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Selecting a Stainless Steel Pump Model


We have a stainless steel pump solution for nearly every foodservice application: thin syrups or thick sauces, heated gravies or cold dressings – the list goes on. We understand the selection might be overwhelming if you don’t know exactly what you’re looking for.

That’s why we’ve put together a short guide to help you narrow down your choice. Here we’ll tell you the uses of each specific model and the drawbacks to using them incorrectly.

What’s the Difference Between FP, CP, and TP Models?

The easiest way to think about these three models is FP for fountain syrup pump, CP for condiment pump, and TP for thick pump.

Use the FP model when you’re dispensing very thin food products like vinaigrettes, vinegar-based hot sauces, broth concentrates, and drink syrups or even products that grow less viscous as they’re heated like chocolate and caramel sauces and gravies. The discharge tube is specially formed to hold back thin product drips, keeping your countertops clean and reducing food waste.

The CP model works for most standard condiments like ketchup, mustard, mayo, barbecue, and thicker heated gravies and sauces or toppings with particulates such as tartar and Thousand Island dressing. Particulates shouldn’t be more than 1/4 inch in size. If the particulates aren’t able to pass through the cast valve, they will be left in your serving container.

Choose the TP model if you’re dispensing very thick, house-crafted sauces or thick caramel or chocolate sauces at room temperature.

Watch our video to see a demonstration.

Remember – thick does not mean large particulates. If you are looking to serve homemade toppings like relishes and dressing, try our Express Direct-Pour™ or Touchless Express Direct-Pour™.

The Importance of Choosing the Right Model

Choosing the incorrect pump model for what you’re dispensing affects the pump’s functionality.  If you choose a CP pump to dispense a thin product like buffalo sauce or soy sauce, the pump will drip between use. This wastes food product and creates a mess.

On the other hand, dispensing a product that is too thick for an FP pump like mayo will increase the amount of force you use to dispense. The added pressure could cause spraying. Similarly, if you dispense a condiment with particulates from an FP pump, the rounded end of the discharge tube will catch these bits of food and product will not only get back up, but it can spray onto the user.

What about the lever pump? This pump serves a highly specific need. For dessert shops serving cold fudge, marshmallow crème, or pumpable peanut butter, the lever pump significantly reduces dispensing force.

Still unsure which model to invest in? Read our blog on 5 Tips for Choosing a Foodservice Pump or watch our videos on choosing a pump model and what style discharge tube you’ll need.