Sauce filling machine-2

❸Filling material

The most commonly used Filling Machine for sauce products such as chili sauce, mushroom sauce, and beef sauce is the piston type filling machine. The principle of a piston filling machine is to extract materials into the cylinder barrel through a piston and then press them into the packaging bottle.
The selection of a filling machine first depends on the production capacity planning. For example, if there are over a thousand bottles per hour, selecting a single head Sauce Filling Machine can meet the requirements. If you require filling 5000 or 6000 bottles per hour, you need to choose a model with ten or twelve heads.
Additionally, select the machine structure based on the material characteristics. Common sauces, such as garlic chili sauce and tomato sauce, have good fluidity and do not contain hard particles. They are filled using a vertical structure sauce filling machine.
If you need to fill sauces such as mushroom sauce, chopped peppers, beef sauce, and oil spiced chili, which contain particles and are easy to separate liquid components, the filling machine needs to adopt a horizontal structure.
The main difference between a horizontal structure and a vertical structure is whether the cylinder is horizontal or vertical. The horizontal structure requires a larger frame because the cylinder barrel needs to be placed horizontally. Therefore, the cost of a horizontal sauce filling machine is generally higher than that of a vertical filling machine.
Another indicator that needs to be paid attention to is the filling accuracy. Generally, for 200g of sauce, the upper and lower deviations need to be controlled within 6g. The filling accuracy of sauce is mainly related to the material characteristics, and materials with good fluidity will have better accuracy. Materials containing hard particles and liquid components that are easily separated may have lower filling accuracy.
When selecting a sauce filling machine, it is also necessary to consider the size of the filling material box, whether stirring and insulation are required during the filling process, and whether the piston power is a cylinder or a servo motor.

❹Sealing and capping
After filling, it is necessary to seal the packaging bottle. According to the process classification, there are vacuum spinning caps and non vacuum spinning caps. Selection needs to be based on the material characteristics of the product.
There are two main steps for the Capping Machine to complete the capping process. One is to accurately hang the cap onto the bottle mouth, and the other is to tighten the cap.
The cap hanging mechanism needs to accurately pre rotate the claws of the cap to the mouth of the bottle. If the cap is not pre screwed, it is easy to crush the cap during screwing, resulting in unsuccessful screwing of the cap.
Tighten the pre screwed cover without vacuum pumping. The capping machine uses the friction force between the capping mechanism and the bottle cap to tighten the cap. The common tin cap capping machine generally has a production capacity of 3000 to 5000 bottles per hour.
Vacuum capping is the process of first expelling air from the bottle, forming a negative pressure, and then capping. Vacuum capping, with low oxygen content inside the bottle, helps to extend the product's shelf life. On the other hand, the pressure formed by the pressure difference will make the cover more secure.
According to the different principles of vacuum formation, vacuum rotary covers can be vacuum pump type or steam type. The vacuum pump type capping machine uses a vacuum pump to form a vacuum, while the steam type capping machine sprays high-pressure steam into the bottle mouth, while the steam condenses to form a vacuum after tightening the lid.
The vacuum pump type vacuum capping machine needs to use a vacuum pump to remove air from the bottle, and the capping speed is relatively slow. Generally, the capping speed of the machine is within 3000 bottles per hour, while the steam type capping machine can reach a capping speed of 6000 bottles per hour.

❺Whole bottle sterilization
After the product is capped and sealed, sterilization is generally required to extend the shelf life of the product. Common equipment includes pasteurization tunnels, sterilization kettles, ultraviolet sterilization tunnels, etc.
The pasteurization tunnel utilizes the principle of pasteurization, including spray sterilization and water bath sterilization. Spray sterilization is the process of bottles being transported through a conveyor chain through a spray tunnel, where the nozzles inside the tunnel continuously spray hot water onto the passing bottles. Water bath sterilization is the process of transporting bottles into a water bath, where the hot water in the bath directly submerges the bottles.
A sterilization kettle is a vessel that is filled with bottles and then filled with high-temperature steam. The bottle is heated to achieve a bactericidal effect. UV sterilization is based on the principle of UV radiation sterilization. Bottles are transported into the sterilization tunnel through a conveyor, and the ultraviolet radiation inside the tunnel shines on the passing bottles.
❻Product outer packaging

The outer packaging of products mainly involves stick label, put label on it, coding, and packaging. Stick Label is the process of attaching a product label to a bottle through a labeling machine. Glass bottled sauces are most commonly labeled with self-adhesive labels. The selection of labeling machines needs to be comprehensively considered based on factors such as packaging bottle type, labeling position, and label quantity.
Put Label On It is the process of inserting a plastic label onto the bottle body or mouth through a labeling machine, and then shrinking and fitting the label onto the bottle body through a shrinking machine. Wrap the shrink label around the bottle mouth to prevent dust and prevent contamination. The shrink label is attached to the bottle body to avoid damage to the product label during transportation.
In addition, it is necessary to print product batch number, production date, and other information on the packaging bottle cap or body. Finally, the packaged products will be boxed and sent to the finished product warehouse.
The seasoning sauce filling production line needs to be designed based on factors such as filling material characteristics, packaging process characteristics, production capacity planning, packaging bottle type, and production workshop layout.