Sandwich & Salad Prep Refrigerators

Commercial Refrigerated Prep Tables for Sandwich Shops, Delis and Quick-Service Restaurants

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Two-door refrigerated sandwich prep table with a full topping rail and a cook building a sub

Refrigerated Prep Table Sizing Guide

Commercial Refrigeration In Restaurant Kitchen

Commercial Refrigeration Guide

Stainless steel refrigerated chef base supporting a commercial griddle beneath a kitchen exhaust hood.

Chef Base Guide

Steam table filled with hotel pans of different sizes on a restaurant line

Hotel Pan Sizes: Dimensions, Depths & Capacity Charts

A sandwich and salad prep refrigerator keeps ingredients organized, cold, and within arm's reach at the prep station. The pan rail on top holds toppings, meats, cheeses, and vegetables at safe temperatures during service, while the refrigerated base stores backup stock below. The result is a dedicated station where your team can build made-to-order items quickly without leaving the line.

Arctic Air, Atosa, Beverage-Air, Continental Refrigerator, Grista, Hoshizaki, True Refrigeration, Turbo Air, and U-Star manufacture sandwich and salad prep tables for commercial delis, sandwich shops, cafes, and quick-service restaurants.

Standard Top vs. Mega Top

The rail configuration is the most consequential decision when choosing a prep table. Standard top units have a shallower rail that sits flush with the cutting board surface, keeping the overall footprint compact and working well for operations with a modest topping count. Mega top units extend the rail further back to accommodate more pans within the same table width, giving a larger ingredient spread without requiring a longer station. Both configurations hold the rail at safe temperatures during service and include an insulated lid that closes over the pans during downtime.

Door and Drawer Configurations

The base cabinet can be configured with hinged doors, drawers, or a combination of both. Door models provide the most interior storage capacity and work well for holding bulk backup ingredient containers. Drawer models allow line cooks to pull portions directly from the base without bending into a full-size cabinet, which speeds service during high-volume shifts. Combination units — door access on one section and drawers on another — give operators the benefits of both layouts within a single station.

What to Consider When Choosing a Prep Table

Width is the natural starting point. Narrower units in the 27–32" range fit tight cooklines and satellite stations, while 60–72" units support full deli spreads with a wide topping variety. Pan capacity follows from width and top type, and our refrigerated prep table sizing guide walks the whole width ladder with door and pan counts at each step. Lid style is worth considering based on how your team works — standard dome lids are the most common, while clear flat and sliding tops offer direct visibility into the rail without fully opening it. For operations that also build pizzas to order, our pizza prep refrigerators offer the same station format with a wider, deeper rail configuration. Browse our refrigerated food prep tables for other prep configurations, or our full refrigeration equipment selection for all your commercial cooling needs.

Shop commercial sandwich and salad prep tables above to find the right size, top type, and configuration for your prep line.

Sandwich & Salad Prep Refrigerators

Commercial Refrigerated Prep Tables for Sandwich Shops, Delis and Quick-Service Restaurants

Brand

Top Type

Pan Capacity

Lid Style

Doors

Drawers

Width

Depth

Height

Exterior Summary

Interior Summary

Helpful Resources