| Filling principle | Hot-fill, up to 85 C |
| Rated output | 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 |
Fill temperature and hold time together set the pasteurisation result. Below the target, shelf life is at risk; above it, the product cooks and the bottle deforms. The number belongs to the product and the bottle, not to the machine, and it should be written into the acceptance protocol with a tolerance.
Cap seals and filling valve O-rings, because they see the highest temperature every cycle. A seal that is fine on a water line at 20 C will harden in weeks at 85 C. The spare parts list should carry those two items in proportion to the number of valves, not as a single set.
| 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 |
A different bottle format means a different unit; see 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.
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.
The same question is worked through from another angle in How Piston Fillers Handle Viscous Juice and Pulp.
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.
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.
A controlled ramp rather than a cold plunge, so the bottle does not deform under vacuum. The tunnel zones are set per bottle geometry and validated with a temperature probe in the product.
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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