Sauce filling machine-1

The most common packaging methods for seasoning sauces are wide mouth glass bottles and tin caps. The main packaging process includes empty bottle cleaning, empty bottle sterilization, material filling, sealing and capping, whole bottle sterilization, labeling and coding, packaging and warehousing, etc.

❶Empty bottle cleaning

The main purpose of empty bottle cleaning is to remove impurities such as dust and glass shavings that may remain inside the bottle. Commonly seen are air blown and water washed bottles.
Washing a bottle with water is achieved by spraying a cleaning solution into the bottle to remove impurities. This cleaning method is suitable for materials containing water (the material will not deteriorate when soaked in water).
If water washing is used and the material is prone to deterioration in contact with water, it needs to be dried after washing. Empty bottle dryers generally use thermal energy for drying, which consumes relatively high energy.
Air blowing is the process of removing solid impurities from the inside of a bottle by injecting clean high-pressure air into the bottle. This bottle cleaning method does not require drying the bottles, but requires high-temperature sterilization or ultraviolet sterilization.
In addition, it is necessary to consider the compatibility of the Bottle Washing Machine with the bottle type. Generally, various bottle types are used for sauce products. The bottle clamping mechanism of the bottle washing machine is designed reasonably and compatible with multiple bottle types, making it particularly important to change bottle types conveniently.

❷Empty bottle sterilization

Empty bottle sterilization is to kill microorganisms inside the empty bottle and extend the shelf life of the product. Empty bottle sterilization equipment includes steam sterilization tunnel, high-temperature sterilization tunnel, ultraviolet tunnel, and other methods.
Steam sterilization tunnel type achieves sterilization effect by spraying high-temperature steam into the bottle. This method is suitable for materials that will not deteriorate in water, and is more used in the production of Pickled vegetables, such as pickled radishes, pickled peppers, papaya shreds and other products. This method is suitable for washing bottles with water.
The high-temperature sterilization tunnel sterilizes bottles through the heat generated by the heating tube inside the tunnel. This method is suitable for using air blowing to clean the bottle. If the bottle is washed with water, the high-temperature tunnel cannot dry the water inside the bottle.
Both steam sterilization tunnels and high-temperature steam tunnels use thermal energy to kill microorganisms inside the bottle, resulting in good sterilization effects. However, if the production environment temperature is relatively low, the bottle will be heated up in the tunnel, and the temperature will suddenly drop after leaving the tunnel, which can easily cause the bottle to break.
The ultraviolet sterilization tunnel is based on the principle of inactivating proteins by ultraviolet radiation for sterilization. The manufacturing cost of ultraviolet tunnels is lower, but the sterilization spectrum is shorter, and the sterilization effect is not as good as that of high-temperature tunnels.