01 wendt glass bottle 2007
TRANSCRIPT
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OI – Assurance of Quality MBAA Glass Container Manufacturing
Glass Container Manufacturing
David Wendt
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Characteristics of Glass
Glass is a non-crystalline solid• known as a vitreous, or glassy, structure. • Most common materials change from a liquid to a
solid at one particular temperature, their freezing (or melting) temperature. For example, water turning to ice.
• When cooled from melting temperatures glass gets progressively more rigid through a steady increase in its viscosity until it finally becomes solid. – Viscosity is a measure of resistance to flow. – Water has a low viscosity whereas cold tar has a
high viscosity.
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Glass Composition
Glass is made primarily of sand, soda ash and limestoneAmber color is produced by adding iron, sulfur and carbonGreen color is produced by adding Chrome OxideBlue color is produced by adding Cobalt Oxide
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Silica
Soda Ash
Limestone Calcium
Alumina
Weight Oxide Advantages Disadvantages
SiO2 70%
InexpensiveSingle ComponentLow ExpansionExcellentDurability
Hard to MeltHard to FineHard to Form
Na2O 15% Low MeltingLow Viscosity
ExpensiveHigh ExpansionPoor Durability
CaO 12% Low ExpansionGood Durability
High MeltingHigh Viscosity
Al2O3 2% ResistsDevitrification
High ViscosityGood Durability
Minors 1%
Raw Materials
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Cullet is recycled glassCan be used to improve furnace efficienciesRequires processing to remove contaminants
• magnetic separation• crushing to about 3/4” maximum size• screening combined with vacuum to remove labels and
aluminum caps, and non-magnetic metal separation
Processing will not remove ceramic and ovenware contamination Cost as much or more than raw materials
Raw Materials
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Batch House Location
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Furnace Operation
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Glass Composition, Raw Materials and Furnace Operations
• Glass is a non-crystalline solid• Glass is made primarily of sand, soda ash and
limestone• Cullet is recycled glass• Adding iron, sulfur and carbon produces the
amber color• Amber protects product from UV radiation
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Water at 70 ºF has 1/100 poise
Light oil at 70 ºF has 1 poise
Viscosity is a measure of how runny a liquid isViscosity is measured in poises at a specific temperature.
As glass cools, it gets stiffer or more viscous
Heavy oil at 70 ºF has 7 poises
Molten glass in the forehearth at 2200ºF has a viscosity of 1000 poises.
Forming Process – Gob To Bottle
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Melting RangeGlass Conditioning Range
Forming Range(I.S. Machine)
Annealing Range
2700 2100 1700 1100 700
2350 2000 1350
1013
1011
109
107
105
103
101
Viscosity/Temperature Curve
Log Viscosity(poises)
Increasing
Viscosity Temperature RelationshipSoda-Lime-Silica GlassTemperature ºF
TemperatureDecreasing
Annealing Point
Softening Point
Forming Process – Gob To Bottle
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• A gob is a specific amount of molten glass which will be formed into a glass container.
What is a gob?
Diameters 3/8” to 4”
Lengths ½” to 6”
Forming Process – Gob To Bottle
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- Vary from ½ oz. to 48 oz.
- 7 oz is typical for a 12 oz. beer bottle.
Weight- 2100 ºF- Uniform
throughout
Temperature Viscosity- consistency of
thick honey- Uniform
throughout
Forming Process – Gob To Bottle
Heat Content- Typical 7 oz. gob contains 275 BTU’s.- 40 gobs contain the same amount of heat as a small
kerosene heater puts out in 1 hour. - We typically produce 40 gobs in 8 seconds
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• Molten glass flows by gravity from the refiner through the forehearth.
• In the forehearth it is carefully cooled.• This controlled cooling gives it uniform temperature and
a proper viscosity upon reaching the feeder.
Forming Process – Gob To Bottle
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Hot glass flows by gravity through a hole at the bottom of the feederGlass flow is controlled by adjusting the tube height.Raise tube heavy flowLower tube less flow
• As many as 4 gobs per cut.
• As many as 30 to 240 cuts per minute.
• 1 forehearth per I.S. machine.
• As many as 8 forehearths and machines per furnace
tube
Forming Process – Gob To Bottle
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• Forehearth is constructed as a long ceramic “bathtub”.• Glass temperature is reduced as hot glass flows through it.• Typical glass is cooled from 2350 ºF at the entrance to 2150 ºF
at the exit.
Refiner
Entrance ExitGlass flow
Glass temperature in forehearth
Temperature
2350ºF
2150ºF
Forming Process – Gob To Bottle
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• Heat from natural gas burners and cool fan air are carefully applied to the surface of the flowing hot glass.
Fan air
Damper block
InsulationChannel block
Natural gas burners
Header
Cut-away view of a forehearth
• Forehearths can handle anywhere from 1 to 220 tons of glass per day depending on design.
Forming Process – Gob To Bottle
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• Glass flow undergoes “mixing action” by a rotating ceramic tube.(This brings together any glass temperature differences.)
• Glass flow accelerated by the downward motion of the plunger
• Glass flow undergoes “pumping action” by a ceramic plunger
• Glass flow is “sliced” into gobs as it falls beneath the feeder
• “Pumping action” of plunger is timed with “shearing action” of shears to shape the falling gobs
Forming Process – Gob To Bottle
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Gob enters the delivery system at 2100 ºF
Scoop:Routes gob to section which is ready
Trough:Routes gob to proper deflector
Gob delivered into the blank at 2000 ºF
Deflector:Provides control of path of falling gob for exact alignment in center of blank.
Forming Process – Gob To Bottle
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Delivery equipment - Scoops in operation
Forming Process – Gob To Bottle
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Forming Process – Gob To Bottle
Forming Machine
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Glass enters the machine in the form of a gob.Forms the container through controlled cooling and
shaping of the glass.The term “IS” stands for “individual section”. (This
indicates the ability to take one or more sections out of production for repairs without removing the other sections from producing containers for the customer.)
Forming Process – Gob To Bottle
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Total time required to produce a container varies, but beer and soda bottles take approximately 10 seconds.
Each section can produce 1 to 4 bottles simultaneously.
Machines may have anywhere from 4 to 16 sections.Depending on container size and shape, production
speed may be as fast as 700 containers per minute.
Forming Process – Gob To Bottle
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“Cavity” is a term used to indicate the location on the IS machine in which a particular container is made.
Inside cavityOutside cavity
MoldBlank
Individual section
12
34
56
78
910
Forming Process – Gob To Bottle
Typical 10 section I.S. machine
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Uses compressed air to move the mechanisms of the machine
Large amounts of cooling wind is needed to cool the molds which get hot from cooling the glass.
The latest generation of IS machines have computer controlled timing for various mechanism motions
The older IS machines have mechanically controlled timing for the various mechanism motions
Forming Process – Gob To Bottle
Typical I.S. Machine
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1. Finish2. Hollow inside3. Non-uniform temperature4. Cooler skin or enamel on its outer
surface5. Temperature of 1700 F on its outer skin6. The same amount of glass as the
container it will produce
A parison is a specifically shaped formation of glass which will be blown up like a balloon in the blow mold to form the bottle.A parison has the following features:
Forming Process – Gob To Bottle
What is a parison?
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Formed on the blank side of an I.S. machine from the gob.
Greatly differ in shape for each processA precise shape for each type of bottleCreated in two seconds for a typical 7 oz. containerJust barely able to hold its shape
Forming Process – Gob To Bottle
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Blow and Blow Process
(show animation)
Forming Process – Gob To Bottle
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Press and Blow Process
(show animation)
Forming Process – Gob To Bottle
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Cooling pad
Cooling pad
Forming Process – Gob To Bottle
Cooling container and transferring to machine conveyor
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Tin spray coating application
Annealing lehr
Forming Process – Gob To Bottle
Container transfer into annealing lehr
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Viscosity varies inversely with temperature
A "GOB" is the correct shape and quantity of molten glass to make a specific container
A 12 section Quad machine has 48 individual cavities
There are 2 Glass Container Forming Processes• Blow and Blow• Press and Blow
Forming Process – Gob To Bottle
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Melting RangeGlass Conditioning Range
Forming Range(I.S. Machine)
Annealing Range
2700 2100 1700 1100 700
2350 2000 1350
Viscosity/Temperature Curve
Log Viscosity(poises)
Increasing
Viscosity Temperature RelationshipSoda-Lime-Silica Glass
Temperature ºF
TemperatureDecreasing
Annealing Point
Softening Point
1013
1011
109
107
105
103
101
Annealing Glass Containers
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Heating zones Cooling zones
Typical annealing temperature curve
800
400
0
ºF
1200Annealing point
Annealing Glass Containers
Annealing Lehr Cross Section View
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What is the purpose of annealing?• Relieve internal stresses in the glass.Where did the internal stresses come
from?• Uneven cooling of glass container
during the forming process.• Outer surface of the container cools
fast while inner surface cools slowly.
Annealing Glass Containers
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How does the lehr anneal the glass?• Reheats the glass above 1050 ºF and holds this
temperature until temperatures inside and outside the container equalize. After that, it slowly cools the container back to room temperature.
How long does this reheating and slow cooling process take?
• Depends upon the size and shape of the container• Times vary from 20 minutes to 90 minutes.
Annealing Glass Containers
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Surface Treatment of Glass Containers
Surface treatment provides lubricityLubricity helps to -• Preserve Strength• Improve Bottle Handling
– On our lines– On the customer lines
Scratching and poor line mobility are indications of too little treatment
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Surface Treatment of Glass Containers
“Iridescence” is an indication of too much hot-end treatment
Lubricity is defined as a measure of the "slipperiness" of the bottles
On bottles with hot-end and cold-end surface treatments, another measure of the effectiveness of the dual coating is called scratch resistance
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Non-Permanent Surface Treatments are cold-end organic coatings that after being properly applied will wash off with a water wash. • Stearate, polyvinyl alcohol and sodium oleate. They are
used on bottles that are air cleaned and not washed with water prior to filling, and on returnable bottles.
Semi-Permanent Surface Treatments will not completely wash off with water. • polyethylene cold-end treatment without a hot-end coating,
oleic acid over a tin hot-end coating or silicone without a hot-end coating.
Permanent Surface Treatments will not wash off in a water rinse, pasteurization or retort process. • polyethylene applied over a hot end coating. Bottles that
are coated with a permanent surface treatment will be water repellent (water will bead up on the coating) on the outside sidewall.
Surface Treatment of Glass Containers
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Surface Treatment of Glass Containers
Hot End Treatment Hood
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Surface Treatment of Glass Containers
Cold End Treatment Area
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Surface treatment provides lubricity
Lubricity helps to preserve strength, improve bottle handling
"Iridescence" is an indication of too much hot-end treatment
Scratching and poor line mobility are indications of too little treatment.
Surface Treatment of Glass Containers
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The purpose of inspection equipment is to increase quality and productivity by effectively removing defects and alerting operating personnel to manufacturing problems so that corrective action can be taken. Some of the major equipment vendors used today are:• AMERICAN GLASS RESEARCH• BARRY WEHMILLER/INEX• EMHART/POWERS• St. GOBAIN• OWENS BROCKWAY
Automatic Inspection
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Light Reflecting• Splits: Finishes, Seams• Checks: Finish, Base Neck, Heel, Sidewall,
Bottom• Other: Lines over the Finish, Blistered
Finishes, Dips in the Sealing SurfaceDark/Light Defects• Stones• Scabby Bottoms• Birdswings• Blisters• Fused Glass
Automatic Inspection
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Dimensional Non-Conformances• Height• Diameter• Out of Round• Thin Spots• Lean (off perpendicular)• Push Up
Other Inspectable Non-Conformances• Glass Thickness
Automatic Inspection
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“Automatic Inspection” refers to the equipment that is placed on a production line to inspect container for various defectsThe finish is the top part of the container that is designed for the closureThe finish is involved in many critical functions and has the most inspections performed on itThe CID is the equipment we use to track an individual container back to the section it was manufactured on
Automatic Inspection
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Stress and Strength
Strength: ability to survive the loadsStress: force/area (PSI)Our Responsibility: find a design that will resist stressDesign Parameters (that control stress)• Shape• Glass Thickness• Surface Condition• Loads
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Stress and Strength
Surface Condition Breaking StressPristine (new) 40,000-50,000 PSI
Moderate Abrasion 10,000-20,000 PSI
Severe Abrasion 5,000 PSI
Deep Bruises 3,000 PSI
Cracks 1,000 PSI
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Stress and Strength
Load DescriptionImpact Created when a container is contacted
by another container or an object
Thermal ShockCreated by rapid thermal changes:The inside surface of a cold container isheated rapidly or an outside surface is
cooled rapidly
Internal Pressure Created by the product or its’ expansion
Vertical LoadCreated when a compressive verticalforce or weight is applied to the top of a
container
Hydrodynamic Load Created when the product is set inmotion and the container stops
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Stress and Strength
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Stress and Strength
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Stress and Strength
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Stress and Strength
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Stress and Strength
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Customers Objectives/Considerations
ControllingCharacteristics
Consumers AppealSafety
Container DesignContainer Design
Brewer Product Integrity Sealing System
ContainerManufacturer
QualityProductivity
Container DesignContainer Design
Brewery ProductivitySafety
Filling Line DesignContainer Design
Warehouse Strength Container Design
Distributor/Retail
StrengthCube
Container DesignContainer Design
Designing the ContainerCritical Nature of Design – Satisfying Everyone
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Factors Potential Issues Efforts to Control
Flavor and Characterof Product
Surface Treatment
Oil Contaminants
UV Degradation
Keeping cold end surface treatmentspray heads below the finishMaintaining clean inspectionequipmentMaintain light transmission withinspecification limits
Loss of Carbonation Sealing System
Maintaining finish dimensionsInspecting for defects that causeloss of pressureSmaller diameter sealing systemsmaintain pressure stresses better
Pride in CompanyName Label Damage Maintaining proper label indents
Designing the ContainerBrewery Design Considerations
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Line Location Strength or DesignCharacteristic
Reason forConcern
Design Features and/orMethods of Controlling
Bulk Depalletizer Impact StrengthHeel contact height
Surface Treatment
Push up Height
Knurl Definition
Sweep Bar
Damage duringshipment
Inability to sweepbottles off of tiersheet due to tier sheetdamage caused byfinish in lower layer
Inability to sweepbottles off of tiersheet due to tier sheetdamage
Higher heel contact heightkeeps impact away fromhigher stressed area
High levels of hot end andcold end treatment
Specify heavier weighttier sheets
Sorting out damaged tiersheets prior to palletizing
Specifying crescent knurls
Softening knurl definition
Designing the ContainerBrewery Design Considerations
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Line Location Strength or DesignCharacteristic
Reason forConcern
Design Features and/orMethods of Controlling
Decaser Finish Dimensions Inability to “pick”bottles out of case
Match finish dimensionsto decaser equipmentrequirements
Rinser Bottle Dimensions Smooth flow Match container diameterdimension to raillimitations
Inspection Bottom PlateLettering
Unnecessary rejects Move bottom lettering toheel area
Capper Vertical Load
Bottle Dimensions
Breakage
Cap pick-up
Maintain body dimensionsLarger bearing surfacediameter can help
Gradual taper in neck areahelps
Designing the ContainerBrewery Design Considerations
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Line Location Strength or DesignCharacteristic
Reason forConcern
Design Features and/orMethods of Controlling
Filler Knurling
Finish Dimensions
Bottle Dimensions
Sharp knurls maycause excessive wearto filling platform
Filler tube breakage
Over or under fills
Turbulence whilefilling
Soften knurls
Control finish dimensionsand eliminate chokednecksControl body dimensionsfor accuracy in alignment
Control capacity
Maintain smooth insidesurface. Neck shapechanges can sometimehelp
Designing the ContainerBrewery Design Considerations
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Line Location Strength or DesignCharacteristic
Reason forConcern
Design Features and/orMethods of Controlling
Pasteurizer Internal PressureHeel Contact Height
Push-up Height
Bearing SurfaceDiameter
Breakage Higher heel contact heightcan reduce stress atbearing surfaceMove area where damagemay occur away frommajor stress points
Higher push-up reducesstresses at the inside heelknuckleLower push-up reducesstresses at bearing surface
Smaller diameter reducesstresses in sidewall
Designing the ContainerBrewery Design Considerations
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Line Location Strength or DesignCharacteristic
Reason forConcern
Design Features and/orMethods of Controlling
Pasteurizer(continued)
Glass Thickness(weight)
Headspace
Knurling
Defects
Breakage More glass in the lowerheel and bearing surfacearea reduces bearingsurface stresses
5-6% of nominal capacityprevents breakage due toproduct expansion at1400F
Deeper knurls preventstress from reaching thebearing surface
Decoration deeper than.012-.015” increasesopportunity for checks
Designing the ContainerBrewery Design Considerations
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Line Location Strength or DesignCharacteristic
Reason forConcern
Design Features and/orMethods of Controlling
Labeler Impact
Bottle Dimensions
Surface Treatment
Breakage
Poor label alignment
Label Adhesion
(see general line handling)
Maintain body dimensions
Specifying correctadhesive
General LineHandling
Impact StrengthGlass Thickness
Center of gravity toshoulder contactheight
Breakage and damagethat may causebreakage at anotherline location
Increase or decrease glassthickness depending ontype of fracture
Move center of gravity asfar away as possible fromshoulder contact
Designing the ContainerBrewery Design Considerations
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Line Location Strength or DesignCharacteristic
Reason forConcern
Design Features and/orMethods of Controlling
General LineHandling(continued)
Impact StrengthHeel Contact Height
Bearing SurfaceDiameter
Bearing SurfaceDiameter
Center of Gravity
Breakage and damagethat may causebreakage at anotherline location
Bottles tipping
Bottles tipping
Higher heel contact heightcan reduce stress atbearing surface
Smaller bearing surfacediameter reduces stressesat bearing surface
Larger bearing surfacediameter can help
Shorten the container toreduce the height todiameter ratio
Designing the ContainerBrewery Design Considerations
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Line Location Strength or DesignCharacteristic
Reason forConcern
Design Features and/orMethods of Controlling
Case Packer Bottle Dimensions
Internal Pressure
Smooth flow
Pressure failuresduring droppingoperation
Match containerdimensions to lanelimitations
(see Pasteurizer-knurling)
Other Casingoperations
Bottle Dimensions Packs too loose or tootight
Maintain containerdimensions withinspecifications limits
Palletizer Impact StrengthHeel ContactHeight
Surface Treatment
Sweep bar
Damage duringshipment
Higher heel contact heightkeeps impact away fromhigher stressed area
High levels of hot end andcold end surface treatment
Designing the ContainerBrewery Design Considerations
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Factors Potential Issues Efforts To ControlStacking Strength Vertical Load See CapperFork Lift Handling Impact See General Line
HandlingStorage atTemperatures up to1200F
Internal Pressure See Pasteurizer
Designing the ContainerWarehouse Design Considerations
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Factors Potential Issues Efforts To ControlStacking Strength Vertical Load See CapperFork Lift Handling Impact See General Line
HandlingStorage atTemperatures up to1200F
Internal Pressure See Pasteurizer
Manual Handling Internal Pressure
Impact
See Pasteurizer
See General LineHandling
Designing the ContainerDistributor/Retail Design Considerations
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Root Cause Analysis• requires that all fragments be saved• consists of fracture and origin analysis
Fracture Analysis (identifying the fracture pattern)• to determine what type of load was applied• to determine the severity of the load that caused failure• reconstructing the container• more pieces indicates less damage, smaller flaws and higher loads• fewer pieces indicates worse damage, larger defects and smaller loads
Fracture Analysis
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Origin Analysis (identifying the stress concentrator or flaw)• evaluating the fracture pattern, once the container is
reconstructed• tracing surface markings back to origin
Pressure & Impact
Origin
Fracture Analysis
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Origin analysis (identifying the stress concentrator or flaw)• smaller mirror radii indicate less damage. Smaller flaws and
higher loads• large mirror radii indicate worse damage, larger defects and
smaller loads• Surface Markings are similar to ripples that occur when a
rock is thrown into a lake; they move away from the point of entry or “origin” of the surface disruption. The markings on glass surfaces also move away from the origin or surface disruption
Fracture Analysis
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Mirror Surface• bright shiny area immediately around the origin of the break• the stress concentrator is at the center of this small area• a true mirror surface is well defined and small
Dwell Mark• a single distinct mark on either side of the origin, similar to a ripple mark• created when a check has been generated long before the load was applied
Fine Hackle• gray (matte or lightly textured) area that surrounds the mirror surface
Coarse Hackle• heavier textured surface that follows the less textured surface
Ripple Marks• crescent shaped marks on either side of the origin that “back away” from
the actual origin. Apparent to the naked eye on the glass surface
Origin
Fracture Analysis
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Microscopic examination of frictive damage in the vicinity of the origin
Fracture Analysis
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Glass has an inherent strength of 40,000 PSIAbrasions, bruises and checks significantly weaken container strengthGlass fails only in Tension at a stress concentratorMinor design changes can have a significant effect on performanceFracture analysis leads us to the origin of glass breakageAll fragments must be saved to properly identify the origin of the failure
Design, Stress & Strength, and Fracture Analysis
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Set single line bottle guide rails at maximum bottle diameter plus 1/8” Use nesting formula to calculate guide rail spacing for multi-wide configurationConveyor speeds should be adjusted to within 5% of adjacent machinery speedThe best stability, bottle height to diameter ratio should be no more than 4 to 1For best handling, label panel indents should be .020” or lessWherever possible, equipment should be set up with a Lucite model of the bottle being run
Bottle Handling
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Single file guide rail spacing should be set at 1/8” over maximum bottle diameter
1/8"
Bottle Handling
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Multi-wide and Nesting Formula
B = Guide Rail Spacing
D = Maximum Bottle Diameter
N = Number of Nested Rows Row 4
Row 3
Row 2
Row 1
Nested Pattern
Bottle Handling
B = D + (N-1) x 0.866D
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Conveyor forces bottles togetherMore clearance causes outward forceNeed to keep vectors straight
Bottle Handling
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Types of Conveyor ControlsSensors• Photo eyes• Limit switches
PLC’s• Better overall line control
Database• Use for line changes (different bottle sizes)
Bottle Handing
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Non-Metallic Parts:Guide Rail CoveringsHandling Parts• Star wheels• Change over parts• Filling bell linings• Bottle platforms• Bottle uprighters
Bottle Handling
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Line Location Bottle Condition Methods of Controlling
Depalletizer ImpactControl velocity of impact ofsweep bar
Decaser ImpactMaintain a smooth operationto eliminate dropping of onecontainer on another
Conveyor Transfers Impact
Maintain a level transitionbetween conveyors movingat different speeds anddeadplates
Starwheel Setups ImpactUse Lucite container set atmaximum container diameterdimensions to set up
Bottle Handling
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Line Location Bottle Condition Methods of Controlling
AccumulationAreas Impact
Control conveyor speeds tominimize bottle to bottleimpacts
Filler TurbulenceDifferent style spreaders canhelp
Pasteurizer Internal Pressure
Minimizing downtime wherebottles sit in pasteurizer
Maintaining internaltemperatures at less than140oF
Bottle Handling
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Line Location Bottle Condition Methods of Controlling
Labeler Surface TreatmentWashing time, drying time,bottle warming and selectionof adhesives
Casepacking ImpactMaintain operation toeliminate late drops
Palletizer ImpactControl velocity of impact ofsweep bar
Bottle Handling
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Tools:TachometerTemperature GunCrown GaugeTape MeasureSpread Sheet
Bottle Handling
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GUIDERAIL SPACING CHART FOR NESTED BOTTLES
WITH CONVEYOR SPEEDS
Customer:Location:
Project No.:
* * * * No. of Nested Rows & Bottles/Foot @ Spacing
MOLD NO. Capacity Diameter Btls./Sq.Ft. BPM Single File Btls./Ft FPM 2 3 4(Max. Dia.) Spacing B C D B C D B C D
GB-16238 12 oz. 2.463 26.66 500 2.59 4.87 103 4.60 9.74 51 6.73 14.62 34 8.86 19.49 26
GB-16238 12 oz. 2.463 26.66 700 2.59 4.87 144 4.60 9.74 72 6.73 14.62 48 8.86 19.49 36
GB-16238 12 oz. 2.463 26.66 900 2.59 4.87 185 4.60 9.74 92 6.73 14.62 62 8.86 19.49 46
0.13 0.00 0.00 0.00
0.13 0.00 0.00 0.00
0.13 0.00 0.00 0.00
0.13 0.00 0.00 0.00
* Requires Data Input No. of Nested Rows & Bottles/Foot @ Spacing & Speed
BPM = Bottles Per Minute 5 8 10
FPM = Feet Per Minute B C D B C D B C D
Single File Guiderail Spacing = Max. Bottle Dia. + .125" 10.99 24.36 21 17.39 38.98 13 21.66 48.72 10
B = Guiderail Spacing in Inches 10.99 24.36 29 17.39 38.98 18 21.66 48.72 14
C = Bottles Per Foot of Conveyor 10.99 24.36 37 17.39 38.98 23 21.66 48.72 18
D = Conveyor Speed in Feet Per Minute @ Spacing 0.00 0.00 0.00
0.00 0.00 0.00
0.00 0.00 0.00
0.00 0.00 0.00
Information contained herein constitutes proprietary confidential and trade secret information of Owens-Illinois, Inc., and is to be accepted subject to that understanding. It is to be kept confidential and not to be copied, used, or convey
Bottle Handling
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Set single-line bottle guide rails at the maximum bottle diameter plus 1/8".Use nesting formula to calculate guide rail spacing for multi-wide configuration.Conveyor speeds should be adjusted to within 5% of adjacent machinery speed.For best stability, bottle height to diameter ratio should be no more than 4 to 1.For best handling, label panel indents should be .020“ or less.Wherever possible, equipment should be set up with a Lucite model of the bottle being run.
Bottle Handling
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OI – Assurance of Quality MBAA Glass Container Manufacturing
Thank You!