Automatic glass bottle olive oil filling machine

The best filling method depends on the required accuracy, bottle range, production speed and acceptance standard.

Volumetric piston filling can be suitable for stable bottle sizes and medium-speed production. A flow meter system measures the quantity passing through each filling channel, while net-weight filling verifies the actual product weight inside each bottle. Flow meter and net-weight systems are often considered when tighter control or a wider bottle range is required.

Glass bottles can have small differences in their internal capacity. Two bottles receiving the same amount of olive oil may therefore show slightly different visible liquid levels. For this reason, the FAT should clearly define whether acceptance is based on actual volume, product weight or visible fill height. Oil temperature should also be controlled because temperature changes affect its volume.

Yes. Nitrogen flushing can be added before filling, during filling or immediately before capping to reduce the amount of oxygen remaining in the bottle and headspace.

This option is particularly relevant for premium extra virgin olive oil, flavored olive oil and products expected to have a longer shelf life. The project should specify where nitrogen is injected, the required gas purity, gas consumption and whether residual headspace oxygen will be checked during FAT.

Nitrogen protection should be combined with prompt capping and suitable storage packaging. It cannot compensate for poor bottle sealing, excessive light exposure or unsuitable storage conditions.

Yes, but different closure types normally require different feeding systems, placing mechanisms and capping heads.

ROPP aluminum caps require a rolling head that forms the cap around the bottle thread and creates a tamper-evident ring. Pre-threaded screw caps require controlled tightening torque. Corks and bar-top closures require accurate matching between the closure diameter and the bottle-neck opening.

The machine can be configured with one closure system or multiple interchangeable modules. Before production, the customer should provide actual bottles, caps, corks, pourer inserts and capsules because even small differences in neck dimensions can affect sealing quality and leakage performance.

Glass bottles require gentler conveying and accumulation than flexible plastic containers. A suitable line can use controlled conveyor speeds, cushioned guide rails, low-pressure bottle stops and carefully timed bottle infeed to reduce bottle-to-bottle impact.

An accumulation table can also prevent excessive back pressure before the filling or capping station. Tall square bottles and narrow premium olive oil bottles may need customized guides or bottle-positioning parts because they have a higher risk of tipping.

During FAT, the line should be tested continuously with the actual bottles, including transitions between the conveyor, filling station, capping section and labeling machine—not only at a reduced demonstration speed.

Yes, provided the product-contact components, hoses, seals and filling method are suitable for every product that will run on the line.

The control system can store separate filling recipes for different volumes and products. However, the customer should define an appropriate flushing and cleaning procedure to prevent flavor carryover between extra virgin olive oil, infused oil and vinegar.

Seal compatibility is especially important. Equipment originally designed only for water-based liquids may use seals or gaskets that are not suitable for long-term oil contact. For frequent product changes, the quotation should specify the product-contact materials, seal material, cleaning liquid, acceptable residual level and required changeover time.