When a 5,000-liter tank of Pinot Noir must goes from 22°C to 29°C in six hours, you have a choice: intervene or accept whatever volatile acidity and cooked fruit character follow. Wine fermenting is ...
READ MOREFor natural juices without preservatives, Hot-Filling is the most cost-effective method to ensure long-term shelf stability. This turnkey solution synchronizes pasteurization and filling, where the product is filled at 85°C-92°C to sterilize the container internally. The line includes the pasteurizer, bottle tilter (for cap sterilization), and a cooling tunnel to prevent over-cooking. It is the ideal processing loop for PET-bottled juices and tea-based beverages.
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Feature / Parameter |
Detailed Specifications |
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Filling Temp |
85°C - 92°C (Precision Controlled) |
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Downstream Units |
Bottle Tilter & Continuous Spray Cooling Tunnel |
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Container Compatibility |
Heat-Resistant PET or Glass Bottles |
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Flow Management |
Synchronized Sterilizer & Filler Logic |
|
Hygiene |
Optional HEPA-filtered Clean Room Interface |
When a 5,000-liter tank of Pinot Noir must goes from 22°C to 29°C in six hours, you have a choice: intervene or accept whatever volatile acidity and cooked fruit character follow. Wine fermenting is ...
READ MOREYou have probably seen a batch fail for reasons that are hard to explain: a lotion that separates after a week, a sauce that turns watery, or a pigment paste with fine agglomerates that no amount of ...
READ MOREA paint plant manager in Ningbo opened the previous week's production log and found a familiar problem: batch 2417 and batch 2418 used the same formula, the same pigment lots, and the same process re...
READ MOREMany buying decisions for storage tanks and silos focus on capacity, material grade, and agitator speed. Yet the foundation under the vessel is what keeps those choices safe over the long term. A poo...
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