EQUIPMENT KNOWLEDGE · PREPARATION TOOLS

Squeeze Bottle

A squeeze bottle stores and dispenses pourable sauces, oils, dressings, syrups, and condiments through a controlled nozzle for fast service and plating.

Best Uses

Plating sauces, vinaigrettes, flavoured oils, mayonnaise-based sauces, syrups, dessert coulis, and line condiments.

What to Look For

• Food-grade material suited to the product and temperature.
• A nozzle diameter compatible with sauce thickness.
• A cap that seals securely.
• A shape easy to label, grip, and clean.

Correct Use

Fill with enough headspace to squeeze comfortably, label and date according to kitchen procedure, and keep cold sauces under required refrigeration rather than leaving bottles at room temperature unnecessarily.

Common Mistakes

• Cutting the nozzle too wide.
• Filling with chunky sauce that repeatedly blocks the tip.
• Refilling old product without proper cleaning and stock rotation.
• Using bottles not rated for hot liquids.

Chef’s Notes

Nozzle size is portion control. Match it to viscosity and the line thickness required on the plate.

Related Equipment

Plating tweezers, piping bag, fine-mesh strainer, measuring jug, and food-storage containers.