Short answer
Both hold chilled ingredients in pans above refrigerated storage. A sandwich or salad prep table has pans set into the top behind a narrower cutting board. A pizza prep table has a deeper cutting board, often deep enough to stretch and top a pie, with the pans set higher at the back. Mega-top tables fit extra pans for large menus.
Pizza tables usually have a raised refrigerated rail and a cutting board deep enough to work dough on, sometimes in marble or composite. Sandwich tables keep the pans close to the cutting surface for fast assembly.
Count the pans you need for every topping at your busiest hour, then choose the table width that fits them. The base can have doors or drawers; drawers put product within reach without bending into a cabinet.
Keep the lids closed when the table is idle. Open pan rails are designed to hold cold product during service, not to cool warm ingredients.
Updated · By Norpex