Stop sacrificing countertop organization for accessibility. This compact condiment center provides controlled portioning and visible inventory, designed for high-traffic bars and foodservice lines where consistency and sanitation are essential. Its NSF certification confirms suitability for commercial use, while the domed cover preserves product freshness and reduces contamination risk.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe the San Jamar BD2003 dome and base with a mild detergent solution, rinse with clean water, and air dry. Sanitize high-touch zones (menu covers, shaker tops, chair backs, door handles) with an EPA-registered surface sanitizer per label dwell time to prevent germ transfer and contamination of food and hands. Inspect seals and hinges; replace if damaged. Clean weekly to maintain appearance, comply with health codes, deter pests, and extend service life of furnishings.#@@#Additional Info#@#San Jamar BD2003 Mini Dome Condiment Center measures 7.5" L x 8.25" W x 9.5" H. It holds two 1-pt trays, has a semi-transparent dome, black base, and weighs 2.1 pounds. BD2003 model is NSF-compliant for foodservice use.#@@#General Info#@#Description #@#
Stop sacrificing countertop organization for accessibility. This compact condiment center provides controlled portioning and visible inventory, designed for high-traffic bars and foodservice lines where consistency and sanitation are essential. Its NSF certification confirms suitability for commercial use, while the domed cover preserves product freshness and reduces contamination risk.
#@@# Design For Commerce#@#
Engineered for space-efficient service, the unit measures 7.5 inches long, 8.25 inches deep, and 9.5 inches high to fit narrow counters and pass-throughs. Operators gain two 1-pint compartments in a single footprint, enabling organized staging of frequently used condiments and garnishes without crowding prep areas.
#@@# Durable Polycarbonate Cover#@#
A semi-transparent polycarbonate dome protects contents while allowing quick visual checks of inventory levels. Staff can identify supply status instantly, which speeds replenishment and reduces waste due to expired or forgotten items.
#@@# Robust Base Construction#@#
A black polycarbonate base resists daily impact and cleans easily with routine sanitizers used in foodservice environments. Managers maintain a consistent service appearance and reduce replacement frequency compared with thin molded alternatives.
#@@# Modular Connectivity#@#
The center ships with two end caps and a connector to join multiple units into continuous condiment runs. Facilities can expand layout without custom fabrication, creating linear service stations that match traffic flow and menu demands.
#@@# Sanitation Compliance#@#
NSF certification confirms the design meets public health standards for food contact equipment, simplifying regulatory inspections. Kitchens can document compliance confidently and lower the risk of service interruptions from nonconforming storage equipment.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#For routine sanitation of the San Jamar BD2003 Mini Dome Condiment Center, disassemble the dome and trays; wash all plastic components in warm water with a neutral detergent and rinse thoroughly. Inspect gasket edges and end caps for cracks and replace if damage appears. Sanitize with an EPA-registered solution per label dwell time. Dry components completely before reassembly to prevent microbial growth. Verify NSF compliance and store covered when not in use.