Description:
This vacuum capping machine incorporates a pneumatic seal chamber design. The flexible silicone sealing ring ensures excellent bottle adaptability, reliable sealing, and secure gripping. This directly achieves the two key performance metrics of the machine: consistent vacuum level and precise capping torque accuracy.
Technical Parameter:
Power Supply | Single-phase AC 220V, 50Hz |
Compressed Air | < 0.03 m³/min, 0.7MPa |
Vacuum Pump (External) | Pumping Speed: 20 m³/h Ultimate Vacuum: -96 kPa |
Total Power Consumption | < 1500W |
Cap Compatibility | Standard tinplate twist-off lid (PT cap) Outer Diameter: 33.5 ~ 85 mm Height/Thickness: 8.6 ~ 16 mm |
Bottle Compatibility | Body Diameter: 40 ~ 100 mm (round bottles; some irregular shapes acceptable) Height: 60 ~ 250 mm |
Vacuum Level | Adjustable, 0 to -90 kPa |
Production Capacity | Up to 2000 bottles/hour |
Infeed Height | 810 - 890 mm |
Machine Dimensions (L×W×H) | 1700 × 884 × 1650 mm |
Features:
The magnetic inclined-disc cap sorter is constructed with low-friction engineering plastics and incorporates a reliable automatic upside-down cap detection mechanism.
This design enables high-capacity, jam-free cap delivery. Its compact structure is fully integrated with the main machine, saving valuable floor space.
As bottles enter continuously from the conveyor infeed, they are sequentially positioned by the stepping fork. Once the operations at the other stations—cap placement/pre-tightening and vacuum capping—are completed, the stepping fork finally transfers the bottles onto the right-hand discharge conveyor, to the other machine.
Industry Sector | Specific Applications and Product Cases | Key Application Points
Food Processing Industry: Canned Goods: Fruit (peach, orange), Meat (luncheon meat, braised pork), Seafood (fish)
Sauces: Chili sauce, broad bean paste, beef sauce, peanut butter, sesame paste, hot pot base
Condiments: Soy sauce, vinegar, seasoning sauce, fermented bean curd, pickled vegetables
Candied/Sugared Foods: Honey, jam, syrup
Beverage Industry: Bottled beverages such as fruit juice, concentrated fruit juice, tea drinks, functional drinks, herbal tea, etc.
Health Products/Pharmaceuticals Industry: Nutritional liquids, oral liquids, tonic pastes, honey products, traditional Chinese medicine preparations, medicinal syrups, etc. Meets GMP hygiene standards; vacuum sealing prevents moisture and oxidation, ensuring the stability of active ingredients.
Condiment Industry: Oyster sauce, ketchup, salad dressing, fermented black beans, fermented bean curd, pickled vegetables, etc. Also suitable for high-viscosity sauces and products containing solids. Vacuum capping prevents secondary contamination and avoids fermentation and spoilage.
Seafood Processing: Shrimp paste, crab paste, caviar, ready-to-eat seafood, seasoned seaweed, and other glass-bottled products. Seafood is highly perishable; vacuum packaging significantly extends shelf life and preserves freshness.
Chemical/Daily Chemical Industry: Chemical reagents, industrial adhesives, paint/coating samples, essential oils, skin care oils, medical alcohol, disinfectants, etc. Suitable for chemical products requiring protection against volatilization, oxidation, and moisture. Some flammable chemicals require explosion-proof models.
Agricultural Product Processing: Dried mountain delicacies (mushrooms, wood ear fungus), pickled vegetables, pickled peppers, bamboo shoots, wild vegetables, and other glass-bottled products. Vacuum packaging prevents dried goods from absorbing moisture and becoming moldy, and preserves the flavor of pickled products.
