Beer
Refreshing non-alcoholic drinks
Fruit juices
Wine
FILLING AND PACKAGING BEER AND BEER PRODUCTS
1. NON-PASTEURIZED BEER ACCEPTANCE (beer products)
Non-pasteurized beer (product) is delivered in a transport tank truck. Before connecting the tank to the filling line the input control is performed in accordance with the specification, control plan and manufacturer’s control report.
2. COOLING
Beer (product) is cooled by passing through the heat exchanger. Glycol is used as a cooling medium and it cools the beer down to the temperature 4-10˚C.
3. BEER (PRODUCT) TANK STORAGE
If requested by the customer, beer (product) is first transferred into the buffer tank after cooling
4. CO2 ACCEPTANCE AND STORAGE
CO2 is received along with the control report from the deliverer. After the input control, CO2 is transferred into the tank. Before entering the production process it passes through the filter.
5. CO2 FILTERING
The CO2 used in the production process passes through the 0.01µm filter where all the impurities are removed.
6. PACKAGING AND AUXILIARIES ACCEPTANCE
Delivered packaging has to be in accordance with the specification. Input control is performed according to the control plan. Only packaging answering all the specification requirements is allowed to be used in the production process.
7. PACKAGING AND AUXILIARIES STORAGE
Packaging (cans, lids, TS foil) and packaging auxiliaries (cardboard trays, glue, stretch foil, palette) are stored in the raw material warehouse after the input control.
8. DEPALETTING
From the warehouse, cans are transferred to the depaletting device. They are transferred to the filling line by the conveyor belt.
9. EMPTY CANS TRANSPORT
Empty cans are transported to the rinsing system by the conveyor belt. Conveyor belts are covered by plexiglass.
10. CAN RINSING
Prior to the filling line, cans are rinsed by treated water in which desinfectant is continually being added (chlorine concentration 1-3 ppm)
11. FILTERING BEER (PRODUCT)
Prior to filling, beer is filtered through a trap filter with 8µm porosity. Colloids appearing during transport are removed there.
12. CAN FILLING
Filling the final drink into cans is performed under pressure in the filling line by injecting carbon-dioxide and extruding air. Next, the can is immediately filled with final drink. Carbon-dioxide provides protection.
13. TRANSPORT FROM THE FILLING TO THE SEAMING SYSTEM
Filled cans are transported to the seaming system by the conveyor belt.
14. SEAMING
After filling, cans are closed in the seaming system by using matching lids in the protective environment provided by carbon-dioxide (foam remover and undercover)
15. X-RAYING
X-ray is used for detecting insufficiently filled cans after the seaming itself, as well as after coding.
16. PASTEURIZATION
Cans pass through the tunnel pasteurizer where the product is pasteurized until 20-30 PU is reached, that is, 40-50 PU for the other beer products.
17. DRYING
Drying is performed by air in four places: immediately at the pasteurizer exit, twice before coding and after the second level tester.
18. CODING CANS
Final product expiry date is marked at the can bottom by the coder.
19. CAN PACKAGING
This is performed in the packaging machines. Cans (24) are separated, packed onto the cardboard trays which are then glued and wrapped in heat-shrink foil. At the exit, the package passes under the fan cooling the foil. Format packaging is also possible, where cans are first packed into formats (2×3 and 2×2) and then format packs are packed together.
20. PALETTING
Packs are arranged onto palettes and wrapped in stretch foil. This is performed by a packaging robot according to the programme.
21. STORAGE
Palettes with the final product are transferred into final product warehouse by a forklift. They are stored there.
FILLING AND PACKAGING OF CARBONATED REFRESHING SOFT DRINKS
1. TREATED WATER DEAERATION
This is the process of eliminating oxygen from the treated water under CO2 pressure.
2. COOLING DEAERATED TREATED WATER
Deaerated treated water is is cooled prior to the carbonization by passing through the bisection cooler. Glycol is used for cooling.
3. CO2 ACCEPTANCE AND STORAGE
CO2 is received along with the control report from the deliverer. After the input control, CO2 is transferred into the tank.
4. CO2 FILTRATION
Carbon-dioxide used in the production process passes through 0.01µm filter where all impurities are removed.
5. DEAEREATED TREATED WATER CARBONIZATION
The process of impregnating treated deareated water by CO2.
6. DRINK PREPARATION
Carbonated water is mixed with the final syrup in the mixer, in the defined ratio, until the desired dry matter content is reached.
7. DRINK COOLING
Final drink runs through the bisection cooler where it is cooled to 4-10˚C. Glycol is used for cooling.
8. PACKAGING AND AUXILIARIES ACCEPTANCE
Delivered packaging has to be in accordance with the specification. On delivery, the input control is performed according to the control plan. Only packaging in full accordance with the specification requirements is allowed to be used in the production process.
9. PACKAGING AND AUXILIARIES STORAGE
Packaging (cans, lids, TS foil) and packaging auxiliaries (cardboard trays, glue, stretch foil, palettes) are stored in the raw material warehouse after the input control.
10. DEPALETTING
Cans are transferred from the warehouse to the depaletting device. There they are taken off the palette and transferred to the conveyor belt.
11. EMPTY CANS TRANSPORT
Empty cans are transported to the rinsing system on the conveyor belt. Conveyor belts are covered by plexiglass.
12. RINSING CANS
Immediately before the filling line, the cans are rinsed with treated water continually dosed with NaClO (chlorine concentration in the water 1-3 ppm)
13. FILLING CANS
Filling the final drink into cans is performed under pressure in the filling line. Carbon-dioxide extrudes the air from the can and final drink is immediately filled. Carbon-dioxide provides protective environment.
14. TRANSPORT FROM THE FILLING TO THE SEAMING SYSTEM
Filled cans are transported to the seaming system by the conveyor belt.
15. SEAMING
The operater sets the lids on the conveyor belt which transports them to the seaming system. Filled cans are seamed there in the protective environment provided by carbon-dioxide (foam remover and undercover)
16. X-RAYING
X-ray is used for detecting insufficiently filled cans after the seaming itself, as well as after coding.
17. PASTEURIZATION
Cans pass through the pasteurizer where they are rinsed by sprinklers and heated to the temperature 1-2˚C higher than the outside temperature. Raw water or water after the reversed osmosis treatment can be used for heating. If required by the recipe, drinks can be pasteurized until desired PU number is reached.
18. DRYING
Drying is performed by air in four places: immediately at the pasteurizer exit, twice before coding and after the second level tester.
19. CODING CANS
Final product expiry date is marked at the can bottom by the coder.
20. CAN PACKAGING
This is performed in the packaging machines. Cans (24) are separated, packed onto the cardboard trays which are then glued and wrapped in heat-shrink foil. At the exit, the package passes under the fan cooling the foil. Format packaging is also possible, where cans are first packed into formats (2×3 and 2×2) and then format packs are packed together.
21. PALETTING
Packs are arranged onto palettes and wrapped in stretch foil.
22. STORAGE
Palettes with the final product are transferred into final product warehouse by a forklift. They are stored there.
FILLING AND PACKAGING OF FRUIT NECTAR AND NON-CARBONATED REFRESHING SOFT DRINKS
1. TREATED WATER DEAERATION
This is the process of eliminating oxygen from the treated water under N2 pressure. Treated water is cooled down to the temperature of 4-10˚C.
2. COOLING DEAERATED TREATED WATER
Deaerated treated water is is cooled by passing through the bisection cooler. Glycol is used for cooling.
3. N2 ACCEPTANCE AND STORAGE
Liquid N2 is stored in the tank. It is delivered together with the control report from the manufacturer.
4. DRINK PREPARATION
Treated water is mixed with the final syrup in the mixer, in the defined ratio, until the desired dry matter content is reached.
5. COOLING
Final drink passes through the bisection cooler where it is cooled down to 4-10˚C. Glycol is used for cooling.
6. PACKAGING AND AUXILIARIES ACCEPTANCE
Delivered packaging has to be in accordance with the specification. On delivery, the input control is performed according to the control plan. Only packaging in full accordance with the specification requirements is allowed to be used in the production process.
7. PACKAGING AND AUXILIARIES STORAGE
Packaging (cans, lids, TS foil) and packaging auxiliaries (cardboard trays, glue, stretch foil, palettes) are stored in the raw material warehouse after the input control.
8. DEPALETTING
Cans are transferred from the warehouse to the depaletting device. There they are taken off the palette and transferred to the conveyor belt.
9. EMPTY CANS TRANSPORT
Empty cans are transported to the rinsing system on the conveyor belt. Conveyor belts are covered by plexiglass.
10. RINSING CANS
Immediately before the filling line, the cans are rinsed with treated water continually dosed with a desinfectant (chlorine concentration in the water 1-3 ppm)
11. FILLING CANS
Filling the final drink into cans is performed under pressure in the filling line. Carbon-dioxide extrudes the air from the can and final drink is immediately filled. Carbon-dioxide provides protective environment.
12. TRANSPORT FROM THE FILLING TO THE SEAMING SYSTEM
Filled cans are transported to the seaming system by the conveyor belt.
13. ADDING LIQUID NITROGEN INTO FILLED CANS
Nitrogen is added immediately before seaming. It provides inert environment and extrudes the air out of the can.
14. SEAMING
The operater sets the lids on the conveyor belt which transports them to the seaming system. Filled cans are seamed there in the protective environment provided by carbon-dioxide (foam remover and undercover)
15. X-RAYING
X-ray is used for detecting insufficiently filled cans after the seaming itself, as well as after coding.
16. PASTEURIZING
Cans pass through the tunnel pasteurizer where they are pasteurized until 1500-3000 PU is reached.
17. DRYING
Drying is performed by air in four places: immediately at the pasteurizer exit, twice before coding and after the second level tester.
18. CODING CANS
Final product expiry date is marked at the can bottom by the coder.
19. CAN PACKAGING
This is performed in the packaging machines. Cans (24) are separated, packed onto the cardboard trays which are then glued and wrapped in heat-shrink foil. At the exit, the package passes under the fan cooling the foil. Format packaging is also possible, where cans are first packed into formats (2×3 and 2×2) and then format packs are packed together.
20. PALETTING
Packs are arranged onto palettes and wrapped in stretch foil.
21. STORAGE
Palettes with the final product are transferred into final product warehouse by a forklift. They are stored there.
FILLING AND PACKAGING OF WINE AND WINE-BASED DRINKS
1. WINE RECEPTION
Wine is delivered in transport tank trucks. The input control is performed according to the control plan and specification.
2. DECANTING WINE INTO FINAL SYRUP TANK
Wine is decanted into one of the final syrup tanks. The tank already contains simple syrup and other components (except in the case of a wine and carbonated water mixture)
3. TREATED WATER DEAERATION
This is the process of eliminating oxygen from the treated water under CO2 pressure.
4. COOLING DEAERATED TREATED WATER
Deaerated treated water is cooled prior to the carbonization by passing through the bisection cooler. Glycol is used for cooling.
5. CO2 ACCEPTANCE AND STORAGE
CO2 is received along with the control report from the deliverer. After the input control, CO2 is transferred into the tank.
6. CO2 FILTRATION
Carbon-dioxide used in the production process passes through 0.01µm filter where all impurities are removed.
7. DEAEREATED TREATED WATER CARBONIZATION
The process of impregnating treated deareated water by CO2.
8. DRINK PREPARATION
Carbonated water is mixed with the syrup (wine) in the defined ratio.
9. COOLING
Final drink passes through the bisection cooler where it is cooled down to 4-10˚C. Glycol is used for cooling.
10. PACKAGING AND AUXILIARIES ACCEPTANCE
Delivered packaging has to be in accordance with the specification. On delivery, the input control is performed according to the control plan. Only packaging in full accordance with the specification requirements is allowed to be used in the production process.
11. PACKAGING AND AUXILIARIES STORAGE
Packaging (cans, lids, TS foil) and packaging auxiliaries (cardboard trays, glue, stretch foil, palettes) are stored in the raw material warehouse after the input control.
12. DEPALETTING
Cans are transferred from the warehouse to the depaletting device. There they are taken off the palette and transferred to the conveyor belt.
13. EMPTY CANS TRANSPORT
Empty cans are transported to the rinsing system on the conveyor belt. Conveyor belts are covered by plexiglass.
14. RINSING CANS
Immediately before the filling line, the cans are rinsed with treated water continually dosed with a desinfectant (chlorine concentration in the water 1-3 ppm)
15. FILLING CANS
Filling the final drink into cans is performed under pressure in the filling line. Carbon-dioxide extrudes the air from the can and final drink is immediately filled. Carbon-dioxide provides protective environment.
16. TRANSPORT FROM THE FILLING TO THE SEAMING SYSTEM
Filled cans are transported to the seaming system by the conveyor belt.
17. SEAMING
The operater sets the lids on the conveyor belt which transports them to the seaming system. Filled cans are seamed there in the protective environment provided by carbon-dioxide (foam remover and undercover)
18. X-RAYING
X-ray is used for detecting insufficiently filled cans after the seaming itself, as well as after coding.
19. PASTEURIZING
This is a procedure defined by the recipe.
20. DRYING
Drying is performed by air in four places: immediately at the pasteurizer exit, twice before coding and after the second level tester.
21. CODING CANS
Final product expiry date is marked at the can bottom by the coder.
22. CAN PACKAGING
This is performed in the packaging machines. Cans (24) are separated, packed onto the cardboard trays which are then glued and wrapped in heat-shrink foil. At the exit, the package passes under the fan cooling the foil. Format packaging is also possible, where cans are first packed into formats (2×3 and 2×2) and then format packs are packed together.
23. PALETTING
Packs are arranged onto palettes and wrapped in stretch foil.
24. STORAGE
Palettes with the final product are transferred into final product warehouse by a forklift. They are stored there.