Server Essentials | 2022 Catalog

base type dispenses model/item pump & lid fit (jar not incl.) full portion Countertop CP-200 83300 shallow fountain jar, 2 qt 1 oz a FP-200V 82130 TP-200V 86750 Countertop b CP-F 83330 deep fountain jar, 3 1⁄2 qt 1 1⁄4 oz FP-V 82120 TP-V 86760 TVP-L 80879* 1 oz Drop-In c FPV-DI 82520 deep fountain jar, 3 1⁄2 qt 1 1⁄4 oz Countertop CP-200 Slim 85330 slim shallow fountain jar, 1 1⁄2 qt 1 oz FP-200V Slim 85310 TP-200V Slim 86770 Countertop CP-F Slim 85340 slim deep fountain jar, 2 qt 1 1⁄4 oz d FP-V Slim 85300 TP-V Slim 86780 Drop-In FPV-DI Slim 85380 slim deep fountain jar, 2 qt 1 1⁄4 oz Pumps • Consistently serve with portion-controlled, stainless steel pumps; adjustable in 1⁄8-oz increments • Designed with food types in mind – use the Dispenses Key to narrow your search • Thick Pump (TP) models reduce dispensing force needed for especially thick or crafted sauces Dispensing large portions or using a slanted fountainette? See p 22-23. *Support bracket (100001) prevents tipping when used in SR-2, SR-3 or SR-4 bases. Ladles • Perfect for serving dry or difficult-to-pump ingredients • Stainless steel construction with a 1-oz capacity item description e 82561 fountain jar ladle, 10" handle, 1 oz 82562 fountain jar ladle, 7" handle, 1 oz f 82976 slim fountain jar ladle, 10" handle, 1 oz 82977 slim fountain jar ladle, 7" handle, 1 oz f e Request knob color and engraving for easy product identification; black is standard. See p 9 for color options. a b c d CP models (b) have unformed tube ends, whereas FP models (c) have formed ends to hold back thin product drips DI models have a 3-inch-taller spout for additional serving clearance Be sure to select the correct pump for your jar – pumps for shallow jars have a shorter cylinder than those for deep jars 50 1-2- 3 -4 Select pumps and/or ladles THIN fountain syrups • oils • hot sauce THICK ketchup • mustard • mayo • bbq THICKER tartar sauce • crafted sauces DISPENSES KEY APP KEY SEE TABLE FOR APPLICABLE TRAITS BY MODEL Station Creation Guide

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