Food prep lines absolutely love sandwich and salad stations. Ingredients are kept cold, yet are easy to access. Built-in cutting boards provide the perfect work surface. Hoods keep the work area free of contamination as well as insulated.
Whichever type of refrigerated prep table you select, be sure to allow enough space for proper airflow around the unit and especially through the vents to the compressor. Blocking them can lead reduced efficiency, increased operational expense and even costly equipment repairs. Try "front-breathing" units if clearance is at a premium.