Most of the cheaper bottling machines I've found online look like this:
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?