Prep tables are sold by length (door count) and pan count. Match to your build list and rail traffic:
| 48″ (1-door) | 6–8 pans — a small sandwich or salad station. |
| 60″ (2-door) | 12 pans — the common sandwich-line size. |
| 72″ (3-door) | 15–18 pans — high-volume deli or catering. |
| Mega-top | A deeper/taller pan rail (more/larger pans) for salad-heavy or build-your-own concepts. |
| Pizza prep | A wider cutting rail and pan layout sized for pizza and pasta lines. |
This is an inspection-critical piece. The pan rail is a potentially-hazardous-food zone: every pan must hold ≤41°F (FDA Food Code 3-501.16). Inspectors probe the rail, not just the base cabinet, so buy a unit rated to keep the top pans cold in a warm kitchen, and keep lids on during slow periods.
| Model | Doors | Capacity | Deep | Long | Weight | Price |
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Tick rows to compare side-by-side · specs are from each maker where published; a blank means that field isn’t published.
A mega-top has a taller, deeper pan rail that holds more — or larger — pans, so it suits salad bars and build-your-own concepts. A standard sandwich unit has a single row of pans and a slightly larger cutting board. Both keep the base cabinet cold for backup product.
Only if the unit is rated for it and the kitchen isn't too hot. Look for a model that specifies a cold-rail rating, keep pan lids on when not building, and don't overfill pans above the load line — that's the #1 reason a prep table fails a temperature check.
These are sold through independent dealers — we don't sell equipment.
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