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2 L Sauce and Coulis Pump Dispenser – Cm 21.5 x 13.5 x 25.5 h

CASS-E-CPSN2L
CASS-E-CPSN2L
€79.20 €88.00 -10%
€79.20 Senza tasse €96.62 Con tasse €88.00 Senza tasse
Tax excluded
Shipping times: from 3 days to 15 working days

CPSN2L professional dispenser for sweet sauces, savoury sauces and coulis - 2 L capacity - Single dispensing station - 10–30 ml dispensing portion - Stainless steel base and lid - Polypropylene pump and container - Ideal for fast food outlets, restaurants, ice cream shops, cafés, hotels and buffets -  cm 21.5 x 13.5 x 25.5 h

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2 L pump dispenser for sweet sauces, savoury sauces and coulis CPSN2L
Ideal for Snack bars, fast food outlets, sandwich shops, restaurants, ice cream shops, dessert bars, cafés, hotels, buffets, catering businesses and takeaway outlets.
EAN 3611630082471
Weight 1.19 kg
Conformity CE
Warranty 12 months
Origin France
TECHNICAL DATA
Dispensing stations 1
Container One 2 L polypropylene container.
Total capacity 2 L
Dispensing portion 10–30 ml; 30 ml is specified as the reference serving portion.
Container size Cm 17 x 10 x 18.6 h
Base and lid Stainless steel.
Pump and reservoir Polypropylene.
MAIN FEATURES
The Casselin CPSN2L pump dispenser delivers sweet sauces, savoury sauces and coulis directly at the preparation or finishing station. Its single dispensing station keeps the main sauce within reach and helps organise the worktop.
Push-operated dispensing provides a quick, repeatable action, helping staff control portions and maintain consistent presentation even during busy service periods.
The 2 L capacity provides a supply of sauce at the workstation, reducing the need for refilling during service. The stainless steel base and lid are combined with a polypropylene pump and container.
The countertop design suits preparation, garnishing and finishing stations, as well as self-service buffets. Keeping sauce at the point of use reduces the need to move bottles or open containers repeatedly.
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 sauce dispensing point for serving and garnishing food and drinks.
Restaurants and catering businesses: use in kitchens, at the pass and on event buffets to add controlled quantities of sauce.
USE AND ORGANISATION
Place the dispenser on a stable, accessible surface, preferably between preparation and service areas, without obstructing the workflow.
Prepare the sauce and fill the container without exceeding its 2 L capacity. Close the unit and position the dispensing spout towards the finishing area.
Press the pump to dispense the sauce, using the reference portion to maintain consistent servings. When several dispensers are used together, identify the sauces to help staff select the correct one.
CLEANING
At the end of service, empty any remaining sauce 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.
Allow all components to dry completely. Reassemble the dispenser only when every part is clean and dry.
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