Vacuum filler for low viscous products
Filling low viscous products into rigid, wide-mouth containers requires effective air removal to maintain product quality. In applications such as brine-packed vegetables and tuna, standard filling methods often struggle to eliminate residual air, leading to product spoilage and loss.
Ensures accurate headspace control and minimal spillage
The vacuum filler from JBT is designed to address the challenges of filling low viscous products with small particles. It features a unique fill principle encompassing four phases: vacuum, fill, vacuum-fill, and vent to atmosphere. The vacuum-fill phase effectively removes residual air while filling continues, ensuring any air remaining is replaced by liquid. This technology is particularly well-suited for applications including vacuum-packed corn, brine-packed vegetables, brine or oil-packed tuna, and syrups on fruits. The filler is known for its robust execution and precise control over headspace, which minimizes product loss and spillage. JBT ensures the efficient handling of sauces, soups, and other low viscous products into pre-filled containers.
Benefits
- Reduced spillage/product loss
- Accurate headspace control with adjust-in-motion
- Effective removal of residual air and replacement with liquid
- Highly robust execution
- Suitable for diverse applications including brine-packed vegetables and tuna