We at Strasser Mobile understand the need for proper sanitation to keep your wines stable and free of microbes. This is why we default to using our steamer to sanitize the filler and all post-filtration product contact surfaces. Using the steamer also cuts down on the water needed to clean the line. Once again looking out for our customer's sustainability. 

We also have a single-head screw capper for your ROPP needs. This capper is equipped with an auto feeder, which allows for fewer operators to be required to run. We are capable of capping 750ml bottles. 

The magazine on this foiler allows one operator to set up the run and intermittently reload during production.  Allowing for attention to detail in the finished package.

Mobile Bottling Specifications and Requirements

These Specifications and Requirements for Mobile Wine Bottling Services ("Project Agreement") are entered as of the date on the signature page by and between Strasser Mobile Bottling "SMB," a Washington limited liability company, and the party on the signature page identified as "Winery." SMB and the Winery are collectively referred to as the "Parties."

Line Operator

Strasser Mobile provides a qualified operator running the line. The Winery will provide room and board for this operator for the duration of the job if the facility is more than 30min from the operator's residence. These accommodations will not pose a safety or health risk to SMB employees. If the operator feels unsafe or finds the room unfit, they will rebook it at the Winery's expense. It is the Winery's choice to make these arraignments before SMB's arrival or leave them up to us. Receipts will be submitted upon completion for reimbursement. SMB is family owned and operated, and the health of our employees is essential to us; we have instructed our operators that fast food shouldn't be the first option but the last.

Access 

Our line is housed in a 48-foot reefer trailer and will need access to a loading dock. If the facility does not have a loading dock, a site visit will be required to establish the ability to accommodate the production line and space requirements needed to maneuver, set up, and bottle. All trees, overhanging wires, etc., should be at least 14 feet above the ground, designated for the bottling line and turn-around space. 

Electrical 

SMB requires a dedicated circuit with a minimum of 60 amps, 3-phase 480volt service (Hubbell No. HBL460R7W), or a dedicated fused Service Disconnect Panel rated for 3-phase 480 volts @ 100 amps or a 40KW 3-phase generator. Power must be located within 50 feet of the bottling site. One of the above winery-supplied receptacles should be installed and properly wired before bottling. Our technicians will not connect directly to your electrical panels. Suppose there is not a compatible plug or Service Disconnect Panel. In that case, the Winery must supply a qualified individual (licensed electrician recommended) to install and remove SMB's pigtail provided to and from Winery's electrical panel. 

Water 

SMB requires clean, filtered, potable, water supplied with a minimum of 30 psi and 10 GPM. Dirty water used during sanitation can cause filters to plug and fail. 

Sanitation    

SMB is set up to do a daily sanitation cycle using steam. This is the preferred method and helps cut down on water requirements. If the Winery would like to use a different process, it will need to be submitted in writing at the time of booking for review. The Winery will be responsible for chemicals or supplies required to complete the requested process. 

Wines 

Wines must be bottle-ready upon arrival. This includes polish or sterile filtrations if needed. Pad filtration in line to the truck is not permissible. Wines must be at least 58 degrees Fahrenheit to ensure proper fill and prevent condensation. A DCO2 level above 1200 parts per million can slow down the filling speeds due to fill height issues. Once your wine has gone through the bottle-ready filtration process, no blending or additives of solids such as sweeteners should be added if final sterile filtration is required. This will inherently cause the plugging of filters which can be very expensive and slow down the daily case count.

Production Runs 

Daily production will be planned for white wines first, followed by reds. This will allow the Winery to use the filters without changing or re-sanitizing. If a re-sanitation is required in the middle of a production day due to a lack of materials or a wine issue, then a charge of $1,000.00 will be added for loss of production. 

Filtration 

SMB uses 30-inch code 7 filters to allow more overall surface area, which reduces operating pressures. Filters can be purchased by the Winery from SMB (at market price), or the Winery may choose to provide its own. Filters offered by SMB are .65 pre's, and .45 final. Special order filters can require up to 6 weeks for delivery. The Winery-designated representative is responsible for verifying the proper sanitation of filters and filling equipment and the integrity testing of filter membranes. 

Wine Pump, Hoses & Fittings 

SMB's mobile lines use a Waukesha positive displacement pump. We provide 90 ft. of wine hose fitted with 1-1/2 inch tri-clover fittings. The Winery must provide any adapters necessary to connect to SMB's pump and hoses. Any additional hoses needed must be provided by the Winery. The Winery is responsible for sanitizing the pump and hoses 30 minutes before the start of bottling. 

Staff 

The Winery is to designate one person responsible for decisions regarding bottling, quality control, and bottling approvals, who shall always be available during bottling. The packers provided by Winery are responsible for monitoring the overall package appearance and communicating any problems to the SMB crew. The Winery is to provide at least eight experienced personnel who can perform physically demanding work. Minimum personnel requirements are: Dump Glass - One person – Pack off station – three people.  - One person for Case Label or Date Stamp. – Two people for palletizing and wrapping pallets. Forklift - One person to operate the forklift. 

Nitrogen 

SMB requires the Winery to provide 750 liters of nitrogen per hour to facilitate adequate bottle sparging. To be used by the filler. A nitrogen generator or cylinders can provide this.  

Fill Height 

The Winery must approve a fill point during SMB's setup (typically the day before bottling). SMB is not responsible for establishing the legal fill point. When using a cork closure, a 12mm space is required between the corks and fill height to achieve a negative vacuum. 

Packaging Materials & Supplies 

All packaging materials and supplies should be on the Winery's premises before SMB's arrival and in good useable condition. SMB is not responsible for any packaging materials that are substandard, unclean, or otherwise out of specification. SMB does not warrant that the wineries supplied materials will work on their bottling line unless the materials were tested and approved by SMB 2 weeks before the bottling date. The Winery is responsible for the cleanliness of the glass. The use of recycled glass is not permissible due to the inconsistencies encountered by various manufacturers' molds. Damage to the equipment caused by "bad glass" or materials provided by the Winery will be charged back to the Winery as well as down time costs. A date stamp/case label will need to be provided by the Winery for date stamping of cases and extra face labels for case labeling. 

Labels 

SMB currently uses P.E. Master series rotary labeler that uses pressure-sensitive labelers with the ability to apply a front and back label. Our pressure-sensitive labelers require a wound on a 3-inch core, feeding a right-hand group, and can be wound as illustrated below. We require a maximum outside diameter of 14 inches. Also, unless pre-approved by SMB, we require one of two types of liners for your labels. Either PK44 or Clear Poly liners can be used. We do not warrant the use of SCK liner or clear label packages unless testing has been proven at least two weeks before bottling. Please submit label samples to SMB 30 days prior to the proposed bottling dates, as well as submit fully dressed "dummies" for proper label placement. Labels will be applied as close to specifications as possible, however a 2-millimeter variance should be expected occasionally due to imperfections in glass and/or labels. Downtime due to the rewinding of labels or web breaks will be charged back to the Winery at current hourly rates. 

Glass 

SMB requires Winery to provide glass specifications and samples at least 2 weeks prior to the scheduled bottling date. Please note that our maximum height is 14 inches for cork closures. 

 Glass Size Changes 

750ml glass and wine changes can take between 30 to 90 minutes, depending upon the number of change parts that need to be changed or adjusted. When switching from 750ml to another size (375ml), we need to allow 1-2 hours for a complete line changeover. 

Quality Control 

SMB's technicians are constantly monitoring equipment functions and packaging materials to ensure overall package quality; however, The Winery's designated representative is responsible for ensuring the overall quality control of the wines and packaging. The Winery's appointed representative is responsible for providing for and ensuring the monitoring of O2, SO2, DO, fill height, cork insertion, vacuum levels, proper label placement, overall package quality, and accuracy in a timely manner and on a regular basis. In the event of a problem, The Winery's designated representative is responsible for immediately communicating the situation to SMB's staff. Quality control is everyone's job, and ask that The Winery's appointed representative please reinforce this belief by communicating the standards of quality to The Winery's bottling staff prior to start-up.

Library Wines 

SMB will withhold a minimum of 2 samples of each wine bottled depending on lot size. For lot sizes of 200 cases or less 2 samples will be retained, one at the beginning and one at the end of the bottling run. Over 200 cases, we will retain an average of one bottle per hour of bottling. These retained samples will be clearly marked with the date and time and are for quality assurance purposes. We will dispose of the sample after two years. These samples are the property of SMB and will not be returned. We will not retain any samples for label only projects. 

Hourly Rates 

SMB will impose an hourly rate for downtimes due to Winery-related problems. This includes packaging materials not being provided on time, improper wine filtration, shortage of labor, or any other reason regarding Winery operations, as they affect the bottling process. In return, SMB will reimburse the Winery for labor expenses incurred by the Winery due to downtime caused by SMB's equipment failure or personnel. SMB will reimburse the Winery only for bottling staff at a rate of not more than $15.00 per hour with a maximum of four (4) hours. Hourly rates of $25.00 an hr will also be imposed if line speeds are reduced due to material issues or Winery personnel. 

Bottling Start Time 

Unless otherwise agreed upon, bottling should begin at 8:00 am. The SMB crew needs winery access and materials by 6:00 am for sterilization and setup. 

Payment 

Full payment is due upon job completion, unless otherwise agreed upon in advance. 

Authority of SMB Technicians 

Winery acknowledges that SMB technicians assigned to oversee mobile bottling services are neither winemakers nor chemists. SMB technicians are not authorized by SMB to provide Winery with any advice, consulting, or information regarding any aspect of winemaking. 

Winery agrees to indemnify, defend and hold harmless SMB, its managers, members, officers, directors, employees, counsel, agents, representatives, successors, and assigns from and against any claims, losses, liens, demands, damages, liabilities, costs, obligations, causes of action, suits and/or costs of investigations, penalties or expenses, including reasonable attorney's fees, caused by or arising out of any reliance by Winery or any third party, on any advice, consulting, or information obtained from SMB technicians during the provision of services under this Project Agreement. 

Acceptance of General Terms and Conditions 

The General Terms and Conditions, signed separately by the Parties, is incorporated herein by reference and expressly made a part of this Project Agreement as though fully set forth herein. All services performed by SMB and agreements with SMB are subject to these General Terms and Conditions.

Time 

Time is of the essence in the performance of the Parties' respective obligations under this Project Agreement. 

We have our operating base located in southeastern Washington state. We have watched the growth of the wine industry in that area and have found a need for a mobile solution. We have also considered the sheer number of wineries on the west coast and pulled licenses to operate in Washington, Oregon, and California. No winery is too small or too big.