Compare filling for smooth and textured nut butters using your real jars and recipes. Review product feed, the dosing path, nozzle cut-off and cleaning before selecting a compact station or automatic line.
Speak directly with Lancing about viscous nut-butter filling.
Provide representative smooth or textured product and the temperature range at filling. Specify jar openings, dose and acceptable product handling. Trial product supply, dosing and nozzle cut-off together, checking fill results and rim cleanliness, then include replenishment and cleaning between products in the proposed production sequence.
Compare nut-butter filling trials Separate hopper feed, dosing consistency and clean release into the jar.
Smooth peanut butter, textured nut spreads and other recipes should be assessed as distinct filling duties. The dosing route needs to move the real product into the jar repeatedly while keeping the closing area clean and preserving the required product condition.
Send smooth and textured recipes and describe the normal filling-temperature range. Include the product condition after standing as well as after preparation. Record the acceptable handling of pieces and texture so a successful fill is not judged only by the quantity delivered.
Describe the mixer, vessel or container supplying the machine and the transfer method. Trial normal replenishment and low product level. Any proposed hopper, agitation or heating arrangement should follow the recipe requirements rather than being assumed necessary for every nut butter.
Review the proposed pump or piston route together with valves, hoses and nozzle. Use the most demanding textured product and the smallest jar opening. Confirm that the chosen path passes the product as required and can be accessed for the agreed cleaning method.
Observe product tailing, drips and material on the neck or sealing surface. Inspect the jar after it leaves the filling position, because the movement into capping can expose a problem not visible at discharge. Include cap or foil-seal requirements in the finished-pack check.
Agree the target quantity, sample checks and treatment of an unacceptable fill. Where volume is dosed and mass is checked, record the product condition used for the comparison. Trial start-up, pauses and replenishment rather than reporting only the middle of an uninterrupted run.
List product-contact parts, residual product and the change between nut types or other ingredients. The food business must define and validate the cleaning and allergen controls needed. Include dismantling, inspection and first-pack release in the operating method and time allowance.
Use the selection guide to organise the comparison, then send the application details for review.
The right choice changes with viscous nut-butter filling product behaviour, container, bag or pack range, your line layout and required results.
Carry the application decisions into a documented review and an agreed test or inspection plan.
Include textured product, temperature variation and the least forgiving opening.
Record quantity, texture, jar rim condition and the transfer into closing.
Review residual product, contact-part access and the required cleaning boundary.
Retain recipes, settings and accepted-pack criteria across routine running and pauses.
Your final solution for viscous nut-butter filling must reflect the law, current standards and site-specific risks that apply to your installation.