Sauce Boats

Choosing a sauce boat is a more refined decision than it seems – the right vessel enhances the presentation of the sauce, ease of use and reduces the risk of spills. Professional HoReCa sauce boats typically consider the material, the shape of the boat or a closed lid, precision of pouring and ease of cleaning. BHS offers sauce boats for HoReCa needs across Europe.

Sauce boats and gravy boats

Stainless steel sauce boats – the standard for elegant restaurant service, durable, easy to clean, suitable for dishwasher cycles and food-safe. Porcelain sauce boats – match porcelain tableware and serving accessories, available in various styles and designs. With two pouring spouts – identical pouring spout on both sides for convenient placement and use from either side. Sauce boats with a drip tray – prevent drips on the tablecloth and enhance the table setting’s aesthetics. Small single-portion boats for fine dining – elegant individual sauce service with each dish. BHS offers sauce boats for different table service styles and HoReCa concepts.

Sauce dispensers and oil carafes

Sauce dispensers – closed containers with a press or adjustable dosing mechanism for ketchup, mayonnaise, mustard and other thicker sauces. Oil and vinegar carafes – precise pouring spout for delicate oil portioning at the table. Glass oil carafes allow visual control of the remaining quantity. Dispensers with a pump mechanism for buffets and canteen areas with high throughput. Sauce thermoses – maintain hot sauces at the correct temperature. BHS offers various dosing solutions for thick and liquid sauces to HoReCa establishments.

HACCP requirements for using sauce boats

Sauces and condiments must be stored at the correct temperature – cold sauces below +4°C, hot sauces above +63°C. Sauce boats must be cleaned after each meal and refilled with fresh sauce. Dispensers must be emptied, cleaned and disinfected after each shift – sauces left out encourage bacterial growth at room temperature. Reusable sauce boats must be made from approved food-safe materials. Stainless steel sauce boats are ideal for complying with HACCP – they are easy to disinfect and withstand high-temperature dishwasher cycles without losing shape or colour. Dispensers should be regularly checked for signs of wear on lids and pressure mechanisms.

HoReCa usage scenarios

Elegant restaurant – porcelain sauce boats with a drip tray that match the tableware set. Hotel breakfast buffet – sauce dispensers for ketchup, mayonnaise and other sauces for efficient self-service. Steakhouse – large stainless steel sauce boats with meat sauces at each table. Italian restaurant – elegant glass oil and vinegar carafes on the table. BHS helps choose the optimal sauce boats for each HoReCa service format and menu specifics.

Frequently asked questions

Which sauce boat should I choose for ketchup in a restaurant? For ketchup and mayonnaise, closed dispensers with a press mechanism are more suitable – they reduce contamination and ensure consistent portions. For a more elegant fine dining service – a small glass or porcelain sauce boat with an individual portion.

How often should sauce be changed in a sauce boat? In open sauce boats and dispensers, the sauce should be changed after each meal or at least at the end of each shift. Cold sauces must not be left at room temperature for longer than 4 hours.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.