| Valve type | Piston dosing, or load cell for high-value product |
| Viscosity | Up to 10,000 cP with the right bore |
| Products | Sauces, pastes, pulp juice, honey, detergents |
| Container | PET, glass, jar, pouch by configuration |
| Key control | Dose repeatability, drip-free cut-off, product temperature |
| Cleaning | CIP circuit with a bypass for high-solid product |
A piston draws a fixed volume into a cylinder and pushes it out, so the dose does not depend on how fast the product flows. A gravity or pressure valve depends on flow time, and thick product makes that time unpredictable. For anything above a few thousand cP, the piston is the simpler answer.
Four things: the piston seal, the product temperature, the supply pressure at the inlet, and the presence of solids at the valve seat. A worn seal leaks past the piston and the dose falls slowly, which is why the drift is invisible from one bottle to the next and obvious over a shift.
| Product type | Dosing | Main risk |
|---|---|---|
| Smooth sauce | Piston | Drip at the nozzle |
| Chunky sauce | Piston with large bore | Bridging at the valve seat |
| Honey and syrup | Piston or load cell | Stringing and slow cut-off |
| Pulp juice | Piston | Fibre settling in the bowl |
A different bottle format means a different unit; see the Edible Oil Load Cell.
A suck-back stroke at the end of the dose pulls the tail back into the nozzle. The stroke length, the nozzle bore and the product viscosity have to be matched, and they change when the recipe changes. Drip is a setting problem before it is a nozzle design problem.
Throughput and change-part lists are on the Filling Machine for Viscous Product page rather than in this note.
High-solid product does not flush like water. The CIP circuit needs a pre-rinse at temperature, a bypass around the filler bowl, and a return path that does not leave product in a dead leg. Cleaning time on a sauce line is often longer than the production changeover, and both belong in the capacity plan.
The same question is worked through from another angle in Comparing Piston and Volumetric Fillers for Viscous Products.
Dose volume, piston stroke, suck-back, conveyor speed and often the nozzle set. A recipe change on a piston line is mostly mechanical, so it takes longer than a recipe change on a volumetric water line. Two very different products usually justify two fillers rather than one flexible one.
Up to about 10,000 cP with the correct bore and inlet pressure. Above that, the product usually needs a heated hopper or a different pumping principle, and the line is specified around the product rather than the machine.
Yes, if the bore and the valve seat are sized for the largest particle. A filler set for smooth sauce will bridge on pulp, so the particle size is a specification input, not a detail.
It needs a cleaning circuit designed for the product. High-solid product needs a pre-rinse and a bypass; a low-solid sauce may clean in place with the same circuit as a juice line.
It is set by the bore and the valve seat, not by the piston. Specify the largest piece in the product and size the seat above it, or the filler bridges and the dose falls short.
The suck-back stroke is too short for the viscosity, or the nozzle bore is too large. Both are settings, and both change when the recipe changes.
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)
+86 13921964455
[email protected]
A2 Dongjiu Industrial Park, 30 East Jintang Road, Tangshi, Zhangjiagang, Jiangsu 215600, China
