Application advice
Specify the filler around product behaviour, not only fill volume.
Mayonnaise is often difficult to dose cleanly because it is thick, smooth and prone to tailing when the wrong nozzle or filling speed is used. 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 toMayonnaise, dressings and thick emulsified sauces
This page is for manufacturers and contract packers filling mayonnaise, dressings and thick emulsified sauces into jars, tubs, bottles and food-service containers. It helps identify the practical specification points that affect accuracy, mess, speed and changeover.
Filling routeVolumetric paste filling with controlled product feed and hygienic contact parts
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.