Core Equipment Lineup
Integrated modular machinery engineered for viscous condiments, hot-fill sauces, and glass jar packaging.
1. Servo Piston Sauce Filling Machine
Engineered for thick pastes and sauces containing small particulates (chili, jam, peanut butter). Rotary valves ensure smooth flow without clogging or shearing.
2. Rotary Vacuum Jar Capping Machine
Applies steam-injection or mechanical vacuum twist-off capping for glass jars, creating a tamper-evident seal that preserves sauce flavor and extends shelf life.
3. Jar Labeling & Coding System
High-precision wraparound pressure-sensitive labeling for round glass jars and squeeze bottles, integrated with inline laser/inkjet batch and expiry date coders.
Engineering Specifications
Technical parameters for standard sauce and paste bottling configurations.
| Parameter | Standard Specification | Custom / Heavy-Duty Option |
|---|---|---|
| Dosing Range | 100 ml – 1,000 ml | 50 ml – 5,000 ml (Interchangeable Cylinders) |
| Viscosity Capability | 1,000 to 50,000 mPa.s (Ketchup, Mustard) | Up to 100,000 mPa.s (Thick Peanut Butter, Honey) |
| Filling Precision | ±1.0% (Volumetric) | ±0.5% (Servo Piston Control) |
| Liquid Contact Material | SUS304 Stainless Steel | Food-Grade SUS316L / PTFE Seals |
| Hopper Options | Standard 40L Open Hopper | 60L/100L Double-Jacket Heated Hopper with Stirrer |
| Nozzle Type | Pneumatic Cut-off Nozzle | Bottom-up Servo Diving Nozzle (Anti-Foam/Anti-Drip) |
Key Operational Advantages
Built to solve common downtime causes in food sauce and condiment packaging plants.
Particulate & Viscosity Handling
Heavy-duty rotary valve passages allow chili seeds, fruit pulp, and spice particulates up to 8mm in diameter to pass freely without crushing or jamming the dosing cylinder.
Drip-Free & Thread Protection
Servo-controlled diving nozzles and positive cut-off shut-off valves eliminate tailing and dripping, keeping container neck threads completely clean for sealing.
Hot-Fill & Temperature Management
Double-jacketed hoppers maintain sauce temperature up to 95°C during production, while continuous paddle agitators prevent oil separation in butter and dressings.
Rapid CIP Cleaning
Sanitary tri-clamp connections across all fluid channels allow tool-less disassembly or automated CIP flushing during flavor and batch changeovers.
Frequently Asked Questions
A: The system handles medium to ultra-high viscosity products (1,000 to 100,000 mPa.s) including ketchup, chili paste, peanut butter, fruit jam, and thick condiments. Large-bore rotary valves allow particulates up to 8mm to pass smoothly without clogging.
A: We integrate double-jacketed heated hoppers with digital temperature control (up to 95°C) and continuous paddle agitators to prevent thermal drop and oil separation in dressings and pastes.
A: Yes. The line supports glass jars, PET bottles, and squeeze containers from 50ml up to 5L. Container changeovers use tool-less guide rails and saved HMI recipe parameters.
A: All liquid contact parts are built from SUS316L stainless steel with sanitary tri-clamp fittings, enabling quick manual disassembly or automated CIP flushing within 15 minutes.