Stop sacrificing speed for sanitation. This countertop condiment center organizes self-service stations while maintaining hygienic control and continuous throughput for cafeterias, bars, hospitals, and high-traffic foodservice lines. Designed for professionals, the unit combines stainless construction with modular dispensing to streamline refills and reduce downtime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and empty all inserts. Remove jars and lids. Wash jars, inserts, spoons, and notched lids in warm, soapy water; rinse and air dry. Wipe stainless steel exterior and interior with a mild detergent and soft cloth; avoid abrasive pads. Clean pump heads by disassembling per manufacturer instructions and sanitizing components. Inspect seals and replace if worn. Clean daily food-contact surfaces and weekly condenser areas to prevent bacteria, fires, higher utility bills, and equipment failures.#@@#Additional Info#@#San Jamar P9724 condiment center measures 22.5" W x 12.13" D x 14" H with 22-gauge 304 stainless steel. It includes two 2.5 qt. jars with pumps, four 1 qt. inserts with lids and spoons, a label packet, and supports two dispensing heads.#@@#General Info#@#Description #@#
Stop sacrificing speed for sanitation. This countertop condiment center organizes self-service stations while maintaining hygienic control and continuous throughput for cafeterias, bars, hospitals, and high-traffic foodservice lines. Designed for professionals, the unit combines stainless construction with modular dispensing to streamline refills and reduce downtime.
#@@# Dispensing Heads#@#
Two pump-style dispensing heads deliver consistent portion control and minimize cross-contamination compared to open crocks. Each head mounts to a 2.58-quart jar, allowing precise distribution of sauces, dressings, or syrups without overpouring or mess.
#@@# Container Capacity#@#
The center includes two 2.58-quart jars and four 1-quart inserts to support varied menu offerings. Operators gain capacity for high-demand condiments while retaining smaller compartments for specialty items or allergens.
#@@# Stainless Construction#@#
Fabricated from 22-gauge 304 stainless steel, the housing resists corrosion and meets sanitary standards required in institutional kitchens. Staff can clean high-touch surfaces quickly, preserving appearance and meeting inspection expectations.
#@@# Modular Inserts#@#
Notched lids and spoons for the 1-quart inserts enable organized presentation and prevent lid dislodgement during service. Managers can configure the layout for peak shifts and swap inserts for rotation without interrupting service flow.
#@@# Labeling Kit#@#
A complete label packet arrives with the unit to identify contents and allergen status at sight lines for guests and staff. Front-facing labels reduce order errors and support compliance with dietary protocols in schools and hospitals.
#@@# Countertop Footprint#@#
At 22.5 inches wide, 12.13 inches deep, and 14 inches high, the design maximizes condiment capacity while conserving counter space in tight service lines. Kitchen planners can place the center on service rails or condiment stations to increase throughput without blocking prep areas.
#@@#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#@#Maintain the San Jamar P9724 Condiment Center by cleaning dispensers daily and sanitizing jars and inserts after each service cycle. Remove Ultra pumps weekly to flush with warm, soapy water and inspect seals for wear; replace worn seals immediately. Wipe 22-gauge 304 stainless steel surfaces with a nonabrasive cleaner and soft cloth, then dry to prevent spotting. Level the countertop fixture and tighten fasteners monthly to ensure stable operation.