With endless design and material options, as well as different dispensing applications, it’s important to ask the right questions while you shop for the most appropriate dispenser. Here’s a list of questions and considerations when investing in the best pump for your foodservice operation.
Viscosity, or how fluid a product is, determines if a product is pumpable or if a different serving method is necessary. The food’s consistency influences which style pump is most applicable, and what size and shape discharge tube will best handle it.
Certain pumps can handle particulates – think dressings with seeds, tartar sauce, and salsa; many house-made sauces have variable-sized particulates. Other pumps are shaped to prevent thin products like drink concentrates and syrups from dripping. Be sure the pump can handle the food you need to dispense – a clogged or dripping pump won’t do your operation any good.
Knowing if the product will be heated, chilled or kept ambient – or room temperature – is crucial when selecting the type of material; some plastics cannot be used in heated applications, so stainless steel may be necessary. Certain pump varieties can keep a product like fudge warm and fluid – even in the discharge tube – with a spout warmer. Whether it’s a taste preference or you’re dispensing a dairy-based product, the ability to keep an entire pump chilled will affect your selection as well. Potentially hazardous foods require a chilled discharge tube. Certain certifications, such as NSF, signify if pumps are safe for your particular product. A lack of certification could be a liability.
What type of container are you dispensing out of? Food manufacturers offer a wide breadth of container types: 1 liter bottles, a 1 gallon or 64 oz jugs, a 3, 4 or 5 liter bucket, a #10 can, various sized pouches or bags with fitments, and many others. Fountain jars, food pans or stainless steel jars hold artisan sauces for dispensing from cold tables, warmers and more. If you’re looking to be more cost effective and Eco-friendly, research if your desired foods are available in pouches before deciding on which pump to purchase.
Product volume also influences container types – high-demand foods require larger containers. Ketchup in three-gallon pouches will utilize a different pump than beverage flavoring in a bottle or fountain jar.
Certain pump vessels are branding-ready. Many food manufacturers are procuring their own pumping systems for their product and branding them accordingly giving the operator an attractive and complete system for handling their product.
Each food holding method integrates with a pump differently – resting on top of a pan, piercing a fitment, threading onto a bag, etc. Be sure your pump is the right size and has the correct pickup mechanism.
While some pumps come with one preset portion, such as 1 oz disposable pumps, others offer precision and adjustability. Pumps with accurate, reliable portion control save money, as well as keep flavors consistent at each location in a chain. Over-portioning costs hard-earned money, so if exact portions are a must-have, invest in a pump with more capabilities.
A dispenser at an amusement park or stadium concession stand must be more tamper-resistant than a back-of-house pump, and should be able to handle a higher volume. For these situations, pouched dispensers are ideal – the airtight seal prevents contamination, and pouch changeouts take minimal time. If pouches aren’t an option, look for pump and container assemblies with threaded or locking lids.
If a pump is located at a self-serve condiment station, is it easily accessible for children and customers with wheelchairs? Many pumps have in-counter models to keep them at an appropriate height. Are there other ergonomic considerations to keep in mind? Look for pumps certified as ADA compliant, meaning they can be operated with less than 5 lbs of pressure, and don’t involve unnatural wrist movements.
Some pumps can be assembled in stations where an assortment of flavors is needed, such as the classic ice cream shop fountain rail or a wing restaurant’s back-of-house finishing station.
While CO2 dispensers are common in high-volume locations, they are expensive, cumbersome to change, and often spit product while engaged. Mechanical remote dispensers are available at a fraction of the cost, and are much easier to load and unload.
Plastic, disposable pumps, while initially inexpensive, add up in cost but require no cleaning – just throw them away with an empty container. For a slightly larger investment, you can purchase higher quality pumps that last decades, but require cleaning. Some of these more durable pumps have clean-in-place capabilities for quicker cleaning.
While product pouches are relatively new to the industry, they promote higher product evacuation and reduce cleaning labor. Containers like gallon jugs and #10 cans currently provide more options for food product, but unless they are scraped out near the end of use, a lot of product is wasted.
Food pumps and dispensers have a long history in the foodservice industry. From dispensing soda flavors in a 1950’s corner drug store to providing the same precise shot of pumpkin spice in a global coffee chain shop in Chicago, USA as in Melbourne, Australia. They stand the test of time because they improve operational efficiency, control costs and maintain product quality. Picking the right pump and asking the right questions can make all the difference.
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