A sandwich or sub shop runs on cold prep. The core equipment list is a refrigerated sandwich prep table, a meat and cheese slicer, a reach-in refrigerator, a toaster or panini grill if you serve hot sandwiches, stainless work tables and shelving, and the three sinks every health department expects: a hand sink, a prep sink and a 3 compartment sink.
Shop the equipment in this article: sandwich and salad prep tables, slicers and meat equipment, panini grills and reach-in refrigerators. Freight is included on every order.
The make line
- Refrigerated sandwich prep table: the heart of the shop. It holds sliced meats, cheese and toppings in pans at 41 F or below, with a cutting board in front. Size it to your menu and number of people building sandwiches at once. See our sandwich prep table size guide.
- Meat and cheese slicer: slicing to order keeps meat fresher and lets you control portions. A 12 inch blade suits most shops. See how to clean a meat slicer safely.
- Cutting boards in color codes for raw items, produce and ready-to-eat foods. Browse cutting boards.
Hot sandwiches and bread
- Panini or contact grill for pressed sandwiches. Browse panini grills.
- Conveyor or pop-up toaster for toasted subs. See conveyor toaster vs pop-up toaster.
- A convection oven if you bake bread in house or warm sandwiches in volume. Browse convection ovens.
- A soup kettle if soup is on the menu. Browse soup kettles and warmers.
Cold storage
- Reach-in refrigerator for backup meats, cheese and produce. See the reach-in refrigerator buying guide.
- A glass door merchandiser for grab-and-go drinks and salads. Browse glass door refrigerators.
- A freezer if you keep frozen bread or bulk items. Browse reach-in freezers.
Prep, storage and sinks
- Stainless work tables for prep and wrapping, with overshelves for paper and supplies.
- Wire shelving and dunnage racks to keep stock at least 6 inches off the floor.
- A hand sink near the make line, a prep sink for washing produce, and a 3 compartment sink for pans and utensils.
Layout tips
- Run the line in the order a sandwich is built: bread, toaster, prep table, wrap and register.
- Keep the slicer close to the prep table but out of the walkway.
- Put the hand sink where staff can reach it without leaving the line.
Common mistakes
- Buying a prep table that is too short, so two people cannot build at once at lunch rush.
- Storing sliced meat in the prep table rail overnight without checking temperatures. See can you leave food in a sandwich prep table overnight.
- Forgetting a dedicated hand sink on the line.
What to buy
Start with a sandwich prep table sized for your lunch rush, then add a slicer, a reach-in refrigerator, stainless work tables and your three sinks. Our restaurant startup budget guide helps you plan the spend. Freight is included to the 48 contiguous states and DC.