| Filling principle | 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.
Pulp needs either a larger valve bore or a piston filler, and it needs continuous gentle agitation in the bowl. Dead corners in the product path settle fibre, then release it as a slug into the next bottle. Bowl geometry and return-flow design matter more than valve count here.
| 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 |
The unit behind this configuration is the Juice By Volumetric Filler.
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.
Rated output, change parts and services are listed on the Hotfill Type Filling Machine for Juice page.
With a storage trial on the actual product, bottle and closure, held at the intended temperature and sampled on a schedule. Changing the fill temperature, the bottle or the cap invalidates the previous result, which is why those three are treated as one specification.
The same question is worked through from another angle in How Hotfill Lines Maintain Juice Nutritional Quality.
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.
Yes, if the filler, the recipe and the downstream cooling are specified for both. Tea usually needs a finer filtration step and a different deaeration setting, so the changeover is a recipe and filter change, not just a new label.
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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