Description
Kool-It | 72″ Wide 3 Door Mega Top Sandwich Prep Table – KSTM-72-3
- 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
• Expanded Pan Capacity
Designed to meet high-volume needs, megatop units
offer additional topping pan storage compared to
standard sandwich prep tables.
Specifications
| Brand | Kool-It |
|---|---|
| Model Number | KSTM-72-3 |
| Weight | 393 lbs |
| Width | 72.4″ |
| Depth | 33.1″ |
| Height | 44.2″ |
| Sections | 3 section |
| Refrigeration | self-contained, rear mounted |
| Exterior Finish | all stainless steel exterior |
| Access Type | doors |
| No of Doors | 3 doors |
| Compressor Style | side / rear breathing |
| Pan Capacity (Top) | 30 pan |
Documents
Spec Sheet
Warranty
Manual
What our Experts Think
- 36″ 2-door prep table with refrigerated base gives ample chilled storage and prep space for sandwiches and salads in busy kitchens.
- Holds up to 10 pans with removable cutting board, making ingredient access and organization efficient during peak service.
- Stainless steel interior and exterior ensures commercial durability and easy daily cleaning.
- Self-contained refrigeration with 33–40 °F range maintains safe temperatures for perishable ingredients.
- Adjustable shelves and self-closing doors support flexible storage and energy efficiency.
- 4″ swivel casters with brakes allow easy repositioning and secure placement in tight kitchen layouts.
- Simple plug-in installation eliminates need for complex setup or external condensers.
- 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 KSTM-72-3 sandwich prep table?
A: A 72″ wide 3-door mega top refrigerated sandwich prep table designed for high-volume commercial kitchens, delis, cafés, and restaurants to streamline sandwich and salad preparation.
Q: What refrigeration system does it use?
A: It uses a self-contained rear-mounted refrigeration system with reliable cooling and digital controls to maintain safe chilled temperatures for ingredients.
Q: What are the key features?
A: Features include stainless steel interior and exterior, removable easy-to-clean cutting board, mega top with capacity for ~30 1/6 pans, adjustable heavy-duty shelves, self-closing doors, and heavy-duty casters with brakes for mobility.
Q: What are the dimensions and capacity?
A: Measures approximately 72.4″ wide × 33.1″ deep × 44.2″ high with around 20 cu ft of refrigerated storage and space for up to 30 pans of ingredients.
Q: Is this unit suitable for commercial use?
A: Yes — built with commercial-grade stainless steel, eco-friendly refrigerant, and designed for daily use in foodservice environments.
Q: Why choose this model?
A: Combines large prep area, high ingredient capacity, durable construction, and reliable refrigeration to improve kitchen workflow and keep ingredients fresh and accessible.
Maintenance Tips
- Maintain safe temperature (33°F–40°F): Check digital controls daily to ensure consistent food safety for prep ingredients.
- Clean condenser coil weekly: Remove grease, dust, and flour buildup to maintain efficient cooling and reduce compressor strain.
- Sanitize mega top rail daily: Clean ingredient rail and sneeze guard area to prevent cross-contamination.
- Wash and rotate ingredient pans: Empty, sanitize, and refill regularly to maintain freshness and hygiene.
- Clean prep surface & cutting board daily: Use food-safe sanitizer to ensure safe sandwich preparation.
- Inspect door seals & gaskets: Ensure tight sealing to prevent cold air loss and temperature fluctuation.
- Keep airflow vents clear: Maintain unobstructed ventilation for proper refrigeration performance.
- Clean drain system regularly: Prevent clogs, odors, and water buildup from condensation.
- Check casters & door hinges: Ensure smooth movement and proper alignment for heavy daily use.
- Schedule preventive maintenance: Essential for extending lifespan in high-volume commercial kitchens
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