An automatic filling system for a sherbet machine is a setup that fills the transparent reservoirs in the display (sherbet, juice, lemonade, ayran) automatically through level sensing, without staff filling them by hand. In this article we cover, in an accessible way, how such a system is installed, the level control board at its heart, and how the water + concentrate feed is managed.
Important distinction: This is not a complete machine but a retrofit automatic filling system that attaches to your existing sherbet/dispenser machine. You do not need to replace the machine; it can be removed again whenever desired. Product details: Automatic Sherbet Filling System.
Why is manual filling a problem?
In a busy patisserie, hotel buffet or restaurant, the reservoirs are constantly emptying. Manual filling wastes staff time, the display is frequently left half empty, and the fill amount and water/concentrate ratio vary from person to person. Automatic filling solves all three problems at once: the display is always full, labor is near zero, and the ratio is repeatable.
How is automatic filling installed on a sherbet machine?
The system consists of three parts and is added to the existing machine:
- Fill-Sensing Head — the end unit that sits on the transparent lid of each reservoir. It senses the reservoir level and manages filling from this point.
- Feed and Control Unit — the body hidden under/behind the counter. Inside are the water valve, the concentrate pump and the electronic control board.
- Sheathed feed line — the hose/cable bundle that joins the Head to the Unit.
Installation is completed with a short preparation on the machine body (a lid slot) and the feed connection; it is done turnkey. Detailed operating principle: How It Works.
The brain of the system: the embedded level control board
The place where the automatic-filling decisions are made is the embedded level control board designed in-house by MARG. Its job in one sentence: to continuously monitor the reservoir level with conductivity electrodes, to bring the water and concentrate feed online as the reservoir empties, and to stop when the full level is reached. (In this application, level sensing is done with conductivity electrodes; MARG may use different sensor technologies in its other liquid-level applications.) The board runs from the mains, manages each channel (reservoir) independently, and can be switched to automatic or manual mode with an AUTO/MAN selection.
This is, as with MARG’s scent machine control board, the electronic control approach that makes a machine “smart,” adapted to the sherbet/beverage world. The work we do on electronic board design and assembly: Rapid Prototyping Services.
Water and concentrate feed: post-mix
In the system, water and concentrate arrive through separate lines and mix only in the reservoir (post-mix). This way, diluted product does not sit in the feed pipes; this is an approach that reduces the risk of spoilage/biofilm in the lines. The concentrate can be drawn from two sources:
- Bag-in-Box (BiB): a closed, hygienic box — Bag-in-Box filling system.
- Tank: your own traditional sherbet/syrup recipe — Concentrate filling system.
Which machines does it work with?
It is compatible with transparent-reservoir, display-type sherbet/cold-beverage dispensers (e.g. triple/multi-reservoir machines similar to Kalinpo, Samixir). It scales for 1, 2, 3 or 4 reservoirs.
Who is it for?
Patisseries and dessert shops, hotel buffets, restaurants and cafés, catering and wedding venues, shopping-mall food courts. In addition, factory integration is possible for sherbet/dispenser manufacturers under an OEM/license model.
Do you want to install an automatic filling system on your sherbet machine? Contact us for a demo/pilot and pricing: Contact · WhatsApp / e-mail.
Intellectual property: TÜRKPATENT Utility Model Application No. 2026/014435 (patent pending — registration process ongoing).