Heinz Packet Roller


 
Heinz isn't the only one with those squeeze bottles.
Every time I use one, I feel like the dolt on the infomercials that totally effs up a common task that proves a dire need for the unecessary product they're peddling.
 
Plochman's mustard barrel containers are nearly impossible to squeeze anything out of.
I have one in the fridge waiting to be dumped into a French's squeeze container in the future.

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I remember this idea from a while back, and have been surprised that it hasn't been incorporated in some form into current ketchup bottles.


The only immediate drawback that I can see is the wasted unusable ketchup laying in the area between the cap and the stem, but I'm surprised that it hasn't been improved upon and utilized, as long ago as this came out. The video is listed as 2014, but I'm sure that we saw this quite a few years before that. Of course, the quick fix is just to shake the ketchup/mustard bottle first. ;)
 
JSaus said:
Maybe Heinz should concentrate on making a proper squeeze bottle. No way to get a little catsup. Squeeze at 100 psi until it releases, splattering everything within 6 feet.
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The cheapest Heinz ketchup at Walmart is in the 38oz bottle at 7.1¢/oz and it comes with the "open nozzle" squeeze lid. The perfect squeeze every time!

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Like those young men in the video, I LOVES ME SOME KETCHUP! Besides the aforementioned "valve nozzle" squeeze problem, there are two other ketchup problems. One is the separation problem mentioned in their video, and the simple solution, as stated by C Lewis in his post, is vigorous shaking before use! I would argue that you do not want to avoid the separation liquid as that changes the consistency of what's left in the bottle, rather you want to reincorporate it into the ketchup.

The second problem is oxidation. Ketchup tastes best from a newly opened bottle. As it sits in contact with air in the bottle (a problem that worsens as the air-to-ketchup ratio increases with use), the flavor degrades. The solution is to consume ketchup as quickly as possible from whatever size container is right for you. However, a technical solution to the problem is the ketchup pump found in quick-serve restaurants, where the ketchup is sealed inside a plastic bag and pumped out under pressure. Fresh ketchup from first pump to last!

We now return to our regularly scheduled programming...
 
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As long as you wiped the tip on Plochmans, it works pretty well. But, the Heinz relish thing is unusual to say the least, nothing then a pile as big as a burger shoots out all over creation! It is the pressure required to get the valve to open that makes for disaster.
 
If you store the squeeze bottle on the business end, as intended, then all the runny liquid will go to the top. It's only when you store it with the nozzle up that it's an issue. This is one of the reasons for the pressure nozzle everyone loves to hate.

Personally, I pour the ketchup into a generic food service squeeze bottle. It requires shaking before use to reincorporate the separated liquid, but it's generally a lot easier to use than either of the squeeze-top designs Heinz has. Far better control over the rate of ketchup coming out than either of the others.

Given the pandemic-induced shortage of ketchup packets, it's not surprising to see a gadget designed to get out every last drop.

Of course, this story needs to be paired with the one about the technique of opening the packet so you can dip your fries directly into the packet. I don't think that would work for me since I typically use half a dozen packets on a single serving of fries. Fries are nothing but a ketchup delivery medium.
 
The packet supply must be better, a BK clerk gave us 10 for 2 orders of fries the other day.
Not Heinz brand though.
 
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