A list of the contents of this article:
- 1 、What equipment are needed in the carbonated beverage filling production line?
- 2 、What are the common packaging equipment?
- 3 、What are the classification characteristics of beverage equipment?
- 4 、What is the filling machine?
What equipment are needed in the carbonated beverage filling production line?
I. basic characteristics of carbonated beverages
(1) definition of carbonated drinks: refers to the general name of soft drinks containing CO2
(2) Classification
1. Juice carbonated drink: refers to natural fruit juice containing 2.5% or more
2. Fruit-flavored carbonated beverage: the main flavor is spice, and the content of fruit juice is less than 2.5%.
3. Coca-Cola carbonated drink: contains coloring coloring of Coca-Cola, White Lemon, Laurel and Caramel
4. Other carbonated drinks: milk protein carbonated drinks, ice cream soda, etc.
(3) solubility of CO2 in water
The role of 1.CO2 in carbonated drinks
Solubility of 2.CO2 in liquid
The influencing factors are:
(1) the temperature of the liquid
(2) absolute environmental pressure
(3) the area and time of contact between liquid and CO2
(4) Purity of CO2
(4) main equipment for the production of carbonated drinks
1. Water treatment equipment (clarification, filtration, disinfection, etc., as mentioned above)
2. Syrup dispensing equipment (sugar pot, sandwich pot, batching tank)
3. Carbonation equipment: CO2 air pressure regulating station, water cooler, steam-water mixer)
4. Bottle washing equipment 5. Filling equipment
II. Production technology of carbonated beverages
Purify ← CO2
(1) technological process (single filling method)
↓
Source → water treatment → cooling degassing → purification → quantitative blending →
Cooling mixed →
Filling → gland → to check → finished products
↑
↑
White granulated sugar → called → dissolved → filtered → syrup
Check ← disinfect ← clean ← container
(2) preparation and withering of syrup
1. Dissolution of sugar:
(1) Cold solution method
(2) Thermal dissolving method
2. Blending syrup
Adding order: raw syrup (sweetener) →, preservative →, sour agent →, fruit juice → essence → pigment → water (carbonated water)
(3) carbonation process
1.CO2 air surge station 2. Water cooler 3. Soda mixer (carbonation tank) (4) filling, sterilization and inspection
1. Wash the bottle 2. Filling 3. Sterilization 4, cooling, inspection
III. Common problems in carbonated beverage production and their solutions
Summary: production technology and equipment of carbonated beverage
Introduction refers to soft drinks containing carbon dioxide, usually composed of water, sweeteners, acids, flavors, pigments, carbon dioxide and other raw and auxiliary materials, commonly known as soda.
Technical requirements see page 83-84
The main equipment for production is see page 85 Mi 87.
1. Production process-secondary filling
Drinking water → water treatment → cooling → gas-water mixture ← CO2
↓
Syrup → blending → cooling → grouting → filling → sealed → mixing → examination of → finished drinks
↗
Container → cleaning → inspection
Schematic diagram of secondary filling process
In the secondary filling method, the seasoning syrup is quantitatively injected into the container, then carbonated water is added to the specified amount, sealed and then mixed evenly. Also known as current filling method, pre-syrup method or post-mixing (postmix) method
I. production process-one-time filling
Drinking water → water treatment → cooling → gas-water mixture ← CO2
↓
Syrup → blending → cooling → → → mixed → filling → sealed → Inspection of → finished Beverage
↗
Container-→-cleaning-→-→-Inspection
Schematic diagram of primary filling process with carbonated water
I. production process-one-time filling
→ water treatment of drinking water
↓
Mixed → cooling → carbonated → filling → sealed → inspection of → finished beverage
↑ ↑
→ blending ↑ of syrup
Container-→-cleaning-→-→ inspection
Schematic diagram of one-time filling process
The seasoning syrup and water are pumped into the soda-water mixer according to a certain proportion in advance, quantitatively mixed and then cooled, and then carbonated and then put into the container. Also known as preset filling, finished product filling or pre-mixing (premix) method
Preparation of syrup
Dissolving sugar is divided into intermittent type and continuous type, and intermittent type is divided into cold solution and hot solution (steam heating and hot water).
Cold solution: prepare beverage syrup for short-term consumption. Using a container with a mixer, correctly match the sugar and water, stir at room temperature, and then completely dissolve, filter and remove impurities. General 45-650Bx (it must be 650Bx to store it for 1 day). Cold solution production requires strict sanitary control measures, but fuel can be saved.
2. Preparation of sugar solution
Provide consistency to help transmit fragrance
Provide energy and nutritional value
For beverage factories, from the point of view of hygiene and concentration control, the preparation of syrup is undoubtedly important. It is necessary to achieve good and perfect blending of ingredients in order to produce consistent and high-quality drinks.
Dissolve sugar in water, commonly known as raw syrup or single syrup. Must be high-quality sugar, dissolved in a certain amount of water, made into the expected concentration of sugar solution, and then filtered, clarified and set aside. The water must also be pure and good, and its quality can be the same as that of filling water.
1. Hot solution: sporadic drinks that require high purity or require extended storage life. Thermal solution can kill bacteria in sugar; separate impurities in solidified sugar; dissolve quickly and produce a large amount of sugar solution in a short time. Generally, a stainless steel double-layer sugar dissolving pot is adopted, and a mixer is provided. At the bottom of the pot, there is a discharge pipe steam heating to dissolve see page 89, and hot water to dissolve see page 89.
two。 Continuous: sugar and water are continuously supplied to dissolve, sterilize, control concentration and cool the sugar solution. High production efficiency, fully closed, fully automatic operation, good quality of sugar solution, small concentration difference, but large equipment investment.
Metering, mixing → thermal dissolution → degassing, filtering → sugar content adjustment → sterilization, cooling → sugar solution
Note: high temperature, high solubility, such as 100 ℃ dissolving 83% sugar, 0 ℃, about 64% sugar dissolved, 19% sugar insoluble and precipitated. It is also suitable for 65% preparation according to the concentration of syrup.
3. Syrup filtration: stainless steel wire mesh, canvas, cotton cake, plate and frame are adopted for syrup made of high quality and high quality granulated sugar.
4. Purification: for poor quality granulated sugar, it will cause the beverage to produce condensate, precipitate, and even odor; a lot of foam will appear when bottling; or for some special drinks such as white lemonade
5. The chromaticity of syrup is very high, and purification is generally required: 0.51% activated carbon is added to the hot syrup, stirring while adding, the activated carbon is in contact with the sugar solution 15min, the temperature is kept at 80 ℃, 0.1% diatomite is added before the filter, so as to avoid the activated carbon blocking the filter surface.
III. Allocation of syrup
Blending syrup (fruit-flavored syrup or flavored syrup) refers to syrup that can be filled with various raw materials according to the technical requirements of the product.
Preparation and treatment of ingredients
Feeding order (in the case of continuous stirring, but not too violently):
Raw syrup: determination of its concentration and required volume
Preservatives: dissolved in warm water after weighing
Sweetener: add after dissolving in warm water
Acidity: 50%, fruit juice (emulsifier, stabilizer), pigment, essence
After adding water to the specified volume, the concentration of syrup can be determined, and at the same time, a small amount of syrup and carbonated water can be extracted to observe the color, evaluate the taste and check whether it is in accordance with the standard sample.
Mix in the stainless steel container of the agitator and the capacity scale; most of the stirring methods are inclined or waist type, which can avoid impurities such as dust and oil falling into the syrup due to vibration
Blending: intermittent and continuous
Intermittent: heat blending: ingredients are prepared at high temperature, usually with hot sugar solution directly, and then cooled; after only one heating, the process operations such as sugar dissolution, blending and sterilization are completed, which saves energy, but destroys the flavor and nutrition of fruit juice beverage. the volatile loss of essence is large, so it is necessary to choose heat-resistant flavor, which is only suitable for fruit-flavored beverage. Cold blending: ingredients at room temperature (less than 20 ℃), then pasteurization and cooling; mostly used in the production of fruit-flavored beverages and fruit juice beverages containing more heat-sensitive spices; blending raw materials → homogenized → second blending tank (mainly buffering effect) → 90 ℃ above sterilization (30s) → returned dissolving tank → cooling to 25 ℃→ buffer tank → syrup output to the filling workshop.
Continuous type: each solution high-level tank → quantitative proportional pump → mixer → first blending tank → homogenizer → second blending tank → quantitative proportional pump (regulating concentration with water) → mixer → syrup is output to the filling workshop. The concentration accuracy of continuous syrup is high (? 0.05 Baume), which can greatly reduce the loss of sugar raw materials, fully closed operation, good sanitary condition and large equipment input at one time.
The layout of the blending process should follow: pay attention to hygiene, separate sugar from ingredients; the batching room should be as close as possible to the filling line; the pipeline should be simple, reduce elbows, make use of liquid level difference pressure as far as possible, and avoid the use of temporary hose; balance with the equipment capacity of the front and rear process. Syrups that are easy to operate and measure should be bottled immediately, especially opacified beverages. The syrup will be stored for a long time and will be delaminated, and the syrup should be often stirred when bottling.
1. The role of carbon dioxide
Cool effect: carbonic acid in the abdomen due to the rise in temperature, that is, decomposition, this decomposition is endothermic reaction, when carbon dioxide is discharged from the body, the body out of the tropics, play a cool role. H2CO3 ↔ CO2+H2O: hinder the growth of microorganisms and prolong the shelf life of soda: 3.5 to 4 times air content is considered to be a safe zone for soda.
Outstanding fragrance: it is comfortable to deny the taste: carbon dioxide combines with the gas components in soda to produce a special flavor.
two。 Principle: the role of water in absorbing carbon dioxide is generally called carbon dioxide saturation or carbonation (Carbonation). It’s actually a chemical process.
CO2+H2O ↔ H2CO3’s law: when a gas is dissolved in a liquid, at a certain temperature, the amount of gas dissolved in a certain amount of liquid is proportional to the gas pressure when the liquid keeps equilibrium. That is, when the temperature T is constant:
V=Hp
In the formula: v-dissolved gas volume; p-equilibrium pressure; H-Henry constant)
Dalton’s law: the total pressure of a mixed gas is equal to the sum of the partial pressure of each component gas.
IV. Carbonation
3. Solubility of carbon dioxide in water
The maximum amount of carbon dioxide dissolved in water at a certain pressure and temperature is called solubility. The commonly used unit of solubility in carbonated drinks is called “Bunsen volume”, or “volume” for short: the volume of carbon dioxide dissolved in a unit volume when 0.1MPa and temperature is 0 ℃ (15.56 ℃). Some factories in the United States use “Oswald volume”, the difference is that using the temperature measured at that time, the volume change caused by different temperature is no longer adjusted. The commonly used unit of solubility in Europe is gCompl. The conversion relationship between the two is that 1 volume is about equal to 2g/l. Under standard conditions, the volume of 1mol gas is 22.4l and the molecular weight of carbon dioxide is 44g. So the density of carbon dioxide = 44g/22.4l=1.96g/l (the exact calculation is 44.01 inch 22.26 inch 1.98).
The factors affecting the solubility of 4.CO2 in water are the absolute pressure of the gas-liquid system and the temperature of the liquid, the purity of the CO2 gas, the properties of the solute in the liquid, the contact area and contact time between the gas and the liquid. When the solubility of CO2 gas is 0.1MPa and the temperature is 15.56 ℃, one volume of water can dissolve one volume of CO2.
Calculation of 5.CO2 theoretical requirement
According to the gas constant, 1mol gas is 22.41L at 0.1MPa and 0 ℃, so the volume of 1molCO2 at T ℃: Vmol= (273mm T) / 273 × 22.41 (L).
Then: GLI = V steam × N/Vmol × 44.01
In the formula, G is the theoretical requirement of CO2; V is the steam-water capacity (L) (ignoring the effects of other components in the soda on the solubility of CO2 and the bottleneck gap); N is the gas absorptivity, that is, the volume multiple of CO2 in the soda; 44.01 is the molar mass of CO2 (g); Vmol is the volume of 1molCO2 under T-℃.
Utilization of 6.CO2
The actual consumption of carbon dioxide is higher than the theoretical demand in the production of carbonated drinks because of the high consumption of carbon dioxide in the production process.
The loss in the bottling process is 40% 60%, that is, the actual amount of carbon dioxide is 2.2 to 2.5 times the gas content in the bottle, and 2.5 to 3 times the amount of carbon dioxide in the secondary filling.
Methods to improve the utilization rate of CO2: select filling equipment with excellent performance, shorten the distance between filling and sealing as much as possible without affecting operation fear and maintenance, often overhaul the equipment, improve the intact rate of the equipment, reduce the damage rate during filling and sealing (including finished products), increase the filling and sealing speed per unit time as far as possible, reduce the exposure time in the air after filling, and reduce the escape of CO2. Use a bottle cap with good sealing performance to reduce air leakage
CO2 pressure has a great impact on the taste of the drink: too high CO2 weakens the sweet and sour taste of the drink; too little carbonic acid is so mild that it loses the sense of brake that the carbonated drink should have. For carbonated drinks with complex flavor, too high CO2 will dilute the unique flavor of carbonated beverages, especially for citrus carbonated drinks with low volatile components. Some carbonated beverages become bitter because their flavors contain volatile terpenoids and too high CO2 will destroy the original fruit flavor. General fruit juice sodas contain 2 to 3 times the volume of CO2, cola and blended sodas contain 3 to 4 times the volume of CO2
7. Carbonation mode and equipment
Cooling of water or mixture: cooling of water, cooling of syrup, cooling of mixture of water and syrup, cooling of water mixed with syrup and then cooling
Carbonation of water or mixture:
Low temperature cooling absorption type: in the secondary filling process, the water entering the soda mixer is cooled to about 4 ℃ in advance and carbonated under 0.441MPa; in the first filling, the mixture of degassed syrup and water is cooled to 16 ℃ and mixed with CO2 under 0.784MPa. The disadvantage of this method is that the consumption of cooling capacity is large, the cooling time is long or it is easy to cause insufficient gas content due to insufficient water cooling, and the production cost is high. The advantage is that the temperature of the cooled liquid is low, the production and reproduction of microorganisms can be inhibited, and the equipment cost is low.
Pressure mixing type: high operating pressure is used for carbonation, which has the advantages of good carbonation effect, saving energy, reducing cost and increasing output. The disadvantage is the high cost of equipment.
Carbonation system:
Carbon dioxide pressure regulating station (equipment that is adjusted according to the supplied carbon dioxide pressure and the pressure required by the mixer)
Water cooler, steam-water mixer, film mixer, spray mixer, jet mixer, filling tower mixer, static mixer
Points for attention in the carbonation process:
1. Maintain a reasonable carbonation level; 2. Maintain a certain degree of overpressure in the filling machine
3. Keep the mixing of air to a minimum; 4. Ensure that water or products are free of impurities
5. Ensure constant filling pressure
Fifth, the filling of carbonated drinks
(1). Filling method:
1. Secondary filling: simple equipment, low investment, suitable for small and medium-sized beverage factories
From a health point of view, secondary filling is easy to ensure product hygiene; due to the different temperatures of syrup and carbonated water, it is easy to produce a large number of foam when filling carbonated water into syrup, resulting in the loss of CO2 and insufficient filling volume. It can be solved by cooling before filling syrup. Because the syrup is not carbonated and mixed with carbonated water, the gas content of the carbonated water must be higher than that expected in the finished product. For example, the ratio of syrup to carbonated water is 1:4. If the gas content of the finished product is 3 times the volume, the gas content of the carbonated water is 3 × 5 times the volume of 4 times 3.75 times.
Secondary filling and syrup quantitative filling are adopted, and the filling quantity of carbonated water will be difficult to be accurate because of the inconsistent capacity of the bottle or the inconsistent liquid level after filling, so that the quality of the finished product is different. The large secondary filling equipment is equipped with a flip mixer after filling and sealing equipment, so that syrup and carbonated water can be mixed evenly.
two。 One filling:
Advanced technology, suitable for large beverage factories. In the early operation, the syrup and treated water were added to the secondary batching tank according to a certain proportion and stirred evenly, and then filled after cooling and carbonation. A large-volume secondary batching tank is needed, and it is difficult to ensure that quantitative mixing is adopted for large-scale continuous production lines: the treated water and blended syrup are continuously mixed in a certain proportion, pressed into carbonic acid gas and filled. Coolers or cooling carbonators are often installed in the mixer. At present, synchronous electric mixer is mostly used.
Advantages: the ratio of syrup to water is accurate, the filling capacity is easy to control; when the filling capacity changes, there is no need to change the proportion, the product quality is the same; when filling, the temperature of syrup and water is the same, the bubble is less, the content of CO2 gas is easy to control and stable; the product quality is stable, the gas content is sufficient, and the production speed is fast. The disadvantage is that it is not suitable for carbonated drinks with pulp, the equipment is complex, the mixer is in contact with syrup, and it is not convenient to wash and disinfect.
3. Combined filling: especially the pulp carbonated drinks are combined according to the general one-time filling method, when filling carbonated drinks with pulp juice, a bypass is installed on the blending machine, so that the blending syrup is proportionally pumped into another pipeline without mixing with water, directly into the end of the mixer, mixing it with carbonated water by pump and control system, and then filling each machine according to the general one-time filling method, adding a bypass after the blending machine. An injection mixer is used for cooling carbonation and then filling.
Fifth, the filling of carbonated drinks
1. Filling system: refers to the combined system of syrup, carbonated water and capping operation.
The secondary filling system is composed of grouting machine, water filling machine and capping machine.
In the syrup adding process of the primary filling system, the proportioner is placed in front of the mixer. The filling system consists of a filling machine and a capping machine driven by a power mechanism.
Grouting machine and proportioner see page 111mur114
Filling machine: differential pressure type, equal pressure type, negative pressure type
Sealing machine: filling production line
2. Quality requirements of filling:
A. achieve the expected carbonation level and ensure the accurate ratio of syrup to water
B. Ensure a reasonable and consistent filling height
C. The top gap of the container should be kept to the lowest air volume.
D, tight and effective sealing
E, maintain the stability of the product (instability caused by excessive carbonation, presence of impurities, presence of air, high filling temperature or large temperature difference, etc.)
I hope my answer can help you.
What are the common packaging equipment?
Packaging equipment refers to the equipment that can complete all or part of the packaging process of products and commodities. The packaging process includes main processes such as filling, wrapping and sealing, as well as related pre-and post-processes, such as cleaning, stacking and disassembly, etc. In addition, packaging also includes the process of measuring or stamping the package. The use of mechanical packaging products can improve productivity, reduce labor intensity, meet the needs of large-scale production, and meet the requirements of cleanliness and hygiene.
Packaging equipment refers to the equipment that can complete all or part of the packaging process of products and commodities. The packaging process includes main processes such as filling, wrapping and sealing, as well as related pre-and post-processes, such as cleaning, stacking and disassembly, etc. In addition, packaging also includes the process of measuring or stamping the package. The use of mechanical packaging products can improve productivity, reduce labor intensity, meet the needs of large-scale production, and meet the requirements of cleanliness and hygiene.
There are many kinds of classification methods for packaging equipment. According to the function, it can be divided into single-function packaging machine and multi-function packaging machine; according to the purpose of use, it can be divided into inner packaging machine and outer packaging machine; according to the packaging variety, it can be divided into special packaging machine and general packaging machine; according to the level of automation, it can be divided into semi-automata and full automata. The following editor introduces you to several commonly used packaging-related equipment.
The Cartoning machine is a machine used for product sales and packaging. it puts a measured quantitative material into a box and closes or seals the opening of the box. The packing machine is used to complete the transportation package. it loads the finished packaging into the box according to a certain arrangement and quantity, and closes or seals the opening of the box. Both the Cartoning machine and the packing machine have the functions of forming (or opening the container), measuring, loading, sealing and so on.
Forming-filling-sealing packaging machine is a multi-functional packaging machine. After the material enters the top of the packaging machine, the metering part will send the fixed number of products into the material channel in turn. When the drum packaging material passes through the outer wall of the material channel, it is wound into a cylinder by the shaper, and the longitudinal sealer seals it firmly. The horizontal sealer completes the top seal of the bag and the bottom seal of the next bag, forming two welds.
. As the blanking channel is wrapped in the bag, the bottom seal can be welded directly into the bag, then move a station to complete the top seal, and cut it with a cutter to complete the packaging process.
Drum packaging materials are single-layer and composite. Single layer such as moistureproof cellophane, polyethylene, polypropylene, high density polyethylene, composite such as stretch polypropylene / polyethylene, polyethylene / cellophane / aluminum foil. In addition, there are materials that can be heat-sealed. Packaging sealing types are pillow sealing, three-sided sealing and four-sided sealing and so on.
The typical process is as follows: the filling machine locates the hose container, seals the end of the container after metering and filling, and then sends it to the cartoning machine. The cartoning machine first forms the box blank, wraps the hose with paper lining, and pushes it into the box to seal the box mouth. The small box is sent to the large box machine through the conveying device to be stacked. After stacking a predetermined quantity, the large box billet forms a container in the way of wrapping, and at the same time, the small box is loaded into it and sealed with glue. The large boxes are transported to the packing machine for stacking, reaching a predetermined number and then packed into the open boxes. After packing, the lid is glued and sealed by the box sticker, and the cover is pasted with adhesive tape or the box is firmly fastened by a strapping machine.
According to the filling principle, liquid filling machine can be divided into atmospheric filling machine, pressure filling machine and vacuum filling machine.
The atmospheric filling machine is filled by liquid self-weight under atmospheric pressure. This kind of filling machine is divided into timing filling and constant volume filling, which is only suitable for filling low viscosity gasless liquids such as milk, wine and so on.
The pressure filling machine is filled under a pressure higher than atmospheric pressure, which can also be divided into two types: one is that the pressure in the storage tank is equal to the pressure in the bottle, and the filling depends on the self-weight of the liquid into the bottle, which is called isobaric filling; the other is that the pressure in the storage tank is higher than that in the bottle, and the liquid flows into the bottle by pressure difference, and this method is often used in the high-speed production line. The pressure filling machine is suitable for filling gaseous liquids, such as beer, soda, champagne and so on.
The vacuum filling machine is filled when the pressure in the bottle is lower than the atmospheric pressure. This kind of filling machine has the advantages of simple structure, high efficiency and wide adaptability to the viscosity of materials, such as oil, syrup, fruit wine and so on.
The process is generally as follows: the boxes with empty bottles are stacked on the pallet, sent by the conveyor belt to the unloading pallet machine, the tray is unloaded one by one, the box is sent to the unloader with the conveyor belt, the empty bottle is taken out from the box, and the empty box is sent to the washing machine through the conveyor belt, which is cleaned and then transported to the packing machine so that the bottle containing drinks can be loaded into it. The empty bottle taken out from the box unloader is fed into the bottle washing machine by another conveyor belt for disinfection and cleaning, and after the bottle inspection machine meets the cleaning standard, it goes into the filling machine and capping machine. Drinks are bottled by a filling machine. The bottles filled with drinks are capped and sealed by the capping machine and transported to the labeling machine, labelled and sent to the packing machine into the box and then to the stacking pallet machine and stacked on the pallet and sent to the warehouse.
What are the classification characteristics of beverage equipment?
Beverage equipment refers to the equipment used to make all kinds of beverages, which is generally composed of many equipment to process all kinds of beverages, such as water treatment equipment, bottle punching machine, filling machine, sealing machine, sterilization equipment, CIP local cleaning machine, filtration equipment, packaging equipment and so on.
Characteristics of beverage equipment:
1. Large production capacity
Because the beverage is a kind of food with water as the main body, it is easy to flow, the technological reaction process is fast, and its equipment is connected by pipes, so it is easy to realize production automation and large production capacity.
2. Simple structure
The technological process of beverage production is relatively simple, in order to facilitate cleaning and sterilization, beverage equipment is required to be quickly disassembled and assembled, so the structure of the parts should be as simple as possible.
3. Anticorrosion and moisture protection
When the beverage equipment is working, there are many opportunities to come into contact with water, acid, alkali and salt. therefore, the relevant parts are required to adapt to this special environment to ensure the hygiene of the beverage and prolong the service life.
Classification of beverage equipment:
There are many kinds of beverages, and their equipment is also different, so there is no unified standard for the classification of beverage equipment. Generally speaking, it can be classified as follows.
1. According to the working principle and characteristics
(1) Raw material processing equipment
There are many raw materials for the production of beverages, such as water, sugars, acids, inorganic salts, flavors, pigments and so on. With different raw materials, the processing equipment is also different. For different kinds of beverages, this kind of equipment has a certain versatility, such as water treatment equipment, batching equipment, pumps, heat exchange equipment and so on.
(2) Packaging equipment
In order to ensure the product quality and beautiful appearance, and to facilitate storage and transportation, beverages must be packaged before leaving the factory. As the beverage is a kind of material with high mobility, most of the packaging containers are bottles, cans and so on. Its packaging equipment mainly includes bottle washing machine, filling machine, capping machine, labeling machine and so on.
2. Divide according to the production process
(1) Water treatment equipment
In order to prepare a good drink, you must first have good water. Due to the diversification of water sources, different treatment methods need to be adopted for different water sources, and the equipment used is also different. Generally speaking, it includes purification, softening and desalination, disinfection and other equipment.
(2) whether the syrup mixing equipment adopts the primary filling process or the secondary filling process, the manufacturing method of the syrup is the same, and it is made of secret raw materials according to the requirements of the formula, mainly including sugar dissolution, filtration, blending and other equipment.
(3) carbonation equipment dissolves carbon dioxide in water or mixture. it becomes a carbonated beverage. Due to the different filling process, the production equipment is also different, which mainly includes carbon dioxide purification equipment, mixer, freezer and so on.
(4) bottle handling equipment bottles are the main packaging containers of beverages, and the quality of bottle handling has a great impact on the quality of beverages. It mainly includes various types of bottle washing machines.
(5) the filling and capping equipment injects the beverage into the clean bottle, which is completed by the filling machine. It is necessary to cover in time after filling, which is completed by the capping machine. Filling and pressing are sometimes done by two machines and sometimes by a combined filling and capping unit.
(6) labeling equipment bottles need to be stamped with various trademarks before they can be finished, which is completed by the labeling machine. Although the labeling process is simple, the structure of the equipment is more complex, and it is one of the most complex equipment.
What is the filling machine?
The filling machine is mainly a small class of products in the packaging machine, which can be divided into liquid filling machine, paste filling machine, powder filling machine and particle filling machine from the packaging point of view; in terms of the degree of automation of production, it is divided into semi-automatic filling machine and full-automatic filling production line. Recently, with the QS certification of food, edible oil manufacturers have begun to pay attention to product quality and packaging, so oil filling machine plays a prominent role in the filling machine.
According to the filling principle, the filling machine can be divided into atmospheric filling machine, pressure filling machine, liquid filling machine, oil filling machine, paste filling machine, sauce filling machine, particle slurry filling machine, powder filling machine, bucket water filling machine and vacuum filling machine.
Folding normal pressure filling machine
It is filled by liquid self-weight under atmospheric pressure. This kind of filling machine is divided into timing filling and constant volume filling, which is only suitable for filling low viscosity gasless liquids such as milk, liquor, mineral water and so on. Atmospheric filling machine
Folding pressure filling machine
Filling is carried out under higher than atmospheric pressure, which can also be divided into two types: one is that the pressure in the storage tank is equal to the pressure in the bottle, and the filling depends on the self-weight of the liquid into the bottle, which is called isobaric filling; the other is that the pressure in the storage tank is higher than that in the bottle, and the liquid flows into the bottle by pressure difference, and this method is often used in the high-speed production line. The pressure filling machine is suitable for filling gaseous liquids, such as beer, soda, champagne and so on.
Folding vacuum filling machine
It is filled when the pressure in the bottle is lower than the atmospheric pressure. This kind of filling machine has the advantages of simple structure, high efficiency and wide adaptability to the viscosity of materials, such as oil, syrup, fruit wine and so on.
Folding oil filling machine
Can fill all kinds of oil products, such as edible oil, lubricating oil, peanut oil, soybean oil and so on. This kind of filling machine is a filling machine specially developed for oil material filling, which can realize the flexible configuration of manual operation and unmanned operation, such as edible oil filling machine. According to the mode of measurement, it can be divided into flow meter type. Piston style. Weighing and so on. According to the equipment style, it can be divided into straight line type and rotary type and so on. At present, most of the domestic manufacturers of oil filling machines are located in Shandong Province. Guangdong province. Jiangsu Province and other places. Sample drawing of filling machine
Folding plug filling machine
This kind of filling machine is widely used in medicine, food, daily chemical, oil, pesticide and other special industries. It can fill all kinds of liquid and paste products, such as disinfectant, hand sanitizer, toothpaste, ointment, cosmetics and so on.
Folding liquid filling machine
New horizontal design, light and convenient, automatic extraction, for viscous paste can be added hopper feeding. The manual and automatic switching function of the vertical liquid filling machine: when the machine is in the “automatic” state, the machine automatically carries out continuous filling according to the set speed. When the machine is in a “manual” state, the operator steps on the pedal to achieve filling. If you keep stepping on it, it will become a state of automatic continuous filling. Anti-drip filling system: when filling, the cylinder moves up and down to drive the stuffy head.
1. Optional accessories
a. Needle filling head: suitable for filling small caliber bottles and hose packaging products. The caliber and length of the needle can be customized according to the specific size of the container.
b. Turn / ball valve control system: suitable for materials with different viscosity and particles, and can solve all kinds of pressure problems caused by high position and high pressure feeding.
c. Hopper: it is recommended to configure when filling products with higher viscosity in order to achieve better filling effect.
Folding paste filling machine
Suitable for filling all kinds of viscosity products from water agent to cream, it is an ideal filling machine for daily chemical, pharmaceutical, food, pesticide and other industries.
Characteristics
New horizontal design, light and convenient, automatic extraction, for viscous paste can be added hopper feeding. Double-head horizontal paste filling machine manual and automatic switching function: when the machine is in the “automatic” state, the machine automatically carries out continuous filling according to the set speed. When the machine is in a “manual” state, the operator steps on the pedal to achieve filling. If you keep stepping on it, it will become a state of automatic continuous filling. Anti-drip filling system: when filling, the cylinder moves up and down to drive the stuffy head.
Folding sauce filling machine
It is suitable for the filling of sticky jam with particles and high concentration of chili sauce, bean paste, peanut butter, sesame sauce, jam, butter hot pot base, red oil hot pot base and so on.
According to the operation flow, it can be divided into full-automatic filling machine and semi-automatic filling machine.
Weighing filling machine is suitable for liquid materials with low viscosity. For example, paints, paints, resins, and various chemical raw materials.
Hot pot red oil base filling machine
Folding granule pulp filling machine
Suitable for medicine, daily chemical, food, pesticide and special industries, it is an ideal particle slurry viscosity fluid filling equipment. The machine is a semi-automatic piston filling machine, which can fill granular slurry fluid materials.
Compact model, vertical structure, saving space.
Easy to operate, pneumatic components are made of German FESTO and Taiwan AirTac pneumatic components.
The contact part of the material is made of 316L stainless steel, which meets the requirements of GMP.
The filling valve is controlled by pneumatic valve, so the filling precision is higher.
The filling volume and filling speed can be adjusted arbitrarily.
The filling stuffing head adopts anti-drawing and lifting filling device.
Folding powder filling machine
The machine is suitable for quantitative filling of powdered and small granular materials in chemical industry, food, agriculture, by-products and other industries. Such as: pesticides, veterinary drugs, disinfectants, washing powder, grain, seeds, milk powder, condiments, monosodium glutamate, salt, sugar, additives and so on.
Product features: microcomputer control, quantitative accurate. The parameters can be adjusted and the error can be corrected automatically. Separate the strong and weak electricity, no interference. High reliability and wide adaptability. The filling parts are made of all stainless steel with high machining precision, good interchangeability and reasonable classification. Modular design, flexible combination.
Folding bucket water filling machine
The bucket water filling production line introduces the production technology and technology of American companies, combines the advantages of similar products from Italy, France and other countries, and is a fully automatic filling machine production line produced by technical improvement. This equipment is technologically advanced and reliable. The technological process is scientific, the food hygiene condition is good, the production automation degree of bucket water filling machine is high, and the operation is simple. It is the ideal filling equipment for various beverage manufacturers. It is very popular in the food and beverage industry.
The machine body is all made of high quality stainless steel, other parts are also made of non-toxic and durable combination materials, and imported components are used in electrical and pneumatic systems, so the equipment failure rate is low and the reliability is high.
Process: automatic uncapping machine → automatic brushing machine → automatic barrel feeding machine → automatic washing and disinfection → automatic filling → automatic lid, cover cover, capping → lamp inspection → automatic heat shrinkable film → automatic bagging (including conveyor belt).
Fold and edit the workflow of this section
The process of the liquid filling machine is generally as follows: the boxes with empty bottles are stacked on the pallet, sent by the conveyor belt to the pallet unloader, the tray is unloaded one by one, the box is sent to the unloader with the conveyor belt, the empty bottle is taken out of the box, and the empty box is sent to the washing machine through the conveyor belt, cleaned and then transported to the side of the packing machine, so that the bottle containing drinks can be loaded into it. The empty bottle taken out from the box unloader is fed into the bottle washing machine by another conveyor belt for disinfection and cleaning, and after the bottle inspection machine meets the cleaning standard, it goes into the filling machine and capping machine. Drinks are bottled by a filling machine. The bottles filled with drinks are capped and sealed by the capping machine and transported to the labeling machine, labelled and sent to the packing machine into the box and then to the stacking pallet machine and stacked on the pallet and sent to the warehouse.
Fold and edit the instructions for using this paragraph
Folding use, maintenance and installation
1. Because this filling machine is an automatic machine, the dimensions of easy-to-pull bottles, bottle cushions and bottle caps are required to be unified.
2. Before driving, you must first turn the machine with a rocking handle to see if there is anything unusual in its rotation. It is true that it is normal before you can drive.
3. When adjusting the machine, the tools should be used properly, and it is strictly forbidden to use too large tools or too hard to disassemble the parts so as not to damage the machine parts or affect the performance of the machine.
4. Whenever the machine is adjusted, be sure to tighten the loose screw and turn the machine with a shaking handle to see if its action meets the requirements before you can drive.
5. The machine must be kept clean, and it is strictly forbidden to have oil, liquid or glass fragments on the machine so as not to cause damage to the machine.
⑴ machine in the production process, timely removal of liquid or glass debris.
⑵ should clean each part of the machine surface before handing over, and add clean lubricating oil to each activity department.
⑶ should be scrubbed once a week, especially those areas that are not easy to clean in normal use or blown with compressed air.
Folding disinfection and flushing
1. Loosen the upper and lower fastening screws, remove the liquid injection system for overall disinfection, or remove for disinfection and cleaning respectively.
2. Put the intake pipe in the cleaning liquid and start the cleaning.
3. There may be errors in the actual filling of the 500ml machine, and the quantity of the cylinder is accurate before formal filling.
4. Needle tube for filling machine, standard 5ml or 10ml syringe for type 10, 20ml glass filler for type 20, 100ml glass filler for type 100.
Considerations for folding installation
1. After the machine is unpacked, first check whether the random technical data is complete and whether the machine is damaged in transportation, so that it can be solved in time.
2. Install and adjust the feed assembly and discharge assembly according to the shape diagram in this specification.
3. Add new lubricating oil to each lubrication point.
4. Turn the machine with the handle to check whether the machine is running in the right direction (counterclockwise facing the motor spindle). The machine must be protected and grounded.
Working principle and performance of folding
1. Working principle: the filling machine is a semi-automatic piston filling machine. The material is extracted and beaten by a piston driven by the cylinder. The material flow is controlled by an one-way valve and opened by a magnetic spring.
Number of filling heads of kinds of liquids
1 filling volume 5-100 is suitable for bottle height unlimited (mm) shape size is not limited to bottle diameter unlimited (mm) production capacity 0-50 filling accuracy ±0.5% control cylinder stroke, filling volume can be adjusted.
2. Performance: the semi-automatic piston single-head liquid filling machine produced by our company introduces foreign advanced filling machine technology and carries out further transformation and innovation on the basis of the series of filling machines produced by our company. its structure is more simple and reasonable, the accuracy is high, the operation is more convenient, it is the ideal choice for your company to fill the high service.
Folding scope of application
Scope of application: mainly suitable for eye drops, Kaisailu, vegetable oil, lubricating oil, essential oil, toilet water, chemical liquid, daily chemical industry, coating industry.
Folding technical parameters
The technical parameters are as follows: liquid body volume 60L liquid storage capacity 50L filling container length 340mm filling container diameter Φ 380filling capacity 30L production capacity ≈ 20 times / fashion bottle area 136900 mm 2 motor specification 0.75kw 2825r.p.m outline dimension 850×510 × 1150mm equipment weight 110kg
Industry outlook
Filling machines are widely used in food industry, beverage industry, daily chemical industry and so on. The competition of food packaging machinery is becoming increasingly fierce, the future food filling machinery will cooperate with industrial automation, promote the overall level of packaging equipment, and develop multi-functional, high-efficiency, low-consumption food packaging equipment.
All along, the filling machine is the solid backing of the beverage market, especially in the modern market, people’s requirements for commodity quality are increasing, the market demand is expanding, and enterprises’ requirements for efficient automatic production. Under such circumstances, the filling machine has become a hot filling equipment. In addition, in recent years, with the improvement of the level of science and technology, the domestic filling machine industry has also developed rapidly, and the technical level, equipment performance, quality and other aspects have been greatly improved. It has played an important role in supporting enterprises in efficient and safe production.
So much for the introduction of syrup bottling machine. Thank you for taking the time to read the contents of this site. Don’t forget to look for more information about beverage bottling machine and syrup bottling machine.