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Good taste counts: Dosing processes in the food and beverage industry

Only if you integrate dosing units of the highest technical quality into your filling systems can you create an optimal basis for your customers for the production of, for example, flavoured drinks. Regardless of whether you, as a machine builder, rely on pressure-time dosing or prefer a time or sensor-controlled technology: Bürkert dosing solutions always offer you the highest degree of accuracy, reproducibility and speed. Your customers benefit from the reliable introduction of additives, ingredients or flavours.

Conventional solution for dosing the smallest amounts of liquid

Piston dosing pumps were used in the previous dosing or large quantities were filled. Both solutions are flexible to a limited extent, so there is a delay in reacting to trends.

The filling of large quantities …

… has an increased need for cleaning after the consumption of the liquids, which causes costs.
… causes cleaning and disinfection times.
… leads to additional costs for disinfectants and cleaning agents.
… slows the implementation of new trends, as the batch produced has to be used first.
… ties up container capacities and storage space.

The use of piston pumps …

… increases the maintenance effort through more wear parts.
… complicates the cleaning process.
… leads to inefficient processes.
… Unintentionally influences the reproducibility of a taste due to its high tolerance range.

Dosing the smallest volumes precisely: work particularly economically with innovative Bürkert technologies

Dosing solutions from Bürkert are primarily known for their precision. Whether big or small, complex or simple: Our technologies always work precisely, are easy to clean and individually adaptable to your needs, verified and of course validated for your environmental parameters. In addition, Bürkert solutions for pressure-time dosing have FDA, USP Class VI approval. Fast switching times and exact dosing guarantee manufacturers of food and beverages verifiably economical consumption of flavours in filling systems and machines.

The ideal companion for the dosing of the smallest volumes:

Dosierlösung mitdrei hervorgehobenen Ventilen

Type 6650

2/2 way Flipper-Solenoid Valve with separating diaphragm

Type 6650
  • Only 4.5 mm wide
  • Medium isolation, for aggressive fluids
  • Direct-acting
  • Vacuum up to 7 bar
  • Short response times

Type 6724

2/2 or 3/2-way Whisper Valve with media separation

Type 6724
  • Highest chemical resistance
  • Compact design with 8.9 mm installation width
  • DN 0.8 mm (vacuum up to 5 bar) and 1.2 mm (vacuum up to 3 bar)
  • Very fast, almost silent switching with < 20 dB (A) and very low power consumption
  • High back-pressure tightness, excellent cleanability and 100% duty cycle

Type 6712

2/2-way Whisper Valve with media separation

Type 6712
  • Highest chemical resistance combined with minimum internal volume
  • Compact design with 7 mm installation width
  • DN 0.8 mm (3 bar) and 0.4 mm (5 bar)
  • Switching noise < 36 dB
  • For dosing applications with excellent cleanability

The following video shows how you, as a system manufacturer, can implement this precision and repeatability in the filling process for your customers.


The advantages of Bürkert dosing solutions:

How you can exploit your savings potential with the Bürkert solution

The calculation example illustrates these added values. 

A manufacturer of first-class vinegar products supplies restaurants with upscale cuisine. The different vinegar varieties are based on neutral basic vinegar, which is mixed with different flavours to create different tastes. All in all, the vinegar producer benefits from the use of Bürkert dosing technology from the consistent taste of the products with significant time savings in production and the reduction in cleaning agents.

With the conventional solution, 900 litres of vinegar are mixed with 100 litres of herbal extract in a large container and filled into 1000 one-litre bottles. The manufacturer sells 200 bottles of this product per month. After bottling he has herb vinegar in stock for a period of five months, which means storage costs. In addition, the mixing container, the agitator and the entire filling line have to be cleaned after each flavour and therefore stand idle for half a day. 1000 litres of water and 10 litres of cleaning agent are required for cleaning.

Conventional production

Standstill of the plant
Cleaning agents
Apple flavour
Herb vinegar
Berry aroma
Just in time
Standstill of the
Water consumption
Cleaning agents
Cleaning agents

Savings potential

The bottles are first filled with the basic vinegar with the Bürkert solution. Then 1 ml of highly concentrated herbal extract is added directly into the bottle. In this way, the required amount is produced as required and storage costs are drastically reduced. To change the flavour he only has to clean the flavour dosing unit. The automated process takes about 1 hour and uses 10 litres of water with 1 litre of cleaning agent. That means a time savings of 3 hours. In addition, the water consumption is reduced by 990 litres and at the same time 9 litres less cleaning agent are required.