The Westlake WKSR-60B Sandwich & Salad Prep Table
The Westlake WKSR-60B is a two-door refrigerated sandwich and salad prep table with sixteen chilled sixth-size pans across a 60 in. top, driven by a 1/2 HP refrigeration system. Five feet of rail and board gives two cooks room to build side by side without reaching across each other, and the two-door stainless steel cabinet below keeps the next round of product within reach. It is rated to hold 33 °F to 41 °F in kitchens up to 100 °F, so the pans stay in the safe zone through a hot lunch service. Sixteen pans covers a full deli sandwich menu or a salad station with room for dressings and proteins; it is more table than a low-volume cafe needs, and less rail than a concept that lets guests pick from two dozen toppings. It moves on preinstalled casters, plugs into a 115 V outlet through an 80 in. cord with a NEMA 5-15P plug, draws 3.2 A, and needs no drain line.
16 Food Pans Included in the Top Rail
The top rail holds sixteen sixth-size food pans in two rows of eight, and all 16 come with the table. That is sixteen separate ingredients held cold and open in front of the cook: sliced turkey, ham, provolone, shredded lettuce, tomato, onion, pickles, and peppers, each in its own pan. Compare that with working from a reach-in across the kitchen: every topping there costs a walk and a door opening, while here it costs a reach. During a lunch rush that is the difference between a ticket that keeps moving and one that waits. A lid closes over the rail between rushes and at the end of the night.
12.1 In. Deep Cutting Board
A cutting board 12.1 in. deep runs along the front of the rail for the full length of the top. At 12.1 in. it has the depth to lay a hoagie roll or a tortilla flat with room left for your knife hand, so you can slice, build, and wrap an order without sliding it somewhere else to finish.
Ventilated R290 Refrigeration Holding 33 °F to 41 °F
Cooling comes from a ventilated refrigeration system paired with a copper coil evaporator. Moving air does the work here, not a cold wall: chilled air is circulated through the refrigerated space, so the temperature recovers after a door has been open for a restock and product at the far end is not left warmer than product next to the coil. The 1/2 HP system runs on R290, a hydrocarbon refrigerant, and holds 33 °F to 41 °F. It is rated for a maximum ambient temperature of 100 °F. If your line regularly runs hotter than that, this table is outside its rating there, and you should place it away from the fryers and the range.
Electronic Control with Automatic Defrost Every 4 Hours
An electronic control lets you adjust both the temperature set point and the defrost frequency from the controller. Out of the box the unit defrosts automatically every 4 hours, clearing frost off the coil before it can choke airflow, and you never have to schedule a manual defrost around service. The defrost water is evaporated by the unit itself. That matters at install: a table that needs a drain has to sit near a floor sink, while this one can go anywhere you have an outlet.
Stainless Steel Inside and Out with Self-Closing Doors
The cabinet is stainless steel on the exterior and the interior, so the surfaces your crew wipes down every night are the same material inside and out, and a spilled pan of vinaigrette is a cleanup, not a stain. The two doors are self-closing, which protects the cold when a cook grabs a backup pan and turns away with both hands full. Swing one to 90 degrees and it stays open, so you can load a case of product without holding it with your hip. Locks and keys are included for securing product after close. Allow 29.4 in. in front of the cabinet for door swing.
Preinstalled Casters and Removable Condenser Access Board
Four swivel casters come preinstalled, two of them with brakes. Lock the brakes and the table stays put while you work; release them and one person can roll it out to mop behind it or reach the wall. A removable installation board gives you direct access to the condenser coil for cleaning. That is the maintenance job that decides how hard a refrigeration system has to work, because a coil matted with flour dust and grease cannot shed heat, and easy access is what gets the job done on schedule.
About Westlake
Westlake Kitchen manufactures commercial refrigeration and cooking equipment for restaurants, bars, cafés, and other foodservice operations. Its product line includes reach-in refrigerators and freezers, refrigerated prep tables, ice machines, merchandisers, ranges, griddles, and fryers. Westlake refrigeration equipment features stainless steel construction, with select models using Embraco compressors and R290 refrigerant. Many models carry ETL, NSF, or DOE certifications, addressing commercial safety, sanitation, and energy requirements. The company offers equipment configurations suited to compact workstations, high-volume kitchens, and different food preparation needs. Its designs emphasize practical storage capacity, temperature control, accessible controls, and efficient use of kitchen space.\
Features & Benefits
-
Five-foot cold make station that gives two cooks room to build sandwiches and salads side by side
-
Two rows of chilled pans set directly behind the cutting board for a short reach
-
Sixth-size food pans included for every opening, so the rail is ready to load on day one
-
Cutting board along the front of the rail for building orders over the cold pans
-
Lid that closes over the pan rail between rushes and overnight
-
Ventilated refrigeration that circulates cold air to hold ingredients at safe temperatures
-
Copper coil evaporator
-
Electronic control with adjustable temperature set point and defrost frequency
-
Automatic defrost that evaporates its own defrost water, with no drain line to plumb
-
Self-closing doors with a 90-degree stay-open position for restocking
-
Door locks with keys included for securing product after close
-
Stainless steel exterior and interior for fast wipe-downs
-
Removable installation board for direct access to the condenser coil at cleaning time
-
Four preinstalled swivel casters, two with brakes, for rolling the table out to clean behind it
-
R290 hydrocarbon refrigerant system
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Five-foot cold make station that gives two cooks room to build sandwiches and salads side by side
Two rows of chilled pans set directly behind the cutting board for a short reach
Sixth-size food pans included for every opening, so the rail is ready to load on day one
Cutting board along the front of the rail for building orders over the cold pans
Lid that closes over the pan rail between rushes and overnight
The Westlake WKSR-60B Sandwich & Salad Prep Table
The Westlake WKSR-60B is a two-door refrigerated sandwich and salad prep table with sixteen chilled sixth-size pans across a 60 in. top, driven by a 1/2 HP refrigeration system. Five feet of rail and board gives two cooks room to build side by side without reaching across each other, and the two-door stainless steel cabinet below keeps the next round of product within reach. It is rated to hold 33 °F to 41 °F in kitchens up to 100 °F, so the pans stay in the safe zone through a hot lunch service. Sixteen pans covers a full deli sandwich menu or a salad station with room for dressings and proteins; it is more table than a low-volume cafe needs, and less rail than a concept that lets guests pick from two dozen toppings. It moves on preinstalled casters, plugs into a 115 V outlet through an 80 in. cord with a NEMA 5-15P plug, draws 3.2 A, and needs no drain line.
16 Food Pans Included in the Top Rail
The top rail holds sixteen sixth-size food pans in two rows of eight, and all 16 come with the table. That is sixteen separate ingredients held cold and open in front of the cook: sliced turkey, ham, provolone, shredded lettuce, tomato, onion, pickles, and peppers, each in its own pan. Compare that with working from a reach-in across the kitchen: every topping there costs a walk and a door opening, while here it costs a reach. During a lunch rush that is the difference between a ticket that keeps moving and one that waits. A lid closes over the rail between rushes and at the end of the night.
12.1 In. Deep Cutting Board
A cutting board 12.1 in. deep runs along the front of the rail for the full length of the top. At 12.1 in. it has the depth to lay a hoagie roll or a tortilla flat with room left for your knife hand, so you can slice, build, and wrap an order without sliding it somewhere else to finish.
Ventilated R290 Refrigeration Holding 33 °F to 41 °F
Cooling comes from a ventilated refrigeration system paired with a copper coil evaporator. Moving air does the work here, not a cold wall: chilled air is circulated through the refrigerated space, so the temperature recovers after a door has been open for a restock and product at the far end is not left warmer than product next to the coil. The 1/2 HP system runs on R290, a hydrocarbon refrigerant, and holds 33 °F to 41 °F. It is rated for a maximum ambient temperature of 100 °F. If your line regularly runs hotter than that, this table is outside its rating there, and you should place it away from the fryers and the range.
Electronic Control with Automatic Defrost Every 4 Hours
An electronic control lets you adjust both the temperature set point and the defrost frequency from the controller. Out of the box the unit defrosts automatically every 4 hours, clearing frost off the coil before it can choke airflow, and you never have to schedule a manual defrost around service. The defrost water is evaporated by the unit itself. That matters at install: a table that needs a drain has to sit near a floor sink, while this one can go anywhere you have an outlet.
Stainless Steel Inside and Out with Self-Closing Doors
The cabinet is stainless steel on the exterior and the interior, so the surfaces your crew wipes down every night are the same material inside and out, and a spilled pan of vinaigrette is a cleanup, not a stain. The two doors are self-closing, which protects the cold when a cook grabs a backup pan and turns away with both hands full. Swing one to 90 degrees and it stays open, so you can load a case of product without holding it with your hip. Locks and keys are included for securing product after close. Allow 29.4 in. in front of the cabinet for door swing.
Preinstalled Casters and Removable Condenser Access Board
Four swivel casters come preinstalled, two of them with brakes. Lock the brakes and the table stays put while you work; release them and one person can roll it out to mop behind it or reach the wall. A removable installation board gives you direct access to the condenser coil for cleaning. That is the maintenance job that decides how hard a refrigeration system has to work, because a coil matted with flour dust and grease cannot shed heat, and easy access is what gets the job done on schedule.
About Westlake
Westlake Kitchen manufactures commercial refrigeration and cooking equipment for restaurants, bars, cafés, and other foodservice operations. Its product line includes reach-in refrigerators and freezers, refrigerated prep tables, ice machines, merchandisers, ranges, griddles, and fryers. Westlake refrigeration equipment features stainless steel construction, with select models using Embraco compressors and R290 refrigerant. Many models carry ETL, NSF, or DOE certifications, addressing commercial safety, sanitation, and energy requirements. The company offers equipment configurations suited to compact workstations, high-volume kitchens, and different food preparation needs. Its designs emphasize practical storage capacity, temperature control, accessible controls, and efficient use of kitchen space.\
Features & Benefits
-
Five-foot cold make station that gives two cooks room to build sandwiches and salads side by side
-
Two rows of chilled pans set directly behind the cutting board for a short reach
-
Sixth-size food pans included for every opening, so the rail is ready to load on day one
-
Cutting board along the front of the rail for building orders over the cold pans
-
Lid that closes over the pan rail between rushes and overnight
-
Ventilated refrigeration that circulates cold air to hold ingredients at safe temperatures
-
Copper coil evaporator
-
Electronic control with adjustable temperature set point and defrost frequency
-
Automatic defrost that evaporates its own defrost water, with no drain line to plumb
-
Self-closing doors with a 90-degree stay-open position for restocking
-
Door locks with keys included for securing product after close
-
Stainless steel exterior and interior for fast wipe-downs
-
Removable installation board for direct access to the condenser coil at cleaning time
-
Four preinstalled swivel casters, two with brakes, for rolling the table out to clean behind it
-
R290 hydrocarbon refrigerant system
Resources & Downloads
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Specifications
| Exterior Width | 60 in. |
| Exterior Depth | 29.9 in. |
| Exterior Height | 42.4 in. |
| Top Type | Standard top |
| Number of Doors | 2 |
| Door Type | Solid, self-closing, 90-degree stay-open |
| Door Locks | Included, with keys |
| Door Swing Clearance | 29.4 in. |
| Food Pans Included | 16 |
| Pan Sizes | (16) 1/6 size |
| Pan Rows | 2 |
| Cutting Board Depth | 12.1 in. |
| Interior Width | 56 in. |
| Interior Depth | 25.2 in. |
| Interior Height | 26.4 in. |
| Temperature Range | 33 °F to 41 °F |
| Maximum Ambient Temperature | 100 °F |
| Refrigeration System | Ventilated |
| Refrigerant | R290 |
| Evaporator | Copper coil |
| Defrost | Automatic, every 4 hours |
| Defrost Water | Self-evaporating, no drain line |
| Temperature Control | Electronic |
| Horsepower | 1/2 HP |
| Voltage | 115 V |
| Phase | 1 |
| Frequency | 60 Hz |
| Amperage | 3.2 A |
| Plug Type | NEMA 5-15P |
| Cord Length | 80 in. |
| Exterior Finish | Stainless steel |
| Interior Finish | Stainless steel |
| Casters | 4 swivel, 2 with brakes, preinstalled |
| Net Weight | 333 lb |
| Gross Weight | 377 lb |
| Packing Dimensions (W x D x H) | 62.2 x 32.3 x 45.7 in. |
Manufacturer's Warranty
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6 Year
Compressor
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2 Year
Labor
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2 Year
Parts
Certifications & Approvals
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ETL US & Canada
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ETL Sanitation
Five-foot cold make station that gives two cooks room to build sandwiches and salads side by side