Single-cylinder low vacuum canning machine in hot beverage filling applications

juice filling machine for hot fill beverage production

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juice filling machine for hot fill beverage production

Single-cylinder negative pressure filling machine in the filling of fruit juice, fruit wine, white wine, soy sauce, vinegar and other non-gas liquid, with its fast filling speed, high precision, no drip, wide range, high degree of automation, convenient maintenance and other characteristics has been widely used by the production enterprises, users love, especially the production line personnel. However, in the filling of hot beverage (such as apple cider vinegar) with this series filling machine, according to the problems and solutions encountered in the process of practical application, the author has summed up several experiences for the general hot beverage production enterprises to learn from when purchasing filling machine.
  Temperature control of filling liquid
  When the temperature of the liquid material rises to the required temperature during the heating process, the heating device should be adjusted to supply heat slowly to avoid the liquid material from rising continuously or falling rapidly, such as the liquid rises above 90 degrees Celsius and enters the wine tank of the filling machine. If the temperature of the material drops rapidly, it will also reduce its accuracy and affect the filling speed of the wine valve. The temperature range of this filling machine is 1~95℃.
  Requirements for glass bottle type
  In order to reduce the cost of beverage bottles, beverage manufacturers are prone to neglect the requirements for the neatness of the bottle. At the same time, the outer diameter of the bottle mouth is required to be φ24~φ47mm, if the bottle mouth is too small, the needle of the wine valve will easily touch the inner edge of the bottle mouth during filling, which will produce glass residue into the beverage. If the bottle opening is too big, the sealing area of the bottle guide cover of the wine valve will be reduced or lose its sealing effect during filling, resulting in dissatisfied or unfilled filling. In addition, the bottle should stand vertically, not too tilted, otherwise it will affect the bottle guide cover of the wine valve to the bottle’s centering effect, if the bottle is not centered, it is easy to leak air and form negative pressure, resulting in materials cannot be filled, thus affecting production.
  Requirements for workshop production environment
  High temperature and poor ventilation are common in hot filling production workshops, which will inevitably affect the normal use of the filling machine, especially in summer. Due to the high temperature and high humidity, it will pose a serious threat to the electrical control components installed under the working table of the filling machine, and as the hot air pumped out by the fan will also be distributed around the machine, it will be easier to short-circuit and burn the electrical components (such as inverter). Solution: On one hand, improve the ventilation of the workshop, on the other hand, consider moving the electrical control box to an outdoor or dry place, or add a conduit at the exit of hot air from the fan to pass the hot air to the outdoor to reduce the emission of hot air around the filling machine and reduce the ambient temperature. The workshop should be ventilated as much as possible, and the ambient temperature should be controlled below 30 degrees Celsius, when the temperature is 15-20 degrees, the relative humidity should be controlled below 40%, when the temperature is 22-30 degrees, the relative humidity should be controlled below 30%.
  Requirements for the maintenance of the equipment
  After every day’s production, the operator should carry out the necessary simple maintenance of the filling machine, especially the mechanical transmission parts under the working table (such as bearings, gears, springs, etc.) should be added some grease to prevent rust spots and affect the normal use of the equipment. After a period of time, the wine tank and wine valve should be cleaned to prevent the production of bacteria, which in turn affects the shelf life of the material. At the same time, the food rubber seals in the wine valve should be regularly checked and replaced to avoid the effects of aging and sealing of the tank. The general user in the specific installation and use of the equipment operators to understand more about the brain and hands on its performance gradually understand, to communicate with the equipment manufacturers, to avoid the occurrence of accidents.

John Lau.

John Lau.

John Lau, a project manager holding an engineering bachelor's degree, became fascinated with optimizing beverage production equipment during his university days. As an overseas project manager, he firmly believes that educating clients on achieving efficient workflows through customized equipment design is one of the most impactful aspects of his job.

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