| Filling Volume: | 20ml-500ml |
|---|---|
| Filling Precision: | ±1.0% |
| Capacity: | 30-100 pieces per min |
| Power: | 5-20KW customized |
| Pressure: | 0.6～0.8Mpa |
| Air consumption pressure: | 0.8～1.2m³/min |
| Sealing temperature: | 0～400 degrees adjustable |
| Voltage: | 220V/380 50HZ or customized |
| Size: | 3500*850*1920mm |
| Weight: | 1000kg |
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The bubble tea cup packaging line is an automated system used to package bubble tea and popping balls into cups, then goes into the cooling and drying procedure to mark sure it is better for carton package. It automates a series of processes, from cup conveying and filling to sealing, cooling, drying, and applying straws, auto carton packing.
The cup conveyor system, typically consisting of a conveyor belt and cup holders, transports empty cups to various workstations. The conveyor belt is driven by a motor and chain, ensuring continuous and stable cup transport.
Normally the tea is filling in a high temperature such as 85 degrees, so after fill and seal it needs to be cooled and then dryer for later carton packing.
Filling System: Depending on the characteristics of the bubble tea ingredients, either a paddle or piston filling method is generally used. Liquids, such as the milk tea base, are often filled with pistons; granular ingredients, such as pearls and coconut flakes, may be filled with a measuring cup or weighing system.
Sealing System: Heat sealing is generally used. This equipment is typically constructed of high-quality 304 stainless steel and equipped with an all-aluminum forming mold. Using a PLC control system and a human-machine interface, it automatically positions and seals using a cursor/color code. It is suitable for sealing films of various materials, including aluminum foil, PET, and PP.
Cooling System: Milk tea is typically filled at 80-90°C and then needs to be cooled to room temperature. One of the core functions of high-temperature filling is to eliminate pathogens and spoilage bacteria in the product through "thermal sterilization" (such as pasteurization and water bath sterilization). The key function of cooling is to quickly lower the temperature of the product to a low temperature range (usually <15°C, with some foods requiring refrigeration below 4°C) where microbial growth is slow. This inhibits growth at the source, thereby extending the shelf life of the food and facilitating subsequent packaging and transportation.
Blow-drying System: Drying the product after high-temperature filling and cooling. It is a key step in the production process connecting the cooling process to the food, beverage, and pharmaceutical industries. Its core function is to remove residual moisture (surface moisture or condensation within the packaging) after cooling, thereby resolving quality, packaging, and storage issues that may be caused by moisture. Containers that have undergone pasteurization or water bath sterilization typically retain moisture, and blow-drying is performed to facilitate subsequent packaging and transportation.
The automatic cartoning system transports, sorts, grabs/picks up, and finally packs the processed cup milk tea popping beads.
Empty cups are fed into the packaging line by a conveyor belt and positioned using photoelectric sensors or machine vision technology.
Once positioned, the filling system fills the cups with the set amount of bubble tea.
The filled cups are conveyed to the sealing station, where the sealing mechanism seals the packaging film to the cups.
The sealed cups undergo cooling, sterilization, and drying before entering the packaging and palletizing system for the final packaging process.
