Electropneumatic fillers are extremely robust, complete and easy to clean. The wine is fed centrally from below to ensure no oxidation, and above all the tank is completely emptied. The tank is annular for each model and is completely machine-tool worked with a mirror-finished interior and conical bottom to facilitate cleaning and emptying. The cover is also machine-tool worked with a mirror-polished interior; mechanical fastening of the cover guarantees a perfect seal. Analog probes regulate the level in the tank and control both the in-feed solenoid valve and a feed pump with inverter if necessary. The height of the filler is adjusted electrically by PLC. The centralized level adjustment is performed electrically and automatically. Activation or deactivation of dummy bottles are performed automatically. The bottle-raising pedestals are pneumatic with cam return and automatic lubrication. The filler is completely arranged for a sterilization CIP circuit.
All models can be in HP version for bottling of sparkling liquids with a working pressure between 0 and 8 bars or in LP version for still liquids or slightly sparkling with a working pressure from 0 to 2 bars.
In comparison with the systems with three valves only, the tank gas valve enables pressure compensation in the bottle without using the return gas tube (it avoids sprinkling product residues inside the bottle). The electropneumatic valves and the in-feed pipes placed near the filling spouts minimize the volume in the pipe, thus reducing gas consumption, increasing productivity and ensuring an easy and proper filler sterilization.
10. FORMAT SAVING
The filling cycle can be set through the control panel and it does not require any manual intervention on the filler. Saving cycles and repeating them simplifies and speeds up the format change operation, ensuring more uniformity in the process.
LP valve is exactly the same as HP version, except from the degassing circuit. This valve was designed to bottle still or slightly sparkling products with a working pressure from 0 to 2 bars. Thanks to this relatively low pressure, the degassing operation is not necessary because it occurs spontaneously when the bottle is moved away from the filling valve. The valve and the filler configurations are simpler and therefore cheaper, but with the same operations of bottle vacuum, tank gas and levelling. Therefore, LP version has all advantages described for E HP, but cannot bottle sparkling wines or be modified to do this. E HP can bottle both still and sparkling products; E LP can bottle only still or slightly sparkling products.