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Sandwich & Salad Tables come in a variety of widths
with the smallest starting at 24” and going as wide as
100” or wider.
Things to consider when purchasing a Sandwich
table include:
•
A pan under the top inserts to prevent spillage into
the cavity below.
•
An insulated roll-top cover or solid lid will ensure
your ingredients stay fresh when not in use and
keep the cold air from escaping up and out of
your unit.
•
Cold tables come standard with a cutting board
of 10” to 12” and often that cutting board can be
a single piece. When you have a 72” unit, washing a 72” cutting board can be challenging. Consider
looking at options where the cutting boards are divided up into washable sections for easy cleaning.
Custom cut cutting boards are also a common occurrence. If you think a 15” board is more suitable
for your needs, speak with your local RED Dealer about getting a custom cut board for your application.
In addition to a variety of widths, sandwich tables are available in two standard depths – standard and
megatop.
Sandwich & Salad Prep Tables
A True prep table shown at the Summerwood Retirement
Residence. The kitchen was designed and built by CRS (ca-
nadianrestaurantsupply.com) in Kelowna, BC. CRS has built
six Summerwood retirement locations, and care must be
taken to ensure the kitchen can meet the needs of the home,
including all necessary safety precautions.
Standard depth units have the capacity of 2x
1/6 pans deep (front to back):
Standard Depth
Megatops have the capacity of 3x 1/6 pans front to back.
While this might seem like an easy choice to have more
capacity. These megatop units are approximately 6” deeper
front to back which can affect walkways and common areas
if placed in busy areas of the kitchen.
Megatop Depths