| Filling method | Hot-fill, up to 85 C |
| Capacity 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 |
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.
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 |
Site requirements, air and water consumption sit with the Juice By Volumetric Filler.
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.
Sizing for this duty runs through the Hotfill Type Filling Machine for Juice, where the valve count is set out.
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 NFC Juice Filling Line Hygiene.
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.
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.
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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