I. Line Operation Overview

→ Bottles are manually placed onto the bottle unscrambler.

→ The unscrambler organizes and discharges the bottles.

→ Conveyors transport bottles to the integrated filling and capping machine for oxygen purging, filling, foam-jetting, and capping.

→ Conveyors transport bottles to the air dryer to remove residual surface moisture.

→ Conveyors transport bottles to the inkjet coder for printing information onto the bottle body.

→ Conveyors transport bottles to the labeling machine for label application.

→ Conveyors transport bottles to the packing area for manual boxing.

II. Technical Specifications

Applicable bottle types: 330ml long-neck bottle, 375ml sparkling wine bottle, 750ml Champagne bottle, 750ml Bordeaux bottle

Production capacity: Approx. 800–1,000 bottles/hour

Filling accuracy: ≤10g

Filling method: Upright filling

Rated power: 3kW

Rated voltage: AC 380V, 50Hz

III. Performance Features:

· Uses a servo-driven bottle-pushing mechanism for precise positional control; adapts well to bottles of various diameters without requiring tooling changes for new bottle types.

· Features a sanitary-grade analog bottle-pressure control system; ensures precise pressure detection and hygiene standards, significantly reduces CO2 consumption, and eliminates the risk of backflow from the supply line contaminating the main tank.

· Equipped with an intelligent alarm system to provide alerts for various error conditions.

· Utilizes a micro-pressure foam-jetting system to induce foaming without increasing energy consumption, thereby reducing the risk of wine oxygenation.

· Employs a high-precision tank pressure control system to significantly reduce CO2 consumption; allows for specialized filling modes such as reduced-pressure or pressurized filling.

· Uses a flow-regulating CO2 displacement mechanism to conserve CO2 and prevent the formation of gas mixtures.

· Uses high-temperature resistant piping suitable for high-temperature cleaning/sanitization.

· Features an optimized pipe and valve design ensuring thorough cleaning of the wine tank, wine lines, and CO2 lines with no dead zones.

· Equipped with CIP (Clean-in-Place) cups for simplified cleaning and guaranteed hygiene. 

IV. Deoxygenation and Filling Process:

Clamping → CO2 Pressurization → Venting → CO2 Pressurization → Venting → CO2 Pressurization → Venting → CO2 Counter-pressure → Pressure Equalization → Filling → Pressure Stabilization → Pressure Release

V. CIP Cleaning:

Complies with high-temperature CIP cleaning requirements; ensures thorough cleaning and sterilization of both the product and CO2 gas lines with no dead zones (eliminating contamination caused by microbial growth within the equipment itself).