Filling viscous sauces into glass containers: four-head dosing unit with gentle jar clamping
Glass does not tolerate impacts or over-clamping: a jar must not be gripped harder than necessary. Here the head holds the container gently, dosing ketchup, mayonnaise or cream sauce straight into the neck without a jerk, and the transparent walls let the operator see the level and the funnel on every jar. We match the clamp, the speed and the attachments to your glass format.
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What changes with this machine
Containers no longer stop under the filling heads: jars and bottles move continuously on the slat conveyor while the four fillers follow their speed. The stop–start cycle disappears, so useful line output rises. The product in an open container stays calm: in-motion filling has no inertial surge that causes uneven levels and drips at the neck in positional filling. The dose is set by servo revolutions rather than air pressure, so it does not drift when compressed air is unstable. Changing the container type means adjusting the gripper distance, not reprogramming. Frame and working parts are 304 food-grade stainless steel and the doors are clear tempered glass, so the mechanism is visible while running.
The product is a viscous or thick mass: tomato sauce, ketchup, mayonnaise, cream sauce, cheese sauce, mustard sauce, soy sauce, adjika, pesto, béchamel, tartare, BBQ, curry.
Containers are glass jars and bottles of different heights and neck diameters, including wide-mouth jars for twist-off closures.
Container feed is continuous on a slat conveyor; this machine is not designed for stop-and-position filling.
The site provides 380 V / 50 Hz power and 0.6–0,8 MPa compressed air through a filter-regulator.
Product changeover allows washing with water or sterile water, collecting waste liquid in a tank and draining it through a side outlet.
Required output for 4 heads is 40–50 jars per minute; 2-head and 6-head versions cover other tasks.
Position in the line: after product preparation and feeding (mixing tank, feed pump) and before capping, labelling and packing. Product goes from the hopper through stainless pipes into the dosing cylinders, through three-way rotary valves and filling heads into the container; the slat conveyor then carries the finished pack away. A different feeding arrangement (for example, heating or agitation by another unit, or a different pump type) is quoted as a separate configuration.
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Specifications by head count
Values come from the product manual; the output unit follows the pack format.
| Number of filling heads | 4 heads (2 and 6 available) |
|---|---|
| Dose range | 50–1000 ml, configurable |
| Output | 40–50 jars/min |
| Voltage | 380 V / 50 Hz |
| Power | 4.5 kW |
| Compressed air | 0.6–0.8 MPa |
| Overall dimensions | 2200×1400×2200 mm |
| Weight | 700 kg |
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Construction and process
Scenario: continuous filling of viscous sauces into glass containers
The line covers the section from prepared product feed to the closed jar moving on to the next operations. Product is prepared and fed into the hopper, then dosed into moving containers.
For plants where glass is the main pack format, the configuration is assembled for the specific neck, closure and dose range, and output is matched to the real product flow.
Positional filling: what the stop costs
In a stop-and-dose scheme the container brakes under the filler, completes the dose and starts again. At start-up inertia moves the product: the surface does not settle, drips stay at the neck, and part of the product goes to rework.
The loss is not only speed: an unstable surface and a contaminated neck affect closure quality and how the product looks on shelf.
In-motion filling: the container never stops
In this machine the jar moves continuously on the slat conveyor. Four filling heads track its speed and follow on a rack-and-pinion and linear guide, grippers hold the vessel on the nozzle axis, and dosing happens on the move.
The product surface stays calm and the line loses no time to stops. Pneumatic lines on the moving heads are protected by a nylon chain, and neck grippers are adjusted for a new container without reprogramming.
Dosing, construction and washing
The U-shaped hopper with a level sensor stops the feed pump at the set level. Product travels through stainless pipes into the dosing cylinders; the plunger draws and pushes the dose while three-way rotary valves switch the flow between hopper, cylinder and filling valve.
Dose is set by servo revolutions, so volume does not depend on air quality. A cylinder brings the nozzle to the neck or partly inside to reduce splashing. Pipes come apart with quick-release fittings; after the cycle the machine washes with water or sterile water, collects waste in a tank and drains it through a side outlet. Operation runs from the HMI: dose, speed, status and product count.
Products and containers this line is built for
The line is built for viscous products in glass containers: sour cream, yogurt, kefir and fermented dairy; tomato sauce, ketchup, sweet sauce, hot sauce, sweet-and-sour sauce; cream sauce, white sauce, cheese sauce, béchamel, mayonnaise sauce, garlic sauce, pepper sauce, chili sauce, mustard sauce, honey-mustard sauce, mint sauce; soy sauce, teriyaki, adjika, tkemali, relish, satsivi, pomegranate sauce (narsharab), curry sauce, oyster sauce; pesto, basil sauce, bolognese, caesar, tartare, onion sauce, cucumber sauce, thousand island, shriracha, demi-glace; BBQ sauce, meat sauce, beef sauce, pork sauce, lamb sauce, chicken sauce, duck sauce, poultry sauce, steak sauce, shashlik sauce, game sauce, mushroom sauce, fish sauce, nut sauce, truffle sauce, cream sauce; winter plum sauce, apple sauce, wine sauce, apricot sauce, cranberry sauce, lingonberry sauce, honey sauce.
If your product is not on the list, tell us: the engineer will advise on dosing mode and a replaceable nozzle for the actual viscosity. A different feeding arrangement is quoted as a separate configuration.
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Machine photos
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What to confirm before ordering
Send samples — we test on your product and build the configuration around it.
- Container: neck diameter, vessel height, glass shrinkage and mass tolerance.
- Closure: type (twist-off, seamed, plug-in) and size under the closure.
- Product: viscosity, filling temperature, presence of solid particles.
- Whether heating and agitation in the hopper are needed, and whether foam or degassing matters.
- Product changeover: washing, blow-off, or a switch to a different feeding arrangement.
- Output and duty: jars per minute, hours per day, required dose accuracy.
- Line interfaces: equipment before and after, conveyor height, on-site power and air.
Confirmed by testing, not promised
The actual dose, real output, product residue in the cylinder and at the nozzle, product behaviour in an open moving container, and wash duration and quality are not guaranteed values: they are confirmed by testing with the customer's product and containers before shipment. Equipment for a different feeding arrangement, head count or container type is a separate configuration with its own calculation.
Filling viscous sauces into glass containers: four-head dosing unit with gentle jar clamping
We will size the configuration for your product and containers
Send the container and product parameters — we will prepare the line scheme, the output calculation and the price. We test on your samples: dose, speed and washing.
✓ 15+ years of experience · ✓ own factory in China · ✓ free sample testing