Precision for Dairy & Confectionery: Cream Filling and Sealing Machine for Cups, Tubs & Jars with ±0.3g Accuracy and Airtight Foil Seal

Butter, margarine, cream cheese, pastry cream, and chocolate spreads present unique packaging challenges: they are temperature-sensitive, require absolutely airtight seals to prevent oxidation, and demand precise fill weights for retail portion control.

Our cream filling and sealing machine is designed specifically for cup filling and sealing machine applications, handling rigid containers from 10ml single-serve cups to 1000ml family-size tubs. It integrates volumetric or servo-piston filling with automatic foil or lid placement and heat sealing.

Core technical specifications:

Key engineering features for dairy applications:

• Temperature-controlled hopper and filling path: For heat-sensitive products like butter or cream cheese, our butter packaging equipment includes jacketed hoppers with circulating warm water (35-45°C) to maintain spreadable consistency without scorching.

• Servo-piston filling valve: Unlike gravity fillers that trap air, the servo-piston system pushes product with positive displacement, eliminating voids and ensuring ±0.3g fill accuracy even for viscous pastes like chocolate hazelnut spread.

• Vacuum-assisted sealing: Before the heat seal bar activates, a vacuum ring draws air out of the headspace, then back-flushes with nitrogen (optional). This airtight foil seal extends shelf life for dairy products from 2 weeks to 12 weeks.

• CIP-ready design: All product-contact surfaces are stainless steel 316L with no dead legs. The machine disassembles without tools for thorough cleaning – essential for dairy cup sealer applications requiring daily sanitation.

Real customer case (European butter producer, 2025):
A mid-sized dairy was hand-filling 250g butter tubs at 15 tubs/min with inconsistent weights (variance ±5g) and frequent leaker seals (8% rejection rate). After installing our automatic cup filler:

• Fill accuracy improved to ±0.3g, saving 120kg of butter per month in overfill

• Seal rejection rate dropped from 8% to 0.5%

• Output increased to 50 tubs/min

• Annual product savings alone: €18,000

Product applications for this paste filling machine:

Why June? June is peak production planning season for holiday baking products (Christmas butter and cream fillings require 4-6 months lead time). Additionally, summer ice cream toppings (chocolate sauce, caramel, fruit curds) in portion cups are ramping up for July-August peak consumption.

Technical highlight – no-drip nozzle:
One of the most frustrating issues with cream filling and sealing machine operation is product dripping between cycles, creating messy cup rims and failed seals. Our filling nozzles feature a spring-loaded shut-off valve that retracts upward after each fill, pulling any residual product back into the nozzle. The nozzle tip is heated to prevent product solidification at the outlet.

Quality control integration:
The cup filling and sealing machine can be integrated with:

• Inline checkweigher – rejects under/over filled cups automatically

• Leak tester – applies pressure or vacuum to each sealed cup to verify seal integrity

• Date coder – prints batch and expiry date on foil or lid

Sealing material options:

• Aluminum foil (heat seal only) – standard for dairy, excellent oxygen barrier

• Pre-cut lidding film (peelable) – consumer-friendly for single-serve cups

• Roll stock lidding (PE/PP) – lower cost for high-volume production