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Maker - Product Challenge

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Mayonnaise filling Equipment

Filling lines are used extensively in all industries, such as food, pharmaceutical, chemical, and cosmetics, to accurately package different products into a container suitable for that product. Although the filling process is at the very end of the production line, it is no less important than the earlier steps. Last but not least, the idiom that dates back to 1382 when John Wyclif wrote the firste the laste, and the laste the firste, indicates just that the last things on a list are just as valuable as the previous ones. In this case, this idiom fits perfectly.

Filling

Mayonnaise is created by blending oil with eggs, and then flavoring with vinegar, mustard, herbs, and spices. The eggs are a natural emulsifier that creates a uniform mixture. Ingredients are pumped into mayonnaise manufacturing equipment. First, a dynamic mixer maintains the desired level of emulsification of the mixture, which then moves on to packaging and bottling once reaching a satisfactory consistency.

Mayonnaise 

Large-scale production of smaller volume bottled product needs a gentle, accurate yet high-speed unscrambler suited to the task. Traditional small format unscramblers can compromise on speed, so a dedicated high speed unit that can gently handle smaller vessels will increase line efficiency whilst maintaining quality.


<h2>High-speed unscrambler specifically designed for careful handling of smaller containers</h2>
The Lanfranchi Compact range of unscramblers has been specifically designed for the highest speeds and most gentle handling for containers up to 270mm tall.

Built in stainless steel and designed for minimal maintenance and continuous 3-shift use, the Compact unscrambler range can gently handle up to 64,000 bottles per hour using patented No Scuff Technology.

Vacuum powered output starwheel offers enhanced flexibility. No outer guide rail means changeover to different size bottles requires minimal intervention as bottles of different sizes can be accommodated easily.

Options are available from Lanfranchi designed to maximise output speed for lines which use particularly lightweight bottles (to minimise bouncing), or lower speeds using larger, more stable bottles. There is a COMPACT model and options available to suit all production requirements.

High-speed unscrambler for small bottles

<span style="font-weight: 400;">Traditional sauce filling units can struggle to maintain a high quality of output in case of increased demand as they would become more hygienically difficult to maintain. In such scenarios, having a modern sauce filling solution for a range of different liquids, pastes, and products with solid particles that can meet the demand with ease proves to be an integ</span><span style="font-weight: 400;">ral part of your arsenal.</span>


<h2>Automated sauce filling system with 6 volumetric pistons</h2>
<span style="font-weight: 400;">The DPA 6500 by Dosimaq is the largest of the DPA models due to its dual-rail conveyor belt that allows for the sauce to be dispensed into the containers on one line, while the other line prepares the new set of containers such as bottles, jars, and cans.</span>

<span style="font-weight: 400;">Equipped with 6 volumetric pistons with adjustable columns ranging from 50cc to 500cc and 4-meter conveyor belt with widths ranging from 200 mm to 500 mm, the  DPA 6500 unit can reach a production rate of up to 9,000 packs per hour.</span>

<span style="font-weight: 400;">Furthermore, the conveyor belt assisting the high output of products is 40% hollow, allowing for easy maintenance and cleaning. This is possible due to the automatic cleaning and sterilization system that enables the cleaning of all the internal components in contact with the product, leaving the machine ready for the next production and without contamination risks.</span>

<span style="font-weight: 400;">Moreover, with the help of the 380 V 50Hz power supply, the unit is fully autonomous, requiring no human intervention during operation. </span>

Automatic filling machine for sauce

For brand protection and to prevent legal disputes due to distribution of non-compliant products when it comes to fill level for beverages, an inspection machine allows to detect the final fill level in a container even in the presence of foam. With the rise of digital world and increased consumer awareness about standards that a product must have when it arrives on the market, even in the beverage industry the brand image is just a click away.


<h2>Inspection system for detecting fill level with high frequency technology</h2>
CL700-HF is a machine produced by FTsystem, that allows to detect the fill level of glass or plastic containers using high frequency technology. Water, soft drinks, juices, tea, beer, wines, spirits, milk and other conductive products are some of the products that CL700-HF can analyse, but according to the characteristics of product and container, x-ray (RX) and infrared (IR) technologies can be used as well. As the container passes through the sensor, the emitter generates a high frequency signal that the receiver detects. The signal goes through the liquid and the latter modifies the frequency of the signal. This frequency variation allows for the measurement of the filling level. Compared to x-ray technology, an advantage of high frequency is that it can detect the quantity of foam, measuring therefore the true filling level (after foam dissolving), it will not generate a false reject. The system measures the liquid level and the quantity of foam separately and after processing these two measures, the real filling level will be determined.

Inline fill-level control for beverages

Spillage and overfilling are common problems in most production lines for bottled products. A good solution to minimize such waste is to have a single system that can both fill the precise amount of liquid to the containers until the desired net weight is reached, as well as perform the capping of the bottled product.
<h2>Filling and capping bottled containers with load cells for net-weight filling</h2>
The Rotary Monobloc from Rejves machinery is a compact two-in-one system that can perform both filling and capping of bottles through rotary mechanisms. This system can be equipped with various filling technologies available for a precise filling process such as net weight, flow meter, level filling, and vacuum filling. This makes the system suitable for most industries and applications, including food and cosmetic products. A notable feature to reduce cap waste is a bottle detection system that prevents the capping section from supplying caps if no bottle is detected. An optional feature provides a rinsing section using water or ionized air. Production capacity for this system can go as high as 620 bottles per minute.

Bottle filling and capping monobloc

Texture and consistency are critical to foods with delicate compositions like dressings and fruit juices. But the base ingredients do not always mix into a homogenous recipe, especially in the case of emulsions such as mayonnaise.


<h3>Disperse the components uniformly into the mix</h3>
The Standard Production Plant (SPP) from IKA is a high-shear mixer for fine foods and beverages, including ketchup, plant-based cheese, and hummus. The system incorporates a two-stage unit that blends the ingredients and, secondly, disperses them homogeneously across the medium.

A rotor-stator solution achieves dispersion with a narrow particle size distribution, ensuring stable emulsions and suspensions with the longest possible shelf-life. Meanwhile, the dispersing chamber produces a vacuum to maintain a constant flow rate regardless of viscosity level.

The SPP is available in batch volumes from 25 to 4,000 liters and is equipped with spray nozzles for quick and easy clean-in-place without additional pumps.

Homogenization and emulsifying system for fine foods

Built upon its world-leading laboratory equipment, IKA Process is a game changing manufacturer of dispersing machines, homogenizers, stirrers, jet flow agitators, and kneading machines.

Moliere famously said that slow-growing trees bear the best fruit. Clearly, the 17th-century playwright never ran a mayonnaise production facility.

In food manufacturing, once the recipe is developed and reproducible, every minute lost is an extra cost.

“<em>Time is money</em>,” reminds us Rolf Schmidt, “<em>But time efficiency means the highest quantity at the highest quality.</em>”


<h2>Superior dispersal starts with the droplets</h2>
As a food processing expert at <a href="https://www.linkedin.com/company/ika-works">IKA Process Equipment</a>, Rolf isn’t simply throwing around platitudes. The processing equipment firm existing for more than 110 years, has developed a unique dispersing machine for uniformly dispersing the oil phase in the aqueous phase at high speed.

“<em>We have put our very long experience in dispersing techniques into our dispersing machine DBI</em>,” says Rolf as he explains the technology of the Standard Production Plant (SPP) series. Conventional machines add the oil to the water and then often need to further homogenize the mixture, whereas the IKA machine allows to shorten this process.

The IKA technique comminutes oil materials directly when distributing them into the circulating water. The heart of the system is the rotor-stator. As the oil phase travels through the high-shear mechanism, it breaks down into uniform fine droplets.

Mayonnaise is around 80% oil, whereas making mayonnaise on an industrial scale starts with a 100% water phase and introduces oil droplets at high intensity until they reach the accurate recipe ratio. Directly dispersing the oil in the mixture shortens the processing time and increases the dispersal efficiency.
<h2>Process 500 liters of mayo in 5 minutes</h2>
Rolf points out that it’s not only the way of downsizing drops that make the technique faster: “<em>Our solution actively pumps the oil into the dispersing machine, injecting it with a higher speed than in common systems.</em>”

The unique design of the dispersing machine facilitates the efficient dispersal of the droplets. It allows to integrate the oil faster and more efficiently than in common systems. In Rolf’s customer experience, this often decreases the processing time by more than half. In fact, the SPP 500 system can produce 500L of mayonnaise in just 5 minutes.

With new varieties launched every year, the mayo market has been evolving rapidly since the original recipes of 18th-century France. That was long after Moliere’s time, but had he tried the condiment, he would have discarded his own advice and advocated instead for faster production.

Make a batch of mayo before you can finish a bag of fries

Food

Our food chain starts in the soil, growing crops and livestock. But between the fields and the stores, there is a line of industrial food processing equipment. Processes may be as minimalistic as cleaning fruit and as complex as homogenizing milk alternatives made from pressed legumes. In each case, processing technology is an important link in the food production chain.

Sauces bring personality to a dish. From a spicy, dense Zhoug to a tangy, runny Suero, sauces add an extra dimension of flavor, texture, and mouthfeel. But developing recipes into industrial products with long shelf lives and consistent tastes is a complex process. Specialized sauce making equipment prepares and combines the ingredients into delicious, high-quality foods. The result is a sauce ready to elevate meals.

Sauce

Large-volume producers of single-serve packs, such as sugar sticks, instant coffee, and instant soup, continuously pack different product sizes into cartons. Intelligent and flexible infeed systems are needed to ensure your products integrate smoothly into the carton line at higher speeds.


<h2>Pack stick packs or flow packs into cartons continuously</h2>
The VENTO Cartoner from Mpac is a carton packaging system with a smart infeed system suitable for single-serve products such as condiments or coffee and milk powders. The unit is made of hygienic stainless steel materials. It has an open design for easy visibility of product flow and quick access to the components in case of maintenance and cleaning.

The entire system is servo-driven and coupled directly to its components for minimum maintenance and long operating life. It is designed to operate 24/7, allowing maximum production yield, and is equipped with an advanced intelligent machine interface that provides information on machine status, maintenance, and changeover controls based on product application. The processes include carton erecting, loading, transportation, and closing. Changeover for different carton sizes and types can be done quickly and automatically.

High-speed Cartoner For Single-Serve Products

Basically, to make milk powder, you need to remove the water content from the liquid milk and turn it into powder. How to do it? After pasteurizing and homogenizing the milk, milk’s water content is removed through filtration, evaporation, and drying. You have then to cool and sieve it before filling the containers. Here's how you get milk powder.

Milk powder

Sugar is the fuel that drives photosynthesis in plants. The leafy organisms constantly convert water and carbon dioxide into glucose. But it takes manufacturers specialized sugar processing technology to extract the sweet crystals from them. Today, most sugar products are derived either from sugarcane or sugar beet.

Sugar

Ketchup processing begins with tons of tomato paste that is mixed and heated together with sugar, vinegar, and spices in a cooking kettle. After cooking, any remaining fibers and particles are filtered out. Once it reaches the right viscosity, your tomato ketchup production process is finished and ready for packaging and transport.

Ketchup

White, black and brown seeds from the mustard plant are the key constituents of this colorful and classic condiment. The various mustard production technology includes a mixer that mixes the mustard seeds with a handful of other ingredients and a mill that finely grinds the seeds to impart their characteristic flavor.

Mustard

Mpac Group is an industry leader in packaging automation, cartoning, and case-packing technologies.

Its complexity begins with the term itself, which has no clear and precise definition in the industry. As Jan Verweijen and Frank Jeurissen from the Mpac Group explain, the big question is always: is it a sachet or a stick pack?

“What is what” is defined by the way it is sealed, not by its width or length. A stick pack is a product with three seals, one of which is in the middle, lengthwise. Instead, a sachet is a four-sided sealed product with no seal in the middle.

First introduced in Japan in the 70s to pack sugar, these single-use sticks are now used to pack everything you can think of. But what impact does your product have on the cartoning process?


<h2>The first step is to find the right balance.</h2>
Stick packs are first filled vertically; this means that all the product is on the bottom.

Before entering the stick packs into the cartons, you need to evenly divide the product over the left and the right side of the stick packs. This step is called equalization and it is done by horizontally shaking the product to redistribute the contents inside the sticks.

“<em>If the weight is not evenly distributed, all the stick packs will slide off toward one corner of the box leading to an unstable formation that can damage the sticks</em>.” Frank points out.

For mere mortals, powder is powder, but for the experts, coffee powder, for instance, has a different structure than cocoa powder.

“<em>Liquids do not need equalization as the fluids divide automatically.” </em>Jan explains.

In addition, the sticks must have a minimum size, usually around 80 or 90 millimeters, to be cartoned horizontally and the shorter the sticks, the more difficult to keep them stable.
<h2>On edge vs. random orientation - Which side do you stand on?</h2>
Premium single-use products, such as coffee or pharmaceuticals, are often packed with the brand name and description always facing the consumer.

“<em>When this is the case, we use a paddle conveyor that brings each stick pack on a single edge so that when pulled out of the box, the branded face is the first thing the consumer sees,</em>” says Jan.

Frank adds: “<em>In 90 percent of cases, manufacturers choose speed over where the stick pack is facing. With random orientation, you can easily speed up to 900 sticks per minute</em>”.

“<em>Our bomb bay system counts each stick individually and puts them together in the quantity the producer requires; then it drops the sticks into the bucket conveyor</em>.” continues Jan.

To prevent damage, the bomb bay system consists of multiple drop levels, and the sticks need to be always dropped at a limited height - no higher than 250 mm.

As every stick has two ends, cartoning single-serve packs may seem easy, but as Jan and Frank explained, the journey from equalization to orientation and bomb bay dropping is not exactly a piece of cake.

Unpacking the world of stick pack cartoning

Cosmetic

Pharmaceutical

With over one-third of the population consuming it daily in different forms, coffee is one of the most popular processed beverages worldwide. Not only serving as drinks, but coffee is also often regarded as a culture. Coffee manufacturing is a knowledge-intensive industry. Coffee beans from different regions will reveal different tastes, while the level of caffeine could also be different. When it comes to coffee bean processing, the range of roasts varies from light golden brown all the way to dark. The method of tasting coffee differs between countries, habits, and tools.

Coffee

According to a legend, Cleopatra soaked her sails in her perfume so that Mark Antony could smell her ships before they arrived. This is to say that, from soaps and shampoos to perfumes, conditioners and pomades, cosmetics have always been highly valued and used for their properties of aesthetic enhancement. Cosmetics are a broad class of topical agents applied for various purposes such as cleansing, protecting, beautifying, or otherwise altering your appearance. As a result, a wide array of processing equipment is used in the cosmetics industry.

Cosmetics

Eating is more than just nutrition, but we have found ways to increase the nourishing power of our foods. Nutraceuticals manufacturing, from vitamin C powder and probiotics to omega 3 oil, is a concentration of natural ingredients and health supplements that complement our diets. While dietary supplements are not quite haute cuisine, the process of extraction and purification is no less a blend of science and art.

Nutraceuticals

The building blocks of matter have driven the imagination of philosophers, scientists, and artists for millennia. But, for manufacturers, these elements have a more concrete existence as powders. Powder processing technology conditions these primary materials to create a vast range of products, from chemicals and foods to pharmaceuticals and ceramics.

Powder

<span style="font-weight: 400">Spice manufacturing is one of the world's oldest trading products. The word spice refers to any dried part of a plant other than the leaves and is used for seasoning and food coloring. Spices are made from dried barks, roots, berries, and twigs, while green leafy parts of plants are considered herbs. Well-known examples include cinnamon, chilies, star anise, ginger, garlic salt, turmeric, cumin, or pepper, as well as pre-mixed blends such as Masala, Five-Spice Powder, or Old Bay.</span>

Spices

Find production technology for Mayonnaise filling, and connect directly with leading machine manufacturers worldwide

Mayonnaise filling Equipment

Which mayonnaise filling equipment do you need?

High-speed unscrambler for small bottles

Automatic filling machine for sauce

Inline fill-level control for beverages

Bottle filling and capping monobloc

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