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Triple Sauce and Coulis Pump Dispenser 3 x 2 L – Cm 37 x 21 x 25.5 h

CASS-E-CPSN32L
CASS-E-CPSN32L
€214.20 €238.00 -10%
€214.20 Senza tasse €261.32 Con tasse €238.00 Senza tasse
Tax excluded
Shipping times: from 3 days to 15 working days

Professional triple dispenser for sweet sauces, savoury sauces and coulis - Three separate 2 L containers, 6 L total capacity - 30 ml per pump stroke - Stainless steel base and lids - Polypropylene pumps and containers - Cm 37 x 21 x 25.5 h.

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Triple pump dispenser for sweet sauces, savoury sauces and coulis, 3 x 2 L CPSN32L
Ideal for Snack bars, fast food outlets, sandwich shops, restaurants, ice cream shops, dessert bars, cafés, hotels, buffets, catering businesses and takeaway outlets.
EAN 3611630082495
Overall size Cm 37 x 21 x 25.5 h
Weight 2.84 kg
Conformity CE
Warranty 12 months
Origin France
TECHNICAL DATA
Dispensing stations 3, with separate containers.
Container capacity 3 x 2 L.
Total capacity 6 L.
Dispensing portion 30 ml per pump stroke.
Size of each container Cm 17 x 10 x 18.6 h
Base and lids Stainless steel.
Pumps and containers Polypropylene.
MAIN FEATURES
The Casselin CPSN32L triple pump 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 30 ml of sauce. The quick, repeatable action helps staff control portions and maintain consistent presentation, even during busy service periods.
The three 2 L containers provide a total capacity of 6 L, allowing several sauces to be organised in a single station and reducing the need for refilling during service.
The stainless steel base and lids are combined with polypropylene pumps and containers. The countertop design suits preparation lines, finishing stations and self-service buffets.
Keeping sauces at the point of use reduces the need to move bottles and open containers, helping staff keep the counter organised and maintain a smoother workflow.
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
Place the dispenser on a stable, accessible surface, preferably between preparation and handover areas, without obstructing the workflow.
Prepare the sauces and fill each container without exceeding its 2 L capacity. Close the unit and position the dispensing spouts towards the finishing area.
Identify all three sauces to make selection easier. Press the required pump and use the 30 ml portion as a reference to maintain consistent servings.
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.
Dry all components completely and reassemble the dispenser only when every part is clean and dry.
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