At least with regard to certain liquids, the presence of certain levels of oxygen in the bottle can be a significant problem during and after them bottling. For this reason the choice of the filling system is not important: it is essential!
The moment of filling represents a very delicate phase of the process that leads to the finished bottle. The use of one system rather than another can in fact affect the finished product, which could lose those organoleptic characteristics which distinguish him from others due to an inadequate choice.
But what are the filling systems?
Gravity, isobaric, light pressure, depression, high vacuum are among the most common and well-known systems.
Some are specific only for certain liquids, such as the high vacuum one which is the most suitable choice for oil, others specific to liquids such as wine, such as severity, or in the case of carbonated products, the system isobaric. Volumetric for viscous and/or thick products, such as creams. This is the line generally followed by most manufacturers.
Specifically, the high vacuum system is able to obtain supplies directly from a special buffer tank, without the aid of pumps. So no moving mechanical parts for the product to go through. If the vacuum is properly regulated and proportioned to the transfer lines, the product not suffers stress. The gravity system is the immediately simpler one, both to implement and to understand. Generally it is used only for still products that have density and viscosity characteristics comparable to water. Used for the right products it has the maximum yield in terms of costs/benefits. Some types of products can be treated with more than one system; obviously for carbonated products, speaking of bottles and not cans, the only solution is the isobaric. Thus for products that have a very high density, the only solution is the volumetric one.
Is there one system better than the other?
Obviously the answer cannot be only one, as it can diverge depending on the type of liquid that we want to treat, but also depending on the outcome that we want to achieve, as well as from the philosophy we have chosen to follow. For example, in the case of beer, the filling changes according to the type of fermentation we want to carry out, so a gravity system is from effective to excellent for beers refermented in the bottle, the isobaric one when the process is completed upstream and therefore a liquid gasto. The gravity system can, if the conditions require it, be implemented with vacuum systems and gas injection, so that it is possible to regulate the oxygen necessary for the refermentation process.
How does Quinti's isobaric filling work and what are its advantages?
La valve filling (also called tap) is composed of two stages: one controls the product flow, the other controls the gas flow between the bottle and the bell. The two stages are independent of each other, so that they can open or close independently.
Thus two results are obtained; waste of product equal to zero and accuracy of levels.
In this article we talked about filling systems, making a brief excursus on the various existing types and providing small indications on their functioning as well as on their destination. It is understood that one system is better than the other does not exist, but it must be chosen on the basis not only of the liquid to be bottled, but also taking into account other factors, with the awareness that the choice can affect the result.
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