What Do I Need to Have Prepared for Filling Day?

Filling day is one of the most exciting (and nerve-wracking) parts of launching a beverage. It’s the moment your product moves from tanks to cans—and then out into the world. To make sure everything goes smoothly, preparation is key.

Here’s your essential checklist for a seamless and successful filling day:

Your Product Is Carbonated, Cold, and Ready to Go

• Carbonation: Your beverage should be fully carbonated to your spec before we arrive. Final carbonation adjustments on the day are difficult and may affect fill levels or shelf life.
• Cold: Ideally, product should be below 2°C (and no warmer than 4°C). Warmer product = more foam = more wastage and slower filling speeds.
• Settled & Filtered: Ensure the product is stable, filtered (if required), and free of any unexpected sediment that could block the filler.

Cans, Lids, and Cartons Are Onsite and Accessible

• Make sure all packaging materials are at the venue before we arrive:
  • Printed or labelled cans
  • Ends (lids) – the correct type and size
  • Cartons or trays, ready for pack-off
• Double check that you have enough of each. Add at least 5–10% over your estimated volume to cover any losses.

Gas Supply Is Sorted

• CO₂ is essential for purging the lines and the filler. Make sure you have:
  • Enough gas on hand (check with us if unsure)
  • The correct fittings (tri-clamp style is standard)
  • A clear understanding of where the gas will be plumbed in

Power and Water Are Available

• We’ll need:
  • 3-phase power, ideally close to the canning location
  • Clean and warm water supply for rinsing and cleanup
  • A suitable drain or area for disposing of rinse water

Your Team Knows What’s Happening

• Have a clear plan and roles assigned:
  • Who’s connecting tanks?
  • Who’s doing QC?
  • Who’s packing off cans?
• A quick team huddle before we begin goes a long way.

Labelled Cans? Make Sure They’re Cured

• If using shrink sleeves or pressure-sensitive labels, they must be:
  • Fully cured (at least 48 hours after sleeving or labelling)
  • Stored correctly to avoid scuffing or damage before use

Clean, Clear Access for Setup

• We’ll be rolling in with a mobile canning line and need a clean, level space to work.
• Remove clutter and make sure there’s:
  • Access to tanks
  • Space to unload and set up
  • Enough lighting and headroom

Plan for Storage

• Do you have enough cold storage or warehousing for the palletised cans once they’re filled?
• If your product is unpasteurised or unpreserved, cold storage is critical immediately after filling.

Bonus Tips

• Test your product the day before (especially carbonation).
• Have a plan for the day and communicate who is responsible for what on the day
• Stay flexible—production days sometimes bring surprises, but with a prepared team, you’ll be in great shape.