The five common fillings of automatic filling machines are as follows: 　

Atmospheric method:

Atmospheric pressure method is also called pure gravity method, that is, under normal pressure, the liquid material flows into the packaging container by its own weight. Most of the gas-free liquid materials that can move freely can be filled with this method, such as milk, soy sauce, vinegar, etc.　　

Isobaric method:

Isobaric method, also known as pressure gravity filling method, is to inflate the packaging container first under the condition of higher than atmospheric pressure, let it form the same air pressure as the liquid storage tank, and then flow into the packaging container by its own weight. This method is commonly used for filling carbonated beverages, such as beer, soda, sparkling wine, etc. Using this method for filling can reduce the CO contained in such products and avoid excessive foaming during the filling process, which affects product quality and quantitative accuracy.　

Pressure method:

Use mechanical pressure or air pressure to squeeze the material to be filled into the packaging container. This method is mainly used for filling thick and viscous materials, such as ketchup, minced meat, toothpaste, and soft drinks such as soda. At this time, the air pressure of the soda water is directly poured into the uninflated isobaric bottle, thereby increasing the filling speed, and the formed foam has a corresponding effect on the filling quality of the soda water without glue.　

Vacuum method:

The vacuum method is filled under the condition of lower than atmospheric pressure, and can be carried out in two ways: 　

(a) Differential pressure vacuum type, that is, the liquid storage tank is at normal pressure, and only the packaging container is pumped to form a vacuum. The liquid material depends on the pressure difference between the liquid storage tank and the container to be filled to produce flow. Commonly used.　

(b) Gravity vacuum type, that is, the liquid storage tank is in a vacuum. The packaging container is first pumped to form a vacuum equal to that in the liquid storage tank, and then the liquid material flows into the packaging container by its own weight, because it is rarely used in China. Vacuum filling has a wide range of applications, and it is suitable for filling liquid materials with a slightly higher viscosity, such as oils and syrups. It is also suitable for filling liquid materials. For example, the formation of a vacuum in the bottle means that the contact between the liquid material and air is reduced, and the shelf life of the product is prolonged.

Use mechanical pressure or air pressure to squeeze the material to be filled into the packaging container. This method is mainly used for filling thick materials with high viscosity, such as filling tomato sauce, minced meat, toothpaste, and can also be used for filling soft drinks such as soda. At this time, the air pressure of the soda water itself is directly poured into the unfilled isobaric bottle, thereby increasing the filling speed, and the foam formed has a corresponding effect on the filling quality due to the absence of soda.　

The above five filling methods are common in automatic filling machines.