Many food fluids exhibit non-Newtonian behavior, necessitating the measurement of flow curves, which describe the relationship between shear rate and shear stress, to understand their characteristic flow properties. Evaluating rheological properties from the relationship between pressure loss and flow rate in a pipe offers advantages over commercial rotational rheometers, including relatively low equipment costs, the potential to measure particle-dispersed systems by selecting appropriate piping, and the feasibility of in-line measurements. This research focuses on this approach to develop a table-scale, portable device using a small pressure-resistant container. Ketchup and mayonnaise were selected as model food fluids. By measuring the pressure within the container and the flow rate of the fluid through the pipe, we were able to successfully determine the characteristic parameters of the Herschel-Bulkley model. The results demonstrate the potential of this compact system for characterizing the viscous behavior of complex food fluids.