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7 Qt Inset Pump, 2 oz - Stainless Steel

Model:CP-8 1/2 2ozP/N:87620GTIN:687329033669List:$359.99 USD
Wish List How To Buy
  • 7 Qt Inset Pump 2 oz - Stainless Steel
Fast Facts

This stainless steel pump dispenses larger portions of thick condiments and thicker sauces from a 7 quart vegetable inset in a heated or chilled food table. A full portion for this model is 2 oz and can be reduced to serve 1 3/4, 1 1/2 and 1 1/4 oz with the included portion collars.

Ideal For
  • BOH operations consistently dispensing larger portions
  • Heated, ambient or chilled food tables or countertop equipment
  • Portion-controlled serving of thick dressings or savory and dessert sauces
Dispenses:
Thick
Thicker
Certifications:
2YrWarranty
BPA-Free
NSF
Serving Application:
Ambient
Cold
Hot
Key Benefits
  • Portion-controlled serving; 2 oz portion is adjustable to serve 1 3/4, 1 1/2 and 1 1/4 oz
  • Stainless steel pump is NSF listed, clean-in-place certified or can disassemble for cleaning
  • Fits standard vegetable inset with 7 quart capacity
  • Request a colored pump knob engraved with your contents for a clean presentation; black is standard
  • Specifications
  • Documentation
  • Videos
  • Trouble Shooting
GTIN687329033669
Height Above Container6 1/8" | 15.6 cm
Lid Diameter8 1/2" | 21.6 cm
Weight3 lb
Dimensional Weight5 lb | 2.3 kg
International Dim Wt6 lb | 2.7 kg
Cutout8 1/2" | 21.6 cm
Works With7 qt (6.6 L) vegetable inset
Capacity7 qt | 6.6 L
Dispense Typepump
Full Portion2 oz | 60 mL
Portionincludes 1/2 oz (15 mL) and 1/4 oz (7 mL) portion reduction collars; serve up to 2 oz (60 mL)
NSF ListedY

Brochures

Problem:

How do I stop this pump from dripping?

Solution:

To take care of this mess maker, check the seals and o-rings. If they look worn with tiny cracks or are misshapen, it's a good time for replacement.

Problem:

Why is my pump hard to push down for dispensing?

Solution:

This type of symptom was typically seen in Brazed Style (valve bodies) pumps manufactured prior to 1993. Well done on your pump maintenance, if yours is of that age. Our advice is to make sure the ball is resting on the inner valve assembly inside the cage. If that is correctly placed, also ensure the inner valve handle is on the catch.

Problem:

Why does my pump dispense only a little or no product (under dispense)?

Solution:

The next time your pump is apart for cleaning, check all seals and o-rings for wear or damage. Over time they develop tiny cracks and need to be replaced. Further investigation depends on what style (age) your pump is…

For a Cast Valve with Captured Balls (1999 to present)
Make sure the balls move freely when cleaning.

A Cast Valve with Loose Balls (1993 - 1999)
Make sure the balls are in the proper place; one in the inlet port of the valve body and the other in the discharge port.

For Brazed Valve Bodies (prior to 1993)
Make sure a ball is installed beneath the ball-retaining pin, the retaining pin is in place and a ball is resting on the inner valve assembly under the cage.

Problem:

Why is product oozing out around or under the locking collar?

Solution:

First make sure that the seal is firmly installed on the piston and stem assembly, with the flare side of the seal facing down. If the seal was installed properly, it likely needs replacing.

Problem:

Why isn't my pump returning to the top after dispensing?

Solution:

Known to insiders as a plunger problem, it's typically either a missing washer or a broken/missing spring.

The washer is necessary to compress the spring, so if it's missing, your plunger will not return. A well-used spring can become worn out or broken. The spring is also necessary for pump operation. Now you can call yourself an insider too.

Your pump Model and Part number are stamped on the lid. With that information, a parts breakdown will determine replacement part numbers.

* Server Products equipment is sold through dealers or distributors. The list prices shown throughout the site are for estimating cost.
The final cost may be lower or higher based on your location, taking into account taxes, landing fees, etc.