| 4-pump dispenser for sweet sauces, savoury sauces and coulis, 4 x 2 L |
CPSN42L |
| Ideal for |
Snack bars, fast food outlets, sandwich shops, restaurants, ice cream shops, dessert bars, cafés, hotels, buffets, catering businesses and takeaway outlets. |
| EAN |
3611630082501 |
| Overall size |
Cm 47.5 x 32.5 x 25.5 h |
| Weight |
3.28 kg |
| Conformity |
CE |
| Warranty |
12 months |
| Origin |
France |
| TECHNICAL DATA |
| Dispensing stations |
4, with separate containers. |
| Container capacity |
4 x 2 L. |
| Total capacity |
8 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 CPSN42L dispenser delivers sweet sauces, savoury sauces and coulis directly at the preparation, garnishing or finishing station. The four 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 quantities and produce consistent portions, supporting uniform presentation even during busy service periods. |
| The four 2 L containers provide a total capacity of 8 L. This configuration brings several sauces together in one station and reduces the need for refilling during busy periods. |
| The stainless steel base and lids are combined with polypropylene pumps and containers. The countertop design suits preparation counters, 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 |
| Position the dispenser between the preparation and handover areas, keeping sauces accessible without obstructing the workflow. |
| Prepare the sauces and fill each container with the quantity required for service, without exceeding the 2 L capacity of each container. |
| Close the unit and position the dispensing spouts towards the finishing area. Identify all four sauces to help staff select the correct one. |
| Press the required pump to dispense 30 ml and repeat the same action from one serving to the next. |
| CLEANING |
| At the end of service, empty any remaining sauce according to the applicable procedures, clean the surfaces and allow all components to dry before reuse. |
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