The single-cylinder negative pressure filling machine is used for the filling of non-gas liquids such as fruit drink, fruit wine, white wine, soy sauce and vinegar, and its filling speed is quick, the precision is high, there is no drip, the range is wide, the degree of automation is high, and maintenance Convenience and other features have been widely used by various production companies, and are deeply loved by users, especially production line staff. However, in the filling of hot beverages (such as apple cider vinegar), the author summarizes several experiences for the purchase of filling beverages by hot beverage manufacturers according to the problems encountered in the process of multi-party understanding and practical application and solutions. Learn from the machine.
Filling liquid temperature control
When the temperature of the liquid material rises to the required temperature in the heating process, the heating device should be adjusted to make it supply heat slowly to avoid the continuous increase or rapid decrease of the liquid material. If the liquid rises above 90 degrees Celsius, it will enter the filling machine liquor. The maximum temperature of the electronic flowmeter and temperature indicator in the cylinder and the wine jar is one hundred degrees Celsius. Once the material is close to this temperature, the electronic flowmeter and the temperature indicator will be inaccurate and lose their functions; if the temperature of the material drops rapidly It will also reduce its accuracy and affect the canning speed of the wine valve. This type of filling machine is suitable for material temperature range of 1 ~ 95 °C.
Glass bottle type requirements
Beverage manufacturers in order to reduce the cost of beverage bottles, it is easy to ignore the bottle's orderliness requirements. Some bottles of the same bottle type have different diameters and diameters, and the difference is up to 2 to 4mm. This bottle is very easy to get stuck when entering or leaving the bottle dialing wheel of the filling machine. Shutdown device, and thus affect the production efficiency; the outer diameter of the bottle mouth at the same time requirements for the φ24 ~ φ47mm, such as the bottle mouth is too small, filling the wine valve needle easily touch the inner edge of the bottle, resulting in glass residue into the beverage; bottle If the mouth is too large, the sealing area of the bottle cap of the filling valve is too large and the sealing effect is reduced or lost, resulting in insufficient filling or no filling. In addition, the bottle must stand upright and should not be tilted too much, otherwise it will affect the centering effect of the guide bottle cap of the wine bottle on the bottle, the bottle is not centered, and the leakage of the bottle can not form a negative pressure and the material cannot be filled, thereby affecting the production.
Requirements for the workshop production environment
Hot-filling production workshops generally have high temperatures and poor ventilation conditions, which will inevitably affect the normal use of filling machines, especially in summer. Due to the high ambient temperature and high humidity, the electrical control components installed on the surface of the filling machine are bound to pose a serious threat, because the hot air drawn by the fan will be distributed around the machine, and it is easier to short-circuit the electrical components (such as the inverter). Solution: On the one hand, improve the ventilation conditions of the workshop, on the other hand, consider moving the electrical control box outdoors or in a ventilated and dry place, or add a duct at the hot air outlet of the fan to pass the hot air to the outside, reducing the heat around the filler. Disperses and reduces the ambient temperature. The workshop should be ventilated as much as possible. The ambient temperature should preferably be controlled below 30 degrees Celsius. At temperatures of 15-20 degrees Celsius, the relative humidity should be controlled below 40%. When the temperature is 22-30 degrees, the relative humidity is controlled below 30%. .
The requirements for maintenance of the equipment
After the completion of daily production, the operator should perform the necessary simple maintenance of the filling machine, especially the mechanical transmission parts (such as bearings, gears, springs, etc.) under the work table to add some grease to prevent rust spots and affect the equipment. use. After a period of time, it is necessary to clean the wine jars and wine valves to prevent the generation of bacteria and thus affect the shelf life of the materials. At the same time, the food rubber seals in wine valves should be regularly checked and replaced to avoid impaired aging and affect the canning effect.
