Innovative Technology for Drinks Producers
Counter-pressure explained...


Counter-Pressure Diagram

Counter-pressure Filling

The first and most important concern when packaging a beverage is preventing contamination exposure by two of the main culprits that reduce shelf-life and modify taste, UV rays, and exposure to oxygen.

Cans offer versatility, sustainability, and portability and are a great option for craft beverage producers, but most importantly, eliminate the disadvantages to packaging in a bottle such as UV exposure.

As the can appears to have gained a permanent spot on the supermarket shelf, the debate has now shifted to the options around canning line solutions is now on the canning line itself.

Counter pressure technology gives the operator complete control over the atmospheric conditions inside the can during the fill process. The process allows for faster filling while simultaneously preventing oxygen absorption and product loss as the liquid travels through a series of valve operations and pressurization.

This method previously only used by large-scale beverage producers, this technology has been successfully scaled down and made available for craft beverage producers at an affordable price.

The alternative to counter pressure filling is gravity filling. The disadvantages with gravity fill compared to counter pressure mean the gravity fillers rely on head pressure and liquid temperature to control fills supplied directly from the product holding tank. By using a gravity filler, the operator can lose control over fill levels resulting in product loss as liquid is exposed to the atmosphere during the entire fill process. As foaming becomes difficult to control, this causes unnecessary overflow and oxygen absorption as liquid is piped filled into cans. Oxidation not only causes adverse effects on the aroma and flavour, but also reduces shelf life and nutrient retention of a beverage to that of a counter pressured fill. It is crucial for maintaining quality to mitigate dissolved oxygen absorption during the packaging process.

In comparison, by equalizing the pressure from tank to can, cans can be filled faster while the snift feature allows pressure to release slowly so foaming can be controlled, whilst maintaining the carbonation levels. By keeping liquid under pressure throughout the fill process, CO2 is kept in a beverage making it taste the way you intended. Nitrogen-infused beverages are also supported by counter pressure fillers, as their design means there is no fill tube that interferes with the widget.

Core equipment are suppliers of the CODI CCL-45 counter-pressure filling machine with a capacity to fill up to 3,500 cans per hour, for can sizes 150ml slim to 500ml standard, both carbonated and non-carbonated products. Browse the full range in our catalogue

Contact our sales representatives to find out more information

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