Esta l\u00ednea completa se utiliza para llenar jugos de cart\u00f3n de un litro con tapa de PP, actualmente estacionaria pero lista para realizar operaciones.<\/p>\n
La l\u00ednea consta de dos tanques de mezcla y un inyector y una sala de jarabe. Tambi\u00e9n se incluye un pasteurizador producido por Reda a partir de 1998.<\/p>\n
La m\u00e1quina de llenado es as\u00e9ptica producida por IPI en 2006 modelo NSA 70 1L STD.<\/p>\n
A esto le sigue un aplicador de tapones de polipropileno de 49 mm de largo y 27 mm de ancho.<\/p>\n
Tambi\u00e9n forma parte de la l\u00ednea una m\u00e1quina formadora de cart\u00f3n Mariani modelo IMW 330 de 2000 y m\u00e1s tarde una m\u00e1quina estuchadora Packmann modelo 60STM20 + 60AWG20 de 1999.<\/p>\n","machine_number":"322","trans_ok":true,"condition":{"value":"3","label":"Vendida"},"seller":false,"neck_type":"","pdf_url":"https:\/\/www.usedbottlinglines.com\/wp-content\/plugins\/ubl-mpdf\/Machine-PDFs\/LC322-es.pdf","isobaric":false,"dropbox_photos":"https:\/\/www.dropbox.com","machine":[{"machine_type":{"term_id":5146,"name":"Tank","slug":"tank","term_group":0,"term_taxonomy_id":5146,"taxonomy":"machine_types","description":"","parent":0,"count":7,"filter":"raw"},"manufacturer":{"term_id":12036,"name":"OST-WEST","slug":"ost-west","term_group":0,"term_taxonomy_id":12036,"taxonomy":"manufacturer","description":"","parent":0,"count":4,"filter":"raw"},"model":"","year":{"value":"1998","label":"1998"},"notes":"","machine_type_as_text":""},{"machine_type":{"term_id":5146,"name":"Tank","slug":"tank","term_group":0,"term_taxonomy_id":5146,"taxonomy":"machine_types","description":"","parent":0,"count":7,"filter":"raw"},"manufacturer":{"term_id":12036,"name":"OST-WEST","slug":"ost-west","term_group":0,"term_taxonomy_id":12036,"taxonomy":"manufacturer","description":"","parent":0,"count":4,"filter":"raw"},"model":"","year":{"value":"1998","label":"1998"},"notes":"","machine_type_as_text":""},{"machine_type":{"term_id":207,"name":"Injection Molding Machine","slug":"injection-molding-machine","term_group":0,"term_taxonomy_id":207,"taxonomy":"machine_types","description":"","parent":0,"count":16,"filter":"raw"},"manufacturer":{"term_id":12036,"name":"OST-WEST","slug":"ost-west","term_group":0,"term_taxonomy_id":12036,"taxonomy":"manufacturer","description":"","parent":0,"count":4,"filter":"raw"},"model":"","year":{"value":"1998","label":"1998"},"notes":"","machine_type_as_text":""},{"machine_type":{"term_id":4659,"name":"Pasteurizer","slug":"used-pasteurizer","term_group":0,"term_taxonomy_id":4659,"taxonomy":"machine_types","description":"
A pasteurizer<\/strong> is thermal processing equipment that heats products to specific temperatures to eliminate bacteria, extending product shelf life<\/strong> without preservatives. In bottling lines, pasteurizers bring products to temperatures up to 89-95\u00b0C<\/strong> through gradual heating stages that avoid thermal shock to the product.<\/p>\r\n\r\n The pasteurization process<\/strong> is essential for wine<\/strong>, fruit juices<\/strong>, carbonated soft drinks (CSD)<\/strong>, beer<\/strong>, milk<\/strong>, and products like tomato sauce<\/strong>. Equipment selection depends on product type, production volume, and required shelf life (standard pasteurization, hot fill, or UHT long-life technology).<\/p>\r\n\r\n Flash pasteurizers<\/strong> heat products rapidly through tube heat exchangers, reaching temperatures up to 89-95\u00b0C<\/strong>. Temperature increases occur in multiple heating stages<\/strong> from ambient to maximum, preventing thermal shock.<\/p>\r\n\r\n Typical configuration includes:<\/p>\r\n\r\n Tunnel pasteurizers<\/strong> process filled and sealed containers through heated water spray zones, commonly used for beer<\/strong>, CSD<\/strong>, and other beverages requiring post-fill pasteurization.<\/p>\r\n\r\n Example configuration for hot fill fruit juice pasteurizer<\/strong>:<\/p>\r\n\r\n Pasteurizers feature completely stainless steel construction<\/strong> for hygiene and durability:<\/p>\r\n\r\n Flash pasteurizers include connections for:<\/p>\r\n\r\n Additional outputs available for deaerator<\/strong> and homogenizer<\/strong> integration.<\/p>\r\n\r\n Pasteurizer control systems include:<\/p>\r\n\r\n Integrated CIP (Clean-In-Place)<\/strong> capability with:<\/p>\r\n\r\n Pasteurizer installation requires the following utilities:<\/p>\r\n\r\n Equipment supplied on heavy-duty stainless steel skid<\/strong> with adjustable legs for simplified installation and connection. EU certification<\/strong> with process diagrams and operation manual included.<\/p>","parent":0,"count":23,"filter":"raw"},"manufacturer":{"term_id":12037,"name":"Reda","slug":"reda","term_group":0,"term_taxonomy_id":12037,"taxonomy":"manufacturer","description":"","parent":0,"count":5,"filter":"raw"},"model":"UHT 6500","year":{"value":"1998","label":"1998"},"notes":"","machine_type_as_text":""},{"machine_type":{"term_id":200,"name":"Filling Machine","slug":"used-filling-machine","term_group":0,"term_taxonomy_id":200,"taxonomy":"machine_types","description":" A filling machine<\/strong> transfers liquid products into containers such as bottles, cans, or cartons while preserving the physical and organoleptic properties<\/strong> of the product. Whether filling water, wine, beer, milk, oil, or juice, the machine must comply with all health and hygiene regulations<\/strong> while maintaining product integrity.<\/p>\r\n\r\n During the filling process, the machine must avoid four critical issues:<\/p>\r\n\r\n The time between filling and capping must be as short as possible \u2014 measured in seconds<\/strong> \u2014 during which nothing should contact the product.<\/p>\r\n\r\n Linear fillers<\/strong> arrange filling valves in a straight line, suitable for lower to medium production speeds. These machines require less floor space<\/strong> and represent a lower investment<\/strong> compared to rotary systems.<\/p>\r\n\r\n Rotary fillers<\/strong> position filling valves on a rotating carousel, delivering higher hourly production<\/strong> for industrial bottling operations. The number of filling valves determines output capacity.<\/p>\r\n\r\n Different products require specific filling technologies<\/strong> based on their characteristics, carbonation level, viscosity, and preservation requirements:<\/p>\r\n\r\n Gravity filling<\/strong> allows product to flow into bottles by gravitational force through a valve activated when the bottle reaches the filling station. Air escapes through a vent tube<\/strong>, and filling stops when liquid reaches the tube's lower end.<\/p>\r\n\r\n After pre-evacuation, the filling valve opens and product flows gently without causing turbulence. Inert gas<\/strong> in the container returns to the tank during filling. When product level reaches the nozzle, filling stops automatically.<\/p>\r\n\r\n Ideal for:<\/em> still wine<\/strong>, liqueurs<\/strong>, spirits in glass bottles<\/p>\r\n\r\n In vacuum filling<\/strong>, the filling nozzle seals the empty container and a vacuum pump<\/strong> removes internal air. The resulting vacuum pulls liquid into the bottle until reaching the predetermined level.<\/p>\r\n\r\n Ideal for:<\/em> wine and spirits<\/strong> \u2014 no aroma or alcohol content loss<\/p>\r\n\r\n Volumetric filling<\/strong> precisely measures liquid volume using a magnetic flow meter<\/strong> on one filling valve. Electronics calculate the time required for the desired quantity, and all other valves operate pneumatically based on this reference timing.<\/p>\r\n\r\n Ideal for:<\/em> products requiring precise volume control<\/strong><\/p>\r\n\r\n Isobaric filling machines<\/strong> maintain equal pressure between tank and bottle, essential for carbonated products. Benefits include:<\/p>\r\n\r\n Ideal for:<\/em> champagne<\/strong>, spumante<\/strong>, sparkling wines<\/strong>, carbonated drinks<\/strong>, still wines with overpressure<\/p>\r\n\r\n Hot filling<\/strong> processes products at temperatures between 80\u00b0C and 85\u00b0C<\/strong>, followed by nitrogen injection<\/strong> to prevent implosion during cooling. The product's heat sterilizes the container directly.<\/p>\r\n\r\n Ideal for:<\/em> products with 7-10 day shelf life<\/strong> \u2014 tomato pur\u00e9e<\/strong>, fruit juices<\/strong> with high organic content, milk<\/strong>, cream<\/strong><\/p>\r\n\r\n Aseptic filling<\/strong> operates in a completely sterile, sealed environment<\/strong>. Food and packaging are sterilized separately and combined under aseptic conditions in a germ-free space.<\/p>\r\n\r\n Ideal for:<\/em> sensitive products<\/strong> without natural protection against microorganism proliferation<\/p>\r\n\r\n The filler<\/strong> requires maximum attention given its critical role in product safety. Essential requirements include:<\/p>\r\n\r\n Regular scheduled maintenance<\/strong> by competent technicians ensures high production standards and extended machine life.<\/p>\r\n\r\n A filling monoblock<\/strong> (or triblock<\/strong>) combines multiple machines into a single integrated unit. Standard configurations include:<\/p>\r\n\r\n The monoblock handles three essential bottling functions: rinsing<\/strong>, filling<\/strong>, and capping<\/strong> in immediate sequence, minimizing the critical time between filling and closure.<\/p>\r\n\r\n Used filling machines offer significant advantages for bottling operations, with potential savings of 35% to 60%<\/strong> compared to new equipment. Key factors to evaluate before purchase:<\/p>\r\n\r\nTypes of Pasteurizers<\/h2>\r\n\r\n
Flash Pasteurizers (In-Tube)<\/h3>\r\n\r\n
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Tunnel Pasteurizers<\/h3>\r\n\r\n
Flash Pasteurizer Specifications<\/h2>\r\n\r\n
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\r\n \r\n Parameter<\/th>\r\n Specification<\/th>\r\n <\/tr>\r\n <\/thead>\r\n \r\n Production capacity<\/strong><\/td>\r\n Up to 8,000 L\/hour<\/td>\r\n <\/tr>\r\n \r\n CIP flow rate<\/strong><\/td>\r\n 8,000 L\/hour with backflush option<\/td>\r\n <\/tr>\r\n \r\n Pasteurization temperature<\/strong><\/td>\r\n 82-85\u00b0C<\/td>\r\n <\/tr>\r\n \r\n Holding time<\/strong><\/td>\r\n 20-30 seconds<\/td>\r\n <\/tr>\r\n \r\n Heating stages<\/strong><\/td>\r\n 3 or 5 stages (fully automatic)<\/td>\r\n <\/tr>\r\n <\/tbody>\r\n<\/table>\r\n\r\n Construction and Materials<\/h2>\r\n\r\n
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Process Connections<\/h2>\r\n\r\n
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Control and Safety Systems<\/h2>\r\n\r\n
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Safety Features<\/h3>\r\n\r\n
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Automatic Washing System<\/h2>\r\n\r\n
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Installation Requirements<\/h2>\r\n\r\n
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Types of Filling Machines<\/h2>\r\n\r\n
Linear Filling Machines<\/h3>\r\n\r\n
Rotary Filling Machines<\/h3>\r\n\r\n
Filling Methods<\/h2>\r\n\r\n
Gravity Filling (Slight Depression)<\/h3>\r\n\r\n
Vacuum (Depression) Filling<\/h3>\r\n\r\n
Volumetric Filling<\/h3>\r\n\r\n
Isobaric (Counter-Pressure) Filling<\/h3>\r\n\r\n
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Hot Filling<\/h3>\r\n\r\n
Aseptic Filling<\/h3>\r\n\r\n
Filling Methods Comparison<\/h2>\r\n\r\n
\r\n \r\n
\r\n \r\n Method<\/th>\r\n Principle<\/th>\r\n Best Applications<\/th>\r\n <\/tr>\r\n <\/thead>\r\n \r\n Gravity<\/strong><\/td>\r\n Gravitational flow with vent tube<\/td>\r\n Still wine, liqueurs, spirits<\/td>\r\n <\/tr>\r\n \r\n Vacuum<\/strong><\/td>\r\n Vacuum pump creates depression<\/td>\r\n Wine, spirits (aroma preservation)<\/td>\r\n <\/tr>\r\n \r\n Volumetric<\/strong><\/td>\r\n Magnetic flow meter measurement<\/td>\r\n Precise volume applications<\/td>\r\n <\/tr>\r\n \r\n Isobaric<\/strong><\/td>\r\n Equal pressure tank\/bottle<\/td>\r\n Carbonated drinks, sparkling wine<\/td>\r\n <\/tr>\r\n \r\n Hot fill<\/strong><\/td>\r\n 80-85\u00b0C with nitrogen injection<\/td>\r\n Juices, pur\u00e9es, dairy<\/td>\r\n <\/tr>\r\n \r\n Aseptic<\/strong><\/td>\r\n Sterile sealed environment<\/td>\r\n Sensitive products, long shelf life<\/td>\r\n <\/tr>\r\n <\/tbody>\r\n<\/table>\r\n\r\n Filling Machine Construction<\/h2>\r\n\r\n
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Filling Monoblocks<\/h2>\r\n\r\n
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Purchasing Used Filling Machines<\/h2>\r\n\r\n
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