Project Brief
HomeSauce Packaging MachinesSachet, Cup & Pouch Machines

Single-Serve QSR Sauce Sachet, Stick, Dip-Cup & 1–5 kg Pouch Machines

Automate 5–100 ml takeaway ketchup/mayo/soy sachets, 25–60 g thermoformed/premade nugget dip cups, and 500 g–5 kg foodservice back-of-house sauce pouches.

HUB

Focus: sauce sachet and pouch packing machine

Check Compatibility

Flexible & Portion-Control Sauce Formats for QSR Chains, Meal Kits & Catering

Quick-service restaurant (QSR) chains, meal-kit boxes, instant-noodle factories, and commercial kitchens consume billions of flexible sauce packs every week: 7–15 g ketchup/soy/chili sachets, 28–55 g peel-lid nugget dipping cups, and 1–3 kg back-of-house pump/piping pouches that replace heavy #10 tin cans and gallon jugs. Within sauce packaging machines, flexible sauce equipment requires positive-shutoff suck-back pistons and squeeze-roller liquid sealing so zero oil fouls cross-seals.

Multi-lane sachet VFFS machines produce up to 300–500+ packets/min in less than 4 square meters of floor space.

Hourly capacity benchmarks across craft 2–4 head lines, 4,000 BPH chili jar lines, 16-head servo fillers, QSR sachets, and 12,000 BPH rotary lines
Stepping up from 4 servo piston nozzles to 12 nozzles triples BPH linearly without increasing liquid velocity or splashing.

Flexible & Portion-Pack Sauce Machine Matrix

Compare single-serve sachet, dip-cup, and catering pouch platforms:

Portion / Flexible Format Volume Range Machine Architecture Output Rate
3-Side / 4-Side / Stick Sachet 5 – 100 ml (up to 199 ml) 1-to-10 lane liquid VFFS + piston 30–55 CPM/lane (30–500 PPM)
Instant-Noodle Paste Packet 8 – 45 g oil + spice paste Heated-agitator high-speed sachet VFFS 60–120 PPM/lane + string cut
QSR Nugget Dipping Cup 20 – 100 g PP/barrier cup 4–8 lane linear or rotary cup fill-seal 2,400 – 9,600 cups/hr
Retail Spout / Stand-Up Pouch 100 – 1,000 g 8/10-Stn IP65 rotary pouch or spout line 25 – 80 pouches/min
Foodservice Catering Bag / BIB 1.0 – 5.0 kg (up to 20 L) Heavy liquid VFFS (LD-420/520) or BIB 10 – 35 heavy bags/min

Explore single-serve packets in QSR ketchup and condiment sachet machines and catering bags in foodservice sauce pouch and dip-cup machines.

Technical pairing matrix matching thin high-salt soy/vinegar, smooth emulsions, and >8 mm chunky sauces to pump physics and SUS316L steels
High-acid vinegar + salt sauces (pH 2.8–3.8, 3–15% NaCl) pit SUS304 welds rapidly—always specify SUS316L wetted manifolds.

Sanitary Sauce & Hot-Fill Notes

  • Through-the-Liquid Squeeze Sealing on Catering VFFS: 2 kg QSR dispenser sauce bags fill completely air-free (zero headspace) by squeezing the molten PE/NY film closed directly through the liquid column—giving restaurants 99.5% evacuation yield in pump dispensers.
  • Micro-Perforated Tear-Notch & Shaped Die Cuts: Bottle-shaped retail condiment sachets and laser-scored easy-tear corners let diners open greasy chili-oil packets cleanly without teeth or scissors.
  • Check-Roller Burst Testing for Meal-Kit Transit: Meal-kit sachets ride loose alongside heavy vegetables in parcel boxes—inline compression test rollers apply 25 kg static load to every sachet to catch weak seals immediately.

Scope Your Portion Sachet, Dip-Cup, or Catering Bag Line

Send gram/ml target, sachet dimensions, and packs/hour via Project Brief.

Six-stage 85 °C hot-fill sauce jar line from pre-warm rinsing through rotary-valve piston filling, vacuum capping, cap inversion, and cooling
Tilting capped hot-fill bottles 90–180° for 20–30 seconds sterilizes cap headspaces using the sauce's own 85 °C thermal energy.

Explore related condiment systems in Sauce Packaging Machines, Hot-Fill & Viscosity Specs, or send your viscosity, chunk mm & BPH via Project Brief.

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Related Specifications

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