Start with your product
Compare equipment using viscosity, particles, temperature, foaming, chemistry and dose range.
Practical answers for your product and pack
Plan a production line that fills, closes, labels and packs with confidence.
Search 3,000 product-specific guides, compare the complete process and identify the machinery, packaging and consumables that suit your output.
3,000product-and-pack routes
30industries covered
16product behaviours compared
8steps from preparation to dispatch
Plan the complete line
See how filling, closing, labelling, coding, inspection and end-of-line handling work together.
Validate before you invest
Use real product and packaging samples to confirm the final machine specification and output.
Find the right route for your product
Start with what you make and how you want to pack it.
Choose your sector to see practical filling, closing, labelling and packing routes for common products and pack formats.
Sauces & condiments
Filling and packing guidance for smooth, pourable and particulate sauces, condiments and dressings.
Jams, preserves & spreads
Hot-fill, cold-fill, agitation and closure guidance for sweet spreads, preserves and syrups.
Pickles, chutneys & ferments
Product-handling guidance for pieces, seeds, fibres, brines and fermented foods.
Edible oils & vinegars
Clean-cut filling, closure and labelling guidance for edible oils, infusions and vinegars.
Dairy & cultured foods
Hygienic filling and packing routes for milk, cultured products, creams and dairy desserts.
Plant-based foods & drinks
Production guidance for dairy-free drinks, cultured alternatives, sauces and desserts.
Juices, waters & soft drinks
Filling, hygiene and pack-format guidance for still waters, juices, smoothies and functional drinks.
Carbonated drinks, beer & cider
Pressure, temperature and closure guidance for carbonated beverages, beer, cider and cans.
Wines, spirits & liqueurs
Bottle, closure, labelling and coding routes for distilled spirits, wines and liqueurs.
Bakery & confectionery ingredients
Temperature-controlled dosing and packing guidance for syrups, coatings, fillings and confectionery masses.
Soups, ready meals & dressings
Hot-fill, particulate and hygienic handling guidance for prepared foods, soups and dressings.
Dry foods & ingredients
Dust, bulk-density, weighing and sealing guidance for dry foods, ingredients and granules.
New production planning resources
Calculate, compare and troubleshoot before you commit to machinery.
Use the 3,000 application guides with practical tools, problem-led diagnostics, technology comparisons and current UK planning sources.
Production calculators
Calculate output, head count, OEE, batch time, vessel size, accumulation and payback.
Open production calculators →Troubleshoot line problems
Diagnose inaccurate fills, drips, foam, blockages, slow output, cap faults, label problems and seal leaks.
Open troubleshoot line problems →Compare equipment principles
Compare filling, dosing, capping, sealing, pouch and cleaning routes against the same requirement.
Open compare equipment principles →Plan UK project evidence
Structure PUWER, DSEAR, conformity, quantity-control, URS, FAT and cleaning-validation questions.
Open plan uk project evidence →Use a shared technical language
Find clear definitions for 147 filling and packaging terms.
Open use a shared technical language →See how guidance is produced
Understand the application model, technical review limits, corrections and machinery trial method.
Open see how guidance is produced →Choose machinery around your product
Products that look similar can need completely different equipment.
Flowability, viscosity, particles, temperature, foaming and chemistry determine the safest and most reliable route.
Free-flowing liquids
Gravity, flowmeter and pump filling for water-like products.
Open the process guide →Viscous products
Piston and positive-displacement systems for pastes, creams and sauces.
Open the process guide →Powders & granules
Auger, weigh and counting systems with dust and seal control.
Open the process guide →Hot, hazardous & specialist
Heated, carbonated, corrosive, flammable and abrasive applications.
Open the process guide →See the complete line before you invest
Follow every stage from preparation to dispatch.
Use the same clear route to identify equipment, handovers, controls, consumables and potential bottlenecks.
1
Define
Product, pack and output
2
Prepare
Mix, heat, chill or feed
3
Present
Rinse or orient packs
4
Fill
Dose accurately and cleanly
5
Close
Cap, lid, seam or seal
6
Identify
Label, code and verify
7
Inspect
Check weight and integrity
8
Dispatch
Accumulate, case and palletise
Build a practical machine shortlist
Turn your product, pack and target output into an equipment route.
Choose the physical product type, pack format and required output to compare likely filling, closing and labelling arrangements.
- Match contact parts and pump principle to the formulation
- Plan cleaning, changeovers and operator access
- Balance every station rather than quoting filler speed alone
- Include coding, inspection and end-of-line handling
Machinery and line integration from Lancing
Turn the guidance into a production system designed around your operation.
Review suitable machinery, then confirm the final route through product trials, packaging checks and line balancing.
Lancing machinery
Automatic liquid and paste filling
Servo-controlled filling for repeatable doses, with guarding and conveyor handling for automatic production.
Explore this equipment
Lancing machinery
Hot product mixing and filling
Heated hopper and controlled transfer for products that must remain warm through the filling process.
Explore this equipment
Lancing machinery
Automatic bottle labelling
Wrap-around, front-and-back and coding options for bottles, jars and other rigid packs.
Explore this equipmentConsumables that match your process
Keep the line supplied with compatible packs, closures, labels and production essentials.
The correct consumables protect output, presentation and line reliability. Browse stocked items online, then use actual samples to confirm fit, sealing, labelling and handling.
Containers & pouchesCaps, lids & pumpsLabels & codingSealing & wrapping
Before you order
Check compatibility with your product and machinery.
- Pack dimensions and stability
- Closure fit, torque and seal integrity
- Fill temperature and chemical resistance
- Label adhesion and coding area
- Case fit and distribution performance
Answers before you specify machinery
Get clear answers to the decisions that shape your line.
How do I choose a filling machine for my product?
Start with the product’s viscosity or flowability, temperature, particle size, foaming, chemistry and required accuracy. Then add the dose range, container, closure, cleaning method and output. Product trials should confirm the final filler type.
Can one production line fill several different products?
Often yes, but the line must cover the full product and pack range. Change parts, cleaning, contact materials, recipes, nozzle design and the most difficult viscosity or inclusion should be defined before purchase.
What output should I specify?
Use required weekly volume, working hours, changeovers, cleaning time and realistic operator availability. Do not select equipment using only the filler’s maximum cycle rate; the complete line must be balanced.
Should containers be rinsed or sterilised before filling?
That depends on product risk, incoming packaging controls and the validated hygiene process. Empty-pack rinsing, air cleaning, sterilisation or no treatment may each be correct in different applications.
What information does Lancing need to recommend machinery?
Provide product details, fill temperature, viscosity or particle size, pack and closure samples, dose range, weekly output, available utilities, site constraints and the required coding or inspection standard.
Planning a new product or improving an existing line?
Discuss your production lineTell Lancing what you need to produce and how you want to pack it.
Send your product details, pack sizes, closures, target output and any available samples for a practical machinery review.
Use a production guide to build a testable product-and-pack route
A product name is the start of a machinery search, but it is not a finished specification. Use each guide to identify the decisions that change the process, then replace general assumptions with the actual product, packaging and operating requirement.
Describe the product at the point of filling
Record whether it flows freely, contains pieces, foams, settles or changes with temperature. State how it reaches the filler and what changes during a batch. A chilled cream in a tube and a pourable dairy product in a bottle may share a sector while needing different handling, closing and cleaning arrangements.
Follow the pack through every operation
Map preparation, empty-pack presentation, filling, closing, identification, inspection and dispatch. Note which stages already exist and the required condition at each handover. For a foaming liquid, the dosing method, nozzle behaviour, settling time and closure sequence need to be considered together; a higher filler cycle rate may not improve finished-pack output.
Mark the assumptions that need a trial
Keep a short record of confirmed data, supplier questions and unresolved tests. Include the hardest normal product condition and smallest or largest relevant pack. Agree what result would accept or reject a proposed route. Food safety, shelf life, chemical compatibility and other specialist validation remain separate responsibilities; a process guide or machinery trial does not establish them.
Continue with Dairy product and packaging routes · Soup and prepared-food process routes · Foaming-liquid filling decisions · Cream-in-tube application guide.
Keep process, pack and product approvals as separate decisions
Record what each trial is intended to prove
A machinery trial can examine dose delivery, container handling, closing, labelling and output under stated conditions. It does not automatically establish product shelf life, suitability of every contact material or a complete hygienic process. Identify the approval owner and evidence needed for each decision before treating the route as ready for commercial production.
Track product condition through the handovers
Describe the product as it reaches the dosing stage, not only as it leaves preparation. Waiting time, cooling, settling or aeration may change handling. Record the expected condition at preparation, transfer, filling and closing, then identify where a proposed layout introduces a new hold or delay that needs review.
Include the packaging at the intended process condition
A container, closure or flexible pack should be assessed with the proposed contents and process. A successful empty handling test does not prove sealing or product compatibility. Use the relevant approved requirements and representative combinations, with specialist review where the product or process needs it.
Retain the route and its assumptions together
Keep the product revision, packaging references, process sequence and accepted trial conditions in one project record. When a formulation, pack or operating window changes, review which previous conclusions remain applicable. Use the equipment selector, consumables guidance and production enquiry route with those open decisions identified.