Is a 24-pan configuration the right size for my operation?

That depends on your menu complexity and service volume. A 24 x 1/6 GN pan rail is well suited to kitchens running a broad topping selection — for example, a pizzeria offering 12 or more toppings, or a salad bar with multiple components. Smaller operations or those with a tighter menu may find the capacity more than they need, while very high-throughput sites covering large covers across multiple sittings might benefit from a larger-format unit. It is worth talking through your typical service pattern before committing.

What are the key installation requirements for this unit?

The unit requires a suitable electrical supply — confirm the exact voltage and amperage requirements against the True data sheet for your market. Ventilation clearance is important: while True prep counters in this range are typically front-breathing, which reduces the need for rear clearance, you should verify this before finalising the position. The unit is designed for a fixed, dedicated station, so factor in drainage access and workflow positioning at the planning stage.

How does the pan rail stay at a safe temperature during a busy service?

True prep counters are designed to maintain consistent pan rail temperatures even under sustained use, with the lid open during service. That said, in very warm kitchen environments or during extended service periods, it is good practice to monitor pan temperatures and rotate ingredient stock from the refrigerated base below. The refrigerated base helps by keeping topped-up ingredient stock close to hand and properly chilled until it is needed on the rail.

True TSSU-60-24M-B-ST-HC Double Door Prep Counter 24 x 1/6GN

Name: True TSSU-60-24M-B-ST-HC Double Door Prep Counter 24 x 1/6GN
Brand: True Refrigeration
SKU: TSSU-60-24M-B-ST-HC
Price: 3373.20 GBP
Availability: InStock

Product No: TSSU-60-24M-B-ST-HC

Product Description

The True TSSU-60-24M-B-ST-HC is a refrigerated preparation counter built for busy pizza, salad, and cold-assembly stations. It combines a two-door refrigerated base cabinet with a full-width pan rail that accommodates...

Specifications

Country of origin: US
External depth (mm): 867
External height (mm): 1185
External width (mm): 1534

Downloads

TSSU-60-24M-B-ST-HC-Spec

Product Description

The True TSSU-60-24M-B-ST-HC is a refrigerated preparation counter built for busy pizza, salad, and cold-assembly stations. It combines a two-door refrigerated base cabinet with a full-width pan rail that accommodates 24 x 1/6 GN inserts, giving a kitchen team immediate access to a wide range of chilled ingredients without interrupting service. True Refrigeration has a long-standing track record in commercial foodservice, and the build quality of this unit reflects that background.

During peak service the primary value of a prep counter lies in keeping ingredients accessible and at temperature without repeated journeys to a remote fridge or walk-in. A 24-pan configuration is substantial — it supports a broad topping selection for a busy pizza station or a varied salad bar without restocking mid-service. The refrigerated base beneath the work surface provides additional cold storage, which is useful for holding bulk ingredient stock through a long shift.

24-pan rail gives immediate access to a wide ingredient range during service
Refrigerated base provides useful secondary cold storage beneath the work surface
Stainless steel construction throughout supports thorough cleaning between services
Two-door base layout suits a two-person station with distinct working zones
Front-breathing refrigeration system is compatible with tighter kitchen layouts

Installation requires a suitable electrical supply and attention to ventilation clearances. True units in this range are generally front-breathing, which offers some flexibility in positioning, but this should be confirmed against the installation data sheet before fitting. The overall footprint is designed for a dedicated, fixed prep station rather than a flexible or occasional-use position.

This counter is well suited to restaurants, pizzerias, and hotel kitchens where a prep station handles consistent volume across multiple covers and menu variety matters. For operations with more modest output or tighter space constraints, a smaller-format unit may be a better fit; for very high-throughput sites with greater pan capacity requirements, it is worth exploring whether a larger configuration would serve better.

If you are unsure whether this unit is the right size or configuration for your kitchen and service pattern, our team is glad to help you work through it.

Key Features

24 x 1/6 GN pan rail provides broad ingredient coverage across the full counter width
Two-door refrigerated base cabinet offers additional cold storage at the prep point
Front-breathing refrigeration system allows flexible positioning in tighter layouts
Full stainless steel construction throughout interior and exterior surfaces
Double-door base configuration supports a two-person working station layout

Operational Benefits

Keeps 24 chilled ingredients within reach throughout busy service periods
Reduces kitchen movement by centralising cold storage at the prep station
Supports varied menus without mid-service restocking or workflow disruption
Stainless steel surfaces withstand rigorous daily cleaning in commercial kitchens
Front-breathing design simplifies installation where rear clearance is limited

Specifications

Country of origin: US
External depth (mm): 867
External height (mm): 1185
External width (mm): 1534
Internal height (mm): 535
Material: External: Stainless steel front, top & hood, aluminium sides and rear. Internal: Clear coated aluminium, stainless steel base.
Power rating (kw): 0.506
Power type: 13amp Plug
Refrigerant: R290
Temperature range (deg c): 0.5-5
Weight (kg): 157

Downloads

TSSU-60-24M-B-ST-HC-Spec

Frequently Asked Questions

: That depends on your menu complexity and service volume. A 24 x 1/6 GN pan rail is well suited to kitchens running a broad topping selection — for example, a pizzeria offering 12 or more toppings, or a salad bar with multiple components. Smaller operations or those with a tighter menu may find the capacity more than they need, while very high-throughput sites covering large covers across multiple sittings might benefit from a larger-format unit. It is worth talking through your typical service pattern before committing.
: The unit requires a suitable electrical supply — confirm the exact voltage and amperage requirements against the True data sheet for your market. Ventilation clearance is important: while True prep counters in this range are typically front-breathing, which reduces the need for rear clearance, you should verify this before finalising the position. The unit is designed for a fixed, dedicated station, so factor in drainage access and workflow positioning at the planning stage.
: True prep counters are designed to maintain consistent pan rail temperatures even under sustained use, with the lid open during service. That said, in very warm kitchen environments or during extended service periods, it is good practice to monitor pan temperatures and rotate ingredient stock from the refrigerated base below. The refrigerated base helps by keeping topped-up ingredient stock close to hand and properly chilled until it is needed on the rail.