Subway Condiment Bottles

Hello All
 
Have you ever noticed the condiment bottles for Mayo, Mustard, etc. that subway sandwich shops use.  you fill them at the "Bottom" they are stored upside down so there is never a need to shake the bottle.
 
Do you know where to get those?
 
Thank You
 
Al

Is this website a great resource, or what?
 
http://www.fifobottle.com/

Check this thread out that I started a while ago:
http://www.roadfood.com/Forums/tm.aspx?m=631630&high=fifo
 
Your best bet would be to buy a starter/sampler package with the different size bottles and different dispensing caps so you can find the combinations that work best for you. Amazon sells one. Most any foodservice supply sells the raw bottles without the caps by the case. The sampler packs have a generous selection of caps and heads for many more bottles and an economical way to start out.
 
If you want to try the concept and see if it's right for you, buy a bottle of Smucker's Sundae Syrup which uses the same method for the dispensing head. It doesn't have the risers on the bottom,but has a cap instead.
 
Nicest thing about these is being able to fill from the other side as you've seen. The cap aperture is also important to match to the viscosity of what you're dispensing or the amount you want to dispense. Once you use them, they're most likely going to find themselves in other parts of your house such as the bathroom. Best shampoo and conditioner dispensers I've ever used with no fumbling. I love these things! 

DawnT

Your best bet would be to buy a starter/sampler package with the different size bottles and different dispensing caps so you can find the combinations that work best for you. Amazon sells one. Most any foodservice supply sells the raw bottles without the caps by the case. The sampler packs have a generous selection of caps and heads for many more bottles and an economical way to start out.

I took a look at Ebay; they have a lot of FIFO bottles in smaller quantities there, too.
 
Bart

Thanks all
 
I would never think to call them FIFO bottles
 
AL

Bart, the problem here is figuring out what you need ahead of time. The case that I bought was 12 ea.  16 oz bottles initally. The cost for an assortment of caps and nozzles brought the price up considerably at foodservice pack prices. I quickly figured out the 16 oz size was too small for some sauces and the flow rate/solids content required different nozzles. Another box of 20 oz bottles and more packages of nozzles became an expensive way to figure out what I really needed. I was looking at amazon and they had a 6 bottle set of 3 ea. with an assortment of caps/nozzles and labels. The prices are quite high compared to foodservice, but had I started that way, it would have saved me some money in the long run.
 
These things work great, but you can't take a cold bottle out and set it out at room temp with the nozzle down or it will leak as the condiment warms. What's cold has to stay cold. You've also have to get the nozzles right on viscous products like honey. Too hard of a squeeze will cause either the cap or nozzle to pop off the threads and create an instant disaster. Some things are still best used in conventional condiment bottles.

FIFO.... first in, first out..... good way to keep things fresh