DT32.00
Revision I
Published on: 19/05/2021
Volume calculation
Scope of application
This data sheet gives a common reference frame for the calculation of the brimful volume of a glass container as it is presented in the specification drawings. It applies to all cylindrical jars and bottles made of glass, manufactured on automatic machines. It enables a standardised volume calculation of glass containers (draft- and article drawings).
Table of contents
1. Scope
2. Principles
3. Method
4. Example
4.1. Article
4.2. Calculation
5. Related documents
5.1. Standards
5.2. Cetie
6. Data sheet history
2. Principles
3. Method
4. Example
4.1. Article
4.2. Calculation
5. Related documents
5.1. Standards
5.2. Cetie
6. Data sheet history
History
First edition: 03/2015
05/2021: It was found that the "additional volume factor" agreed in this document was not applied by the various glassmakers. As this lack of harmonisation of practices has not caused any major problems during these 6 years, the data sheet is no longer relevant.
First edition: 03/2015
05/2021: It was found that the "additional volume factor" agreed in this document was not applied by the various glassmakers. As this lack of harmonisation of practices has not caused any major problems during these 6 years, the data sheet is no longer relevant.
Contributors
ARDAGH GLASS GmbH, BA GLASS PORTUGAL, BRITISH GLASS, BUNDESVERBAND GLASINDUSTRIE E.V., CAN PACK S.A., CSVMF, ENCIRC GLASS, GERRESHEIMER BELGIUM, HEINZ GLAS GmbH & Co. KG aA GERMANY, O-I MANUFACTURING FRANCE, O-I MANUFACTURING ITALY, O-I MANUFACTURING UK, SAVERGLASS FRANCE, STOELZLE-OBERGLAS GmbH, VERALLIA FRANCE, VERALLIA GERMANY, VETROPACK HOLDING AG, VIDRALA S.A, WIEGAND-GLASHUTTENWERKE GmbH
Document under responsibility of working group:
Glass wg1+4
WG chair: Arnaud JANIN - VERALLIA FRANCE
This permanent group is dedicated to a wide range of topics downstream of the production of glass bottles and jars dedicated to the food and beverage industries:
- Surface treatments, marking, labelling;
- Testing methods (impact, headspace, internal pressure, etc.);
- Nomenclatures (of finishes, jars, bottles, and visual defects, etc.);
- Quality management (food and beverage safety, best practices, regulations).
Document suppressed from library
