True TSSU-48-18M-B-HC 340Ltr Double Door Prep Counter 18x1/6GN

The True TSSU-48-18M-B-HC is a refrigerated prep counter combining a worktop pan rail with an undercounter refrigerated cabinet. The pan rail holds eighteen 1/6 GN pans, keeping portioned ingredients immediately to hand during service, while the two-door cabinet below provides cold storage for restocking without leaving the station. It is a format widely used in pizza assembly, salad preparation, and sandwich or deli counters where consistent ingredient access during a busy service is a practical necessity.

True Refrigeration has a well-established reputation for building equipment that holds up under continuous commercial use, and the TSSU range is representative of that. The undercounter cabinet maintains reliable holding temperatures throughout a shift, supporting food safety compliance even during sustained peak periods. With ingredients sitting in the pan rail at the correct temperature, kitchen staff can work through covers without repeated trips to a separate refrigerator, which meaningfully reduces assembly time and keeps the line moving.

From an operational standpoint, the key advantages are straightforward:

• Eighteen 1/6 GN pan positions accommodate good ingredient variety across pizza, salad or deli menus
• Worktop pan rail keeps toppings accessible without interrupting preparation workflow
• Double-door cabinet provides practical cold storage for mid-service restocking
• True's construction supports consistent temperature performance under continuous use
• Stainless throughout, supporting a straightforward end-of-shift cleaning routine

Installation requires a suitable electrical supply; confirm your site provision before ordering. True's forced-air refrigeration system depends on unobstructed airflow, so rear and side clearances must be observed — do not plan to box this unit in tightly. Check floor loading capacity for the intended position, particularly in older premises. The unit is a substantial piece of equipment and placement should be confirmed as part of your kitchen layout planning.

This model suits independent pizzerias, fast-casual restaurants, and deli or sandwich operations running a defined menu at a consistent service volume. For higher-volume sites or kitchens needing more pan positions, a wider unit may serve better. For smaller counters or lighter use, a narrower alternative may be the more practical choice spatially and economically.

If you want to talk through how this unit would fit your service style, menu format, or available counter run, the team is happy to work through the details with you.