| Valve type | Hot-fill, up to 85 C |
| Rated output | 6,000-36,000 BPH at 0.2-2 L |
| Bottle | 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 |
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.
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 Juice By Volumetric Filler is the reference unit for this configuration.
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.
For the same duty in another bottle format, the Hotfill Type Filling Machine for Juice 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.
The same question is worked through from another angle in How to Reduce Product Loss in Hotfill Juice Bottling.
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.
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.
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.
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: 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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