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How to Create a Sundae Station

Scoop Into It | Station Creation Series

Sundae Funday Station

Difficulty Level 4

If you’ve ever struggled creating a topping station, we don’t blame you. Finding the perfect configuration can be a tough task – but we’re here to help! Follow along with our Station Creation Guide to see just how easy it is!

The Goal

With summer weather finally here and National Hot Fudge Sundae Day just around the corner, it’s time to organize the perfect station.

If you’re like most restaurant owners, your kitchen space is limited. Creating a tiered station keeps horizontal space to a minimum by maximizing the depth of your dessert assembly area. By tiering this station, you’ll reduce counter space width from 30” down to 15”!

Everyone knows a good sundae comes complete with hot fudge or hot caramel – or both – but what about all the extra goodies? In this tiered station, keep whipped topping, pumpable butterscotch sauce and scoopable strawberry sauce cool in the top tier, and hold cherries, nuts and sprinkles in the bottom tier.

Now that you know your ingredients…


1. Choose your Base

Free Pass! The bottom tier is already an established Mini Ladle combo – the MB-3 87290 station includes (3) deep 1/9-size jars, clear plastic hinged lids and ½ oz clear plastic spoons! There will be plenty of clearance above the lid to fit your serving dish below the pump. Eutectic ice packs (94013) are sold separate (See sheet 02108 for details).

For the top tier, you have three ingredients to keep cool, so you’ll need to hold (3) fountain jars: select the countertop, insulated SB-3 83760 base.

Sundae Base Selection


2. Select your Jars

As shown in the diagram, the SB-3 base holds 3 standard fountain jars – in this case, we’ll need two deep jars for the pumpable sauce and the ladled strawberry sauce. Deep jars hold 3 ½ qt, or about (112) 1 oz servings. Keep a few jars (82557) stocked in a cooler for fresher toppings and quicker changeouts.

To keep your whipped topping can cool, Server offers a gel-filled, re-freezable Whipped Topping Can Cooler Kit (82847) with a specialized insert and lid to hold the can upright and keep the tip from touching the bottom of the jar when stored upside down.

Fun fact! Get a spare Can Cooler Kit with a black jar (82846) to switch out for day and night shifts.


3. Select pumps, lids and ladles

When selecting a pump, the first thing to look at is base type. These are split between countertop and drop-in. For this station, the base type is countertop.

Sundae Base Type

Second, note the jar the pump needs to fit: this ensures you get the proper cylinder length to reach the bottom of the jar. For this station, it's a deep fountain jar.

Sundae Jar size

Third, use the “Dispenses” key to determine the viscosity of your food. Ice cream syrups generally fall under “Thin,” so you’ll end up with an FP-V (82120) pump.

Sundae Pump

For the strawberry sauce jar, select the 10 inch fountain jar ladle (82561) and stainless steel hinged lid (82545), which attaches to the jar and stays open for easier handling while you scoop.

Lastly, keep contents cold with a few square Eutectic ice packs (94141); your base holds (3), so (6) ice packs will aid timely changeouts.

Keep a hot fudge and caramel warmer nearby, and voila! The perfect Sundae Funday station.

EZT and Station


Sundae Funday Station Components

(1) 87290 | MB-3 Mini Cold Ladle Combo

(1) 83760 | SB-3 Countertop Insulated Base

(2) 82557 | Standard, deep jar, white

(1) 82847 | Topping Can Cooler Kit, white

(1) 82120 | FP-V pump

(2) 82561 | 1 oz ladle, 10” handle

(2) 82545 | Stainless steel hinged lid

(3) 94141 | Eutectic ice pack


Spare Accessories

(1) 82846 | Topping Can Cooler Kit, black

(2) 82557 | Standard, deep jar, white

(3) 94141 | Eutectic ice pack