| Valve type | Hot-fill, up to 85 C |
| Output range | 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.
Calibrate temperature sensors and control systems to ensure they are operating within the specified range.
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 |
Throughput and change-part lists are on the Hotfill Type Filling Machine for Juice page rather than in this note.
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.
Rated output, change parts and services are listed on the Juice By Volumetric Filler page.
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 same question is worked through from another angle in How to Troubleshoot Common Issues in Hotfill Juice Lines.
Glass brings mass, breakage and a slower line. It also brings a closure decision: crown, lug or screw. A glass hot-fill line usually runs at a lower rate than the same filler on PET, and the difference is handling and inspection, not the valve.
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 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.
Usually fill temperature above the bottle rating, or a vacuum that forms as the product cools. Check the fill temperature against the bottle specification and the cap seal before changing the cooling profile.
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.
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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