Packaging Machines / Sauce Sachets
Sauce Four-Side-Seal Sachet Machine
Piston-dosing four-side-seal sachet machine for ketchup, tomato paste and chili sauce, with heated or stirred hopper options chosen for the product.
- Piston volumetric dosing
- Four-side-seal sachet format
- Heating or stirring hopper options
Configuration & Selection
Specify viscosity, filling temperature and particle size. Confirm the pump, nozzle and sealing setup against your sauce sample.
Published Configuration Data
| Packing Speed | 30 - 60 bags/min (Depends on volume & viscosity) |
|---|---|
| Filling Range | 5 - 100 ml (Can be extended up to 500ml) |
| Bag Length | 50 - 180 mm |
| Bag Width | 30 - 140 mm |
| Film Width | Max. 320 mm |
| Power Supply | 220V, 50/60Hz, 2.2KW (Customizable) |
These values describe the listed configuration. Output depends on the product, fill quantity, bag and options. Confirm the final specification and trial conditions in your quotation.
Piston dosing for flat sauce portions
This configuration combines piston volumetric dosing with a film-fed sachet process for ketchup, tomato paste and other viscous products. The selected package is a flat four-side-seal sachet. Sauce enters through a nozzle while the machine forms, closes and separates the portions. The relevant purchase question is whether the pump, product path, nozzle and sealing arrangement work together with the actual sauce and the required serving.
Begin with the formulation rather than a general label such as liquid filler. Smooth ketchup, a thick paste and a chili sauce containing particles can place different demands on the product path. The catalog also mentions alternative sealing arrangements, so the quotation should identify the exact sachet format being supplied. This profile focuses on the four-side-seal configuration. A change to a back-sealed package is a separate forming and tooling discussion, not a cosmetic choice that should be assumed available on the same installed setup.
Follow the sauce from hopper to sachet
Review the material path in order: incoming product, hopper, piston chamber, valve, delivery connection and filling nozzle. Ask how the piston volume is adjusted and how the proposed system completes the discharge before the package closes. The optional heated or stirred hopper should be discussed in relation to the sauce behavior; it should not be added automatically because it appears in the catalog.
Observe the product entering and leaving the filling system at the intended operating condition. If the sauce separates, contains entrained air or changes consistency while waiting in the hopper, describe that behavior during the review. A nominal piston setting measures a volume, while the desired label quantity may be expressed as mass. Establish how the trial will compare delivered portions with the product specification. Changes in the sauce condition should be recorded alongside the measurements so a dosing adjustment is not judged independently of the material actually being filled.
Viscosity, particles and nozzle clearance
Provide the sauce temperature and consistency expected at the filler, plus the size and nature of any particles. Seeds, chili fragments or soft pieces need a product path that can pass them without creating unacceptable obstruction or damage. The source catalog describes larger valve and nozzle options for particulate sauces, but their suitability must be reviewed with the sample and the selected dose.
During the trial, watch the end of each discharge. A trailing strand or drop can reach the closing area even when the portion amount is otherwise acceptable. Inspect both the nozzle behavior and the resulting sachets rather than treating them as unrelated checks. If the product requires a different filling temperature, that condition must also be considered with the film and the product process. Do not interpret the availability of hopper heating as proof of hot-fill, sterilization or preservation capability. Those processes require a separately defined and appropriately assessed specification beyond this general sauce portion configuration.
Sachet dimensions and seal allocation
The nominal bag dimensions include space used by the seals. Work from a drawing that shows the external length and width, seal bands, usable filling area, code location and tear feature. A sauce portion can fit geometrically yet still leave too little clear film around the closing zone. The actual filled sample is therefore an important part of the size review.
Specify the requested serving in the appropriate units and provide the product information needed to relate volume and mass. Review each substantially different portion size with the proposed tooling. The published range is configuration-dependent and should not be read as a promise that the largest portion fits every listed sachet size. Ask which format changes require parts, which use approved adjustments and which fall outside the selected machine arrangement. If the packaging design includes a shaped cut or a notch, inspect the sample around that feature and confirm that it provides the intended opening without reducing the usable seal to an unreviewed geometry.
Film preparation and printed package presentation
Supply the film specification and artwork layout early enough for the forming and sealing arrangement to be checked. Confirm how the printed web is presented to create the front and back of the flat sachet, and where registration sensing and coding occur. Avoid assuming that every four-side-seal machine uses the same film routing merely because the finished packages look similar.
During a trial, examine print centering, cut position and code readability across a sequence of filled sachets. Retain samples after a roll change or registration adjustment as well as during settled operation. Review the laminate with the packaging supplier for compatibility with the sauce and the intended storage conditions. The machine trial can assess forming and sealing with the supplied film; it does not establish the product's shelf life. Claims such as leak-free packaging or a longer storage period should be replaced by defined package checks and the relevant product validation rather than inferred from the number of sealed sides.
Cleaning the complete wet product path
Prepare the cleaning review around the sauce ingredients, including any allergens, oils, particles and colorants that affect the site's procedure. Identify the hopper outlet, valve recesses, piston chamber, delivery connections and nozzle components that require access. Ask how the selected pump and nozzle are dismantled or cleaned in place, and request the actual instructions for that configuration rather than assuming a particular cleaning capability.
Observe how residues are removed and how cleaned parts are inspected and reassembled. Where water or cleaning chemicals are used, define the drying or rinsing requirements through the approved site procedure. Protect equipment areas that are not designed for the same treatment. A stainless steel appearance does not establish that the whole machine is washable. Include the transition between two sauces in the operating review: changing a recipe setting will not remove retained product from a valve or hose. Record the checks needed before the first portion of the next sauce is accepted.
Evaluate seals under realistic handling
A sauce trial should evaluate delivered quantity and the finished package together. Collect portions from the start, middle and end of the run, and identify those made after refill or restart. Inspect the seal area for sauce contamination, creases and incomplete-looking closure, then perform the package checks agreed with the quality team. Keep the tested samples associated with their film, sauce condition and machine settings.
Also consider the handling that follows the cutter. Sachets may be collected into bins, counted into kits or packed into cartons, and the proposed discharge arrangement should suit that process. Ask how startup or suspect packs are kept out of the acceptable stream. Where an external inspection system is planned, define the interface and reject handling explicitly. The useful trial result is the quantity and condition of acceptable sachets under recorded circumstances, including observed interruptions. A brief run at a selected setting should not be presented as evidence of uninterrupted production or transport performance that has not been evaluated.
Prepare a sauce-specific quotation request
Send the sauce formulation category, particle information, normal filling temperature and representative sample. State the portion range, required sachet dimensions and intended film, and include a drawing or physical pack where possible. Identify whether hopper stirring or heating is requested and explain the process reason. List coding, opening features, product feeding and downstream collection that should be included in the proposed scope.
Ask the configuration response to name the selected piston, valve and nozzle arrangement and the format tooling supplied. The quotation should distinguish standard equipment, optional modules and any conditions that must be confirmed by trial. Request utilities and access dimensions for the selected arrangement, including space for cleaning the product path. Keep unresolved differences between the catalog description and the proposed equipment visible until clarified. An edited catalog illustration is useful for discussing the layout, but the acceptance basis should remain the agreed drawing, the configuration record and results obtained using the actual sauce and packaging material.
Prepare for a Configuration Review
- Specify sauce condition, particle size and serving units before selecting the piston and nozzle.
- Inspect nozzle cutoff and seal contamination after refills and controlled restarts.
- Confirm the four-side-seal format and demonstrate cleaning of the complete wet product path.
Bag Format Selection
Review the pack requirements for your enquiry. Compatibility is confirmed for the selected equipment and sample.
Planning Guides for This Configuration
These pages cover the system type, trial preparation and project checks that apply to this configuration.
Request a Packaging Configuration
Tell us what you need to pack. Leave quantity and output blank if you are still deciding. When you continue, WhatsApp opens with your enquiry written out so you can review it and send it to our team.
What to Include in Your Enquiry
Send the product name and samples, target fill weight or volume, bag dimensions, packaging material, required output and destination country. Include your factory layout and utilities if available.
Explore the application · Configuration and project support
Related Packaging Configurations
Premade Pouches
Milk & Beverage Premade-Pouch Filling
A premade-pouch filling and sealing configuration for liquid products, including milk, juice and beverage concentrates.
Premade Pouches
Juice & Beverage Pouch Packaging
Premade-pouch filling machine for juice, concentrates and jelly drinks. Each pouch is picked, opened, filled with a measured dose, sealed and discharged.
Premade Pouches
Spout-Pouch Filling Machine
Spout-pouch filling machine that loads spouted bags, fills through the neck, then feeds and screws the cap. Send neck and cap samples before configuration.