In almost every fast food restaurant, buffet line, or self-serve food environment, invariably one will find condiment dispensers. Placed at the end of the serving line or at the entrance of the theater doors, these dispensers can easily solve the problems commonly associated with condiment distribution. A customer can take his or her own portions of mustard, ketchup, syrup or butter and do so at his or her leisure.

Condiment dispensers need to be cleaned on a regular basis and properly heated or chilled (depending on the type of condiment served). For example, popcorn butter and syrups should each be kept in a heated condiment dispenser to prevent the congealing process. A thermostat can display the exact internal temperature and allow proper maintenance to be kept throughout the day.

Most condiments are dispensed via a pump and spout combination. These apportion out a specific amount of liquid per stroke and are very good for free-flowing condiments that will not clog the pump nozzle over time. For more viscous liquids, a server that offers an open top and ladle dispenser may be more appropriate and easier to manage.

Proper Maintenance and Care of Condiment Dispensers

In order to attract and nurture customer satisfaction, it is important that a food service company clean and take care of its condiment station, including all dispensers and their surrounding areas. To prevent the splatters common with improper pump installation and clogged nozzles, all condiment dispensers should be tested and cleaned on a daily basis. Finally, for the ultimate health of all customers, all dispenser contents should be kept fresh and free of mold, bacteria and any signs of contamination.