Food & beverage technology — complete equipment hub

An aseptic filling machine dispenses commercially sterile product into pre-sterilized bottles or cartons in a sterile environment, allowing ambient-temperature shelf life without preservatives. A hot-fill bottling line fills product at 85–92 °C into heat-resistant PET or glass, relying on thermal shock to sterilize the container. Aseptic filling suits low-acid dairy, plant-based drinks and juices; hot-fill is common for acidic juices, teas and isotonics.

Turnkey beverage bottling lines by MCF Technology cover from 2,000 bph pilot lines up to 36,000 bph high-speed lines for water, soft drinks, beer, wine and juices, in PET, glass and can formats with integrated blowers, fillers, labellers and end-of-line palletizing.

A UHT milk processing plant includes raw milk reception and storage, cream separation, standardization, an industrial homogenizer, a UHT sterilizer (direct steam injection or indirect tubular/plate), an aseptic buffer tank and an aseptic filling machine for carton, PET or bag-in-box. Utilities include CIP, steam generation, chilled water and a SCADA supervisor.

Yes. Plant-based drink lines share the core dairy technology — extraction, enzymatic treatment, homogenization, UHT sterilization and aseptic filling — with dedicated blocks for grinding, dehulling and fiber separation depending on the raw material (oat, soy, almond, rice, coconut).

MCF and SGE Italy engineer tomato processing plants in three explicit tiers — Compact 10–30 t/h, Industrial 30–120 t/h and High Capacity 120–200 t/h of fresh tomato — with hot-break or cold-break extraction, multi-effect evaporators, aseptic sterilizers and drum or bag-in-drum aseptic filling for paste, passata and diced tomato.

Yes. A fruit juice processing line by MCF Technology is engineered as a flexible skid: NFC (not-from-concentrate) mode with mild pasteurization for premium juices, and reconstitution mode with sugar/concentrate dosing, deaeration, homogenization and pasteurization for standard juices — both feeding the same aseptic or hot-fill filler.

A jam production line uses vacuum batch or continuous cookers that preserve fruit chunks, color and pectin performance under a controlled vacuum (typically 60–80 °C). Piston fillers dose the hot product with pieces intact, followed by capping, inversion sterilization and cooling — features that a generic cooking line does not include.

Wet pet food and tuna canning lines use static or rotary retorts with saturated steam, steam/air or full-water immersion, with F0 recipes validated for each pack format. For pouches, MCF pairs continuous cookers with hydrostatic or shaker retorts to protect pouch geometry and reduce cycle times.

Every turnkey plant is delivered with a SCADA supervisor that centralizes recipes, alarms, CIP, traceability and OEE. MCF supports MES/ERP integration via OPC UA and REST, enabling batch genealogy, electronic batch records and remote diagnostics from our engineering team.

MCF Technology and SGE Italy deliver, install and commission plants worldwide with on-site mechanical erection, electrical wiring, automation start-up, HACCP validation, operator training and multi-year after-sales — including spare parts, remote assistance and scheduled maintenance visits on every continent.