| Valve type | Hot-fill, up to 85 C |
| Output range | 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 |
Hot filling does two jobs at once: it pasteurises the product on the way to the filler, and the residual heat sanitises the bottle and cap. That is why a hot-fill line can run an acidic juice without a separate bottle steriliser. The price is a heat-resistant bottle and a longer cooling tunnel.
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.
| 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.
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.
The specification sheet for the Hotfill Type Filling Machine for Juice carries the utility figures quoted here.
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.
The same question is worked through from another angle in How Piston Fillers Handle Thick Pulpy Beverages Accurately.
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.
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.
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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