It is designed for catering operations that need to heat, hold and dispense liquid sauces or toppings, including melted butter, cheese sauce, fudge, caramel and chilli dog sauce. The unit functions as a silver Server hot sauce dispenser and heated servery merchandiser.

The warmer has a 2.8Ltr capacity, reducing the frequency of refills during service. Its pump can deliver portions up to 30 mL, adjustable downwards in 3.7 mL increments, helping operators control servings, reduce waste and maintain consistent flavour.

A stainless steel water bath gently heats the container, while the precalibrated thermostat and degree markings allow the operator to select an appropriate setting. The thermostat can be adjusted up to 110°C, with the actual food temperature monitored and the control adjusted to prevent overheating.

Its temperature-sensing thermostat helps prevent burning, while the lid retains moisture. A separate spout heater keeps topping within the dispensing path warm and fluid, supporting smoother dispensing and helping maintain the condition of fudge, caramel and cheese sauces.

Magnetic caramel, cheese and fudge graphics provide quick visual identification at the service point. This is useful where several dispensers are operated together because staff and customers can distinguish the toppings without opening the units.

The unit measures 392 mm high, 227 mm wide and 394 mm deep. It has a stainless steel body and water bath, with a silver finish and contrasting black top and base components, creating a durable commercial countertop format.

The dispenser operates from a 230V electrical supply and has a plug fitted. Its three-terminal plug must be connected to an earthed power outlet, and the electrical components must be protected from water during use and cleaning.

This is the Server heated sauce dispenser and hot topping merchandiser with supplier reference 83697. That reference distinguishes the UK version when ordering the unit or seeking product-specific support.

Switch it off, unplug it and allow it to cool before removing the pump, food container and spacer. Empty the water basin after every use and dry it thoroughly. Wash removable food-contact parts with dishwashing detergent and hot water, rinse, sanitise and dry them fully.

Wipe external surfaces with a clean damp cloth and dry them with a soft cloth. Avoid water jets, immersion, metal scrapers and cleaners containing acids, alkalis, chlorine or salt. Emptying and drying the basin daily helps reduce mineral deposits, pitting and corrosion.