{"id":10902,"date":"2026-07-02T14:52:27","date_gmt":"2026-07-02T12:52:27","guid":{"rendered":"https:\/\/www.mom-packaging.com\/?p=10902"},"modified":"2026-07-02T14:57:20","modified_gmt":"2026-07-02T12:57:20","slug":"spirits-filling-machine","status":"publish","type":"post","link":"https:\/\/www.mom-packaging.com\/en\/spirits-filling-machine\/","title":{"rendered":"Spirits filling machine"},"content":{"rendered":"<h2>Why does spirits filling present specific constraints?<\/h2>\n<p>Spirits cover a wide range of products whose characteristics vary considerably. Some are very fluid, such as vodka or gin, others denser, such as aged cognac, and others semi-viscous, such as fruit liqueurs. Despite these differences, all share several common constraints that must be anticipated from the very start of the project.<\/p>\n<h3>Glass packaging in varied shapes, sensitive to breakage<\/h3>\n<p>Unlike plastic canisters, spirits bottles are almost always made of glass. Glass is fragile: poor infeed handling on the line causes breakages that stop production, contaminate the working area, and present a risk to operators.<\/p>\n<p>Some bottles add an extra challenge: conical or flared base designs, common on premium bottles, designer gin bottles, and carafes, tip over easily on infeed conveyors. The empty bottle infeed system must therefore integrate these constraints from the outset, with guides, transfer stars, or rinsing systems matched to the exact bottle format.<\/p>\n<h3>An ATEX risk that depends on alcohol content<\/h3>\n<p>Not all spirits require the same ATEX precautions. It is the alcohol content, and therefore the product&#8217;s flash point, that determines whether the filling zone must be classified or not.<\/p>\n<p>As a reference:<\/p>\n<ul>\n<li><strong>Wine<\/strong> (10\u201315% vol.) does <strong>not<\/strong> require ATEX classification under normal production conditions.<\/li>\n<li><strong>Standard spirits<\/strong> (whisky, cognac, armagnac, rum at 40\u201345% vol.) have a flash point between 25 and 40\u00b0C. Depending on the zoning assessment, an ATEX zone 2 classification may apply near the filling nozzle.<\/li>\n<li><strong>High-strength alcohols<\/strong> (vodka, gin, absinthe at 40\u201375% vol.) have a flash point close to 20\u00b0C or below. The filling zone is then systematically classified ATEX zone 1 or zone 2, with certified equipment and local extraction.<\/li>\n<\/ul>\n<p>In practice, the precise ATEX zoning calculation must be carried out by a qualified engineering firm, taking into account the alcohol content, ambient temperature, workshop volume, and ventilation in place.<\/p>\n<h3>A range of viscosities to manage<\/h3>\n<p>Most spirits are very fluid, but some product families present a higher viscosity. <strong>Liqueurs<\/strong> and <strong>fruit creams<\/strong> (blackcurrant cream, peach cream, blackberry cream) contain more sugars, which makes them denser and slightly viscous. This viscosity remains easy to fill: a gasket flap nozzle is sufficient, with no need for piston dosing. However, it must be taken into account when selecting the nozzle and during trials.<\/p>\n<h3>Legal metrology and traceability<\/h3>\n<p>Spirits sold in France and Europe are pre-packaged products subject to legal metrology requirements. In addition, protected designations of origin, notably <strong>cognac<\/strong>, <strong>armagnac<\/strong>, <strong>calvados<\/strong>, <strong>calvados Pays d&#8217;Auge<\/strong>, <strong>calvados Domfrontais<\/strong>, <strong>Martinique AOC rum<\/strong> and <strong>Chartreuse<\/strong>, require strict batch-by-batch traceability. MOM&#8217;s type-approval certificates enable operation under <a href=\"https:\/\/www.mom-packaging.com\/en\/your-needs\/specific-requirements\/\">legal metrology<\/a>.<\/p>\n<p>&nbsp;<\/p>\n<h2>Which types of spirits and what filling constraints?<\/h2>\n<table>\n<thead>\n<tr>\n<th>Spirit type<\/th>\n<th>Alcohol content<\/th>\n<th>Viscosity<\/th>\n<th>ATEX<\/th>\n<th>Recommended technology<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Wine, fortified wine<\/td>\n<td>10\u201315% vol.<\/td>\n<td>Very fluid<\/td>\n<td>Not required<\/td>\n<td>Gravity weight-based or constant-level<\/td>\n<\/tr>\n<tr>\n<td>Beer (bottling)<\/td>\n<td>4\u20139% vol.<\/td>\n<td>Very fluid<\/td>\n<td>Not required<\/td>\n<td>Constant-level, anti-foam nozzle<\/td>\n<\/tr>\n<tr>\n<td>Cognac, armagnac<\/td>\n<td>40\u201345% vol.<\/td>\n<td>Very fluid<\/td>\n<td>Zone 2 depending on ventilation<\/td>\n<td>Gravity weight-based or constant-level<\/td>\n<\/tr>\n<tr>\n<td>Calvados, Calvados PDO<\/td>\n<td>40\u201345% vol.<\/td>\n<td>Very fluid<\/td>\n<td>Zone 2 depending on ventilation<\/td>\n<td>Gravity weight-based or constant-level<\/td>\n<\/tr>\n<tr>\n<td>Rum, Martinique AOC rum<\/td>\n<td>40\u201355% vol.<\/td>\n<td>Very fluid<\/td>\n<td>Zone 1 or 2 depending on strength<\/td>\n<td>Gravity weight-based or constant-level, ATEX<\/td>\n<\/tr>\n<tr>\n<td>Whisky, bourbon<\/td>\n<td>40\u201370% vol.<\/td>\n<td>Very fluid<\/td>\n<td>Zone 1 or 2 depending on strength<\/td>\n<td>Gravity weight-based or constant-level, ATEX<\/td>\n<\/tr>\n<tr>\n<td>Vodka, gin, absinthe<\/td>\n<td>40\u201375% vol.<\/td>\n<td>Very fluid<\/td>\n<td>Zone 1, extraction mandatory<\/td>\n<td>Gravity weight-based, certified ATEX<\/td>\n<\/tr>\n<tr>\n<td>Liqueurs (Cointreau, Grand Marnier\u2026)<\/td>\n<td>25\u201340% vol.<\/td>\n<td>Fluid to semi-viscous<\/td>\n<td>Zone 2 depending on strength<\/td>\n<td>Gravity weight-based or volumetric<\/td>\n<\/tr>\n<tr>\n<td>Fruit creams (blackcurrant cream\u2026)<\/td>\n<td>15\u201325% vol.<\/td>\n<td>Semi-viscous<\/td>\n<td>Depending on strength and temperature<\/td>\n<td>Volumetric, gasket flap nozzle<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<h2>Which dosing technology to choose?<\/h2>\n<p>Given the diversity of spirits and producer expectations, two dosing technologies stand out naturally. The choice between them depends above all on the customer&#8217;s priorities: metrological accuracy or the visual appearance of the bottle.<\/p>\n<h3>Gravity weight-based filling<\/h3>\n<p>Weight-based dosing measures the mass of product delivered directly. It is the most robust technology for fillers handling multiple spirit references with different densities, or for productions subject to legal metrology. It automatically compensates for density variations between a VSOP and an XO cognac, or between different vintages. MOM offers this technology across its full range, with a type-approval certificate for operation under legal metrology.<\/p>\n<h3>Constant-level filling<\/h3>\n<p>Constant-level filling guarantees a visually identical fill level in every bottle of a given production run. For transparent glass bottles, such as premium whiskies, cognacs and gins, the aesthetic result is a key criterion. A consistent level in every bottle reinforces the perception of product quality and uniformity. This technology suits spirits with a stable, well-controlled density. However, as soon as density varies between batches, weight-based dosing delivers better net mass accuracy.<\/p>\n<p>&nbsp;<\/p>\n<h2>How to handle glass packaging on the line?<\/h2>\n<p>Glass demands particular care at every stage of the packaging line. Here are the key points to anticipate.<\/p>\n<h3>Empty bottle infeed<\/h3>\n<p>Glass bottles typically arrive on pallets, in bulk or in cases. The line infeed requires systems matched to the exact bottle format: regulated-flow rotary tables, transfer stars, worm screws, or destacking robots. Bottles with a conical or flared base, common in premium spirits, tip over easily and must be guided carefully. A bottle falling on the line triggers a cascade of breakages if it is not detected immediately.<\/p>\n<h3>Rinsing before filling<\/h3>\n<p>In spirits production, rinsing bottles before filling is common practice, particularly for PDO productions and premium ranges. Rinsing removes dust and any foreign bodies. It can be carried out with air, nitrogen, or the product itself.<\/p>\n<h3>Capping and capsule application<\/h3>\n<p>Spirits use a variety of closure systems: natural or synthetic cork, screw caps, metal capsules, and wax seals. MOM integrates capping and capsule application equipment directly into the line, adapted to each reference&#8217;s closure format.<\/p>\n<p>&nbsp;<\/p>\n<h2>ATEX: how to define the zoning for spirits?<\/h2>\n<p>ATEX zoning on a spirits filling line does not come down to the product&#8217;s alcohol content alone. Several factors come into play: ambient workshop temperature, the volume of the production zone, ventilation in place, and filling throughput (which determines the vapour flow emitted per hour).<\/p>\n<p>For spirits below 20% vol. filled at ambient temperature, the formation of an explosive atmosphere is unlikely under normal production conditions. For spirits above 40% vol., which covers the great majority of eaux-de-vie, whiskies, rums, gins and vodkas, the zone around the filling nozzle must be classified at minimum ATEX zone 2. In practice, an independent engineering firm carries out the zoning calculation on the basis of the product&#8217;s Safety Data Sheet and the workshop&#8217;s characteristics.<\/p>\n<p>MOM manufactures <a href=\"https:\/\/www.mom-packaging.com\/en\/atex-liquid-filling-machines\/\">ATEX-certified liquid filling machines<\/a> for spirits production. This equipment integrates local extraction at the nozzle, ATEX-certified motors, and systematic earthing of all metallic elements on the line.<\/p>\n<p>&nbsp;<\/p>\n<h2>Complete packaging line for spirits<\/h2>\n<p>Beyond the filler, a complete spirits packaging line integrates several complementary pieces of equipment. MOM offers solutions covering everything from empty bottle infeed to palletising.<\/p>\n<ul>\n<li>Empty bottle infeed: rotary tables, transfer stars, destacking robots<\/li>\n<li>Rinsing before filling: air, nitrogen or product<\/li>\n<li>Filling: gravity weight-based or constant-level<\/li>\n<li>Capping: cork, screw cap, metal capsule<\/li>\n<li>Capsule application and wiring<\/li>\n<li>Labelling: front and back label, neck label, collar label<\/li>\n<li>Quality control: vision system, checkweigher, foreign body detector<\/li>\n<li>Integrated batch-by-batch traceability<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h2>Why are trials still essential?<\/h2>\n<p>The diversity of bottle shapes, alcohol contents and viscosities makes real-condition validation essential for every project. MOM organises trials on your spirits and your bottle formats to verify:<\/p>\n<ul>\n<li>dosing accuracy (weight-based or constant-level) on each reference<\/li>\n<li>dosing cleanliness on the most fluid spirits<\/li>\n<li>the stability of conical-base bottles on the infeed line<\/li>\n<li>the behaviour of semi-viscous liqueurs and fruit creams at the nozzle<\/li>\n<li>the effectiveness of ATEX extraction on the real line<\/li>\n<\/ul>\n<p><a href=\"https:\/\/www.mom-packaging.com\/en\/contact\/\"><strong>Let&#8217;s discuss your specification and production constraints.<\/strong><\/a><\/p>\n<p>&nbsp;<\/p>\n<h2>Conclusion<\/h2>\n<p>Filling spirits industrially relies on three complementary decisions: choosing the dosing technology suited to the producer&#8217;s priorities (weight-based for metrological accuracy, constant-level for aesthetics), defining ATEX zoning based on alcohol content, and designing the infeed system to accommodate the mechanical constraints of glass bottles.<\/p>\n<p>MOM Packaging has been filling spirits and eaux-de-vie since 1927, from artisan cellars to high-speed industrial lines, with certified ATEX equipment, legal metrology, and PDO traceability available as standard.<\/p>\n<div class=\"author-box\" style=\"border: 1px solid #ddd; padding: 20px; margin-top: 40px; display: flex; gap: 20px; align-items: center;\">\n<p><img decoding=\"async\" style=\"width: 80px; height: 80px; border-radius: 50%; object-fit: cover;\" src=\"https:\/\/www.mom-packaging.com\/wp-content\/uploads\/2022\/06\/2022-01-Photo-LD.png\" alt=\"Louis Derang\u00e8re\" \/><\/p>\n<div>\n<p style=\"margin: 0;\"><strong>Louis Derang\u00e8re<\/strong><\/p>\n<p style=\"margin: 5px 0;\">CEO of MOM Packaging \u2014 Industrial Automation Engineer and Precision Dosing Expert.<\/p>\n<p><a style=\"color: #0073aa;\" href=\"https:\/\/www.mom-packaging.com\/en\/louis-derangere\/\"><br \/>\nView full profile \u2192<br \/>\n<\/a><\/p>\n<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<h2>FAQ \u2013 Spirits filling machine<\/h2>\n","protected":false},"excerpt":{"rendered":"<p>Why does spirits filling present specific constraints? Spirits cover a wide range of products whose characteristics vary considerably. Some are very fluid, such as vodka or gin, others denser, such as aged cognac, and others semi-viscous, such as fruit liqueurs. Despite these differences, all share several common constraints that must be anticipated from the very &#8230;<\/p>\n","protected":false},"author":8,"featured_media":10963,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[43,42],"tags":[],"class_list":["post-10902","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all-articles","category-fluid-foaming-viscous"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Spirits filling machine - MOM PACKAGING<\/title>\n<meta name=\"description\" content=\"Cognac, whisky, liqueurs, blackcurrant cream: constant-level or weight-based filling, ATEX zoning. 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