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Pressure overflow fillers are a good way to start increasing bottling production. The over flow filler valves seal with the top of the container. The downward pressure opens the valve and allows the hot syrup to fill to a consistent level and overflows to account for foam and variation in fill times. The syrup is circulated through a hose from the filtered syrup reservoir - then through the header - up a section of vertical tubing to create head pressure - and to the reservoir.
The Lapierre 4-head fillers are a great entry level into commercial syrup packaging. I highly suggest purchasing fill nozzles for another source like Acasi to upgrade performance. The stock Lapierre fill valves/nozzles are a great entry level fill valve. However, once you start filling thousands of bottles per day they reach their limit before needing greased. After some serious production 10,000 bottles - we recommend a a rebuild of o-rings and seals.