Operating Parameters for Hot-Fill on CODI Lines — Request for Guidance
Hi everyone,
I hope you’re all doing well.
We are currently evaluating the feasibility of running hot-fill applications on a CODI line for a project in Monterrey, Mexico, and I would greatly appreciate the community’s support in validating a few technical parameters before we run our first tests.
Specifically, we are assessing the possibility of hot-filling grape juice and coconut water, so we would like to confirm the recommended operating conditions for these types of products.
We are looking to understand the following:
Maximum product temperature
Is the CODI system designed to operate under hot-fill conditions?
What is the maximum safe product temperature the filler and its components can handle?
Maximum recommended Brix
If CODI does not define a formal limit, any field references from operators currently running juices or other high-Brix beverages would be extremely helpful.
Maximum protein content tolerated
If there is no documented specification, any practical insights from users already running hot-fill would be valuable.
Maximum recommended run time
For those who have experience with hot-fill: how long can the line operate under heat before requiring downtime or inspection?
Examples of products currently being hot-filled on CODI lines
For example juices, coconut water, teas, cold brew, etc.
Nitrogen dosing under hot-fill conditions
For teams running LN₂ dosing at elevated temperatures:
Have you required any additional components, tuning, or modifications to ensure stable dosing and proper seam performance?
This information will help us properly evaluate the operational feasibility of products that require pasteurization, before the pasteurizer is installed in our facility.
Additional clarification — Temperature range
We are considering running products between 70°C and 60°C during filling. We believe this falls within acceptable limits, but we prefer to validate this with operators who have real-world hot-fill experience.
Thank you all very much for your time and support — I look forward to learning from your experience.
Best regards,
Alejandro Padilla
