| Filling system | 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 |
Four inputs fix the shortlist: the product, the package, the daily demand and the number of formats per week. Everything else, including the brand of the PLC, is a detail that can be settled after those four are written down.
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.
| 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 Hotfill Type Filling Machine for Juice.
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.
Valve count, utility schedule and footprint sit on the Juice By Volumetric Filler page.
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.
The same question is worked through from another angle in How Hotfill Juice Lines Ensure Food Safety Compliance.
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 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.
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.
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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