| Filling principle | Hot-fill, up to 85 C |
| Output 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 |
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.
After the hot fill process, the bottled juices and teas undergo a cooling process to bring the product temperature down to room temperature.
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.
| 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 Hotfill Type Filling Machine for Juice.
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.
For the same duty in another bottle format, the Juice By Volumetric Filler is specified separately.
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.
Bottles used for hot fill applications must withstand the high temperatures involved without deforming or compromising the product.
The same question is worked through from another angle in Maintaining Juice Filling Machines: Hot-Fill Comparison and Glass Lines.
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.
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.
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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