Kool-It | 36" Wide 2 Door Sandwich Prep Table - KST-36-2
- Created to endure the everyday stress of the commercial kitchen environment, to protectyour long term investment and guarantee superior food preservation
- 1 height adjustable, heavyduty, PE coated wire shelf per door
- Spring loaded, self closing doors
- Removable, easy to clean cutting board
- Simple plug-in installation
Features
• Eco-Friendly Refrigerant
Environmentally friendly R290 hydrocarbon refrigerant
has low Global Warming Potential (GDP). Meets all USA,
California & Canada refrigerant & energy standards.
• Digital Control
Digital temperature controls and display with
automatic defrost system.
• High Power Reliable Refrigeration System
Fast pull down, optimal internal air circulation and
reliable refrigeration, maintaining cooler temperatures
for food preservation.
• Durable, Self-contained System
Stainless steel exterior and interior, coated evaporator
coil and oversized bottom mount compressor
Specifications
| Brand |
Kool-It |
| Model Number |
KST-36-2 |
| Weight |
227 lbs |
| Width |
36.4" |
| Depth |
30" |
| Height |
42.6" |
| Sections |
2 section |
| Refrigeration |
self-contained, rear mounted |
| Exterior Finish |
all stainless steel exterior |
| Access Type |
doors |
| No of Doors |
2 doors |
| Compressor Style |
side / rear breathing |
| Pan Capacity (Top) |
10 - 12 pan |
Documents
Spec Sheet
Warranty
Manual
What our Experts Think
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36″ 2-door prep table with refrigerated base gives ample chilled storage and prep space for sandwiches and salads in busy kitchens.
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Holds up to 10 pans with removable cutting board, making ingredient access and organization efficient during peak service.
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Stainless steel interior and exterior ensures commercial durability and easy daily cleaning.
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Self-contained refrigeration with 33–40 °F range maintains safe temperatures for perishable ingredients.
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Adjustable shelves and self-closing doors support flexible storage and energy efficiency.
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4″ swivel casters with brakes allow easy repositioning and secure placement in tight kitchen layouts.
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Simple plug-in installation eliminates need for complex setup or external condensers.
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Ideal for delis, cafés, and foodservice kitchens seeking a reliable, space-efficient prep station that supports fast workflow
Q&A
Q: What is the Kool-It KST-36-2 sandwich prep table?
A: A 36" wide commercial refrigerated sandwich prep table with 2 solid doors, ideal for efficient prep and chilled ingredient storage in restaurants, delis, cafés, and foodservice kitchens.
Q: What refrigeration system does it use?
A: It features self-contained rear-mounted refrigeration with a typical 33°F–40°F operating range to keep ingredients food-safe.
Q: What are the key features?
A: Includes removable cutting board, 10-pan top capacity, stainless steel interior & exterior, adjustable wire shelves, self-closing doors, and 4 swivel casters (2 with brakes) for mobility.
Q: What are the dimensions and capacity?
A: Measures about 36.4" wide × 30" deep × 42.6" high with roughly 9.2–9.5 cu ft refrigerated storage.
Q: Is this unit suitable for commercial use?
A: Yes — built with commercial-grade stainless steel, CFC-free refrigerant, and designed for daily foodservice operations.
Q: Why choose this model?
A: Combines ample chilled prep space, durable construction, mobility, and reliable refrigeration to streamline sandwich and salad preparation in high-volume kitchens.
Maintenance Tips
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Maintain safe temperature (33°F–40°F): Monitor thermostat daily to keep ingredients fresh and food-safe.
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Clean condenser coil weekly: Remove dust, flour, and grease buildup to maintain efficient cooling performance.
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Sanitize prep surface daily: Clean stainless steel top, cutting board, and pan rail to prevent cross-contamination.
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Organize and sanitize ingredient pans: Wash and refill regularly to maintain hygiene and freshness.
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Check door gaskets & seals: Ensure tight closure to prevent cold air loss and stabilize temperature.
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Keep airflow vents clear: Do not block rear or base vents for proper refrigeration operation.
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Clean drain system regularly: Prevent clogs, odors, and water buildup from condensation.
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Inspect cutting board condition: Replace or deep clean frequently to maintain food safety standards.
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Schedule preventive maintenance: Ensures long-term reliability in high-volume sandwich prep environments.
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