Application advice
Specify the filler around product behaviour, not only fill volume.
Dressings can range from thin pourable liquids to thick suspended products, so the right filler depends on viscosity range and how the product behaves during production. The best result normally comes from matching the product path, hopper feed, nozzle design, container handling and downstream line equipment before ordering the machine.
Best suited toDressings, marinades, sauces and semi-viscous condiments
This page is for manufacturers and contract packers filling dressings, marinades, sauces and semi-viscous condiments into bottles, jars, tubs and catering packs. It helps identify the practical specification points that affect accuracy, mess, speed and changeover.
Filling routePiston or pump filling depending on viscosity, particulate and output
For many paste applications, the route is selected after reviewing viscosity, particle content, temperature, dose size, product contact requirements and expected production output.
Line planningFilling, capping and labelling
Where production is moving beyond hand filling, the filler should be planned with container infeed, capping, labelling, coding and packing so the line runs cleanly from the start.