| Filling system | Hot-fill, up to 85 C |
| Capacity | 6,000-36,000 BPH at 0.2-2 L |
| Package | Heat-resistant PET geometry, or glass |
| Line | Hot-fill monobloc with tunnel pasteuriser |
| Products | Juice, tea, nectar, functional drinks |
| Key control | Fill temperature, hold time, cap seal |
Hot filling does two jobs at once: it pasteurises the product on the way to the filler, and the residual heat sanitises the bottle and cap. That is why a hot-fill line can run an acidic juice without a separate bottle steriliser. The price is a heat-resistant bottle and a longer cooling tunnel.
From optimizing temperature control to selecting appropriate machinery, every aspect of the hot fill process requires meticulous attention to detail to achieve the desired outcomes.
Fill temperature and hold time together set the pasteurisation result. Below the target, shelf life is at risk; above it, the product cooks and the bottle deforms. The number belongs to the product and the bottle, not to the machine, and it should be written into the acceptance protocol with a tolerance.
Heating the product to a specific temperature before filling not only ensures microbial safety but also assists in deactivating enzymes that could otherwise lead to product degradation.
| Route | Temperature | What it costs |
|---|---|---|
| Hot fill | Up to 85 C | Heat-resistant bottle and a cooling tunnel |
| Cold fill with preservative | Ambient | Formulation constraint, not a machine constraint |
| Cold fill with in-line pasteuriser | Product-side only | Separate pasteuriser and a closed filling zone |
| Hot fill in glass | Up to 85 C | Glass mass, slower line, higher transport cost |
Where this becomes a line rather than a single machine, the Hotfill Type Filling Machine for Juice is the starting point.
Compare them on the product, not on the machine. Hot fill suits acidic juice and tea in heat-resistant PET. Cold fill needs a preservative system or a separate sanitising step, but it protects heat-sensitive flavours and vitamins and uses a lighter bottle. The decision is a product decision with a packaging cost attached.
When selecting a filler, consider the viscosity and particulate content of your juices and teas.
Where this becomes a line rather than a single machine, the Juice By Volumetric Filler is the starting point.
Tea usually needs finer filtration, deaeration to protect aroma, and a fill temperature that does not strip the volatile notes. Tea also clouds after cooling, so the clarification step is part of the product design, not a filling detail.
The ideal temperature for hot fill typically ranges between 185°F to 195°F, and variations beyond this range can impact product quality and stability.
The same question is worked through from another angle in How to Reduce Product Loss in Hotfill Juice Bottling.
Up to 85 C, set per product and per bottle. The exact set point and tolerance belong in the product specification, because acidity, pulp content and bottle wall thickness all move it.
It replaces the bottle steriliser for acidic products, because the fill temperature and hold time do the microbial work. It does not replace correct product formulation or a validated hold tube.
Heat-sensitive pigments and vitamins degrade above the product temperature limit. The fill temperature and the hold time are the two variables; lowering either protects colour and shortens the microbial margin.
With a filter change and a different valve bore for the pulp, yes. Clear juice needs finer filtration, and pulp needs agitation in the bowl so the fibre does not settle.
Country: Turkey
Product: Glass and PET Bottled Juice
Capacity: 20000BPH(330ml) Glass Bottle; 4000BPH(3L) PET Bottle
Solution:Juice Production Line
Country:Kazakhstan
Product: PET Bottled Sparkling Water, Canned Soft Drink, Canned Tea
Capacity: 25000CPH (250ml)
Solution:Three Lines,7000BPH(1.5L), 15000CPH(330ml),15000CPH(450ml)
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