Application advice
Specify the filler around product behaviour, not only fill volume.
Pesto brings several filling issues together: viscosity, oil separation, herbs or particulate and the need for a clean fill into jars or tubs. 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 toPesto, tapenades, dips and textured oily sauces
This page is for manufacturers and contract packers filling pesto, tapenades, dips and textured oily sauces into glass jars, plastic pots, tubs and food-service packs. It helps identify the practical specification points that affect accuracy, mess, speed and changeover.
Filling routePaste filling route selected around texture, oil separation and filling accuracy
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.