a. Inquiry: Provide us all your clear requirements.
b. Quotation: Official quotation form with all clear specifications.
c. Payment Terms: T/T 30% in advanced, balanced before shipment. We can talk about this when deal.
d. Shipping: By sea, detailed picture of package will be provided.

Sorry, we are machine manufacturer, we have more than 100 items, and each machine have different bottle type, weight, voltage, dimension, capacity, usage so on request. So please send me your detail request, then I will email you back the price.

a. To clients who bring repeat orders and large orders.
b. Please contact us for better quote.

We will send our engineer to go to buyer's factory to install, test machines, and train buyer's staff how to operate, maintain machines.

A standard bottled water production line includes:
Water pretreatment system (e.g., sand filter, carbon filter, softener),
Reverse Osmosis (RO) or Ultrafiltration (UF) for purification,
Ozonation or UV sterilization for microbial control,
3-in-1 Monoblock Machine: rinsing, filling and capping in one unit,
Conveyor systems,
Downstream equipment: labeler, shrink wrapper, inkjet coder, and palletizer,
The exact configuration depends on bottle type (5-gallon, 500ml, etc.), capacity, and automation level.

Start with a comprehensive water quality test (including TDS, hardness, iron, chlorine, bacteria, pH, and turbidity). This determines your required pretreatment system—whether you need just filtration or full reverse osmosis (RO). Without proper water analysis, your equipment may underperform or fail prematurely.

It depends on your source:
Municipal tap water: May only need carbon filtration + UV/ozone if TDS is low (<200 ppm).
Well or spring water: Often requires RO to remove minerals, nitrates, or microbes for consistent taste and safety.
Most commercial brands use RO to ensure crystal-clear, neutral-tasting water that meets international standards.

Not without major modifications. 500ml lines and 5-gallon lines are completely different systems—different conveyors, grippers, fillers, and cappers. We recommend dedicated lines for each format unless you’re using a very low-speed, manual setup. Trying to adapt one machine for both often leads to inefficiency and damage.

For a small-to-mid operation, prioritize:
Labeling machine (OPP or sleeve—manual or automatic),
Inkjet batch coder (for expiry date, lot number),
Shrink wrapper (for 6-packs or 12-packs),
You can add palletizers or cartoners later as volume grows. Many startups hand-pack initially to save costs.

Consider your market demand:
Local shops/small delivery: 1,000–2,000 BPH is sufficient,
Regional distribution: 3,000–6,000 BPH offers room to grow,
Export or large retail: 10,000+ BPH，
Remember: Higher speed = higher upfront cost, more space, and greater utility demands (power, air, water).

Standard requirements include:
Power: 3-phase electricity (voltage depends on country—e.g., 380V/50Hz or 480V/60Hz),
Compressed air: Clean, dry, oil-free air at 0.6–0.8 MPa (6–8 bar),
Water: Treated feed water for production + raw water for rinsing/CIP,
Drainage: For wastewater from rinsing and cleaning cycles,
We provide a full utility checklist during engineering review.

Yes! We design modular, scalable systems. You might start with:
Semi-auto labeler → upgrade to full auto,
Manual packing → add shrink wrapper → add palletizer,
Just ensure your initial 3-in-1 machine has enough capacity headroom (e.g., buy a 4,000 BPH machine even if you only need 2,500 now).

Hot Fill: Juice is heated to 85–95°C (185–203°F), filled into bottles, then cooled. It kills microbes and allows use of standard PET bottles—but can affect flavor, color, and nutrients. Best for acidic juices (e.g., orange, apple) with pH <4.6.
Aseptic Fill: Juice is UHT-sterilized, cooled, and filled in a sterile environment into pre-sterilized containers. Preserves fresh taste and nutrition but requires higher investment (sterile room, peroxide/SIP systems). Ideal for premium, low-acid, or plant-based juices.
Choose hot fill for cost-sensitive, shelf-stable products; aseptic for premium “fresh-like” quality.

Yes—most juices require:
Pulper/Finisher: Removes seeds, skins, and fibers,
Homogenizer: Breaks down pulp for smooth texture (especially for nectars),
Deaerator: Removes oxygen to prevent oxidation and browning,
Heat Exchanger: For pasteurization or UHT treatment,
Skipping these steps leads to inconsistent product quality, sedimentation, or short shelf life.

Generally, no. Carbonated juice requires:
A CO₂ mixer and carbonator,
Pressure-rated filling valves,
Different bottle design (thicker PET),
Still juice uses gravity or vacuum fillers; carbonated drinks need counter-pressure fillers. We recommend separate lines unless you’re producing very low volumes.

It depends on your cap type:
Screw caps (RCC): Most common—use spindle or chuck cappers,
Sport caps or flip-tops: Require specialized heads,
Aluminum foil seals: Often added via induction sealers after capping,
All cappers must ensure proper torque to prevent leaks while allowing easy opening.

Consider your bottle shape and label type:
Self-adhesive labelers: Best for curved PET bottles (fast, flexible),
Sleeve labelers: Ideal for full-body branding (common for premium juices),
OPP film labelers: Cost-effective for high-speed lines,
Make sure the machine handles condensation—juice bottles are often filled warm and may sweat during labeling.

Yes—for retail and logistics:
Shrink wrappers bundle bottles (e.g., 4-pack, 6-pack) securely,
Provide tamper evidence and brand visibility,
Protect against dust and handling damage,
We offer L-bar sealers (manual/semi-auto) or fully automatic orbital wrappers based on your output.

Case packer: Worth it at 3,000+ BPH—automatically loads bottles into cartons (RSC or wrap-around),
Palletizer: Recommended for 5,000+ BPH or when supplying supermarkets/exporters,
Startups often hand-pack cases, but automation reduces labor costs and improves stacking consistency as volume grows.

Yes—with quick-change tooling. Most modern filling and packaging machines support multiple formats by swapping:
Bottle grippers/star wheels,
Fill nozzles,
Cap heads,
Label applicators,
Changeover typically takes 1–3 hours. Always confirm format range before purchasing.

Typical requirements:
Power: 3-phase electricity (380V/50Hz or 480V/60Hz),
Steam or hot water: For hot fill lines,
Chilled water: For cooling post-fill,
Compressed air: Clean, dry air at 6–8 bar,
Floor space: A 3,000 BPH line needs ～20–30 m² (200–300 sq ft); larger lines need 50+ m²,
We provide detailed layout and utility plans during engineering.

Before discussing the machinery, it is important to clarify that our carbonated beverage production lines are designed to handle any drink infused with carbon dioxide (CO2) gas to create fizz. This includes, but is not limited to:
Classic colas and sodas (sugared and diet versions).
Sparkling water (plain or flavored).
Carbonated energy drinks.
Carbonated juices or tea drinks.
Tonic water and mixers.
If the beverage is fizzy and under pressure, these lines are the appropriate solution.

You cannot simply feed water and syrup directly into the filler. A dedicated "processing section" is required first. The key equipment includes:
Water Treatment System: To ensure the source water is pure and tasteless.
Beverage Mixer (Syrup Room): Tanks and agitators to precisely blend water, sweeteners, flavorings, and other ingredients to create the base beverage.
Carbonator (CO2 Mixer): This is crucial. It chills the beverage mixture to near freezing (CO2 absorbs better in cold liquids) and injects pressurized carbon dioxide to create the desired level of fizz.

The fundamental difference is pressure. If you tried to fill a bottle with soda using a standard gravity filler (like those for still water), the beverage would foam uncontrollably, causing massive product loss and flat drinks.
Carbonated fillers use isobaric (counter-pressure) filling technology. The machine first seals the bottle against the filling valve and pressurizes the empty bottle with CO2 equal to the pressure inside the filler bowl. Because the pressure is balanced, the beverage flows gently into the bottle by gravity without foaming. The pressure is then slowly released before the bottle exits for capping.

Generally, no. A line is usually optimized for either PET (plastic) or Glass due to their different handling characteristics.
PET bottles are lightweight and usually require "neck-handling" conveyors (the bottles hang by the neck ring) to prevent crushing them.
Glass bottles are heavy, fragile, and require bottom-support conveyors. While some very complex (and expensive) hybrid machines exist, it is standard industry practice to have separate lines for glass and PET to maximize efficiency and safety. However, a single line can usually handle different sizes of the same material (e.g., 330ml PET and 1.5L PET) with change parts.

For carbonated beverages, the capping machine has two jobs: sealing out contaminants (like any beverage) and, crucially, sealing in the pressure.
If the cap is applied with incorrect torque (too loose) or is misaligned, the CO2 gas will slowly escape. This results in a "flat" product by the time it reaches the consumer, leading to complaints and brand damage. Carbonated cappers must be highly precise to ensure the seal integrity required to hold pressurized gas over a long shelf life.

This is a common challenge. Because the liquid is filled at temperatures around 2°C–4°C (35°F–39°F), condensation immediately forms on the outside of the bottle once it hits warmer ambient air.
Wet bottles make it difficult for traditional self-adhesive (sticker) labels to stick. To solve this, production lines usually include a Bottle Dryer or Air Knife system immediately after filling and capping. High-velocity air blows the water droplets off the bottle surface just before it enters the labeling machine. Alternatively, "Roll-fed" hot melt glue labelers are often used as they are more tolerant of slightly damp surfaces.

Once individual bottles are labeled, they need to be collated for sale or shipping. The shrink-wrapping machine (often called a "shrink bundler") groups bottles together—commonly in formats like 2x3 (6-pack), 3x4 (12-pack), or 4x6 (24-pack).
It wraps the grouped bottles in polyolefin film and passes them through a heat tunnel. The film shrinks tightly around the bottles, creating a stable, durable pack that is easy to handle and cost-effective compared to cardboard boxes for consumer multipacks.

After the bottles are grouped (either shrink-wrapped or loose), they need to be prepared for bulk transport.
Case Packers: These machines automatically erect cardboard boxes (cartons), place the grouped bottles inside (drop packing or side loading), and seal the boxes with tape or glue.
Palletizers: This is the final step. A robotic or mechanical palletizer receives the sealed cases and automatically stacks them onto a shipping pallet in a pre-determined interlocking pattern to ensure stability during transit. Once full, the pallet is usually wrapped in stretch film automatically.

Hygiene is paramount to prevent bacterial growth and flavor contamination. Carbonated beverage fillers are equipped with CIP (Clean-in-Place) systems.
This allows the operator to clean and sanitize the internal piping, valves, and filler bowl without disassembling the machine. Hot water, caustic solutions, and sanitizers are circulated through the entire product path automatically at high velocity to remove sugar residues and sterilize the equipment before the next production run.

They are highly customizable. A "standard" line rarely exists because every customer has different needs regarding:
Space constraints: The layout can be straight (linear), U-shaped, or L-shaped to fit your building.
Speed requirements: Lines can range from slow speeds for craft soda startups (e.g., 2,000 bottles per hour) to ultra-high-speed lines for major brands (e.g., 40,000+ bottles per hour).
Level of automation: You can choose a semi-automatic line with manual end-of-line packing, or a fully automatic "turnkey" solution where no human touches the bottle from start to finish.

Yes. Even if you’re only bottling finished beer, you’ll need high-purity rinse water for bottle cleaning and CIP (Clean-in-Place) systems. Untreated water can leave mineral deposits, affect taste, or cause microbial growth. A basic system typically includes:
Activated carbon filter (to remove chlorine/chloramines),
Softener or RO unit (to prevent scaling in fillers and pasteurizers),
If you are brewing on-site, full pretreatment is essential for consistent wort quality.

Beer is carbonated and sensitive to oxygen pickup. A counter-pressure (isobaric) filler:
Pressurizes empty bottles with CO₂ before filling,
Fills under constant pressure to prevent foaming and CO₂ loss,
Minimizes dissolved oxygen (DO) ingress—critical for shelf life,
Using a gravity or vacuum filler will cause excessive foaming, inconsistent fill levels, and rapid staling.

For standard glass beer bottles, you’ll need a crown capper that applies metal crown caps with precise torque. Options include:
Inline spindle cappers (for high-speed lines),
Rotary chuck cappers (gentler on bottles, common in craft setups),
Ensure your capper integrates with your filler and maintains seal integrity to prevent oxidation or leakage.

Extremely. Dissolved oxygen (DO) is the #1 cause of beer staling. A professional bottling line should include:
CO₂ purging of bottles before filling,
Closed transfer systems from bright tank to filler,
Sparging or deaeration of rinse water,
In-line DO monitoring (optional but recommended),
Target: <50 ppb DO in packaged beer for optimal shelf life (3–6 months).