A story about residual product loss, and what happens when the right liner meets the right evacuation system.
A leading Greek yogurt producer runs a high-volume operation built around 400 IBCs and more than 15,000 liners per year. Greek yogurt is thick. Thick enough for a spoon to stand straight up in it. After every dispensing cycle, a substantial amount of finished product stayed behind, adhering to the inside of the liner.
The line kept running. The orders kept shipping. And every single IBC was quietly leaving usable yogurt, and money, behind.
The application review identified up to 44 pounds of finished Greek yogurt remaining in each liner after every run with their conventional IBC liners. Across 15,000 liners a year, that adds up to hundreds of thousands of pounds of usable product going to waste, a six-figure annual product loss before counting the labor and packaging costs stacked on top.
Every dispensing cycle required dedicated operator handling. Throughput was capped by the manual step. Liner and container consumption ran higher than it needed to. And the manual emptying carried real health and safety exposure for the team.
CDF's team evaluated viscosity, fill method, IBC configuration, and yield targets. Greek yogurt at finished consistency does not flow on its own under gravity. A standard liner will always leave significant residual product behind. The review identified mechanical evacuation as the right approach for this product, and the recommendation followed: the Squiz® System, paired with the dedicated Squiz liner, reinforced to carry the load of winding.
The Squiz System winds the liner from the top down during dispensing, in sync with the plant's pneumatic pump, pressing finished yogurt steadily toward the dispense valve instead of leaving it pooled in folds and corners. The system is a mobile, stainless steel frame that integrates with the producer's existing IBC fleet and dispensing points, with no fixed installation and no electrical connection.
The Squiz liner is designed as part of the system. The two are engineered and validated together, and together they evacuate the IBC consistently, run after run, with no operator intervention during dispensing and no manual scraping to recover residue. Running at the system's documented performance, an average of 0.1 to 0.2 percent of product remaining, residue per liner drops from up to 44 pounds to roughly 4.4: 90 percent less trapped product.
That recovers roughly 40 pounds of usable yogurt per liner that was previously lost. Across 15,000 liners a year, it keeps up to roughly 594,000 pounds, nearly 300 US tons, in the supply chain, a six-figure annual recovery on product loss alone. Manual liner handling during dispensing goes with it, along with the heavy, repetitive lifting tied to manual recovery.
Modeling the full process cost, product loss, operator labor on dispensing, liner and container consumption, and the system itself, the operation's annual cost on this process projects to fall by roughly forty percent, approaching half by years four and five as the equipment amortizes. The inputs behind the model are walked through in the application review.
The operation's figures (400 IBCs, 15,000 liners per year, up to 44 pounds of residue per liner) come from the application review of this producer's process. The residue and recovery figures apply the Squiz System's documented performance, an average of 0.1 to 0.2 percent of product remaining after dispensing, to their container size and volumes.
In manufacturer trials on thick cosmetic creams, measured with weighed liners before and after, product waste per liner fell by 94, 95, and 96 percent. Every application is confirmed by trial before any recommendation.
Request an application review and find out. Our team evaluates your viscosity range, fill method, IBC setup, and yield targets before recommending anything.
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