Server’s New Touchless Express Condiment Dispensers

We are excited to announce the addition of new Touchless Express™ Dispensers to Server’s existing portfolio of sauce and condiment dispensers. These motion-activated dispensing units are the first pumps of their kind to serve toppings without physical contact with the unit. Touchless Express dispensers use motion-sensing technology to detect the user’s hand and dispense from either a 1 ½-gallon pouch or a custom 1.3-gallon jar.

Touchless Express dispensers use PerfectSense™ technology to identify the user’s hand when held between one and six inches away from the sensor eye. This precise window allows staff or customers to dispense a portion smaller than the maximum one ounce by removing their hand from the field before the dispensing cycle completes. The size of the window also prevents the sensor from detecting pass-by activity if the Touchless Express is placed in a busy location. Staff can quickly and easily sanitize the surface of the pump without unintentionally dispensing a portion when carrying out cleaning tasks.

Three units are currently available to safely dispense thin, thick or very thick condiments, sauces and toppings. The Touchless models have the same footprint and the same easy-to-clean stainless steel construction as our existing Express dispensers. The Touchless Express Single Countertop unit dispenses from a 1 ½-gallon condiment pouch, as does the Touchless Express Single Drop-in unit. For dispensing house sauces, the Touchless Express Countertop Direct-Pour unit dispenses from a fountain jar with a capacity of 1.3 gallons/4.9 liters.

The Touchless Express line was developed to increase sanitation measures from COVID-19. With 81% of patrons seeking restaurants with a safe environment and strict safety precautions, the Touchless Express dispensers make it easy for foodservice operations to increase safety by limiting contact between humans and food products. When placed back-of-house, the unit helps reduce contact between staff members. If placed front-of-house for patrons to use, it eliminates contact from customer to customer when engaging a shared dispenser. These dispensers are also simple for staff to set up – it only needs to be loaded, sanitized and plugged into the outlet before serving. A simple on/off switch controls power to the unit, so it can easily be powered down at the end of service or if needed when cleaning.

Identifying the right size Convotherm oven

Five questions.

Five questions is all we need to identify the right size Convotherm oven for you.

Of course, we want to hear your story too. We want to listen to your thoughts, ideas, and menu concepts of speed and efficiency. We want to know and understand the productivity challenges and hurdles you face in your daily operations.

Combi-Ovens are becoming a main-stay of the modern productive kitchen. Versatility is a key attribute to their climb in kitchen dominance. The appeal has not only been in high-volume demand operators like chains, hotels, casinos and universities; but also the small niche independent entrepreneur chefs that dot Main Street America.

Convotherm combi-ovens can perform a variety of cooking methods in kitchens with limited space, including roasting, steaming, sous vide, smoke, braise, bake, retherm and oven fry. Through their technology of automatic balanced humidity, combining convection hot air with steam, Convotherm ovens can help chefs and cooks alike maintain better moisture level in foods, boost flavor profiles, and in some cases- increase product yield. This cooking process also helps maintain a foods natural nutrient content, all while potentially accelerating the cooking process. Keeping the technology intuitive, Convotherm focuses the technology to keep it simple so operators can focus on quality, presentation, and productivity.

Convotherm pioneered the hands-free self-cleaning scene, and now some models will offer newer optional features like: integrated smokers and an automated grease extraction system (for operators seeking alternatives to grease trap maintenance & safer grease removal/disposal). Optional programmable controls have memory capabilities for easy staff training and consistency of cooked food items. The programmable controls feature proves especially useful for operators with multiple locations, or where staff are moving between locations.

Convotherm ovens are suitable for use across all types of foodservice operations’ cook lines, from white tablecloth restaurants to schools, and come in a variety of pan-size configurations. Size represents a key consideration when choosing the right combi-oven, and Convotherm offers more sizes, allowing operators to choose between a steam-generator (boiler) based unit, and boiler-less units.  

Choose from the three basic combi oven sizes: 

  • Mini ovens – can accommodate half-size hotel pans and quarter-size sheet pans.  These Convotherm ovens can often be placed on existing counters or work tables. 
  • Tabletop ovens – usually have 6 to 11 shelves for half-size sheet pans and full-size hotel pans.  These units will typically require a stand cabinet or heavy-duty table for placement.  Some Convotherm models are even available as “ventless” operations.
  • Floor model ovens – the most common in cook lines and production kitchens, these size ovens have up to 20 shelves for holding 20 sheet pans or 40 hotel pans.  Full-size floor model units are often roll-in type, with a removable mobile trolley system. 

Understanding your goals and expectations is as important us, as it is to you.  When you begin your journey into the combi-oven selection process, let us help you to identify the right Convotherm oven to meet your expectations.  Give us a call, send us an email, visit our website.  We’re glad to engage with you by whatever means you’re most comfortable: phone/text, email, personal visit, virtual meeting, etc.  Let’s start your next culinary journey today.