Db of 58 mm to 60 mm and a base including a stand having a stand diameter Ds of 44 mm to 48 mm, and a method for manufacturing the beverage can, the method comprising the steps of forming the body portion and the base.

Description

[Technical field]

[0001] The present invention relates to beverage cans and methods for manufacturing beverage cans, and in particular to beverage cans for carbonated beverages. [Background technology]

[0002] Current beverage cans in the industry are diameter harmonized towards two standards, the standard with a body diameter of 66 mm (the "211 standard") and the sleek with a body diameter of 55 mm (the "204 standard"). After filling, the can is sealed with end plates. While 209, 206 and 204 end plates have been used in the past, the industry has harmonized to 202 and 200 standard end plates with plate diameters of 52 mm and 50 mm, respectively.

[0003] The beverage can manufacturing process generally involves three mechanical steps to form a can from a flat disk of metal. The first step is "cupping". A disk is cut from sheet metal and formed into a "cup". The dimensions of the cup dictate the amount of metal contained in each can. The next step is the formation of the can body. The walls of the "cup" are elongated and the wall thickness is dictated. The walls that form the body of the can are defined by a middle wall section, a top wall section, and a transition between them. The base of the can is also formed during this processing step. Following the formation of the base and body, "necking" takes place. The top wall section of the wall is transformed into a neck (e.g., a narrowing of the wall diameter) and a flange at the end of the neck. Necking increases the wall thickness of the neck as the diameter decreases. The base of the can is slightly deformed at the end to strengthen the can and provide additional pressure resistance. This transformation process is known in the industry as "reforming". The can is then ready to be filled with the beverage and is seamed, for example the end plate is sealed against the flange by folding the edge of the end plate and the flange together in a seaming operation.

[0004] Traditionally, there have been efforts to reduce the weight of cans. These include reducing the gauge, i.e., reducing the thickness of the sheet metal where the can manufacturing process begins. This requires optimization of the base design to compensate for the loss in pressure resistance from the resulting reduction in wall thickness. Previous efforts have also been made by adapting the wall thickness of the body (mid-wall and top wall). Previous lightweighting efforts have also included reformulation optimization to strengthen new base designs. Generally, these design strategies retain the same standard body diameter. Summary of the Invention [Problem to be solved by the invention]

[0005] It is an object of the present invention to reduce the amount of metal required in a beverage can as compared to at least some known beverage cans. [Means for solving the problem]

[0006] In a first embodiment, a beverage can is provided that comprises a body portion having a body diameter Db of 58 mm to 60 mm and a base including a stand having a stand diameter Ds of 44 mm to 48 mm.

[0007] Advantageously, a non-standard body diameter allows the stand diameter to be selected such that the weight of the base is reduced (compared to conventional beverage cans) while maintaining sufficient strength of the base. This therefore allows for a thinner wall thickness and therefore a reduced weight of the beverage can. The beverage can may also be compatible with 200 standard end plates (i.e. end plates with a diameter of 50 mm and a tolerance of 0.25 mm). Compatibility with 200 standard end plates may provide advantages, for example the beverage opening does not change compared to conventional beverage cans, so the user experience when drinking or pouring the beverage from the beverage can remains unchanged. Advantageously, a non-standard diameter combined with a 200 standard end plate may provide a beverage can that is lighter than a prior art beverage can, but can be handled by conventional machines designed to handle beverage cans with 200 standard end plates. Compatibility with 200 standard end plates may also allow for example compatibility with industry standard machines, such as filling and seaming machines. The beverage can may be suitable for high speed, high volume production. The beverage can may be capable of withstanding a pressure of, for example, 6.2 bar and a top load of, for example, 550N.

[0008] The body diameter Db may be between 58.5mm and 59.5mm, for example between 58.8mm and 59.2mm. The body diameter Db may be 59mm. Advantageously, the body diameter Db may be selected to optimise the wall thickness of the body and the weight of the base.

[0009] If the stand diameter is outside the range of the first embodiment, the beverage can will not have sufficient internal pressure resistance. In order to ensure sufficient internal pressure resistance of the beverage can, the stand diameter Ds may be 45.2mm to 46.2mm. The stand diameter Ds may be 45.5mm to 45.9mm. The stand diameter Ds may be 45.72mm.

[0010] By minimizing the stand diameter, the pressure resistance of the can can be increased. The stand diameter can be optimized to increase pressure resistance while mitigating the risk of a portion of the base, referred to herein as the base edge region, spreading radially outward of the stand. Advantageously, the stand diameter can provide sufficient pressure resistance for carbonated beverages, e.g. a pressure resistance of 6.2 bar, and sufficient top load resistance, e.g. a top load resistance of 550 N. A stand diameter of less than 50 mm allows the can to be stacked with cans other than 200 standard end plates.

[0011] The ratio of the body diameter Db to the stand diameter Ds may be 1.3. This ratio optimizes the weight and strength of the body and base. A higher ratio requires an increased thickness and therefore weight of the base to give the base strength that reduces the risk of the edge area spreading when pressure is applied to the can.

[0012] The body may have an inner wall. The inner wall may have a wall thickness Tm of 0.08m to 0.09m, for example 0.079m to 0.089m. The inner wall may have an average wall thickness Tm of approximately 0.084mm. The inner wall may be generally uniform. The thickness of the inner wall may be ±0.005mm throughout the inner wall. Advantageously, the thickness of the inner wall may provide the can with sufficient top load strength, for example a top load capacity of 550N.

[0013] The base may have a thickness of 0.21m to 0.24m. The base may have a thickness of 0.210m to 0.238m, for example 0.224m to 0.234m. The base may have a thickness of approximately 0.23m, for example 0.228mm or 0.229mm.

[0014] The base may further comprise a dome. The dome may be internal, e.g. radially inward, of the stand. The base may have a dome height Hdr between 8.9mm and 9.9mm. The base may have a dome height Hdr less than 9.7mm, e.g. less than 9.65mm. The base may have a dome height Hdr between 9.1mm and 9.7mm. The base may have a dome height Hdr of 9.4mm. The dome height may be optimized to maximize the strength of the base and minimize the weight of the base.

[0015] The base may have an improvement between the stand and the dome. The improvement in the base may have an improvement height Hr of 2.42mm or less. The improvement in the base may have an improvement height Hr of 2.1mm to 2.3mm, for example 2.16mm to 2.26mm. The improvement in the base may have an improvement height Hr of 2.21mm. The improvement in the base may have an improvement diameter Dr of 45mm to 46mm, for example 45.3mm to 45.4mm. The improvement in the base may have an improvement diameter Dr of 45.33mm.

[0016] The beverage can may further comprise a neck. The neck may have an end diameter De between 49mm and 51mm. The neck may have an end diameter De between 49.5mm and 50.6mm. The neck may have an end diameter De between 49.7mm and 50.3mm. The neck may have an end diameter De between 49.78mm and 50.24mm. Advantageously, the neck may conform to the 200 standard so that the can is compatible with industry standard machines such as filling and seaming machines. The neck may have an end diameter De between 50mm or 50.01mm. Combining the preferred end diameter De with the preferred stand diameter Ds and the preferred body diameter Db may allow the wall thickness of the beverage can to be reduced compared to known beverage cans. Since the wall thickness of the neck increases as the diameter is reduced during the neck generation process, the choice of the body diameter Db relative to the end diameter De allows a desired flange thickness to be obtained.

[0017] The ratio of the body diameter Db to the end diameter De may be 1.2. This allows the body diameter to be maximized while ensuring that the end remains compatible with the 200 standard and that the beverage can has sufficient strength. Optimizing the ratio of the body diameter Db to the end diameter De through the ratio of the body diameter Db to the stand diameter Ds allows the wall thickness of the beverage can to be optimized compared to known beverage cans while ensuring that a desired flange thickness can be achieved.

[0018] The neck may have a neck angle N, e.g. the angle between the neck and the body, of approximately 30°. Advantageously, this can optimise the top load capacity of the can and the amount of metal required to form the neck.

[0019] The neck may have a neck height Hn of 14.45 mm.

[0020] The beverage can may further comprise a flange. The neck may be between the body and the flange. The flange may be generally annular. The flange may surround the neck. The flange thickness Tf may be between 0.145mm and 0.160mm. The flange width may be between 1.93mm and 2.33mm. The flange width may be 2.08mm. Advantageously, the flange dimensions allow for efficient seaming. The flange thickness may be in accordance with industry standards (0.145mm to 0.160mm). Advantageously, the flange is believed to be compatible with existing machinery, such as seaming equipment using the 200 standard.

[0021] The beverage cans can have different volumes, such as 330ml, 355ml, 410ml.

[0022] The height of the beverage can may depend on the volume of the beverage can. The height of the beverage can may be 175 mm or less to ensure stability of the beverage can. The height of the beverage can may be between 100 mm and 175 mm, such as between 110 mm and 170 mm. The height of the beverage can may be optimized for stability of the beverage can and for ergonomics of the beverage can during use by a user pouring a beverage from the beverage can.

[0023] The beverage can may include or be constructed of aluminum or steel.

[0024] The beverage can may have a weight of 9 g or less (before filling with beverage), for example 8.97 g. This may be a can with a volume of 355 ml. Achieving a weight of 9 g represents a significant weight reduction (for example 9.55 g) compared to known cans with a volume of 355 ml. This is a surprising effect of at least the combination of body diameter and stand diameter mentioned above. The beverage can achieves this significant weight reduction while at the same time providing sufficient strength to allow handling and stacking of conventionally filled beverage cans. The beverage can may be capable of withstanding a pressure of for example 6.2 bar and a top load of for example 550 N.

[0025] The beverage can may have a weight of 10.4g or less, such as 10.2g or less. It may be a can with a volume of 410ml. This is significantly less than the weight of a conventional 410ml beverage can. The beverage can achieves this significant weight reduction while providing sufficient strength to allow handling and stacking of conventionally filled beverage cans. The beverage can may be capable of withstanding a pressure of, for example, 6.2 bar, and a top load of, for example, 550N.

[0026] The beverage can may have a weight of 8.8g or less. This may be a can with a volume of 330ml. This is significantly less than the weight of a conventional 330ml beverage can. The beverage can achieves this significant weight reduction while providing sufficient strength to allow handling and stacking of conventionally filled beverage cans. The beverage can may be capable of withstanding a pressure of, for example, 6.2 bar and a top load of, for example, 550N.

[0027] The substantial reduction in weight of a beverage can compared to known beverage cans provides substantial environmental benefits because less aluminum is required for the beverage can, as well as less fuel is required to transport the aluminum used to make the beverage can. The substantial reduction in weight also results in a substantial reduction in cost, since less aluminum is required per beverage can.

[0028] The beverage can may be configured to contain a carbonated beverage, and in particular the beverage can may have an internal pressure resistance of a minimum of 6.2 bar.

[0029] In a second aspect, there is provided a method of manufacturing a beverage can, the method comprising the steps of forming a body portion having a body diameter Db of 58mm to 60mm, and forming a base portion including a stand having a stand diameter Ds of 44mm to 48mm.

[0030] Advantages deriving from the method are further discussed in relation to the first aspect above.

[0031] The method of the second aspect may be the method of producing a beverage can of the first aspect.

[0032] The body portion may be formed with a body diameter Db of 58.5mm to 59.5mm, for example 58.8mm to 59.2mm. The body portion may be formed with a body diameter Db of 59mm. Advantageously, the body diameter Db may be selected to optimise the wall thickness of the body portion and the weight of the base.

[0033] The base may be formed to have a stand diameter Ds of 45.2 mm to 46.2 mm in order to ensure sufficient internal pressure resistance of the beverage can. The base may be formed to have a stand diameter Ds of 45.5 mm to 45.9 mm. The base may be formed to have a stand diameter Ds of 45.72 mm.

[0034] Forming the body may include forming a mid-wall of the body. The mid-wall of the body may have a wall thickness Tm of 0.08m to 0.09m, for example 0.079m to 0.089m. Suitably the mid-wall of the body may have an average wall thickness Tm of approximately 0.084mm. The mid-wall may be formed to have a generally uniform thickness. The thickness of the mid-wall may be ±0.005mm across the mid-wall.

[0035] Forming the body may include forming a top wall of the body. The top wall of the body may have a wall thickness Tt of 0.12m to 0.15m, for example 0.130m to 0.146m. The top wall of the body may be formed to have a top wall thickness Tm of approximately 0.138mm. The top wall may be formed to have a generally uniform thickness. Advantageously, this may provide sufficient strength at the neck and flange of the can during a seaming operation to close the can. The top wall Tt may be formed to have a length Lt of 13mm to 14mm. The top wall may be formed to have a length Lt of 13.67mm.

[0036] The difference between the thickness Tt of the upper wall portion and the thickness Tm of the middle wall portion may be less than 0.06 mm.

[0037] The step of forming the body portion may include forming a transition portion of the body portion. The transition portion may be formed between the middle wall portion and the top wall portion. The transition portion of the body portion may be formed to have a length Ltn of 6m to 7m. The transition portion of the body portion may be formed to have a length Ltn of 6.35mm. The transition portion of the body portion may have a transition portion wall thickness that is thicker than a thickness Tm of the middle wall portion and thinner than a thickness Tt of the top wall portion.

[0038] Forming the base may include forming a dome in the base. The dome may be formed within the stand, e.g., radially inward. The dome may be formed to have a dome height Hd after springback of 9 mm to 11 mm, e.g., 9.6 mm to 10.3 mm after springback. The dome may be formed to have a dome height Hd after springback of 9.65 mm or 9.654 mm.

[0039] Forming the dome may include forming a first dome portion defined by a first dome radius R1. The first dome portion may be a central portion of the dome. Maximizing the first dome radius R1 may advantageously reduce the amount of material required for the dome, and therefore the entire can. The first dome radius R1 may be optimized to reduce material while maintaining sufficient pressure resistance. The first dome portion may be formed to have a first dome radius R1 between 45mm and 52mm.

[0040] Forming the dome may include forming a second dome section defined by a second dome radius R2. The second dome section may join the dome to the stand. The second dome section may be a transition section between the dome and the stand. Reducing the second dome radius R2 may be advantageous in optimizing the pressure resistance of the can. The second dome section may be formed to have a second dome radius R2 between 1 mm and 3 mm.

[0041] Forming the dome may include forming a third dome section defined by a third dome radius R3. The third dome section may be a transition section between the first dome section and the second dome section. The third dome section may smoothly transition between the first dome section and the second dome section. The third dome section may be radial between the first dome section and the second dome section. The third dome section may be formed to have a third dome radius R3 that is smaller than the first dome radius R1 and larger than the second dome radius R2. The third dome section may be formed to have a third dome radius R3 between 16mm and 26mm.

[0042] The first dome radius may be greater than the second dome radius and the third dome radius. The first dome section, the second dome section, and the third dome section may be concentric with each other. The first dome section, the second dome section, and the third dome section may be continuous with each other.

[0043] Advantageously, the first dome radius, the second dome radius and the third dome radius combine to provide strength to the base, particularly pressure resistance, while minimizing the weight of the can's material, such that sufficient pressure resistance can prevent problems in the filling line and logistical and / or consumer handling of the can, such as leaking or swelling of the can.

[0044] The first dome radius, the second dome radius, and the third dome radius may be correlated to the stand diameter to optimize strength of the base of the beverage can. The base may be formed such that a ratio R1 / Ds of the first dome radius to the stand diameter is 1 to 1.1. The base may be formed such that a ratio R2 / Ds of the second dome radius to the stand diameter is 0.04 to 0.05. The base may be formed such that a ratio R3 / Ds of the third dome radius to the stand diameter is 0.35 to 0.4. The base may be formed such that a ratio R1 / Ds of the first dome radius to the stand diameter is 1.05 to 1.06. The base may be formed such that a ratio R2 / Ds of the second dome radius to the stand diameter is 0.041 to 0.043. The base may be formed such that a ratio R3 / Ds of the third dome radius to the stand diameter is 0.385 to 0.395.

[0045] The method may include cupping a featureless portion prior to forming the body portion and the base portion. The featureless portion may comprise or consist of aluminium. The featureless portion may be cut, e.g. moulded, from a sheet of aluminium. The featureless portion may have a gauge thickness of 0.21mm to 0.24mm. The featureless portion may have a gauge thickness of 0.210mm to 0.238mm, e.g. 0.224mm to 0.234mm. The featureless portion may have a gauge thickness of 0.228mm or 0.229mm. As a result of optimising the gauge thickness, the can may have a pressure resistance of at least 6.2 bar while reducing the gauge thickness compared to industry standards. Reducing the gauge thickness reduces material costs and thus reduces the carbon footprint of the product. Achieving a gauge thickness of 0.224mm to 0.234mm represents a large reduction in gauge thickness compared to known cans. This is a surprising effect at least in combination with the body diameter and stand diameter mentioned above. The reduction in gauge thickness can be achieved while still providing the beverage can with desired strength (eg, so that the beverage can can be handled and stacked in a conventional manner).

[0046] The method may further comprise forming a neck by narrowing the top wall of the body. The neck may be formed with an end diameter De between 49mm and 51mm. The neck may be formed with an end diameter De between 49.5mm and 50.6mm. The neck may be formed with an end diameter De between 49.7mm and 50.3mm. The neck may be formed with an end diameter De between 49.78mm and 50.24mm. Advantageously, the neck may conform to the 200 standard so that the can is compatible with industry standard machines such as filling and seaming machines. The neck may be formed with an end diameter De of 50mm or 50.01mm. The preferred end diameter De in combination with the preferred stand diameter Ds and the preferred body diameter Db may allow the wall thickness of the beverage can to be reduced compared to known beverage cans. Since the wall thickness of the neck increases upon the reduction in diameter during the necking process, the selection of the body diameter Db relative to the end diameter De allows a desired flange thickness to be obtained.

[0047] The neck may be formed to have a neck angle N, e.g. the angle between the neck and the body, of approximately 30°. Advantageously, this can optimise the top load capacity of the can and the amount of metal required to form the neck.

[0048] The neck may have a neck height Hn of 14.45 mm.

[0049] The gargling method may further include a step of forming a flange. The flange may be formed to be generally annular. The flange may be formed to surround the neck portion. The flange may be formed to have a flange thickness Tf of 0.145mm to 0.160mm. The flange may be formed to have a flange width of 1.93mm to 2.33mm. The flange may be formed to have a flange width of 2.08mm.

[0050] The method may further comprise the step of modifying the base. Advantageously, this may further strengthen the base of the can. The base may be modified to have a modification height Hr of 2.42 mm or less. The base may be modified to have a modification height Hr of 2.1 mm to 2.3 mm, for example 2.16 mm to 2.26 mm. The base may be modified to have a modification height Hr of 2.21 mm. The base may be modified to have a modification diameter Dr of 45 mm to 46 mm, for example 45.3 mm to 45.4 mm. The base may be modified to have a modification diameter Dr of 45.33 mm. The base may be modified to have a dome height Hdr of 8.9 mm to 9.9 mm. The base may be modified to have a dome height Hdr of less than 9.7 mm, for example less than 9.65 mm. The base may be refined to have a dome height Hdr of 9.1 mm to 9.6 mm. The base may be refined to have a dome height Hdr of 9.4 mm. Because the refinement process is less precise than the forming process, the refinement dimensions may have a larger tolerance than the initial formed dimensions.

[0051] In a third aspect, there is provided a beverage can comprising a body portion having a body diameter Db and a base including a stand having a stand diameter Ds, the ratio of said body diameter Db to said stand diameter Ds being 1:3.

[0052] Advantageously, a non-standard body diameter allows the stand diameter to be selected such that the weight of the base is reduced (compared to conventional beverage cans) while maintaining sufficient strength of the base, thus allowing a thinner wall thickness and therefore a reduced weight of the beverage can. The beverage can may also be compatible with 200 standard end plates (i.e. end plates with a diameter of 50 mm and a tolerance of ±0.25 mm).

[0053] The beverage can may have a neck with an end diameter De. The ratio of the body diameter Db to the end diameter De is 1.2, which allows the body diameter to be maximized while the end remains compatible with the 200 standard and ensures that the beverage can has sufficient strength.

[0054] In a fourth aspect, there is provided a beverage can comprising a body having a body diameter Db and a neck having an end diameter De, the ratio of said body diameter Db to said end diameter De being 1:2.

[0055] Advantageously, the ratio of the body diameter Db to the end diameter De may maximize the body diameter while ensuring that the ends remain compatible with the 200 standard and that the beverage can has sufficient strength.

[0056] The beverage can may further comprise a base including a stand having a stand diameter Ds. The ratio of the body diameter Db to the stand diameter Ds may be 1.3. This ratio may optimise the weight and strength of the body and base. A higher ratio would require an increased thickness and therefore weight of the base to provide strength to the base that would reduce the risk of the edge area spreading when pressure is applied to the can.

[0057] By optimizing the ratio of the body diameter Db to the end diameter De by the ratio of the body diameter Db to the stand diameter Ds, the wall thickness of the beverage can can be optimized compared to known beverage cans while ensuring that a desired flange thickness can be achieved, and thus the wall thickness of the beverage can can be reduced compared to known beverage cans.

[0058] In a fifth aspect, there is provided a method of manufacturing a beverage can, the method comprising forming a base having a stand with a stand diameter Ds and a dome having a first dome portion defined by a first dome radius R1, a second dome portion defined by a second dome radius R2, and a third dome portion defined by a third dome radius R3. The base is formed such that a ratio R1 / Ds of the first dome radius R1 to the stand diameter Ds is 1 to 1.1, a ratio R2 / Ds of the second dome radius R2 to the stand diameter Ds is 0.04 to 0.05, and a ratio R3 / Ds of the third dome radius R3 to the stand diameter Ds is 0.35 to 0.4.

[0059] Advantageously, the base of a beverage can formed by the method according to the fifth aspect may be optimised for k-axis. The dome may be concentric.

[0060] The base may be formed so that a ratio R1 / Ds of the first dome radius to the stand diameter is 1.05 to 1.06. The base may be formed so that a ratio R2 / Ds of the second dome radius to the stand diameter is 0.041 to 0.043. The base may be formed so that a ratio R3 / Ds of the third dome radius to the stand diameter is 0.385 to 0.395.

[0061] In the summary above and throughout the following description, ranges are defined as being "between" two endpoints. These ranges are intended to include the stated endpoints.

[0062] The features of the different aspects of the invention may be combined together.

[0063] The above summary of the invention is intended to be illustrative and non-limiting. It will be understood that any feature defined according to any aspect of the disclosure or below in relation to any particular embodiment may be utilized alone or in combination with any other defined feature in any other aspect or embodiment to form further aspects or embodiments. [Brief description of the drawings]

[0064] [Figure 1] Showing a beverage can; [Diagram 2] 2 shows a detailed view of the wall thickness of the can of FIG. 1 before neck formation; [Diagram 3] 2 shows a detailed view of the bottom of the can of FIG. 1 before modification. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0065] Figure 1 shows a beverage can 10. The can 10 is of a type suitable for being filled with a carbonated beverage. The can 10 is formed from aluminium. The can has a body 12. The body 12 has a generally cylindrical wall. The diameter Db of the body 12 is 59mm.

[0066] The can 10 has a neck 14. The end diameter De of the neck 14 is 50 mm. The end diameter De may have a tolerance of ±0.25 mm, for example ±0.1 mm. Advantageously, the end diameter De allows the can 10 to comply with a 200 standard end plate. The neck 14 is generally frusto-conical. The neck 14 and the body 12 are continuous. The neck 14 is formed from an upper wall portion of the body 12. The neck 14 is formed using multiple neck forming stations, for example ten neck forming stations, to form a frusto-conical shape. Maximizing the difference in size between the body diameter Db and the end diameter De allows the upper wall portion of the body 12, where the neck is formed, to be thinner, thereby reducing the amount of aluminum required for the can. Maximizing the difference in size between the body diameter Db and the end diameter De is optimized for the amount of work that the aluminum can withstand in forming the neck 14 without weakening the aluminum. Increasing the number of neck forming stations used to form the neck 14 also reduces the stress on the aluminum. oThe neck 14 is inclined with respect to the body 12 at a neck angle N of 14. The neck angle N is selected to optimize the top load resistance of the neck 14 and the amount of material required to form the neck 14. The neck 14 has a neck height Hn of 14.45 mm. The neck height Hn is the axial distance between the end of the neck 14 and the junction of the neck 14 with the body 12, e.g., the end of the cylinder of the body 12. The can 10 has a flange 16. The flange 16 extends radially outward from the end of the neck 14. The neck 14 and the flange 16 are continuous. The flange 16 has a flange thickness Tf of 0.145 mm to 0.160 mm. The flange 16 has a flange width Wf of 2.08 mm, and the transition portion of the can 10 between the body 12 and the neck 14 has a radius, e.g., 8.89 mm. Similarly, the transition portion of the can 10 between the neck 14 and the flange 16 has a radius, for example 1.4 mm. The radii between the body 12 and the neck 14, and between the neck 14 and the flange 16 are smooth. Beneficially, this prevents weak spots in the can. The size of the radii is minimized to minimize metal consumption.

[0067] End plates (not shown) are attached to the beverage can after it has been filled. The end plates may have a diameter corresponding to the 200 standard (e.g., 50 mm ±0.25 mm). The can 10 has a base 18. The base 18 and the body 12 are continuous. The base 18 includes a stand 20. The stand 20 is generally annular. The stand 20 has a stand diameter Ds of 45.72 mm. The stand diameter Ds is the diameter of the annular center surface of the stand 20 (or, equivalently, the diameter of the bottom end of the stand). The size difference between the body diameter Db and the stand diameter Ds is optimized for the weight of the base 18. Increasing the stand diameter D generally increases the weight of the base 18 since a greater thickness of the base 18 is required to give the base 18 sufficient strength across that diameter. Increasing the size difference between the body diameter Db and the stand diameter Ds generally weakens the bottom to a standard top load resistance requirement of 550 N.

[0068] The base further includes a dome 22. The base further includes a refinement 24. The refinement 24 has been refined. The refinement 24 is a transition between the stand 20 and the dome 22. The refinement process results in the transition of the base 18 between the stand 20 and the dome 22 being pushed radially outward. The lines of the dome 22 and the stand 20 before the reformation are also shown in FIG. 1 for reference. The refinement radius Rr of the refinement 24 is 1.02 mm. The refinement radius is the radius of the transition of the base 18 between the stand 20 and the dome 22 after the refinement. The refinement diameter Dr of the refinement 24 is 45.33 mm. The refinement diameter Dr is the maximum diameter of the refinement 24 of the base 18. The refinement height Hr of the refinement 24 is 2.21 mm. The refinement height Hr is the axial distance between the end of the stand 20 and the center of the refinement radius Rr that defines the refinement 24. The dome 22 has a refined dome height Hdr, e.g., a dome height of 9.4 mm after the refinement process is performed. The dome height is the axial distance between the center of the dome 22 and the end of the stand 20.

[0069] FIG. 2 shows a detailed view of the body 12 of the can 10 before the neck forming process is performed to form the neck 14 described above. The body 12 includes a mid-wall 26. The mid-wall 26 has a mid-wall thickness Tm of 0.084 mm. The thickness of the mid-wall 26 is generally uniform. The mid-wall 26 extends from a base 18 (not shown). The body 12 includes a top wall 28. The top wall 28 is the end of the body 12 opposite the base 18, e.g., a nominal top portion of the body 12. The top wall has a top wall thickness Tt of 0.138 mm. The top wall has an axial extent of the body having a top wall length Lt, e.g., a top wall thickness Tt of 13.67 mm. The top wall has a greater thickness than the mid-wall to ensure that the flange once formed has sufficient thickness for seaming. The body 12 includes a transition portion 30. The transition section 30 is between the mid-wall 26 and the top wall 28. The transition section 30 has a thickness greater than the mid-wall thickness Tm and less than the top wall thickness Tt to provide a smooth transition between the mid-wall 26 and the top wall 28. The transition section 30 has a transition length Ltn, e.g., the axial extent of the body between the mid-wall 26 and the top wall 28, of 6.35 mm.

[0070] 3 shows a detailed view of the base 18 of the can 10 before the above-described improvement process is performed. A number of radii and angles define the transition portion of the can between the body 12 and the base 18, referred to herein as the edge region 32. The transition portion of the can between the body and the base is sometimes referred to as the cast region. Similarly, a number of radii define the stand 20. The radii and angles between the body 12 and the base 18 and of the stand 20 are selected to balance the performance of the can 10, e.g., top load resistance, pressure resistance, etc., and weight of the can.

[0071] Continuing to refer to FIG. 3, edge region 32 has a convex radius Rcx of 2.54 mm. Convex radius Rcx extends from body 12. Edge region 32 has an edge region diameter Dc of 53.62 mm. Edge region diameter Dc is the diameter of the annular centerline of convex radius Rcx around can 10. Edge region 32 has an edge region height He of 6.64 mm. Edge region height He is the axial distance between the centerline of convex radius Rcx and the end of stand 20. Edge region 32 has a concave radius Rcv of 2.79 mm. Concave radius Rcv extends from stand 20. Edge region 32 has a sloped wall portion extending between convex radius Rcx and concave radius Rcv. The sloped wall portion has an edge region angle E of 34. o The edge region angle E is the angle between a radial plane axially aligned with the end of the stand 20 and the inclined wall.

[0072] With continued reference to FIG. 3 , the diameter Ds of the stand is optimized to strengthen the base 18 without risk of collapse of the edge region 32. The outer radius Ro of the stand 20 is 1.52 mm. The outer radius Ro extends from the concave radius Rcv of the edge region 32. The centre of the outer radius Ro strikes the centre plane of the stand 20. The inner radius Ri of the stand 20 is 1.14 mm. The inner radius Ri extends from the outer radius Ro. The centre of the inner radius Ri strikes the centre plane of the stand 20. The centre of the inner radius Ri is axially spaced from the centre of the outer radius Ro.

[0073] Continuing to refer to FIG. 3, the dome 22 has a first radius R1 at the center of the dome 22. The first radius R1 is between 45 mm and 49 mm. The dome 22 has a second radius R2 extending from the stand 20. The second radius R2 is between 1 mm and 3 mm. The dome 22 has a third radius R3 forming a transition between the first radius R1 and the second radius R2. The third radius R3 is between 16 mm and 26 mm. The dome height Hd of the dome is 9.65 mm after springback because the metal loses its predetermined shape when the die and forming load are removed. This reduced dome height is the dome height Hd after springback. The dome height Hd before the reforming process is greater than the dome height Hdr after the reforming process. The dome height Hd is the axial distance between the center of the dome 22 and the end of the stand 20.

[0074] Advantageously, by selecting a neck diameter that meets the 200 end plate standard and moving away from the standard body diameter, a lighter beverage can be obtained that can still meet industry standard requirements (e.g., 6.2 bar pressure resistance and 550N top load resistance) and, advantageously, the beverage can be handled using 200 standard machinery.

[0075] This document refers to optimizing parameters of a beverage can. Herein, optimization may be interpreted to mean adjusting the parameters to obtain desired characteristics of the beverage can (e.g., pressure resistance). It is not meant to imply that the parameters are a complete choice. Similarly, this document refers to maximizing performance characteristics of the beverage can via specific can parameters. This may be interpreted as determining the parameter values ​​on either side where performance decreases (i.e., increasing the parameter decreases performance, decreasing the parameter decreases performance). It is not intended to imply that different parameter values ​​cannot provide better beverage can performance (e.g., in combination with changes in other can parameter values). As an example, when this document states that the dome height can be optimized to maximize base strength and minimize base weight, this means that different potential values ​​of dome height can be considered, and a dome height that provides a desired combination of strength and weight can be selected.

[0076] The beverage can may contain a carbonated beverage.

[0077] The dimensions listed above may include some tolerances, for example resulting from manufacturing variations. In general, the can dimensions listed above may have a tolerance of ±10%. That is, the dimensions may be up to 10% larger than the listed value and up to 10% smaller than the listed value. Other tolerances may also apply.

Claims

1. A body having a body diameter Db of 58 mm to 60 mm; A base including a stand having a stand diameter Ds of 44 mm to 48 mm; A beverage can comprising:

2. 2. A beverage can according to claim 1, wherein the neck has an end diameter De of 49.7 mm to 50.3 mm.

3. 3. A beverage can according to claim 2, wherein the neck has an end diameter De of 50 mm.

4. The beverage can according to any one of claims 1 to 3, wherein the stand diameter Ds is 45.2 mm to 46.2 mm.

5. A beverage can according to any one of the preceding claims, wherein the base has a thickness Tb of 0.23 mm.

6. 6. A beverage can according to any one of claims 1 to 5, wherein the base includes a dome having a dome height Hdr of 9.4 mm, and an improvement having an improvement height Hr of 2.42 mm or less and an improvement diameter Dr of 45 mm to 46 mm.

7. 7. A beverage can according to any preceding claim, configured to contain a carbonated beverage.

8. 1. A method of manufacturing a beverage can, comprising the steps of: forming a body having a body diameter Db between 58 mm and 60 mm; forming a base including a stand having a stand diameter Ds of 44 mm to 48 mm; The method according to claim 1,

9. 9. The method of claim 8, wherein the step of forming the body comprises: forming a top wall of said body having a top wall thickness Tt of 0.138 mm and a top wall length Lt of 13.67 mm; forming a transition section of said body having a transition wall length Ltn of 6.35 mm; and The transition portion of the body is between a middle wall portion and a top wall portion. method.

10. 10. The method according to claim 8 or 9, forming the base includes forming a dome having a dome height Hd between 9 mm and 11 mm; forming the dome includes forming a first dome portion having a first dome radius between 45 mm and 52 mm, forming a second dome portion having a second dome radius between 1 mm and 3 mm, and forming a third dome portion having a third dome radius between 16 mm and 26 mm. method.

11. 11. The method of claim 8, further comprising the step of cupping a featureless portion having a gauge thickness Tq of 0.21 mm to 0.24 mm prior to the steps of forming the body and the base.

12. A method according to any one of claims 8 to 11, comprising a step of modifying the base after the step of forming the body and the base; The base is modified to have a modification height Hr of 2.42 mm or less, a modification diameter Dr of 45 mm to 46 mm, and a modification dome height Hdr of 9.4 mm. method.

13. 1. A beverage can comprising a base including a body having a body diameter Db and a stand having a stand diameter Ds, the ratio of said body diameter Db to said stand diameter Ds being 1.

3.

14. 1. A beverage can comprising a body having a body diameter Db and a neck having an end diameter De, the ratio of said body diameter Db to said end diameter De being 1:

2.

15. 1. A method of manufacturing a beverage can, comprising the steps of: A stand having a stand diameter Ds; a dome having a first dome portion defined by a first dome radius R1, a second dome portion defined by a second dome radius R2, and a third dome portion defined by a third dome radius R3; forming a base having The base is formed so that a ratio R1 / Ds of the first dome radius R1 to the stand diameter Ds is 1 to 1.1, a ratio R2 / Ds of the second dome radius R2 to the stand diameter Ds is 0.04 to 0.05, and a ratio R3 / Ds of the third dome radius R3 to the stand diameter Ds is 0.35 to 0.

4. method.

Images