The right filling technology depends on the product: gravity or low-pressure filling for still water, hot filling for juice, and counter-pressure filling for carbonated soft drinks so the CO2 stays in the bottle. We also build 5-gallon and 3–10L lines for larger formats, with rinsers, cappers and cap handling to match.
Filling technology follows the product, not the other way round. Still water is normally filled by gravity or low-pressure filling — simple, gentle on the bottle and cheap to run. Carbonated soft drinks need counter-pressure filling, where the bottle is pressurised with CO2 before the product enters, and the product itself is chilled — typically to around 4–6 °C — so the gas stays in solution. That is why a CSD line needs a carbonator and a chiller as part of the filling package rather than as add-ons.
Juice can be hot filled at pasteurisation temperature with a short inverted hold after capping, or filled aseptically at ambient temperature. Hot filling is simpler to operate and easier to validate on a first juice line; aseptic filling retains more flavour and allows lighter bottles, but demands a much higher standard of hygiene discipline and operator training. Thick or pulp-containing products usually point to piston or volumetric filling instead. Whichever route you take, the neck finish of your bottle fixes the capping head and the cap feeder, and the hygiene class of the room you build — standard, clean or aseptic — is normally the single largest item in the project budget.