Paste Filling Machine Suppliers & Manufacturers
Find paste filling machine manufacturers and suppliers on Towobo. Compare piston fillers, gear-pump fillers, and peristaltic fillers for thick sauces, tomato paste, peanut butter, honey, cream, gels, cosmetic emulsions, and other medium to high viscosity products — in jar, tube, pouch, and bottle filling configurations.
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Browse Paste Filling Machine Suppliers →Paste filling applications and technology selection
Paste filling machines are designed for products that are too thick or viscous to be handled by gravity or standard thin-liquid filling equipment. The key product characteristic is viscosity — pastes typically range from 1,000 cP (thick ketchup) to over 1,000,000 cP (stiff ointments or putties). Suitable products include: food pastes and condiments — tomato paste, ketchup, harissa, chilli sauce, pesto, jam, marmalade, honey, nut butters (peanut butter, almond butter, tahini), mayonnaise, hummus; cosmetic and personal care pastes — body cream, face cream, hair gel, toothpaste, hair dye, sunscreen, lip balm, pharmaceutical ointments; industrial pastes — adhesives, silicone sealants, lubricating grease, thermal paste, electrode pastes. The standard filling technology for paste products is the piston filler — a volumetric piston in a cylinder draws a measured volume of paste and dispenses it into the container. Piston fillers handle the full viscosity range for paste products. For very thick pastes (peanut butter, tahini, thick tomato paste), a product supply system with a positive displacement pump or pressurised hopper pushes product to the piston cylinder inlet to prevent flow-starvation. A heated jacketed cylinder is used for products that stiffen at ambient temperature. Gear-pump fillers use a positive-displacement gear pump to dose product; suitable for medium-viscosity liquids and light pastes, less suitable for very thick, particulate-containing, or shear-sensitive pastes. Peristaltic fillers are used for pharmaceutical pastes where no metal contact with the product is acceptable.
Container formats, heated filling, and sourcing
Paste filling machines fill a wide range of container formats. Jars and wide-mouth containers — paste products such as peanut butter, face cream, jam, and condiments are most commonly filled into wide-mouth jars (glass or plastic) where the wide opening accommodates the thick product and nozzle. The nozzle design is critical for pastes: a wider bore nozzle, bottom-up fill (nozzle starts at the bottom of the jar and retracts as the jar fills) prevents air pockets and surface mess. Tubes — cosmetic and pharmaceutical pastes (toothpaste, cream, ointment) are filled into aluminium or plastic tubes using a tube filling and sealing machine with a piston or servo-driven dosing system. Pouches — stand-up pouches and sachets can be filled with pastes using a premade pouch filler or VFFS machine with piston dosing unit. Bottles — squeezable bottles (ketchup, honey, sauce) are filled with piston fillers; the nozzle design and product cut-off are particularly important for stringy or dripping products. Heated filling: some pastes (palm oil, certain waxes, confectionery fillings, solidifying fats) must be maintained at an elevated temperature during filling to remain fluid. Jacketed supply hoppers, jacketed fill cylinders, and heated product lines maintain fill temperature. Always specify the product fill temperature and confirm that the machine construction materials are compatible with the product at that temperature. Specify: product name, viscosity at fill temperature, fill temperature, target fill weight or volume, container type and dimensions, container closure, required fill accuracy, production speed, and food-grade or cosmetic-grade construction requirements.
Frequently asked questions
How do I fill peanut butter without air pockets in the jar?
Peanut butter is a high-viscosity paste that traps air easily during filling. The standard technique is bottom-up filling: the nozzle enters the jar to a point near the bottom, begins filling, and retracts upward at a controlled rate as the jar fills, ensuring the nozzle tip remains below the product surface throughout the fill cycle. This displaces air upward and out of the jar rather than trapping it. A positive-displacement piston filler with a heated jacket (peanut butter is easier to fill at 35–40°C) and a bottom-up nozzle retract mechanism is the standard configuration. A deaeration stage on the supply circuit can further reduce air content for a smoother final product surface.
Can a paste filler handle products with chunks or fruit pieces?
Products containing discrete solid pieces (fruit chunks in jam, vegetable pieces in salsa, almond pieces in spreads) require special consideration. A piston filler with a wide-bore cylinder and nozzle can handle chunky products if the particle size is small relative to the cylinder bore — a guideline is that the largest particle should be no more than one-third of the nozzle bore diameter to prevent jamming. For chunky salsas or preserves with large fruit pieces, a special rotary or sliding-disc valve filler design is used to prevent the valve from cutting or trapping pieces. Confirm the maximum particle size and consistency of the product with the machine manufacturer before ordering.
What cleaning is required for cosmetic cream filling machines?
For cosmetic cream filling machines used in a multi-product facility, thorough cleaning between product changeovers is required to prevent cross-contamination of fragrance, colour, and active ingredients. The piston cylinder, valves, nozzles, and product pipework must be disassembled and manually cleaned, or the machine must have a CIP (clean-in-place) capability. For cosmetics manufactured under ISO 22716 (Good Manufacturing Practices for cosmetics), cleaning validation documentation is required to demonstrate that the cleaning procedure removes product residues to below a defined level. Stainless steel product-contact parts with smooth polished finishes and no dead-legs are required for CIP-cleanable cosmetic filling machines.
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