Pump Station

Pump Stations are specialised dispensing units designed to deliver sauces, dressings and condiments quickly and accurately in busy food service environments. This range includes electric hot sauce dispensers and multi-pump buffet stations suited to hotels, restaurants, cafes and self-service areas. By centralising sauce service, pump stations help maintain hygiene, reduce waste and keep counters tidy. They also support consistent portion control, speeding up service and improving presentation across your menu.

• Electric hot sauce dispensers with heated nozzles to keep sauces at safe serving temperatures and ready for rapid service.
• Multi-pump buffet stations with several large-capacity containers, ideal for hotel breakfast buffets, canteens and self-service counters.
• Precision portion control for sauces, gravies and dressings to reduce waste and ensure consistent plate presentation.
• Durable, commercial-grade construction from trusted brands for reliable performance in high-volume kitchens.
• Options for both front-of-house buffet use and back-of-house prep areas to streamline sauce handling and service.

How to choose the right Pump Stations

• Consider how many sauces you need to offer at once and choose a pump station with enough pumps and container capacity for peak service.
• Decide between electric heated models for hot sauces and gravies, or unheated units for ambient condiments and dressings.
• Measure your counter or buffet space to ensure the station fits comfortably without obstructing staff or customers.
• Match the pump output to your service style, selecting finer portions for precise plating or higher volumes for self-service areas.
• Look for robust, easy-to-clean designs that can withstand daily use in hotels, restaurants and canteens.

Care and maintenance

• Disassemble pumps and containers daily for thorough cleaning, following the manufacturer’s instructions to maintain food safety.
• Use non-abrasive cleaners and soft cloths on all surfaces to avoid damaging seals, nozzles and finishes.
• For heated pump stations, regularly check power leads, switches and temperature controls for safe, reliable operation.
• Inspect gaskets, springs and pump mechanisms for wear and replace parts promptly to prevent leaks or inconsistent portions.
• Allow components to dry fully before reassembly and store units covered when not in use to keep them hygienic.

Pair your pump stations with our wider hotel buffet equipment, food display units and stainless steel service counters to create a complete, efficient serving line.

Need help choosing? Call Caterboss on (01) 687 5772.