| Triple heated sauce pump dispenser, 3 x 2.5 L |
CPSC3 |
| Ideal for |
Snack bars, fast food outlets, burger restaurants, sandwich shops, cafés, restaurants, brasseries, buffets, takeaway outlets, professional kitchens, events and mobile counters. |
| EAN |
3611630080217 |
| Overall size |
Cm 61.8 x 29 x 33 h |
| Weight |
9.70 kg |
| Warranty |
12 months |
| Conformity |
CE |
| Origin |
France |
| TECHNICAL DATA |
| Housing |
Stainless steel. |
| Pumps |
Three stainless steel pumps. |
| Containers |
Three separate 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. |
| Heating system |
Dry heating, without a water bath. |
| Temperature control |
Three independent thermostats adjustable from 45°C to 90°C. |
| Safety |
Safety thermostat. |
| Power |
600 W. |
| Power supply |
230 V. |
| Frequency |
50/60 Hz. |
| MAIN FEATURES |
| The Casselin CPSC3 triple heated dispenser is designed to keep three sauces warm and dispense them directly on the preparation and finishing line. The three separate containers accommodate different recipes side by side in an organised, dedicated station. |
| Dry heating keeps sauces warm without a water bath, simplifying workstation setup. The three independent thermostats allow each sauce to be set between 45°C and 90°C according to service requirements. |
| The stainless steel pumps dispense 20 ml per stroke. Consistent dispensing helps control quantities and consumption, supporting regular portions and a uniform finish even during busy service periods. |
| The three GN 1/6 containers are 20 cm deep and hold 2.5 L each, providing a total capacity of 7.5 L. The available supply reduces refills and interruptions during service. |
| The stainless steel construction suits snack bars, buffets and professional kitchens. The safety thermostat helps limit the risk of overheating. |
| Sauces remain available at the point of use and can be applied in a single action. The three-pump configuration reduces trips to reserve containers and makes service faster, more organised and repeatable. |
| PROFESSIONAL APPLICATIONS |
| Snack bars, fast food outlets, burger restaurants and takeaway businesses: adding warm sauces to burgers, chips, sandwiches and other preparations. |
| Buffets and cafés: presenting three sauces in a clearly arranged, easy-to-use area. |
| Restaurants and brasseries: dispensing sauces to speed up dish finishing and maintain more consistent results. |
| Events and mobile counters: organising a sauce station on temporary counters or in dedicated areas. |
| USE AND ORGANISATION |
| Prepare the workstation before service and fill the GN 1/6 containers with sauces suitable for hot holding, without exceeding the 2.5 L capacity of each container. |
| Set the required temperatures independently between 45°C and 90°C and wait until the serving temperatures are reached. |
| Identify all three sauces. Press the required pump to dispense 20 ml directly onto the preparation or into a container, using the dispensing portion as a reference for consistent servings. |
| CLEANING AND MAINTENANCE |
| After service, empty and wash the containers. Thoroughly rinse the pump parts that come into contact with the sauce and clean the housing with products compatible with its finish. |
| Dry the components before reassembly and storage. Regular cleaning helps keep the workstation ready for the next service. |
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