A saladette is a close cousin of the prep table. The difference is mostly in scale and intent: saladettes are often narrower, may sit on a counter-height base with doors or on a shallow tabletop unit, and focus on holding a range of cold toppings and salad ingredients rather than providing a large cutting surface.
Top pans are usually 1/3, 1/4 or 1/6 GN size, which lets you hold many different ingredients in a small width. A lid or folding cover keeps the cold in between orders. Some versions add a glass sneeze guard so they can face customers, as in a build-your-own salad bowl or chaat counter.
A health-food café in Gurugram might use a saladette for leafy greens, sprouts, chopped fruit, seeds and dressings, assembling bowls in front of the customer. Because leaves wilt quickly in warm air, the lid discipline and pan depth matter as much as the cabinet below.