| Filling method | Isobaric, CO2 counter-pressure |
| Capacity range | 12,000-36,000 BPH at 0.2-2 L |
| Containers | PET bottle, glass bottle, aluminum can |
| CO2 handling | Pre-pressurisation and return pipe, no venting |
| Valves | Mechanical, semi-electric or volumetric |
| Line scope | Water treatment, syrup mixing, carbonation, filler, pack |
Start from the symptom and work back to the mechanism, not from the part list. Most filling faults show up in three places: fill weight or level, closure integrity, and product condition. Which of the three moved first tells you whether the cause is mechanical, thermal or product-side.
Additionally, maintaining appropriate temperature and pressure conditions throughout the filling process can enhance CO2 retention and minimize foam-related issues.
A carbonated drink is a saturated solution held in equilibrium by pressure and temperature. If the filler exposes it to atmosphere, CO2 leaves the liquid as foam and the fill level collapses. Isobaric filling pressurises the bottle to the bowl pressure first, fills under counter-pressure, then releases in a controlled ramp.
By adjusting and calibrating the pressure settings according to the product viscosity and carbonation levels, you can maintain a consistent fill level while minimizing foam production.
| Valve type | Setting | Best for |
|---|---|---|
| Mechanical | Fixed cam profile | Single product, long runs |
| Semi-electric | Signal-timed open and close | Recipe changes within one product family |
| Volumetric | Chamber dose | Pressure or temperature drift during the shift |
| Isobaric + volumetric | Chamber dose under counter-pressure | High CO2 with tight fill accuracy |
Throughput and change-part lists are on the CSD & Sparkling Water by Mechanical Filler page rather than in this note.
Four points decide it: the carbonation level set at the mixer, the product temperature at the filler, the pressure profile during fill, and the time between capping and packing. A line that holds 4.0 volumes at the mixer can deliver 3.4 in the bottle if the filler bowl runs warm or the capping head leaks.
CO2 retention is a critical factor in foam management during the filling process.
Rated output, change parts and services are listed on the Isobaric Filling Machine for CSD and Sparkling Water page.
A can is filled and seamed, a PET bottle is filled and capped. Cans run faster per unit and are counted in CPH; PET allows larger formats and a lighter package. The filler principle is the same isobaric one, the closing equipment and the line rate are not.
Excessive pressure can agitate the liquid, leading to increased foam formation during filling.
The same question is worked through from another angle in Understanding Isobaric Filling for Sparkling Beverages.
No. Carbonation needs isobaric valves under counter-pressure; still water runs gravity or volumetric. A combiblock can carry both valve sets, but they are specified separately and are not interchangeable at the push of a button.
Usually product temperature rising in the bowl or a worn valve seal. Both change the pressure balance, so the fill cuts off earlier. Log bowl temperature and fill weight together for one shift before changing any valve.
400 cans per minute. CPH and BPH are different units and cannot be compared directly, because can and bottle formats carry different volumes and different downstream equipment.
Yes, with a different infeed, spacing and capping set. Glass needs mechanical spacing rather than an air conveyor, and the filler runs at 4,000-20,000 BPH on glass against 12,000-36,000 BPH on PET.
Country: Kazakhstan
Product: PET Bottled Carbonated Soft Drinks
Capacity: 12000BPH (1L)
Solution:Carbonated Drinks Production Line
Country: Syria
Product: Aluminum Canned Carbonated Soft Drinks
Capacity: 24000CPH (250ml)
Solution:Carbonated Drinks Production Line
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