Volumetric filling systems dispense a defined volume of liquid into a container, regardless of the product's weight or density.  These systems are ideal for highly-viscous liquids or liquids with large particulates, such as creams, sauces, sweetened products, peanut butter, jams, baby food, and more.  In a volumetric system, a mechanical piston uses suction to draw liquid into a cylinder, and then dispenses it into the container through valves specifically designed for the properties of the product (e.g., cylindrical valves for semi-liquid products or conical valves for fluid products).  Volumetric systems are most suited to products with relatively stable densities and can cover a wide range of container shapes and sizes.

Rotary Filling Technologies

We offer 3 specific filling technologies: Mass Flow, Net Weigh, and Volumetric.  When deciding on the best filling technology for your application, consider the unique requirements of the product you are trying to fill.

*Pending Product & Fill Volume

Viscosity is not a reference characteristic because it does not completely tell us how a product will flow.  For example: Corn syrup has a viscosity of approx. 4,000 cps and ketchup a viscosity of approx. 50,000 cps.  From experience, ketchup will require less pressure to fill versus the corn syrup.  The reason being is that ketchup is a non-Newtonian fluid meaning its viscosity is dependent on the amount of shear stress that is applied to it. 

Ketchup is also shear-thinning, meaning its viscosity lowers when a shear stress is applied to it.  Corn syrup is a Newtonian fluid, meaning its viscosity is constant no matter what shear stresses are applied. 

There are many other factors that can affect a product’s ability to flow (i.e,. Rheology).  Customer’s actual products are required to determine best results versus referencing a known viscosity to determine the ideal filling technology vs. filling head combination.