| Filling method | Hot-fill, up to 85 C |
| Capacity range | 6,000-36,000 BPH at 0.2-2 L |
| Container | 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.
One of the critical factors in maintaining the nutritional quality of hotfill juice is temperature management.
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.
| 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 |
Throughput and change-part lists are on the Hotfill Type Filling Machine for Juice page rather than in this note.
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.
Where this becomes a line rather than a single machine, the Juice By Volumetric Filler is the starting point.
The bottle leaves the filler at up to 85 C and has to come down in a controlled ramp. A plunge cools the outside first, the inside contracts later, and the panel pulls in. The tunnel zones are set per bottle geometry and checked with a probe in the product.
The same question is worked through from another angle in Understanding the Pasteurizing Tunnel Process in Juice Production.
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.
No. Standard PET softens and deforms at fill temperature. The bottle needs a heat-resistant geometry, and the mould and preform are part of the project, not an afterthought.
It depends on the hold tube volume and the heater capacity. The line is not production-ready until the return temperature is stable, so start-up time belongs in the daily plan rather than being discovered at shift start.
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.
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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