Filler

Bottling of beverages must always be carried out in a way that the value characteristics are fully maintained until consumption.
These value characteristics are different per beverage type and require differentiated procedures. Beer, carbonated soft drinks or sparkling wine, for example, include a high amount of CO₂ and are bottled with counter-pressure; fruit juices or still, alcohol-free soft drinks are susceptible to micro-organisms and are therefore bottled hot.

• Pressure during filling
  (vacuum, normal, overpressure)
• Dosing the beverage volume
  (volume or filling level)
• Filling temperature
  (cold or hot)
• Pre-processing of the bottles
  (pre-filling with CO₂, rinsing with steam)