Mustard

Mustard is acidic, aromatic and abrasive enough to wear standard components over time. The acidity is part of the recipe and never softens in storage, so every surface the paste meets - hopper, pump body, valve seat, nozzle, seal - works in a corrosive environment for the whole service life of the machine. Milled seed husk adds a second load: the particles are fine but hard, and they slowly polish piston bores and sealing faces meant for neutral products. The aroma is volatile, so a film chosen for barrier strength alone can let flavour fade or pick up odour in storage. Acid-proof contact parts and resistant films protect line and flavour, while piston dosing with a shut-off nozzle delivers clean single portions. A mustard filling machine works on volumetric piston dosing. Each stroke draws a fixed volume from the hopper and pushes it out through the nozzle, so the dose repeats whatever the level in the tank - the right behaviour for a paste thick enough to hold its shape. The shut-off nozzle decides yield: it cuts the tail at the end of the stroke instead of letting product string down into the seal area, and a clean seal area is the difference between a tight pack and a leaker. Nozzle bore is matched to the grind so seed fragments pass without being sheared, and seals, gaskets and piston sleeves are specified in acid-resistant grades. Stick pack moves the most volume: a narrow single portion the end user tears open over a burger or a hot dog, easy to hold in a dispenser box. Sachet carries the same portion in a squarer footprint and suits hotel breakfast trays, catering and retail multipacks, where the pack lies flat and offers more printed surface. Both formats are single-serve, and the choice usually follows the dispenser and the branding rather than the product. A mustard stick pack machine and a mustard sachet packaging machine share the same dosing head; the film path and the lane layout are what change. Dose range is 5 to 15 ml, the normal single-serve band for table condiments. Output follows lane count, and lane count follows pack width: a narrow pack fits more lanes across the web, a wide one fits fewer. On MSM1200 that means up to 960 packs per minute with 12 lanes on a narrow pack, and 480 packs per minute with 6 lanes once the pack widens on the same machine. Lane ranges run ARTISTICK 1-5, ISM400 2-5, ISM600 3-7, MSM800 4-10, MSM1200 6-12, SPM320 1-8, SPM800 4-12, SPM1200 7-12. Mustard packaging machine options in the Mentpack range are ARTISTICK, ISM400, ISM600, MSM800, MSM1200, SPM320, SPM800 and SPM1200. Typical buyers are condiment and sauce producers, co-packers filling private label for retail chains, and suppliers to fast-food, catering and hotel operations. Food-service sachets are the volume driver, with multi-lane machines matching fast-food demand.