Server RE Service Manual

French’s Express

MODEL: RE

Used with pouches up to
1½ gallons with 16mm fitments.

Thank You

...for purchasing our Server Express™ Pouched
Condiment Dispenser. This portion controlled unit is
sealed and sanitary, achieves excellent evacuation and
has only a few parts for easy clean-up.

SIMPLIFY CONDIMENT MANAGEMENT— GO POUCHED

PARTS

COMPLETE UNITS:

Cattlemen's BBQ Sauce

07622

French's Honey Mustard Dipping Sauce

07675

LEVER

07014

HINGE PIN (2)

07161

LID

07592

Frank's Red Hot Buffalo Wings Sauce
CANADA

07721

Cattlemen's BBQ Sauce
CANADA

07722

French's Classic Yellow Mustard
CANADA

07724

ROLLER

07056

DOME 07383

PINCH VALVE 07798

DISCHARGE

FITTING
PUMP
07737

POUCH SUPPORT

07159

SHROUD

07796

PUMP HOUSING

ASSEMBLY

07389

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Replacement
Feet Available

81169

LINK PLATE

07596

11" BRUSH

82049

SAFETY

According to food and safety regulations, most
foods must be stored and/or served at certain
temperatures or they could become hazardous.
Check with local food and safety regulators for
specific guidelines. Server Products, Inc. cannot be
responsible for the serving of potentially hazardous
product.

IMPORTANT

Clean, rinse, sanitize, and dry parts daily or regularly
to comply with local sanitization requirements.

NSF International lists this pump as:
“Not acceptable for dispensing potentially
hazardous foods.”

LINKING MULTIPLE UNITS

Use supplied link plate and screws to link units
together. Link plate is secured to bottom of each unit.

REMOVE LIDS, PUMPS

1

AND POUCH SUPPORTS

from shrouds.

TURN SHROUDS

2

UPSIDE DOWN

Align shrouds next to each other,
facing the same way.

REMOVE THE TWO SCREWS

3

which secure the link plate to the bottom
of each shroud.

ALIGN THE FOUR HOLES

4

in link plate with the four holes in the pair
of shrouds. Only one plate is required

to link together two units.

SECURE UNITS TOGETHER

5

Use all four screws to affix link plate
to shrouds.

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