Fresh dip packaging machines

A smooth hummus and a chunky vegetable dip may go into similar tubs. Give the equipment team the recipe texture, normal filling temperature, largest pieces and target fill weight for each. Show how the dip is delivered from preparation and whether the consistency changes during the batch.

Bring the actual cup, tub or jar. Record the opening, depth, rim profile and intended fill height. A narrow opening leaves less room for the filling head and for the product to settle without marking the rim.

For equipment used before filling, see the cheese spreads and dips catalogue.

A film-sealed cup, a tub with a press-on lid and a jar with a screw cap have different closing requirements. Bring the container and closure specifications together. Identify which closing machine you already run or which operation needs to be quoted.

If the cup or tub uses a sealable flange and lidding film, compare tray sealing equipment with your packaging specifications in hand. Ask the team to confirm tooling and material suitability for the exact format. For lids and caps, document how they will be applied and how filled containers will reach that station.

• Record the clearance between the fill surface and the underside of the film or lid.
• Check whether dip reaches the rim during filling, indexing or transfer.
• Show how containers are kept upright and spaced as they pass to the closing station.

Send the recipe characteristics, container and closure details, target packs per shift and current line layout. List which parts of the line you are keeping and ask which filling heads, handling equipment and closing operations are included in the quotation.