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Idea for a bottling machine

Most of the cheaper bottling machines I've found online look like this:
 
https://www.ebay.com/itm/Liquid-Filling-Machine-Manual-Bottling-Bottle-Paste-Filler-Stainless-Steel-5-50g/392128135296?_trkparms=aid%3D555017%26algo%3DPL.CASSINI%26ao%3D1%26asc%3D54339%26meid%3De9eb16ede80f4f8da30bbb156678f1e1%26pid%3D101006%26rk%3D1%26rkt%3D1%26%26itm%3D392128135296&_trksid=p2045573.c101006.m3226
 
They have a big hopper and are gravity fed, which wouldn't really work with hot sauce because you have to keep it above 180 degrees at the moment you bottle it.  I assume if you poured boiling sauce into that hopper it would be too cool by the time you finished the last bottle.  The one at the commercial kitchen I use is very fancy, it uses compressed air and a crazy pump made with highly polished stainless steel lobes pushing the sauce through it.  It looks like a cam shaft or something.  It sucks the sauce right out of the giant kettle through a valve in the bottom, so the kettle keeps it up to temp.
 
So I had an idea, what if I took a large stainless steel pressure cooker, one of those 30+ quart All Americans, drilled a hole near the bottom and welded in spigot, then modified the wobbler so it would allow the pressure inside to only build to like half a psi.  Then I could cook the sauce in the pressure cooker without the lid, blend it, then when I want to bottle it put the lid on and allow a little pressure to build inside, then open the spigot and use the pressure inside to push the sauce out into the bottles?  Besides the obvious risk of spraying boiling hot sauce everywhere, does this sound like something that would work?
 
Without the wobbler on there at all I think it would have some pressure. I have been looking at the beer brewing kettles as well. Why do you need the .5psi anyway? To take the pot off of the heat while you bottle?
 
salsalady:  that's basically exactly what I was looking for, I didn't realize they had them like that with heated kettles.  Although $6k is a bit more than I'd like to spend.  Cost is the #1 factor for me, because I'm a bit of a cheap ass.  I can get one of those pressure canners for a few hundred dollars.  I'm currently not planning to cook anything in the certified kitchen I built, but it would be very nice to be totally self-sufficient.  I heard the commercial kitchen I've been using might be shutting down for good, which would leave me kind of screwed.  Although the longer the sauce ferments the tastier it will be so there's kind of an upside if I have to delay bottling it until I find another kitchen.
 
Walchit:  I was just thinking the pressure would push the sauce out faster, especially with thicker sauces.  You may be right that there would be some pressure in there even without a wobbler.  I could probably also just use a cheaper stainless stock pot and put something heavy on the lid to create a slight bit of pressure inside.
 
What does ...not planning to cook anything in the certified kitchen i built...mean?
 
They can do the handyfiller with high temp gaskets and such.  I feel other options are better. Brewer kettle and such.
 
I was happy to see the heated kettle option on the Freund/(now BERLIN) website.  I haven't looked at the unit in detail, but it seems like it might be an option.  I've spent about $2500 in the last couple years getting larger bins and a newer food chopper to make our fresh salsa, so spending $5000 for a workable functioning bottle filler is not out of realm if I was considering doing hot sauces full time.  It's all about the cost and ROI.
 
For our electrical business, we spent about $3000 for a single tool that has made us $$money$$$$$ from the first time we used it.  Research, choose wisely, and then step up if the return on investment is there. 
SL
 
You have a facility that is licensed for fermentation, so I am 'assuming' all the sinks and such.   What else is needed for working there?
 
To actually cook stuff I understand ventilation is important, and I think maybe you need a grease trap.  Although in my case I wouldn't be cooking with oils or fats or anything so that might not be an issue.  I have the sinks and everything, I posted pics in my grow log thread here:  http://thehotpepper.com/topic/68464-bold-badger-2018-grow-log/
 
I have an under-sink grease trap that came with the sink, but I didn't plumb it in because they said I didn't need it for what I was doing, which is basically just rinsing the peppers and washing dishes.  I have room to add more space in my basement if it would be possible to actually bottle it there, the main reason I didn't even consider it is the lack of a bottling machine.  It's worth the price they charge at the commercial kitchen to use theirs because it makes it so easy.
 
Actually, that's not a bad option other than the capacity is less than a gallon. It could be filled from the cooking vat, one fill up would be about 18 5oz woozies.
 
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