Refrigerated Prep Tables

26 products

Refrigerated prep tables keep ingredients cold in a pan rail on top while holding back-up stock in the cabinet below, so cooks can build sandwiches, salads and pizzas without leaving the station. This collection covers sandwich/salad units, mega top units, pizza prep tables and drawered food prep units.

Brands include True (TSSU, TPP and TFP series), Hoshizaki, EFI, Atosa, Beverage-Air and Delfield. Browse the wider Refrigeration, Freezing & Ice Equipment section for reach-ins, undercounters and chef bases.

Types of refrigerated prep tables

  • Sandwich/salad units: Standard tops with a single row of pans, such as the True TSSU-48-12-HC, Hoshizaki SR48B-12 and EFI CSDR series, for sandwich and salad lines.
  • Mega top units: Deeper pan rails holding more pans (e.g. True TSSU-60-24M-B-ST-HC, Hoshizaki SR48B-18M, EFI CMDR and Delfield 4472NP-30M) for subs, bowls and build-your-own menus.
  • Pizza prep tables: True TPP-AT series and Beverage-Air DPD93HC-2 pair a refrigerated rail with a deeper cutting surface for stretching and topping dough.
  • Drawered units: Models like True TSSU-60-16D-2-HC and Hoshizaki SR27B-8D2 use drawers below the rail so cooks can pull pans without bending into a cabinet.
  • Dual-sided units: The True TSSU-60-16-DS-ST-HC can be worked from both sides for high-volume assembly lines.
  • Food prep units: True TFP food prep units pair a mega-style rail with door, drawer or combination bases.

What to consider when choosing a refrigerated prep table

  • Pan count and depth: Count the ingredients on your busiest build. Standard tops typically run 8–18 pans; mega tops hold more in an extra row.
  • Cutting board depth: Sandwich and salad tables use a narrower board; pizza tables have a deeper board for dough work. Match the board to the product you assemble.
  • Doors vs drawers: Drawers speed up restocking from below and hold pans neatly; doors offer more flexible shelf storage.
  • Width and footprint: Single-door units start around 27"; multi-door models run from 36" to well over 100" (e.g. True TPP-AT-119-HC). Leave room for door swing or drawer pull.
  • Lid and rail design: Keep rail lids closed during slow periods and overnight to help hold product temperature.
  • Food safety: Pair the table with good pans and a thermometer, and keep the lid closed when not in use.

Frequently asked questions

What is the difference between a sandwich prep table and a mega top?

A mega top has an extra row of pans in the rail, so it holds more ingredients in the same width. It suits menus with many toppings.

Can I use a sandwich table for pizza?

You can, but pizza prep tables have a deeper cutting board that gives more room to stretch and top dough.

Are pans included?

Pan configuration varies by model. Check the product page, and see Food Storage Containers for replacement pans and lids.

Should I choose doors or drawers below the rail?

Drawers are faster for restocking on a busy line. Doors give more flexible storage for larger containers.

Prefer to talk it through? Find a Russell Hendrix representative.