PRIMARY CONTACTS


Canadian Head
Office:


ADDRESS:
85 Royal Crest Court
Markham, Ontario
L3R 9X5
Canada

TELEPHONE:
905-305-1797

FAX:
905-305-0013

E-MAIL:


Usa Engineering
Centre:

ADDRESS:
Pet All USA Inc.
971 Division Street
Adrian, Michigan
49221
USA

TELEPHONE:
1-905-305-1797

E-MAIL


China
Centre:

TELEPHONE:
86-1360-808-8755

Email:

 

Mexico / Brazil
Centre:


TELEPHONE:
011-521-553-576-3992

Email:


United Kingdom
Centre:

TELEPHONE:
44-161-763-4000

Email:

 

CONTACTS US

 

PET Stretch Blow Moulding Machine

 
L Series-All Electric and Continuous Motion Machine

CPSB-LS6000

Features:
Feeding System
1. Unscrambler fixed on the machine for saving space.
2. Multiple protection devices for ensuring preform feeding and ejecting unqualified preforms.
3. Continuous preform feeding system( same as CHUM POWER Rotary technology)

Extremely Advanced Technology Heating System
1. 50 mm heating pitch for reducing power waste and increasing heating efficiency.
2. Horizontal preform direction for simplifying machine structure.
3. Easy access for oven maintenance and lamp changing.
4. Cooling ramp throughout protecting the preform neck.
5. Excellent ventilation system for keeping the preform surface cool.
6. Thermo device for detecting preform temperature.

Transfer and Variable Pitch System
1. Servo Motor controlled transfer with grips fixed on the timing belt.
2. Quick transfer and precise location with variable-pitch screw and Servo driving.
3. The system is all controlled by Servo Synchronizer.

Blowing and Clamping System
Servo driving synchronizes clamping and base mold.

Pressure/ Blowing System
Quick and precise blowing valves meet the high-demanding production.

Others
1. Whole electrical system ensures the high-speed operation and precise location.
2. Quick changeover of mold.

L series can provide the bottles for:

Water
CSD
Juice
Teas
Alcoholic
drinks
Oils
Sauces
Ketchup
Cosmetics

PET Stretch Blow Moulding Machine
L Series
CPSB-LS6000



 
Specification
 Model UNIT CPSB-LL1000G   CPSB-LL3000 CPSB-LS4000 CPSB-LS6000 CPSB-LS6000H CPSB-LSS8000

MOLDING
Clamping force kg 64000 64000 64000 64000 64000 64000
Clamping stroke mm 380 205 160 130 130 110
Stretching stroke mm 550 350 350 350 350 350
Bottom stroke mm 50 50 50 50 50 50
Cavity pitch mm   228.6 152.4 114.3 114.3 76.2
Number of cavities number 1 3 4 6 6 8
Spindle chain pitch mm 76 76 50 50 50 38 (50 optional)

CONTAINER
Max. capacity ltr 20 6 3 2 1 0.6
Neck Int-diameter mm 22-45 22-45 22-38 22-38 22-38 22-28
Neck Height mm 25 25 25 25 25 25
Max. support ring diameter mm 60 60 46.5 46.5 46.5 36 (46 optional)
Preform height mm 450 50-150 50-150 50-150 50-150 50-150
Max. diameter mm 340 200 135 105 95 68
Max. height mm 550 350 350 350 350 350
          THEORETICAL OUTPUT B.P.H 500(20L/230 g)1 3,000 (5L) 6,000 (0.6L) 9,000 (0.6L) 7,200 (0.5L)2 12,000 (0.6L)

ELECTRICAL SYSTEM
Number of ovens UNITS 4 6 6 6 6 (12 optional) 6
Number of lamps pcs 72 54 54 54 54 (108 optional) 54
Total installed power KW 120 160 160 160 160 160
Heating power KW 108 144 144 144 144 144
Power supply   400V+6%-10% 50/60Hz      
Power consumption KWh   30 (1.5L) 23 (0.6L) 34 (0.6L) 34 (0.6L) 35 (0.6L)

AIR SYSTEM
Operating pressure psi 100 100 100 100 100 100
Air consumption cfm 71 35 35 35 35 35
Blowing pressure psi 500 500 500 500 500 500
Air consumption cfm 235 350 (5L) 136 (0.6L) 244 (0.6L) 380 (0.6L) 320 (0.6L)
 CHILLER WATER
Operating pressure psi 60 60 60 60 60 60
Temperature °F 50-55 50-55 50-55 50-55 50-55 (neck only) 50-55
Consumption tons 2 5 2 3   4
Flow rate gal/min 26 26 26 26 5 26
Thermolators Operating pressure psi         40  
Temperature °F         140~285  
Consumption tons         3  
Flow rate gal/min         20  
Tower Water Operating pressure psi 60 60 60 60 60 60
Temperature °F 70~85 70~85 70~85 70~85 70~85 70~85
Consumption tons 7 7 7 7 7 7
Flow rate gal/min 70 70 70 70 70 70

MACHINE
Size(LxWxH) ft 19 X 7 X 12 19 X 7 X 12 19 X 7 X 12 19 X 7 X 12 19 X 7 X 12 19 X 7 X 12
  Weight lbs 26400 19800 19800 19800 19800 19800
1 Depends on gram weight of container
2 Depends on hot fill temperature and container design
 
 
 
 
 
 
 
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