The German sparkling wine market is highly competitive. To remain competitive, a cost-efficient production and filling process is enormously important. One key technology is compressed air, which is required in all process steps – whether unpacking the sparkling wine bottles, filling and capping or labelling.
For this reason, the KESSLER sparkling wine cellar has been using a KAESER screw compressor model SK 25 (9 kW) from FILCOM GmbH for over 8 years. KESSLER Sekt is one of the leading producers in the premium sparkling wine market, where it has a share of approx. 15 %. At the location in Esslingen, the brands Hochgewächs Brut, Jägergrün and Réserve, among others, are produced. Two lines are in operation here, filling the sparkling wine in 0.75-litre, 0.375-litre, 0.2-litre Piccolo and 1.5-litre Magnum bottles.
The compressed air supports the machines during unpacking, cleaning, filling, capping, labelling and repacking. In this way, approx. 5,700 bottles can be handled per hour. Without compressed air, this would be unthinkable. A reliable supply of compressed air is crucial to ensure smooth operations and to remain constantly able to deliver.
Constant pressure is already important during the unpacking of the champagne bottles in order to suck in the sterile bottles by means of a Venturi effect and transport them from the pallet onto the filling conveyor. Compressed air is also used in the subsequent filling process of the champagne bottles:
Controlling the pneumatic valves during the various filling phases requires a pressure of 6 to bar. Before the employees label and pack the high-quality goods, the finishing touches are made: the final cleaning, in which the compressed air removes the smallest particles from the bottles, is also part of the duty here. Then the product is ready for labelling. Targeted air pulses ensure that the paper labels fit perfectly.
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