Beer Filling Method

Normal pressure method: also called pure gravity method, that is, under normal pressure, the liquid material flows into the packaging container by its own weight. Most free-flowing gas-free liquid materials can be filled with this method, such as liquor, fruit wine, milk, soy sauce, vinegar, etc.

Isobaric method: also called pressure-gravity filling method, that is, under conditions higher than atmospheric pressure, the packaging container is first inflated to form an air pressure equal to that in the liquid storage tank, and then relies on the self-gravity flow of the liquid to be filled. into the packaging container. This method is commonly used for filling carbonated beverages, such as beer, soda, sparkling wine, etc. Using this filling method can reduce the loss of CO2 contained in this type of product, and prevent excessive foaming during the filling process from affecting product quality and quantification. 

Precision vacuum method: filling under conditions below atmospheric pressure , can be carried out in two ways: one is that the liquid storage tank is under vacuum, the packaging container is first evacuated to form a vacuum equal to that in the liquid storage tank, and then the liquid material flows into the packaging container by its own weight; the other is the gravity vacuum type , that is, there is a vacuum in the liquid storage tank. The packaging container is first evacuated to form a vacuum equal to that in the liquid storage tank, and then the liquid material flows into the packaging container by its own weight. Due to its complicated structure, it is rarely used in China. Vacuum filling has a wide range of applications. It is suitable for filling liquid materials with slightly higher viscosity, such as oils, syrups, etc.