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WHAT DO I NEED TO HAVE PREPARED FOR FILLING DAY?

Filling day is one of the most exciting moments in your brand’s journey — the point where your liquid finally meets its can and heads out into the world. A little preparation goes a long way toward making sure the day runs smoothly, efficiently, and without any last-minute surprises.

Here’s your essential filling day checklist:

Your Product Is Carbonated, Cold, and Ready

This one is non-negotiable. Your beverage needs to be fully prepared before our team arrives — final adjustments on the day are difficult and can affect fill levels, foam, and shelf life.

  • Carbonation: Fully carbonated to your spec before we arrive
  • Temperature: Below 2°C and no warmer than 4°C — warmer product means more foam, more wastage, and slower filling speeds
  • Stability: Settled, filtered if required, and free of sediment that could block the filler

Cans, Lids, and Cartons Are On Site and Accessible

All packaging materials need to be at your venue before we arrive — not in transit, not arriving that morning. Double-check you have:

  • Your printed cans
  • Ends (lids) — correct type and size for your can format
  • Cartons or trays ready for pack-off

We recommend having at least 5–10% more than your estimated volume on hand to cover any losses during the run.

Gas Supply Is Sorted

CO₂ is essential for purging the lines and running the filler. Before filling day, confirm you have:

  • Enough gas on hand for your run volume (ask your Customer Partner if you’re unsure)
  • The correct fittings — tri-clamp style is standard
  • A clear plan for where the gas will be plumbed in

Power and Water Are Available

Our mobile canning line needs:

  • 3-phase power — ideally located close to the canning setup
  • Clean, warm water — for rinsing and cleanup
  • A drain or suitable area for disposing of rinse water

If you’re unsure whether your site meets these requirements, flag it with your Customer Partner before the day — not on it.

Your Team Knows Their Roles

A quick team huddle before we kick off goes a long way. Make sure everyone knows:

  • Who’s connecting the tanks
  • Who’s handling QC
  • Who’s on pack-off duty

Clear roles mean a smoother line and fewer hold-ups during the run.

Labelled Cans Are Fully Cured

If you’re 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

Site Access Is Clear and Ready

We’ll be arriving with a mobile canning line and need a clean, level space to set up and operate. Before we arrive, make sure there’s:

  • Clear access to your tanks
  • Enough room to unload and set up the line
  • Adequate lighting and headroom throughout the space

Cold Storage Is Planned For

Once your cans are filled, do you have somewhere to put them? If your product is unpasteurised or unpreserved, cold storage immediately after filling isn’t optional — it’s essential. Make sure your warehousing or cool room is ready to receive palletised stock before the line starts running.

A Few Bonus Tips From the Team

Test your carbonation the day before — don’t leave it to the morning of. Have a clear run plan and communicate it to everyone involved. And stay flexible — production days can bring the occasional surprise, but a well-prepared team handles them with ease.