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Triple Stainless Steel Sauce Pump Dispenser 3 x 2.5 L – Cm 57.8 x 28.5 x 33 h

CASS-E-CPSN3
CASS-E-CPSN3
€548.10 €609.00 -10%
€548.10 Senza tasse €668.68 Con tasse €609.00 Senza tasse
Tax excluded
Shipping times: from 3 days to 15 working days

Professional triple dispenser for sweet sauces, savoury sauces and coulis - Stainless steel - Three separate 2.5 L GN 1/6 containers, 7.5 L total capacity - Containers 20 cm deep - 20 ml per pump stroke - Cm 57.8 x 28.5 x 33 h.

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Triple stainless steel pump dispenser for sweet sauces, savoury sauces and coulis, 3 x 2.5 L CPSN3
Ideal for Snack bars, fast food outlets, sandwich shops, restaurants, ice cream shops, dessert bars, cafés, hotels, buffets, catering businesses and takeaway outlets.
EAN 3611630080200
Overall size Cm 57.8 x 28.5 x 33 h
Weight 7 kg
Warranty 12 months
Conformity CE
Origin France
TECHNICAL DATA
Material Stainless steel.
Dispensing stations 3, with separate containers.
Containers Three GN 1/6 containers.
Container depth 20 cm each.
Container capacity 3 x 2.5 L.
Total capacity 7.5 L.
Dispensing portion 20 ml per pump stroke.
MAIN FEATURES
The Casselin CPSN3 triple dispenser delivers sweet sauces, savoury sauces and coulis directly at the preparation, garnishing or finishing station. The three adjacent stations keep sauces separate, accessible and easy to identify.
Each pump stroke dispenses 20 ml of sauce. The quick, repeatable action helps staff control portions and maintain a consistent finish, providing a practical dispensing system even during busy service periods.
The three 2.5 L GN 1/6 containers provide a total capacity of 7.5 L and reduce the need for refilling during busy periods.
The stainless steel construction suits professional catering environments. The countertop design fits preparation counters, finishing stations and self-service buffets.
Keeping sauces at the point of use reduces the need to move bottles and open containers and avoids unnecessary handling. The three stations bring several sauces together in an organised layout, supporting a smoother service.
PROFESSIONAL APPLICATIONS
Snack bars, fast food and takeaway outlets: dispensing sauces onto burgers, hot dogs, sandwiches and chips.
Ice cream shops and dessert bars: adding coulis and sweet sauces to finish ice cream, desserts and other preparations.
Cafés, hotels and buffets: organising a service area with a selection of sauces available for food and drinks.
Restaurants and catering businesses: use in kitchens, at the pass and on event buffets to add controlled quantities of sauce or coulis.
USE AND ORGANISATION
Install the dispenser on a stable, accessible surface, preferably between preparation and handover areas, without obstructing the workflow.
Prepare the sauces and fill each container with the quantity required for service, without exceeding its 2.5 L capacity.
Close the unit, position the dispensing spouts towards the finishing area and clearly identify all three sauces to make selection easier.
Press the required pump and use the 20 ml portion as a reference to maintain consistent servings.
CLEANING
At the end of service, empty the containers according to the applicable procedures. Clean stainless steel surfaces with a suitable product and thoroughly wash all parts that come into contact with the sauce.
Dry all components completely and reassemble the dispenser only when every part is clean and dry.
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