Hummus Filling Machine Orange County: Automatic Cup Filling and Sealing for Anaheim Dip Makers
Fill and seal hummus, toum, labneh, salsa and guacamole cups at up to 30 cups per minute with ±0.5% fill accuracy, supported by our California service center for producers in Anaheim, Santa Ana, Irvine and Fullerton.
A hummus filling machine Orange County producers can rely on is the Hummus Pack SDH-R, a fully automatic rotary machine that denests pre-formed cups, fills 50-500 g at ±0.5% accuracy with a servo-driven piston, adds up to two more components, heat-seals a roll-film membrane and can nitrogen-flush and snap on lids. It runs up to 30 cups per minute (18-25 real-world), starts from $45,000 USD and is supported from our California service center.
- Machine
- SDH-R automatic rotary cup filling, sealing and lidding machine
- Output
- Up to 30 cups/min (18-25 real-world)
- Fill range & accuracy
- 50-500 g (approx. 2-17 oz) at ±0.5%
- Cup sizes
- 4, 8, 10, 16 oz standard; 2-32 oz custom
- MAP option
- Residual oxygen 0.3-0.4%; shelf life ~7-10 days to 30-45+ days
- Price & lead time
- From $45,000 USD; 8-12 weeks from order confirmation
- Local support
- California service center; 12-month warranty
Hummus Filling Machine Orange County Producers Can Support In-State
If you are looking for a hummus filling machine Orange County plants can have supported from within California, our SDH-R automatic cup filling and sealing machine is built for that job. An indexing turret carries pre-formed cups through denesting, filling, membrane sealing, optional nitrogen flushing and optional lid placement in one pass, at up to 30 cups per minute on a dry cycle and 18-25 cups per minute in real production.
We design and build the SDH-R in Calgary, Alberta, and our California service center gives Orange County customers a support point in the same state. Full machine detail is on our main automatic hummus filling machine page. Locally, it typically fits:
- Restaurant, bakery and deli brands moving from hand-scooped tubs to sealed retail cups
- Growing dip producers replacing semi-automatic depositors and manual sealing
- Co-packers adding refrigerated dip, spread or salsa SKUs for Southern California grocery
- Plants that need a compact hummus packaging machine that changes between SKUs in under about 15 minutes
Little Arabia, Brookhurst Street and Orange County's Food Manufacturing Base
Anaheim is home to Little Arabia, the Arab-American business district along Brookhurst Street. In 2022 the Anaheim City Council formally designated the stretch of the Brookhurst corridor between Ball Road and West Broadway as Little Arabia, and it is widely reported to be the first officially recognized Arab-American district in the United States. Its restaurants, bakeries and halal markets sustain everyday demand for Levantine staples such as hummus, toum, labneh and baba ganoush. For a kitchen moving from counter sales into packaged grocery, cup filling and sealing is usually the first step worth automating.
Beyond Little Arabia, Orange County has an established food manufacturing and distribution base. The Anaheim Canyon business district in east Anaheim, along La Palma Avenue near the Riverside (91) Freeway, is the city's main industrial area, and Santa Ana, Irvine and Fullerton are home to food processors and distributors that supply Southern California retailers. Southern California's Mexican-food producers add another category that runs on the same cup format: fresh salsa, guacamole and creamy dips.
Cup Filling Machine for Anaheim and Orange County Dips, Product by Product
Every product below runs on the same SDH-R platform; what changes is the filler, nozzle, valving bore and seal recipe stored on the HMI.
How the SDH-R is configured for common Orange County dips and spreads
| Product | Typical line problem | SDH-R configuration |
|---|---|---|
| Hummus | Stiff paste that traps air; olive-oil drizzle and whole-chickpea or pine-nut garnish | Servo piston base fill; peristaltic pump for oil; garnish filler for toppings |
| Toum (garlic sauce) | Oil-and-garlic emulsion that can break under excess shear; oily residue on cup flanges | Piston fill with a suck-back nozzle to stop drips before the seal station |
| Labneh | Very thick, filled cold; whey can weep after filling | Large-bore piston and cut-off nozzle; optional oil drizzle and vibration-fed za'atar |
| Baba ganoush | Fibrous roasted eggplant, seeds and free liquid | Wide-bore valving for particulates; clean cut-off to keep flanges dry |
| Salsa | Diced vegetables in free liquid; splashing and separation | Wide-bore valving; suck-back nozzle to limit liquid on the flange |
| Guacamole | Browns quickly when exposed to oxygen | Optional nitrogen MAP flush to 0.3-0.4% residual oxygen |
See also our guacamole filling machine page and our labneh and tahini filling guide. We confirm fill temperature, viscosity extremes and unusual particulates with our engineering team before quoting.
How Our Dip Filling Machine Runs a Cup, Station by Station
The SDH-R is a rotary cup filling machine, which means the cup indexes around a dial rather than travelling down a long inline track. Each cup passes these stations in sequence:
- Cup loading: a pneumatic denester places pre-formed round, square or rectangular cups into the turret.
- Base fill: a servo-driven volumetric piston deposits 50-500 g at ±0.5% fill-weight accuracy.
- Secondary and third fills (optional): oil, paste, spices, nuts or garnish via a peristaltic pump, vibration filler or garnish filler.
- Membrane sealing: film cut from a roll is heat-sealed to the cup for a tamper-evident closure.
- Nitrogen MAP flushing (optional): residual oxygen is reduced to 0.3-0.4%.
- Lid placement (optional): a plastic lid is picked, placed and snapped on, then the cup discharges to the conveyor.
A PLC-based HMI stores recipes and raises diagnostic alerts, and SKU changeover takes under about 15 minutes. The 44 × 52 in footprint (65.6 in high) suits smaller Orange County industrial units, and options include an extended discharge conveyor, top and side labeling, variable data coding and a weight checker with feedback to the filler.
Get a configured SDH-R quote for your productSend your product, cup size and target cups per minute — we reply within 24 hours.
Request a quoteSeal Integrity and MAP Shelf Life for Southern California Grocery
A reliable membrane seal needs seal temperature, pressure and dwell time set for your film and cup material, plus a clean flange. Oil from a hummus drizzle, toum residue or salsa juice on the rim stops the film bonding evenly and creates leakers that surface in distribution; suck-back nozzles and correctly sized valving prevent it.
For products moving through Southern California grocery distribution, the optional nitrogen flush reduces residual oxygen to 0.3-0.4%, and refrigerated shelf life for many dips extends from roughly 7-10 days to 30-45 days or more, depending on the product. MAP slows oxidation; it does not replace good formulation, hygiene and cold chain. See our guide to MAP nitrogen flushing and dip shelf life.
California Food Registration Pointers for Orange County Plants
We build equipment, not regulatory filings, so confirm these points with the agencies themselves.
- CDPH Processed Food Registration: under California Health and Safety Code section 110460, businesses that manufacture, repack, label or warehouse processed food register with the California Department of Public Health (CDPH) Food and Drug Branch. CDPH calls the PFR a firm's basic health permit and lists a separate form (CDPH 8611) for Los Angeles, Orange and San Bernardino counties; check with CDPH for current forms and fees.
- Orange County Environmental Health: permits food facilities, including wholesale food manufacturers and warehouses, and reviews plans for new wholesale facilities.
- Dairy products: labneh and other cultured dairy products are generally licensed by the California Department of Food and Agriculture's Milk and Dairy Food Safety Branch; confirm which agency covers your formulation.
- Federal: FDA food facility registration and FSMA Preventive Controls for Human Food (21 CFR Part 117). Sesame became the ninth major US allergen on January 1, 2023 under the FASTER Act, which matters for tahini-based hummus and baba ganoush.
- Proposition 65: administered by OEHHA, it can require warnings from businesses with 10 or more employees; whether a warning applies to your product is a question for your regulatory counsel.
The SDH-R is designed to support plants operating under HACCP, SQF or BRCGS programs with 304 stainless steel, tool-free strip-down, optional CIP and FDA-compliant food-contact materials, and it carries CE marking and UL listing. The machine itself is not certified to those food safety schemes.
Service, Delivery and Logistics Across Orange County
Our California service center supports customers across Anaheim and Orange County, every SDH-R carries a 12-month warranty, and lead time is 8-12 weeks from order confirmation. Our Calgary office hours are 9:00 AM to 5:00 PM Mountain Time, Monday to Friday, one hour ahead of Pacific Time.
Orange County plants are served by the I-5, I-405, SR-57 and SR-91 freeways, which link them to Los Angeles, the Inland Empire and San Diego. Producers who import ingredients such as tahini and spices, or source packaging from overseas, have the Ports of Los Angeles and Long Beach, the country's busiest container port complex, close by. For sites elsewhere in the region, see our Los Angeles service-area page, our Riverside service-area page, our San Diego page or the California serving-area hub.
Hummus Filling Machine Orange County Pricing and Quotes
The SDH-R starts from $45,000 USD for the single-filler configuration. The price scales with the options your products need:
- Additional fillers for drizzles, spices or garnish (up to three filling stations in one pass)
- Nitrogen MAP flushing for extended refrigerated shelf life
- Plastic lid pick-and-place or snap-on lidding
- Labeling, variable data coding and a weight checker
- Custom change parts for cup sizes outside 4, 8, 10 and 16 oz
To quote, we need your product, cup size, target cups per minute and options; we may ask follow-up questions about the application and reply within about 24 hours. Our cup filling and sealing machine cost guide shows how each option affects budget, or you can request an Orange County quote now.
When Another Food Packaging Machine Fits Better
The SDH-R is the right food packaging machine for fresh, refrigerated cups filled at a pumpable temperature at roughly 18-25 cups per minute. It is not the right choice in every case:
- Single-SKU volumes well above 30 cups per minute usually call for an inline cup filling machine.
- Shelf-stable products that need aseptic or retort processing are outside its scope.
- Frozen products such as ice cream are not a fit.
- Fills below 50 g, such as 1 oz sauce cups, are outside the standard range; 2 oz portion cups are at the low end.
- It uses pre-formed cups and does not thermoform them.
If you are unsure, talk to our engineering team about your product and target output, and we will tell you plainly whether the SDH-R fits.
Hummus Filling Machine in Anaheim & Orange County, CA — Frequently Asked Questions
Yes. Hummus Pack supports Anaheim and Orange County customers through our California service center, and every SDH-R automatic cup filling and sealing machine carries a 12-month warranty. Our Calgary office hours are Monday to Friday, 9:00 AM to 5:00 PM Mountain Time, one hour ahead of Pacific Time, and you can reach us at +1 (888) 922-7271 or sales@hummuspack.com.
For a hummus filling machine Orange County plants can run at 18-25 cups per minute, the Hummus Pack SDH-R starts from $45,000 USD for the single-filler configuration. The final price depends on the number of fillers (up to three), nitrogen MAP flushing, plastic lid placement, labeling and coding, a weight checker and custom cup tooling. Send your product, cup size, target cups per minute and options, and we typically reply within about 24 hours with a quote.
The SDH-R rotary cup filling, sealing and lidding machine runs up to 30 cups per minute on a dry cycle and typically 18-25 cups per minute in real production, depending on the product, cup size, fill weight and options. Changeover between SKUs takes under about 15 minutes through recipes stored on the HMI. Single-SKU lines well above 30 cups per minute suit an inline machine better.
The SDH-R fills 50-500 g (about 2-17 oz) at ±0.5% fill-weight accuracy using a servo-driven volumetric piston. Standard cup sizes are 4, 8, 10 and 16 oz, and custom cup sizes from 2 to 32 oz are available with matching change parts. It runs round, square and rectangular pre-formed cups. Fills below 50 g, such as 1 oz sauce cups, are outside the standard range.
Yes. The SDH-R is used for hummus, labneh, baba ganoush, salsa, guacamole, tahini, sauces and spreads, and we assess garlic sauces such as toum like other oil-rich sauces. Configuration differs: a suck-back nozzle for oily toum, a large-bore piston for thick labneh and wide-bore valving for particulates in baba ganoush or salsa. Our engineering team confirms fill temperature, viscosity and particulate size before quoting.
Generally, California businesses that manufacture, repack, label or warehouse processed food must register with the California Department of Public Health's Food and Drug Branch under Health and Safety Code section 110460, and Orange County Environmental Health permits wholesale food facilities locally. Dairy products such as labneh are generally licensed by CDFA instead. Check with CDPH and the county directly; Hummus Pack supplies equipment, not regulatory advice.
Lead time for the Hummus Pack SDH-R is 8-12 weeks from order confirmation, depending on configuration and custom tooling. The machine is built in Calgary, Alberta, and our California service center supports customers across Orange County after delivery. Sending cup samples and film specifications early keeps tooling on schedule.
Yes, with the optional nitrogen MAP flush. The SDH-R's container MAP system reduces residual oxygen in the sealed cup to 0.3-0.4%, and typical refrigerated shelf life extends from roughly 7-10 days to 30-45 days or more, depending on the product. It is especially useful for guacamole and other oxidation-sensitive dips. MAP works alongside good formulation, hygiene and cold chain; it does not replace them.
The SDH-R is built from food-grade 304 stainless steel with tool-free strip-down, and an optional CIP system is available, which supports thorough cleaning between tahini-based hummus and sesame-free products. Sesame has been a major US allergen since January 1, 2023 under the FASTER Act. Your plant's validated sanitation and allergen program governs changeovers.
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