GST specializes in tip cartoning machines, automatic filling machines, automatic packaging machines, automatic assembly machines, automatic packaging machines for frozen tubes, serological pipette production lines, centrifuge tube production lines, syringe packaging machines, automatic hanger production equipment, automation equipment , Non-standard automation equipment, an automation equipment company integrating R&D, manufacturing and sales. And in pharmaceutical, cosmetics, biological consumables, plastics, electronic hardware and other manufacturing industries, he has rich experience in information technology development, automated high-end equipment, automated production line development and system integration.

　　The glass bottle beverage three-in-one automatic filling machine needs to install a spray washing device between filling and capping. Through photoelectric detection, when a bottle passes through, it will spray pure water on the bottle mouth to remove the residue left in the bottle during filling. Spray and clean the fruit juice drink at the mouth of the mouth screw to prevent bacteria from growing in the mouth of the subsequent bottle.

　　From a strict safety point of view, after the fruit juice drink is sealed, it needs to be sterilized by inverting the bottle and sprayed to sterilize and cool down. Spray sterilization is also called pasteurization, and then the temperature is lowered immediately. Long-term high temperature of the juice material will cause the loss of internal affecting ingredients, affecting the taste and color.

　　The obtained fruit juice is used for the preparation of fruit juice drinks. Some original fruit juices taste sour or have a bitter taste, so food additives should be added to make it a fruit juice drink rich in taste, so that it will not be accepted by the masses and is conducive to launching the market. In the process of blending the juice, Because the fruit juice needs to be diluted and adjusted in price, sugar is added, and a sugar pot is added during the blending process to facilitate the addition of white sugar to dissolve and form the syrup used for blending.