Project Brief
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Dual-Phase Fruit Jelly Cups & Heated Paste/Petroleum Jelly Bottling

Dose drained nata-de-coco cubes and mandarin segments cleanly into jelly cups, or hot-fill semi-solid petroleum jelly, hair wax, and jams at 55–70 °C into jars.

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Focus: fruit jelly cup and petroleum jelly filler

Check Compatibility

Two-Stage Particulate Fruit Cups & Solidifying Paste/Petroleum Jellies

Pumping whole mandarin orange segments or 8 mm chewy nata-de-coco cubes mixed inside hot carrageenan syrup through a single piston crushes fruit and jams check valves—resulting in one cup with 8 cubes and the next cup with zero! Within jelly product setups and hot-fill jelly dosing and film specs, industrial fruit-cup lines split dosing into two dedicated stations: a gentle rotary-pocket or multihead solid filler first, followed by heated liquid syrup top-off.

Meanwhile, non-aqueous petroleum jelly (Vaseline), lip balms, pomades, and thick pectin jams use jacketed 55–75 °C gear/piston jar fillers (LD-ALF tracking/inline class, 50–1,000 ml, 15–60 jars/min) followed by ambient/chilled cooling conveyors before capping so jar surfaces solidify mirror-smooth without lid condensation!

Station sequence on dual-dosing rotary and linear jelly cup filling and two-stage lid sealing machines
Two-stage heat sealing plus precision rim die-cutting prevents leaking cups during 85 °C pasteurization while peeling smoothly for kids.

Two-Stage Fruit Cup vs Hot-Melt Petroleum Jelly Jar Line

Compare hardware setups across dual-phase dessert cups and solidifying paste jars:

Line Parameter Nata-de-Coco / Fruit Jelly Cup Line Petroleum Jelly / Wax / Jam Jar Line
Dosing Sequence Station A: Solid cubes -> Station B: 80 °C sol Heated jacketed tank (60 °C) -> heated gear/piston
Container Type 55–95 mm wide PP/EVOH barrier cups 50–1,000 ml wide-mouth PP/PET/glass jars
Post-Fill Thermal Step Seal first -> 85 °C pasteurize -> chill bath Cool open/hooded jar on chilled belt FIRST -> then cap!
Output Range 2,400 – 9,000+ cups/hr 15 – 80 jars/min (1-to-8 heated heads)

Explore cup sealer platforms in rotary and linear jelly cup machines.

Matrix matching konjac sticks, fruit jelly cups, freezer pops, and drinking-jelly spout pouches to machine hardware
Hydrocolloid gelling temperature, solid fruit inclusions, and post-pack pasteurization lock dosing and laminate specs.

Hot-Fill Jelly Engineering Notes

  • Why Petroleum Jelly Cools BEFORE Capping: Capping 62 °C melted petroleum jelly immediately traps warm vapor that condenses droplets onto the lid and shrinks a deep crater in the center; a laminar filtered cooling tunnel sets a flat glossy top before capping.
  • Heated Double-Jacketed Hoses & Nozzles: Petroleum jelly congeals below 45 °C—all pump heads, hoses, and nozzles must be water-jacketed or electrically heat-traced.
  • Multihead Combination Weigher for Whole Mandarin/Peach Cups: For irregular fruit segments (mandarin, peach dices, aloe vera), mount a waterproof 10/14-head weigher directly above the linear cup machine’s pockets.

Specify Your Fruit Inclusion or Paste Jar Line

Describe your solid piece size or melting point via Project Brief.

Six-stage hot-fill hydrocolloid jelly cooking, packing, pasteurizing, cooling, and multipack line
Keeping carrageenan, konjac, and agar solutions at 75–85 °C inside jacketed hoppers prevents premature setting inside piston manifolds.

Explore related equipment in Jelly Packing Machines, Hot-Fill Dosing & Film Specs, or send your stick/cup dimensions via Project Brief.

Related Specifications

Further Reference