When switching to machine filling is the right move – and why it's a smaller step than many think
At some point, every small manufacturer reaches that moment: Demand rises, the filling day gets longer, and there just aren’t enough hands to keep up. Sometimes it’s a single large order that suddenly makes this clear. Sometimes it’s the product itself—because highly viscous pastes, mustard, cream cheese, or thick syrups simply can’t be dispensed precisely by hand. You end up filling a little more than necessary, “just to be safe”—and over the course of an entire batch, that really adds up.
Three situations arise particularly frequently in practice:
Increasing quantity, same time. As long as a business fills 100 jars per week, doing the work by hand is feasible. At 500 or 1,000 units, the same process becomes a bottleneck—not because the work becomes harder, but simply because it takes up too much time that is needed elsewhere.
Products that are difficult to dispense by hand. Thin liquids such as oil or syrup drip, while pasty products such as spreads or creams are hard to portion evenly. The machine dispenses precisely—consistently, batch after batch.
Peak seasonal demand. If you suddenly need many times the normal quantity—perhaps due to a new retailer listing or an unexpected large order—you need a solution that’s available on short notice. Fillogy® filling machines are available within one to two weeks in their standard configurations; they are designed and manufactured in Dresden.
What surprises many people is that the Fillogy® requires a footprint of just 35 × 35 cm—it fits on any workbench, in any workshop, and in any farm stand. No dedicated room, no compressed air connection, no renovations. Just a power outlet.
Is a Fillogy® right for your business?
The self-assessment on our getting-started page will help you determine whether the time is right for your business—it includes a cost calculator that lets you calculate the specific benefits the transition would bring.