Side-view canvas of the same bottling line — steam tunnel, hot-fill nozzle, capping press and seal-check gate — sorting every jar into a shelf-stable stack or a reject crate.
A seal forms only when sterilisation, fill temperature (66–96°C effective) and cap torque (≥52%) are all in range together — exactly the same pass/fail rule as the 3D version, read off a flat side view instead.
Adjust fill temperature and cap torque to change the pass rate, toggle the steam tunnel to see contamination risk flagged separately from seal failure, and raise line speed to watch throughput rise.
The honey's colour darkens from pale gold to dark caramel as fill temperature rises — a visual cue for the same thermal-shock risk that caps out the safe range at 96°C.