Bulkglasspack
Clear low glass salt cellar shown open and empty without a lid, spoon or other accessory
Shown configuration · open clear glass cellar / no lid, spoon or tray shown

Open salt service & kitchen prep glassware

Salt Cellar

A compact 3 oz round glass salt cellar with smooth open access and a substantial glass base, designed for pinching, spooning and presenting finishing salts at the point of use.

3 oz reference57.2 mm open diameterLow smooth glass form
Stock status
In stock
Lead time
2–3 weeks
FOB price / pc
$0.35 - $0.65
MOQ
3,000 pcs
Request a project quote View product profile

Final availability, dimensions, materials, assembled components and commercial terms are confirmed against the selected drawing and approved sample.

Immediate access

The open rim supports a natural two-finger pinch or small spoon

Salt on display

Clear walls keep crystal size, color and remaining quantity visible

Prep-side footprint

A short round body stays close to the work surface and is easy to locate

Salt Cellar profile

An open vessel designed around the cook's hand rather than a dispensing top.

Pinch access, crystal behavior & service routine

Six details that make an open salt cellar practical rather than decorative.

BGP-FS-2670 is a low, smooth-sided salt cellar for salt used repeatedly during cooking or at the table. The comparable 3 oz format places a 57.2 mm opening directly above the contents, eliminating shaker holes and grinder parts so the user can judge and take the amount by pinch or spoon.

01

Three ounces describes volume, not grams of salt

The reference vessel holds 3 US fluid ounces, approximately 88.7 mL. Fine table salt, coarse kosher crystals and delicate flakes pack at different bulk densities, so refill mass and servings per fill should be measured with the selected salt instead of derived from the vessel volume.

02

The opening is sized for a deliberate pinch

A 57.2 mm reference opening gives two fingers direct access while keeping the cellar compact. Rim thickness and internal diameter still affect comfort, especially for users taking repeated pinches during service, so the approved sample should be assessed with the intended hand action and fill level.

03

A spoon changes the working radius

A small salt spoon can separate product access from hand contact and make table portions more consistent. Its bowl must pass comfortably through the opening, and its handle needs somewhere clean to rest without levering the cellar over or becoming buried in the salt.

04

The base stabilizes an otherwise light fill

Salt occupies only the upper cavity, while the thick glass foot keeps mass low in the vessel. This improves the tactile sense of stability during pinching, but table trials should still include side contact, spoon retrieval and placement on the intended tray or preparation surface.

05

Open salt responds to the room

Salt crystals can take up moisture from humid air, while steam and wet utensils introduce water directly. A cellar beside a cooking pot therefore sees different conditions from one used for short dining service; working quantity, refill frequency and any between-use cover should reflect that environment.

06

Serviceware needs a defined reset routine

In restaurant use, the operational question is not only how the cellar looks when full but who empties, washes, dries, refills and identifies it between services. A completely dry vessel prevents residual wash water from contacting the next salt charge, and a repeatable fill level keeps tables consistent.

Application guide

Use open access where the cook or diner needs to see and feel the salt.

The cellar is most useful for working quantities of salt chosen by touch or spoon. Crystal form, humidity exposure and who controls refilling determine the right service routine.

Salt Cellar used for kosher salt & everyday cooking salt in a kitchen mise en place setting

Kitchen mise en place

Kosher salt & everyday cooking salt

For a preparation station where the cook seasons repeatedly by feel. The open top removes the interruption of opening a cap, while clear glass shows when the working quantity is low. Keep the cellar away from direct steam and refill from a separate dry bulk container rather than overloading it for long exposure.

  • Set a practical working fill
  • Keep clear of direct steam
  • Refill only into a dry cellar
Salt Cellar used for flake salt, fleur de sel & colored crystals in a finishing salt setting

Finishing salt

Flake salt, fleur de sel & colored crystals

For salts whose large flakes or mineral color are part of the table presentation and would be damaged or hidden by a shaker. A small spoon can support portion control, but its bowl and resting position should be chosen alongside the 57.2 mm reference opening.

  • Preserve visible crystal form
  • Select a spoon that clears the rim
  • Identify premium salt clearly
Salt Cellar used for chef pass, tasting menu & shared tabletop use in a restaurant service setting

Restaurant service

Chef pass, tasting menu & shared tabletop use

For controlled hospitality settings where staff can reset the vessel between uses. Define whether the cellar is assigned to the pass, delivered to each table or paired with a specific dish, because each route changes refill quantity, handling frequency and the need for a spoon, tray or cover.

  • Assign service ownership
  • Standardize the reset procedure
  • Protect rims in storage trays

Treat the cellar as working serviceware: keep salt dry, prevent wet utensil contact and return only fully dried glass to service.

Salt Cellar FAQ

Practical questions about open salt storage and table service.

Answers for teams specifying BGP-FS-2670 as a pinch or spoon vessel rather than a sealed retail package.

Does the rim change how the cellar feels to use?

More than the diameter suggests. Fingers meet the rim on every pinch, so its thickness and the internal diameter decide whether access feels comfortable or awkward — and a cellar in service is reached into dozens of times a shift. Judge it by hand, not from a drawing.

Why choose a cellar instead of a shaker?

A cellar lets the user see the crystals and control seasoning by pinch or spoon. It suits coarse and flake salts that may not pass cleanly through shaker holes, while a shaker is better when a closed top and metered scatter are the priority.

How should an open cellar be managed in a humid kitchen?

Use a limited working quantity, position it away from steam, keep fingers and spoons dry, and empty and dry the glass before refilling if moisture enters. A separate cover may reduce exposure between uses but does not correct wet handling.

Why is the base so heavy for 3 oz of salt?

To keep the cellar steady while fingers reach into it. Salt fills only the upper cavity, so the thick glass foot puts the mass low and stops the vessel shifting during a pinch. The weight is a stability decision rather than a hint at a larger fill.

Next step

Send us the Salt Cellar brief.

Tell us the product, fill volume, closure preference and destination market. We will come back with the matching drawings, available configurations and a sample plan before anything is quoted.

Request a project quote Talk to the team
  • 01Send the briefProduct, volume, closure and market
  • 02Get the optionsMatching drawings and configurations
  • 03Approve the sampleConfirm the pack before production