Choose a used beverage filling line by matching the product, container, closing system and preservation process to the required saleable output. A quoted speed or familiar manufacturer is only a starting point. Confirm the capabilities and condition of each machine, the interfaces between them and the complete scope of supply.

This guide covers used beverage filling lines for PET bottles, glass bottles and cans, including still and carbonated products and applications requiring hot filling or aseptic processing.

1. Define the product and packaging specification

Prepare a production brief before comparing lines. Include:

Product: beverage type, carbonation, viscosity, foaming behaviour, pulp or particles, and relevant formulation characteristics.
Process: product temperature at filling, required shelf life and storage conditions, and the intended preservation and hygiene strategy.
Container: material, volume, drawing, dimensions, neck finish or can-end specification, and returnable or non-returnable use.
Closure: screw cap, crown, aluminium roll-on closure, can end or another specified closing system.
Production: saleable containers per hour for every format, annual demand, operating schedule and changeover frequency.
Finished pack: label, coding, shrink film, tray or carton, pack count and pallet pattern.
Project: installation location, available space, utilities, budget and required start-up date.

Specify the actual product and package together. A line previously used for water is not automatically suitable for juice, beer, dairy or a beverage containing particles. New applications require a technical assessment of the installed configuration.

2. Match the filling and preservation process

Still and carbonated beverages

Still products may use gravity, vacuum or other filling arrangements according to their characteristics and the container. Carbonated beverages generally require suitable pressure-filling equipment and controlled product conditions to manage foaming and carbonation losses.

Some fillers support both still and carbonated production, but this must be confirmed for the particular model, valves, controls and installed options. Count filling valves as a configuration detail; valve count alone does not establish output.

Hot filling and aseptic production

Hot filling and aseptic filling are distinct process routes. Hot-fill applications require a compatible product process, filling temperature, container and closure, together with any required holding, inversion and cooling stages.

An aseptic project requires assessment of the complete validated processing and packaging system, including product treatment, packaging decontamination or sterilisation, the controlled filling environment and sterile interfaces as applicable. A component described as hygienic or fitted with aseptic seals does not make the complete line aseptic.

Do not assume a used line retains its previous validation after relocation, conversion or a change of product. Agree the commissioning and validation requirements with qualified process specialists for the intended beverage and shelf life.

Product preparation and post-filling treatment

Establish whether water treatment, blending, mixing, deaeration, carbonation, filtration or thermal processing is needed and included. For products requiring tunnel pasteurisation, assess the validated treatment profile, product, package and line speed together. A bottle warmer or cooling tunnel should not be treated as a pasteuriser without confirming its process capability.

3. Check PET, glass and can requirements

PET bottle filling lines

For PET filling lines, verify bottle dimensions, neck finish, handling system and closure compatibility. Determine whether bottles arrive from a separate blower or are produced in an integrated blowing, filling and capping block.

Check the supported preform and bottle range where blowing is included. For equipment selection and Combi considerations, see our PET stretch blow moulding buying guide.

Glass bottle filling lines

For glass filling lines, distinguish returnable and non-returnable operation. Returnable projects may require unpacking, bottle washing, empty-bottle inspection and crate handling. Check which of these functions the offered line actually includes.

Verify bottle and closure drawings, handling parts, glass-breakage management and any thermal treatment requirements. A line designed for crown-capped beer bottles is not automatically configured for screw-capped water or spirits bottles.

Can filling lines

For can filling lines, verify can body diameter, height, end diameter and the exact can-and-end combination. Nominal volume alone is insufficient: standard, sleek and slim cans can require different handling and seaming parts.

Inspect the seamer as carefully as the filler. Confirm chucks, rolls, lifters, end feeding and change parts against the packaging supplier's specifications. Evaluate double-seam quality through appropriate measurements and seam teardown, rather than visual appearance alone.

For oxygen-sensitive beverages such as beer, establish suitable targets and tests for dissolved oxygen and total package oxygen. Assess product supply, purging, filling and closing together; a low-oxygen claim needs defined test conditions and evidence.

4. Compare line output and product throughput

Ask for demonstrated saleable output on each intended format, rather than treating the filler's nameplate speed as the output of the complete line. Product flow, filling time, closing, treatment, labelling, packing and conveying can each constrain production.

A nominal rate of 20,000 containers per hour corresponds to 10,000 litres per hour at 500 ml, but 30,000 litres per hour at 1.5 litres. Check the capacity of product preparation, supply and treatment at the required volume flow. Do not assume a filler maintains the same container rate at both sizes.

At 20,000 containers per hour, six-container packs require approximately 55.6 packs per minute before allowing for losses or operating margin. Confirm the downstream packer can sustain the required format and that conveyors and accumulation suit the line.

If a balanced line sustains 20,000 containers per running hour, an illustrative combined utilisation and quality factor of 85% gives 17,000 saleable containers per scheduled hour. This is a calculation example, not a standard efficiency assumption. Review actual stoppages, rejects, cleaning and changeovers on a consistent time basis.

5. Establish what “complete line” includes

Request a machine schedule with manufacturer, model, year, serial number, supported formats and supply scope for each item. Identify separately:

Container preparation: depalletiser, unscrambler, blower, washer, rinser or inspection equipment as required.
Product systems: treatment, preparation, tanks, pumps, mixer, carbonator and product pipework.
Filling and closing: filler, capper or seamer, cap or end feeding, transfer equipment and format parts.
Post-filling: inspection, rejection, pasteurisation, warming, cooling or drying where needed.
Decoration and packing: coder, labeller or sleever, packer and palletiser, and pallet wrapping.
Integration: conveyors, accumulation, cabinets, control networks, safety systems and software backups.
Utilities and documentation: cleaning equipment, water systems, air, cooling, drawings, manuals and listed spares.

A line assembled over time can contain machines of different ages. Check every machine's identity and condition rather than assigning a single manufacture year to the complete installation.

6. Review hygiene, cleaning and factory integration

Confirm the clean-in-place (CIP) arrangements and the circuits covered, including product, filling and relevant gas paths. Review materials, seals, cleaning recipes and access for inspection. A CIP connection alone does not demonstrate effective cleaning for the intended product.

Check allergen or flavour changeovers, product recovery, drainability and the cleaning time allowed in the production schedule. Establish whether the existing cleaning equipment is included and adequate for the relocated installation.

Review electrical supply, compressed air, water quality, cooling, steam or hot water, gas supply, drainage, floor loading and service access. Assess consumption at the proposed operating conditions and establish any additional auxiliary equipment required.

Obtain a layout and line-control assessment before purchase. Moving the machines into a new arrangement can change conveyor lengths, accumulation, interfaces and performance. Confirm the engineering work needed to integrate equipment from different manufacturers.

7. Inspect the line and agree acceptance criteria

Where possible, inspect the line in production with a relevant beverage and format. Record sustained output, losses, filling accuracy, closure or seam quality, inspection performance, treatment conditions and finished-pack quality against agreed criteria.

Review filling valves, seals, product circuits, capper or seamer wear, container handling, sensors, conveyors and control hardware. Check maintenance records, operating hours, guarding, parts support and the documented scope of any overhaul.

If only a water trial is available, identify what it cannot demonstrate, such as actual beverage foaming, oxygen pickup, particle handling or microbiological performance. For dismantled lines, establish completeness, storage history and the work required for recommissioning.

Compare total installed cost, including conversion parts, repairs, dismantling, packing, freight, utilities, integration, commissioning, validation, training and initial spares. Agree responsibilities and acceptance tests before committing to the project.

Frequently asked questions

Can a water line be converted to carbonated drinks?

Possibly, but the filler, product preparation, pressure capability, container, closure and controls must support the application. Obtain an engineered assessment and conversion cost; changing the product supply alone may be insufficient.

Can one line handle PET bottles, glass bottles and cans?

Some purpose-designed systems offer this flexibility. Most used lines are configured around particular containers and closing technologies. Confirm the exact supported formats and conversion scope rather than assuming multi-container capability.

Is hot filling the same as aseptic filling?

No. They use different preservation and packaging approaches. Select the process against the product, package, storage conditions and shelf-life requirement, and establish its validation needs.

Does a “complete line” include product treatment and CIP?

Only when expressly listed. Verify both the equipment supplied and its suitability. A complete packaging line may exclude upstream beverage preparation, utilities or cleaning systems.

How do I assess the output of a used line?

Check each machine on the required product and format, then assess line balance, accumulation, stoppages, rejects, cleaning and changeovers. Request evidence of sustained finished output and define acceptance conditions.

Discuss your beverage filling project

Send PETmachinery your beverage specification, filling and preservation requirements, container and closure drawings, required output, finished-pack details, installation location, budget and target date.

Email sales@petmachinery.com to discuss suitable options, or browse our used filling lines. Technical suitability and availability are assessed separately for each enquiry.

For related equipment, read our labellers and sleevers buying guide and the introductory guide to choosing used PET and beverage production equipment.

Technical references

Manufacturer resources provide background on filling technologies and complete-line configurations. Verify capabilities against the particular used equipment and intended application.

How to Choose a Used Beverage Filling Line