Food and beverage lines run on speed and consistency, and water is the most common cause of both being lost. Bottles, cans and trays leave the washer or filler wet; labels lift, inkjet codes smear, cartons soften. SCB builds blower-driven air knife systems that remove that water without contact, heat or wasted compressed air, sized to the conveyor width and line speed of the actual line.
1200mm Bar Air Knife for Wine Bottle Drying – SCB Industrial Drying Solution
1200mm bar Air Knife for Wine Bottle Drying， bottles are dry before they reach the labeling, packaging, inspection, or coding stages is critical to maintaining a stable production process. A 1200mm ba…
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In modern automated manufacturing lines, removing residual water, water stains and cleaning agents from workpiece surfaces efficiently is a critical step before labeling, inkjet coding, coating and pa…
Read moreWhere Air Knife Drying Is Used on Food and Beverage Lines
On a bottling line, the drying station usually sits directly before the labeller: a top knife clears the closure and shoulder while angled side knives wipe the body and label area. Canning lines add a second stage before coding and shrink sleeving. Tray and crate washers use wider knives across the full conveyor. In fruit and vegetable processing, air knives remove surface water after washing so that drying, sorting and packing are not affected by residual moisture.
Recommended Systems for Bottling, Canning and Packaging
Most beverage installations use a ring or centrifugal blower feeding one or more Coanda air knives. A 1200 mm bar knife is a common choice for wine and spirits lines, while shorter knives suit narrow conveyors and irregular bottle shapes. Stainless steel construction is specified for washdown areas. Variable-frequency control lets airflow follow line speed, so the station does not consume full power during slow or stopped production.
Stainless Steel Construction for Washdown Areas
Food environments combine water, cleaning chemicals and hygiene requirements. Air knives and mounting hardware are available in SS304 for general use and SS316 where cleaning agents are aggressive. The blower intake is filtered, and the units are positioned so that the air stream stays clean and the equipment is easy to remove for routine cleaning.
What We Need to Recommend a System
Send us the container type and height, conveyor width, line speed, the position on the line where drying is required and the number of shifts. A photograph of the installation area is more useful than a description, because it shows how much space is available above the conveyor. Our engineers will propose the knife layout, slot width, blower model and expected power consumption.