Commercial Salad Sandwich Prep Table for Cold Prep Service Lines
Model: ST
Core Features:
- Combines an open-top ingredient display with under-counter storage, ideal for food prep in catering or foodservice settings.
- Features a transparent hinged lid for easy access while keeping ingredients protected and fresh.
- Built with durable stainless steel for hygiene, corrosion resistance, and easy cleaning in commercial environments.
- Integrates workspace and storage in one unit, optimizing efficiency for busy kitchen or service areas.
Response within 2 hours - Worldwide Shipping - Factory Direct
Technical Specifications
| External dimensions (mm) | Temperature range | Power supply | Rated power | Power consumption |
|---|---|---|---|---|
| 1200*800*1040 | 2-8℃/0~-15℃ | 220V/50HZ | 255W | 6.1 Kw.h/24h |
| 1500*800*1040 | 2-8℃/0~-15℃ | 220V/50HZ | 255W | 6.1 Kw.h/24h |
| 1800*800*1040 | 2-8℃/0~-15℃ | 220V/50HZ | 300W | 7.2 Kw.h/24h |
| 2000*800*1040 | 2-8℃/0~-15℃ | 220V/50HZ | 330W | 7.92 Kw.h/24h |
| Inner Liner Size | Net Weight | Effective Volume | Refrigerant | Refrigeration Method |
|---|---|---|---|---|
| 750*610*550 | 62kg | 282L | R290 | Direct Cooling |
| 1050*610*550 | 74kg | 390L | R290 | Direct Cooling |
| 1350*610*550 | 85kg | 500L | R290 | Direct Cooling |
| 1550*610*550 | 110kg | 850L | R290 | Direct Cooling |
Product Description
Product Overview
But cold prep lines need a work table that holds chilled ingredients within reach of the cook, so this commercial salad sandwich prep table pairs a refrigerated base with a work surface sized for pan rail and cutting board service. The unit fits salad chains, sandwich shops, healthy light-meal counters, and convenience-store prep corners where the menu is built around cold assembly. The commercial chassis built in our 30,000 m² Zibo factory supports OEM and private label programs for hospitality groups and chain operators.
Key Features and Benefits
- Refrigerated base cabinet: keeps prepped ingredients, garnishes, plus chilled components within arm’s reach
- Work surface sized for pan rail and cutting board: supports cutting, plating, plus assembly work on the top
- Sectioned reach-in base: lets staff group chilled pans by station or shift without leaving the prep line
- NSF-aligned commercial chassis: aligns with the broader sandwich prep range for shared maintenance routines
- OEM pan rail and cutting board options: support private label programs for salad chains and sandwich operators
Where It Works Best
Salad chains, sandwich shops, healthy light-meal counters, and convenience-store prep corners are the strongest fits. Quick-service counters also use the table for cold assembly directly in front of guests.
Most prep-line teams confirm pan capacity against the menu before placing a fleet order. The restaurant prep-station lineup shows typical placements. Send the contact page your menu mix; the Zibo team will line up an OEM finish option and a wholesale pricing tier.
FAQ
A B2B buyer usually starts with a sketch of the end use — convenience store, supermarket, hotel kitchen, restaurant — and works backward into equipment. The questions below cover the spec decisions that drive model selection.
A standard 80-150 m² convenience store typically runs a 6-8 SKU refrigeration set:
- Glass door merchandiser, plug-in 200-350L, for bottled beverages and dairy at the customer-facing wall
- Upright multideck open chiller, 700-1500L, for produce, sandwiches, and grab-and-go meals
- Undercounter refrigerator for back-of-house prep and overflow
- Small freezer island for ice cream and frozen snacks
- Slim grab-and-go cooler at the checkout for impulse SKUs
This combination covers roughly 90% of the cold-SKU mix in a Tier 1 or Tier 2 convenience format.
Four zones minimum cover a full supermarket lineup:
- Chilled (2-8°C) for beverages, dairy, and produce — handled by multideck open chillers
- Fresh (-2 to +2°C) for meat and seafood — handled by upright reach-ins and deli/meat display
- Frozen (-18 to -22°C) for ice cream and frozen food — handled by island freezers
- Ambient for non-refrigerated items (handled outside the refrigeration plan)
Cross-zone contamination and defrost cycle coordination are the spec traps to watch for.
Climate class is the ambient temperature the cabinet is designed to operate in without compressor overload:
- Class 3 = 25°C ambient (temperate: most of Europe, northern US, Central Asia in winter)
- Class 4 = 30°C ambient (Mediterranean, southern US, Middle East shoulder seasons)
- Class 5 = 40°C ambient (tropical: Southeast Asia, Middle East summer, equatorial Africa)
For tropical destinations, Class 5 is essential for compressor longevity. Shipping a Class 3 cabinet to a 40°C ambient market cuts compressor life in half and voids most warranty claims. Buyers sourcing for SE Asia, the Gulf, or equatorial Africa should spec Class 5 from day one.
Both are food-safe, but they behave very differently in a working kitchen:
- 304 stainless: 18% chromium + 8% nickel. The food-contact grade. Resists chlorinated cleaning chemicals and salt-heavy seafood prep without pitting. Non-magnetic.
- 430 stainless: 16-18% chromium, no nickel. Cheaper and magnetic, but it pits in damp or salty environments over time.
For daily chlorinated wipe-downs or seafood prep, 304 is the correct spec.
Yes. We configure the compressor and electrical package at the factory based on the destination country's mains specification. A guest-room minibar can ship 110V/60Hz for North America and 220V/50Hz for Europe with no field rewiring. Larger commercial compressor units run 380V/3-phase with the appropriate breaker panel. This is a routine OEM/ODM configuration, not a custom surcharge.
Working on a multi-voltage rollout? Share your destination countries in the RFQ and we will pre-configure each SKU for the correct mains.