| Filling method | Hot-fill, up to 85 C |
| Capacity | 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 |
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.
Cap seals and filling valve O-rings, because they see the highest temperature every cycle. A seal that is fine on a water line at 20 C will harden in weeks at 85 C. The spare parts list should carry those two items in proportion to the number of valves, not as a single set.
| 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 |
For the same duty in another bottle format, the Juice By Volumetric Filler is specified separately.
Cold filling protects heat-sensitive flavour and colour and allows a lighter bottle. It needs either a preservative system or a validated cold chain, and it moves the microbial control to the product and the plant rather than to the filler. The decision is commercial before it is technical.
Where this becomes a line rather than a single machine, the Hotfill Type Filling Machine for Juice is the starting point.
Pulp decides the bore and the valve seat, and it decides whether a piston is needed. A filler set for clear juice bridges on pulp and the dose falls short. Specify the largest particle in the product before the machine is quoted.
The same question is worked through from another angle in How to Optimize Juice Filling Line Layout.
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 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.
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.
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)
+86 13921964455
[email protected]
A2 Dongjiu Industrial Park, 30 East Jintang Road, Tangshi, Zhangjiagang, Jiangsu 215600, China
