Automatic Multi-lane Liquid Paste Four-side Sealing Packing Machine

High-Viscosity Handling

Equipped with heated hoppers (30–80℃ adjustable) and agitators (50–200 RPM), the machine prevents settling and maintains uniform consistency for products like chocolate spread and cosmetic creams. The piston pumps feature variable speed control, reducing shear stress on sensitive materials such as facial serums and pharmaceutical ointments.

Precision Sealing Technology

Dual heating bars with PID temperature regulation (100–220℃ in 1℃ increments) ensure consistent seal quality across all lanes. The four-side seal design eliminates edge leakage, critical for liquid-dense products like sauces and liquid detergents. An automatic film tension control system prevents bag wrinkling, even with thin films (0.06mm thickness).

Smart Production Monitoring

The 10-inch color HMI displays real-time data for each lane, including fill volume, seal temperature, and error counts. Integrated IoT connectivity (via MQTT protocol) allows remote monitoring and recipe management, while the built-in camera inspection system rejects misaligned bags at a rate of <0.1% false positives.

Ideal for high-volume packaging of viscous liquids and pastes across industries:

• Food Industry: Ketchup, mayonnaise, honey, peanut butter, and ready-to-eat sauce packets (with flavor isolation between lanes).

• Cosmetics: Facial creams, body lotions, hair masks, and sunscreen (using anti-oxidation nitrogen flushing option).

• Household Chemicals: Liquid detergents, fabric softeners, and shoe polish (with chemical-resistant seals).

• Pharmaceuticals: Medicated ointments, topical creams, and veterinary pastes (compliant with USP Class VI standards).

The operation of the machine is not done once and for all, and it is necessary to pay special attention to the state of the machine during each packaging process. In order to effectively manage and maintain the packaging machine and control the product quality, in addition to regular maintenance, the auxiliary personnel and feeding personnel of the equipment also need to follow the following operating procedures.

1. Turn on the power switch.

2. Check whether the air pressure is sufficient (must reach the standard requirements).

3. Click the host to start, and check whether each action is working properly.

4. Check and clean up each box room.

5. Put the bag, load the material, put the material box.

6. Click the host to start.

7. The product that is packaged in vacuum for the first time should be checked whether the seal is firm, whether the suction is tight and through the water check(Must check vacuum chamber 1-10).

8. During the production process, check the product sealing and pumping conditions continuously.

9. Every 2 hours after the machine runs, must be the top cover of the machine, bag clip, and funnel mouth, carried out with an air gun clean.

10. The bag or material dropped on the machine, should be hooked out with a hook, do not take it by hand.

Q: How long does it take to clean between product changes?

A: Sanitary design features tool-free disassembly of contact parts, allowing full cleaning in 20–30 minutes. The optional CIP (Clean-in-Place) system automates rinsing for food-grade applications, reducing downtime by 50%.

Q: Can it handle particulates in pastes, like chili flakes in hot sauce?

A: Yes, the anti-clog nozzles (3mm diameter) and slow-speed filling mode accommodate particulates up to 2mm. The pumps use hardened stainless steel rotors to resist abrasion from gritty materials.

Q: What is the minimum batch size for efficient production?

A: The machine maintains optimal efficiency for batches ≥5,000 units. For smaller runs, the quick-change lane dividers allow reducing active lanes to 2–4, minimizing material waste during setup.