Service
Two heat-treatment services for viscous food liquids. Hot fill heats the product before filling. Pasteurisation heats the sealed containers in the autoclave. Heat-resistant glass. Based in Leuven, Belgium.
Get a quote →Two services, one facility
The product is heated to a specific temperature before filling. It goes into the container while hot and the container is sealed immediately. As the product cools, it contracts and creates a natural vacuum inside the sealed container. The result is an extended shelf life without an autoclave step.
The product is filled at ambient temperature and the containers are sealed. The sealed containers then go into the autoclave and are heated to pasteurisation temperature. This is not sterilisation. Sterilisation uses higher temperatures and pressures to achieve full microbial elimination. We offer pasteurisation. We do not offer sterilisation.
Hot fill: how it works
Your bulk product and empty heat-resistant glass containers arrive at our facility in Leuven.
The product is brought to the required fill temperature before it enters the container.
The heated product is filled into the container precisely and consistently.
The container is sealed immediately. As the product cools, it contracts and creates a natural vacuum.
Every unit is weighed and visually inspected. Finished goods are palletised and returned to you.
Pasteurisation: how it works
Your bulk product and empty glass containers arrive at our facility in Leuven.
The product is filled into the containers at ambient temperature.
The containers are sealed.
The sealed containers go into the autoclave and are heated to pasteurisation temperature, then cooled.
Every unit is weighed and visually inspected. Finished goods are palletised and returned to you.
Containers
Both hot fill and pasteurisation require heat-resistant containers. We work with glass.
Suitable for both hot fill and pasteurisation. Compatible with all common screw cap closures.
Suitable for both processes. Various neck types available.
PET plastic bottles and doypacks cannot withstand the temperatures involved in either process. If you are unsure whether your container is suitable, send us the spec sheet and we will confirm.
What we fill
Both processes suit viscous food liquids that benefit from heat treatment and do not require cold chain storage.
Hot sauces, BBQ sauces, pesto, ketchup, mustard and other cooked or blended sauces.
Honey, agave, maple syrup, date syrup and other thick sweeteners benefit from hot fill to reduce microbial load.
Fruit-based sauces, coulis and jam-style products that need pasteurisation for shelf stability.
Oil-based or vinegar-based dressings and marinades filled hot for extended shelf life.
Specifications
| Hot fill temperature | Typically 75–85 °C, depending on your product |
| Pasteurisation temperature | Contact us. Depends on your product and target shelf life. |
| Compatible containers | Heat-resistant glass jars and bottles |
| Closure | Screw caps |
| Quality control | Every unit individually weighed and visually inspected |
| Can be combined with | Labelling & coding |
FAQ
Hot fill heats the product before it goes into the container. The container is filled while the product is hot and sealed straight away. Pasteurisation works the other way: the product is filled cold, the containers are sealed, and then the sealed containers go into the autoclave to be heated. Both extend shelf life, but the process sequence is the opposite.
Both use an autoclave on sealed containers, but sterilisation uses higher temperatures and pressures to achieve complete microbial elimination. Pasteurisation uses lower temperatures to reduce microbial load to a safe level. We offer pasteurisation. We do not offer sterilisation.
Heat-resistant glass jars and bottles for both processes. PET plastic and doypacks are not suitable. They deform under heat. If you are unsure about your container, send us the spec sheet and we will confirm.
Sauces, condiments, honey, syrups, fruit coulis, jams, dressings and marinades. Any viscous food liquid that benefits from heat treatment and does not require cold chain storage. If you are unsure which process suits your product, just ask and we will advise.
Shelf life depends on the process, the product's pH, water activity and other factors. Both hot fill and pasteurisation can achieve 12–24 months when done correctly. We recommend working with a food technologist on your specific formulation. We execute the process parameters you specify, but validating shelf life is your responsibility.
Many products do not require added preservatives when heat-treated at the right temperature and pH. Whether you need them depends entirely on your formulation. Your recipe and the process parameters together determine food safety. We handle the process, but product formulation is your responsibility.
Yes. We label your containers after they have cooled and the vacuum seal has formed. Labelling is done as a separate step after filling and sealing. See our labelling & coding service page for details.
Send us your product details and we'll confirm feasibility and come back with a quote within one business day.
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