Spider Arm Bottle Drying System
A purpose-built drying system for spirits, wine, beverage, mineral-water and canning lines — replacing compressed-air blow-off with high-volume low-energy airflow.
Air-knife in continuous line processing — moisture removal in action (Original Nopassy animation)
Six Engineering Highlights
No Dead Angle
Spider arms flex to any position, reaching under and around every bottle or can — eliminates the "no drying" zone of head-to-head air knives.
High-Speed Centrifugal Blower
13,000–28,400 rpm, 0.29 bar pressure, 250 m/s air speed — paired with the Spider Arm manifold to deliver continuous high-volume low-energy airflow.
Multi-Step Layout
High-to-low steps along the line for progressive drying — every bottle passes through several nozzles for 3–5× longer effective drying time.
Wide Temperature Range
Polyoxymethylene nozzles operate from -50 °C to +110 °C — suitable for cold and hot fill lines, including pasteurized beverage lines.
Quick Bottle-Size Changeover
Modular nozzle banks and adjustable arm length adapt to bottles, cans and jars of different diameters without re-engineering.
Quiet Operation
With the dedicated sound enclosure, the centrifugal blower runs at ≤70 dB(A) — quiet enough for adjacent filling and packaging workstations.
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Frequently Asked Questions
Common questions engineers ask when specifying, installing and servicing Nopassy blowers.
What line speed can a 4-air-knife system handle?
A standard 4-knife system (top + 2 sides + 1 bottom) handles up to 12,000 BPH for PET bottles and 8,000 BPH for glass. For higher speeds, add side-by-side knife arrays or upgrade to 6+ knife configurations.
Is compressed air or blower-driven better?
Blower-driven is more energy-efficient above 200 BPH (uses 1/3 the energy of compressed air for the same blow-off force). Compressed air is preferred for short intermittent runs or when high-pressure air is already available.
How do I dry wine bottles with recessed bottoms?
Add an under-base air-knife angled upward at 15–20°. The recessed punt traps water that side knives can't reach. The under-base knife uses 30% more airflow but is essential for pre-labeling dryness.
What materials are food-grade?
Type 304 stainless for general food contact, Type 316 stainless for acidic beverages (wine, juice, kombucha). All gaskets must be food-grade silicone or Viton. Avoid aluminum in acidic-product lines as it can corrode.
