Electric Cheese Sauce Dispenser with Pump – 2.4L Stainless Steel Commercial Warmer
Tools, Home & Hobby
2K+ Sold
Tools, Home & Hobby
2K+ Sold
Keep your favorite warm toppings ready to serve with this electric cheese sauce dispenser, designed for nacho cheese, hot fudge, caramel, and other sauces. Featuring a 400W heating system, adjustable temperature control, and a stainless steel pump, this commercial sauce warmer offers convenient heating and dispensing for snack bars, restaurants, canteens, and food service areas.
Key Features
Generous Sauce Capacity: The 0.6-gallon (2.4L) food basin holds cheese sauce, hot fudge, caramel, or other toppings, while the 0.8-gallon (3L) water tank supports water-based heating.
Adjustable Temperature Control: Set the temperature from 86°F to 230°F (30°C to 110°C) to accommodate different warming and melting needs. The 400W heating system heats the water in the tank.
Food-Grade Stainless Steel: The inner lining, pump head, and inner cover are made from food-grade stainless steel for resistance to rust, corrosion, and high temperatures.
Easy Cleaning and Maintenance: Separate food and water basins simplify refilling and draining, while the detachable pump head allows more thorough cleaning.
Automatic Dry-Burn Protection: The built-in dry-burn guard automatically shuts off the warmer when the water runs out, making it practical for commercial food service environments.
Specifications
Product Type: Electric cheese sauce and hot fudge warmer with pump
Main Material: Stainless steel
Food Basin Capacity: 0.6 gal (2.4L)
Water Tank Capacity: 0.8 gal (3L)
Temperature Range: 86°F–230°F (30°C–110°C)
Power: 400W
Voltage: AC 110–120V
Frequency: 60Hz
Dispensing System: Stainless steel pump
Pump Head: Detachable
Protection Feature: Automatic dry-burn shutoff
Suitable Applications: Nacho cheese, hot fudge, caramel, and other warm toppings
Make serving warm sauces and toppings more convenient with this stainless steel electric dispenser, designed for everyday commercial food preparation and service.
