Sauce solution
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About Project
Leonspack is proud to offer custom‑designed sauce filling equipment for international clients. This success story features a UAE pistachio cream manufacturer who benefited from our fully automated washing‑filling‑capping line. The integration of our innovative technology increased their productivity, accuracy, and product protection, resulting in seamless and consistent performance.
Our Client’s Challenge
The UAE client sought a fully automated bottling solution to accommodate their rising production demands. They required a filling speed of 3,000–4,000 bottles per hour for pistachio cream in glass jars, with the ability to handle container sizes from 100g to 1kg. Additionally, a water rinser and drying tunnel were specified to ensure pre‑fill cleanliness, while a high‑speed vacuum capping system was needed to create airtight seals that preserve product freshness and extend shelf life. Their ultimate goal was a seamless automated line that would maintain high hygiene and operational efficiency from start to finish.
Our Approach And Solution
After a thorough assessment of the client’s production requirements, Leonspack engineered and supplied a complete sauce bottling line designed for precision, high throughput, and full automation.
- Leonspack installed a 10‑head water rinser paired with a drying tunnel to thoroughly clean and moisture‑free each glass jar before filling, ensuring superior hygiene.
- Our 4‑head tracking filler delivers 55–65 bottles per minute with anti‑drip nozzles and flexible size adjustment (100g–1kg), enabling accurate, continuous filling without line stoppages.
- A high‑speed 6‑head vacuum capper creates an airtight seal that preserves product freshness, prevents oxidation, and synchronizes flawlessly with the filling unit for uninterrupted workflow.
- The entire system is fully synchronized, operator‑friendly via an intuitive control panel, and built to meet international food safety standards, ensuring smooth, hygienic, and efficient production from start to finish.
The Result
The automated sauce bottling line boosted output to 3,000–4,000 BPH, meeting the client’s target.
The 4‑head tracking filler delivered precise dosing with minimal product waste.
Vacuum sealing extended the pistachio cream’s shelf life by maintaining freshness and preventing oxidation.
The fully integrated washing‑filling‑capping line eliminated manual inefficiencies, ensuring a seamless production flow.
