Filling valves and clamp fittings are chosen by three things: what the product is, how deep the fill point sits, and what the piping already looks like. The four groups below cover most of the enquiries we get.
Chili paste, bean paste, ketchup and salad dressing. Viscous product favours the Ø25 mm tube with the Ø14 mm orifice, and the anti-drip head where the stream has to cut off cleanly between containers.
Syrups, jams, dairy and juice. Tri-clamp inlets keep the line strip-downable without tools; PP bodies are used where cleaning agents would attack stainless.
Detergents, lotions and sanitisers. The PP models put a non-metallic wetted path in contact with the product, which matters for formulations with chlorides or acids.
Liquid preparations and solvents. PTFE seals and a polished bore (Ra ≤ 0.8 μm on clamp fittings) are the usual requirement; the seal is selected per medium.
Start with the container. The stem or tube length sets the fill depth, so a 150 mm stem in a 250 mm bottle leaves the orifice short of the bottom. If the container height is not fixed yet, take the middle length and adjust the platform.
Then look at the product. Wide-bore outlets move viscous product faster; narrow orifices give a cleaner stream on thin liquids. The anti-drip head is the answer when the nozzle has to clear the container rim without stringing.
Finally, look at the piping you already have. Tri-clamp inlets (TC 34, TC 50.5) match sanitary ferrule systems; a Ø25 mm barb suits a hose feed. Mixing the two means an adapter, so it is worth checking before ordering.
Two numbers — fill depth and container neck diameter — are usually enough for us to recommend a model and an outlet bore.