Squeeze Bottles and Sauce Dispensers

How to choose the right Squeeze Bottles and Sauce Dispensers

• Match bottle capacity to service volume, from mini bottles for garnishing to larger sizes for busy burger or sandwich lines.
• Decide between standard squeeze, FIFO or pump dispensers depending on whether you need simple portioning or strict first-in, first-out control.
• Check compatibility with your sauces and oils, including viscosity and whether you need fine nozzles for detail work or wider openings for thicker condiments.
• Consider where they will be used: back-of-house prep, front-of-house self-service, or on the pass, and choose designs that suit your workflow.
• Look for GN-sized pump dispensers if you run high-volume buffet, canteen or fast food operations needing quick refills and easy integration with existing pans.
• Use clear or colour-coded bottles to support allergen management and quick identification during busy service.

Care and maintenance

• Disassemble bottles, caps and pumps daily where possible and wash thoroughly in hot, soapy water or a commercial dishwasher if suitable.
• Allow all components to dry completely before refilling to minimise bacterial growth and protect sauce quality.
• Inspect nozzles and pump mechanisms regularly for blockages or wear, replacing damaged parts to maintain smooth dispensing.
• Avoid harsh or abrasive cleaners that can scratch plastic surfaces and make them harder to sanitise.
• Label and date bottles clearly, following your HACCP procedures and discarding sauces that have exceeded safe holding times.
• Store filled bottles in refrigeration where required by the product, and keep spares capped and covered between services.

Pair these dispensers with our food storage containers, gastronorm pans and plating tools to create an efficient, hygienic service line.

Need help choosing? Call Caterboss on (01) 687 5772.