This is our cold table. We tend to keep the two mustards and the ketchup on the counter between the hot and cold tables. The cold table is fitted with six 1/9 pans (plastic with plastic lids)… we drilled a hole in the lids to attach the brass cabinet knobs. The whitish bottles in the cold table holds horseradish sauce and mayonnaise. The two 1/6 pans at the front holds the shredded lettuce and the sliced provolone cheese.
All smaller pans sit in a aluminum water bath pan which has a layer of ice cubes int he bottom. This keeps all our condiments cold even during the high temps of a NM summer.
The water bath pan is insulated with a layer of Reflectix and the blue that you can see is a neoprene sleeping bag pad.
Nice set up there lorna….i like how you drilled holes for those nobs….very good idea i bet it makes things a lot faster for you….thanks for posting