The Revolutionary Idea of the Condiment-Dispenser for Liquid Products

Roughly 120,000 tons of ketchup  products  were  produced  in Germany in 1992 with
a strong   upward  tendency.    A not  to be  underestimated   quantity   of 30.000 tons,
however, is  consumed through gastronomic  venues.  Whereby here, the plastic bucket
dominates against serve-sized  packaged portions. This form of packaging conceals pro-
blems. Lack of hygiene due to improper handling,   non-controllable portioning from the
buckets, enormous volumes of  difficult to  dispose  refuse   causes by  the 10 and 25 ml.
portions.
The solution to these problems : The Portion Dispenser HR with the bag-in-box sys-
tem for liquid products - ideally  suited  for  ketchup  but also for mayonnaise, mustard
or jam and marmelades,  milk,  sugar,  dressings, Hot-Choc, Cappuccino etc. The special
feature of the HR lies  in  the  pump mechanism, whereby the product at no time comes
into contact  with oxygen or  pump  components.    The ketchup is  hygienically  filled in
polyethylene bags to which a sealed tube is attached. The bags are then packed into re-
usable boxes and delivered to  catering  outlets  equipped wih the Dispenser HR-100 or 
HR-150. A stainless  steel box is   taken out of the dispenser which is available as either
a wall or  counter-top  unit,  and the  filled bag  inserted  allowing  the  tube to hang out.
When the box  is reinserted into the dispenser, the tube positions itself in the peristaltic
pump. 
Small plastic  discs move in the pump in the form of a sinus-curve, similar to the human
food-pipe.  Pump and dispenser doors are then closed, the end of  the  sealed tube is cut
off, and the  first portion of ketchup  can  be  exactly  portioned at the press of a button!
Each portion has exactly the sme amount, this being freely adjustable as required. 
Now the  dipensed portion of ketchup is a calculable quantity,  each  press of the  button
means ready  cash ! During the  dispensing  process  the  bag  collapses successively and
empties almost  completely. The product  retains  ist  high  quality  to  the last. Thus the
consumer, the caterer, and the product manfacturer all profit from the dispenser, not to
forget the benefits to the ecology : Insteaed of unhygienic buckets  and huge amounts of
empty portions packaging to dipose of,  there  is clearly much  less  refuse  and of a type
which can easily be stored and recycled. There can hardly  be more positive  reasons for
the success of a good idea !