Jam filling line
Hot filling with vacuum Twist-Off capping followed by jar cooling.
- Output
- 1,000–6,000 jars/h
- Container
- Glass 0.2–1.0 L
- Temperature
- 80–90 °C
- Capping
- Twist-Off with vacuum formation
- Post-treatment
- Cooling tunnel, vacuum check
Engineering highlights
Wide-bore piston
Passes inclusions up to 15 mm without breaking their structure.
Agitated hopper
Jacket heating and slow stirring to prevent separation.
Hot filling
Filling at 80–90 °C followed by jar inversion to sterilise the lid.
FAQ
How do you avoid drips on the jar neck?
We use a cutoff valve with a lifting nozzle: the nozzle lowers into the container and rises as it fills, drawing the residual product back in.
Can products with vegetable pieces be filled?
Yes, the piston diameter and valve bore are sized to the maximum inclusion size.
Request a quote: EDS-JAM
Tell us the product, the target output and the container — we will return a specification, a layout, a budget range and a delivery schedule.
Other equipment in Sauce and thick-product filling
Where this machine is used
Complete lines built around this series, adjacent catalogue sections and the services that deliver them.