Namino French Dressing Catering Gallon

The commercial MOQ for catering jugs is 20 units. Molded HDPE jugs feature interlocking base-and-shoulder designs that register securely when stacked. Pallet configurations permit up to 3 tiers for 8kg jugs and 4 tiers for 3kg jugs, wrapped with heavy-duty stretch film and corner edge protectors.

Engineered with an inhibitory acidic profile (pH 3.8 to 4.1), the sauce withstands ambient kitchen prep temperatures for several days without spoilage. However, to prevent aroma fading and lipid oxidation, opened containers should ideally be returned to cold storage (4 to 10 °C) at the end of each operational shift.

Yes. The concentrated viscoelastic matrix of this bulk formulation allows executive chefs to fold in up to 10% to 15% additional liquids (such as fresh lemon juice, specialty vinegar, or purified water) under gentle mechanical agitation without breaking the emulsion.

Gallon necks feature heavy-duty induction-welded aluminum barrier seals fused to the HDPE lip, supplemented by high-resilience foam gaskets within the threaded closures. Ratcheted tamper-evident tear rings prevent cap back-off under sustained road vibrations.

Due to micro-sheared emulsification and micro-milled seasonings, the sauce is free of coarse particulate matter that clogs dispenser valves. It operates cleanly through commercial stainless-steel manual pump heads, providing controlled portioning without nozzle dripping.

Yes. All commercial consignments are accompanied by authenticated Certificates of Analysis (COA) validating physicochemical benchmarks (Brix, lipid fraction, titratable acidity, salt) and verifying pathogen clearance for Salmonella, Coliforms, and yeasts.

Receiving staff must inspect container integrity during offloading. Any handle breakage, severe wall puncturing, or seal compromise documented on the shipping bill and counter-signed by the freight driver initiates immediate free batch replacement or credit memo issuance within 48 hours.