When selecting a Bag-in-Box (BIB) filling machine for fruit juices and purées, one should look beyond mere filling capacity, equipment cost, and maximum filling speed. For clarified fruit juices, the primary focus should be on filling efficiency, dosing accuracy, and aseptic control. For juices containing pulp or high-viscosity purées, it is essential to evaluate the machine’s viscosity handling range, capacity for processing particulates, the design of the transport system, cycle times, and cleanability. The most reliable procurement approach is to have the equipment supplier provide a technical proposal tailored to your specific products, target packaging specifications, and production line conditions—followed by performance verification through testing with the actual materials. This helps prevent post-installation issues such as insufficient filling speeds, inconsistent dosing, clogging, or difficulties in cleaning.
The plate pasteurizer is a piece of thermal processing equipment suitable for the continuous treatment of low-viscosity liquid foods with low particulate content. Its key advantages include high heat transfer efficiency, effective heat recovery, a compact design, and rapid temperature response; it is commonly used in the production of milk, clear juices, and low-viscosity beverages. Its primary limitations stem from the narrow flow channels between the plates. For products with high viscosity or those containing large pulp, fibers, or solid particles, the plate-based structure may encounter issues such as increased pressure drop, clogging, or cleaning difficulties.
Pasteurizers achieve controlled thermal treatment of food products by regulating heating temperatures, holding times, and cooling processes. Therefore, when evaluating a pasteurizer, it is essential to consider its operating mode, heat exchange structure, processing requirements, and the packaging state of the product.