Guanshentai automation equipment manufacturer specializes in the research, development, manufacture and sales of automatic production line equipment such as pipette automatic loading machine, automatic packaging machine, automatic screen printing machine, automatic assembly machine and automatic filling machine. Guanshantay automation equipment manufacturers on hunger to talk about the four common filling machine filling methods!

　　1. atmospheric pressure filling method

　　Atmospheric pressure filling method is under atmospheric pressure, relying on the self-weight flow of liquid into the packaging container, the entire filling system in an open state of work, using the liquid level to control the filling of atmospheric pressure filling method, its work process is: into the liquid exhaust, liquid filling into the container, while the air in the container from the exhaust pipe. Stop feeding liquid, the liquid in the container to reach the quantitative requirements, automatically stop irrigation. Exhaust residual liquid, the residual liquid into the exhaust pipe to eliminate, for the next filling into the liquid exhaust preparation.

　　Atmospheric pressure method is mainly used for filling liquid products with little viscosity, no carbon dioxide and no bad odor, such as soy sauce, milk, white wine, vinegar, juice, etc.

　　2. Isobaric filling method

　　Isobaric filling method is to use the compressed air in the upper chamber of the storage tank to inflate the container to be filled first, so that the pressure in the storage tank and the container is close to equal, the liquid in this closed system, relying on self-weight flow into the container, suitable for filling of liquids containing gas. Its working process: inflating equal pressure; into the liquid back into the gas; stop feeding liquid; release pressure (release the residual gas pressure in the bottle, so as not to suddenly lower the pressure in the bottle and cause bubbling, affecting the quantitative accuracy.

　　3. Vacuum filling method

　　The vacuum filling method uses the pressure difference between the liquid to be filled and the exhaust port of the gas in the suction container for filling. The pressure difference can make the flow rate of the product higher than the equal pressure method of filling. It is particularly advantageous for filling small mouth containers, viscous products or liquid in large capacity containers. However, the vacuum filling system requires an overflow collection device and a product recirculation device. Various methods of differential pressure filling have been derived from different forms of vacuum generation.

　　The process flow of the vacuum filling method is: vacuuming of the container; liquid inlet exhaust; stopping liquid inlet; residual liquid reflux (residual liquid in the exhaust pipe flows back to the reservoir through the vacuum chamber). Vacuum method can improve the speed of canning, reduce the contact between the product and air, which is conducive to extending the shelf life of the product, its fully enclosed state also limits the product has in the active ingredients in the escape.

　　Vacuum method is suitable for canning those slightly viscous liquid (such as oil, syrup, etc.), should not be exposed to the air of the vitamin liquid (such as vegetable juice, fruit juice) and toxic liquids (such as pesticides, chemical potions), etc.

　　4. Pressure filling method

　　Pressure filling method is the opposite of the vacuum filling method, the canning and sealing system is in a state of higher than atmospheric pressure, and positive pressure is applied to the product. The filling of fluid liquid or semi-fluid liquid can be done by pressurizing the space reserved at the top of the storage tank or by using a pump to press the product into the filling container. The pressure method maintains a higher pressure than atmospheric pressure at both the product and exhaust ends, and a higher pressure at the product end, which helps to keep the carbon dioxide level low for some beverages. Pressure valves are suitable for filling products that cannot be vacuumed. Such as alcoholic beverages (alcohol decreases with the increase of vacuum), hot beverages (90 degree juice, vacuuming will cause the beverage to evaporate rapidly), and liquid materials with slightly greater viscosity (jam, hot sauce, etc.).