| Filling method | Hot-fill, up to 85 C |
| Rated output | 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 |
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.
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 |
Valve count, utility schedule and footprint sit on the Juice By Volumetric Filler page.
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.
Sizing for this duty runs through the Hotfill Type Filling Machine for Juice, where the valve count is set out.
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 Benefits of Volumetric Hotfill Machines for Glass Bottles.
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.
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.
With a filter change and a different valve bore for the pulp, yes. Clear juice needs finer filtration, and pulp needs agitation in the bowl so the fibre does not settle.
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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