Pizza Prep & Saladette Counter Fridges

The True TSSU-60-24M-B-ST-HC is a refrigerated preparation counter designed for commercial kitchens that run dedicated cold-assembly stations. It combines a two-door refrigerated base cabinet with a full-width pan rail carrying 24 x 1/6 GN inserts, giving the kitchen team immediate access to a wide range of chilled ingredients at the point of preparation. True Refrigeration has a well-established reputation in commercial foodservice, and this unit reflects the practical, durable build that operators have come to expect from the brand.

Where this counter earns its place is during peak service. A 24-pan configuration is substantial — it accommodates a broad topping range for a busy pizza station or a varied salad and cold-assembly bar without requiring restocking mid-service. The refrigerated base beneath the work surface provides secondary cold storage, which is useful for holding bulk stock through a long shift and reduces the number of trips to a walk-in or remote fridge. The two-door layout also supports a two-person working arrangement, giving each operator a clearly defined zone without getting in each other's way.

• 24-pan rail keeps a wide ingredient range accessible and chilled throughout service
• Refrigerated base provides secondary cold storage for bulk ingredient stock
• Two-door base layout supports a two-person station with distinct working zones
• Stainless steel construction throughout makes end-of-service cleaning straightforward
• Front-breathing refrigeration system allows more flexibility in kitchen positioning

Installation requires a suitable electrical supply and attention to ventilation clearances. True units in this range are generally front-breathing, which does offer some positioning flexibility compared with rear-venting units, but this should be verified against the product installation data sheet before fitting. The footprint suits a fixed, dedicated prep station rather than a position that needs to be moved regularly. Confirm that your floor space and workflow layout can accommodate a counter of this size before ordering.

This counter is well suited to pizzerias, restaurants, and hotel kitchens where a prep station handles consistent cover volume and menu variety is important. For operations with more modest output or tighter bench space, a smaller-format unit is likely a better fit. For very high-throughput sites where pan capacity is a genuine constraint, it is worth considering whether a larger configuration would serve the operation more effectively.

If you would like to talk through whether this unit is the right size and configuration for your kitchen, our team is happy to help you think it through before you commit.

The Polar G-Series pizza prep counter is a refrigerated preparation unit designed for commercial kitchens where speed of access to chilled ingredients is essential. The worktop rail accommodates up to eight quarter-size GN pans, keeping prepped toppings, garnishes or fillings within easy reach throughout service. Beneath, three doors open to a generous refrigerated interior suited to ingredient storage, providing a self-contained prep station that keeps everything in one place.

In a busy kitchen environment, the value of this type of unit is largely in how it shapes workflow. Having cold ingredients at hand on the rail — rather than retrieved from a separate fridge — reduces unnecessary movement during service and helps maintain consistent throughput on a pizza or sandwich line. The unit operates in ambient conditions up to 32°C, which makes it a practical choice in kitchens where temperatures climb during peak service. The R600a refrigerant and hard-working compressor are built for frequent door openings across a full service period, which is where lower-grade units can struggle to hold temperature.

• Three-door access reduces disruption to refrigerated storage during busy service
• Top pan rail keeps frequently used ingredients immediately to hand
• Stainless steel construction throughout supports hygiene and durability
• Digital controls simplify daily temperature monitoring and adjustment
• Rated for operation in ambient temperatures up to 32°C

Installation is straightforward for a unit of this type — it requires a standard single-phase electrical supply and adequate clearance at the rear and sides for ventilation. At 120kg, positioning should be planned before delivery. The footprint suits a dedicated prep line rather than a tight corner, and the worktop height is consistent with standard counter working height. GN pans for the top rail are sold separately and are worth ordering at the same time to have the unit operational from day one.

This counter is well suited to pizzerias, sandwich bars, delis, pub kitchens and café operations running a structured prep line. It performs reliably in medium-volume environments. For very high-throughput sites running extended service periods with constant access, a heavier-duty unit with a larger pan capacity may be worth considering. Equally, for smaller operations where an eight-pan rail is more than needed, there are lower-capacity options in the range.

If you are unsure whether the pan configuration suits your menu or have questions about how this fits into your kitchen layout, the team is happy to talk it through before you order.

The True TSSU-27-08-HC is a refrigerated preparation counter combining a chilled pan rail with a usable worktop surface. The pan rail accommodates eight 1/6 GN inserts, keeping portioned ingredients cold and within arm's reach at the point of assembly. It sits within True's well-regarded TSSU range, which has a long track record across commercial foodservice operations in the UK and internationally.

In practice, this counter earns its place on a pizza prep line, sandwich bar, cold starter section, or salad counter where speed of assembly and ingredient temperature control matter throughout a busy service. True's refrigeration systems in this range are engineered to maintain consistent temperatures even when pan lids are being lifted repeatedly — a sustained operational pattern that can expose weaker units. The hydrocarbon refrigerant system aligns with current environmental standards without affecting day-to-day performance.

From an operational standpoint, the day-to-day advantages are straightforward:

• Chilled ingredients held at the point of use, keeping assembly fast and minimising cold-store trips
• Eight 1/6 GN positions allowing flexible ingredient layout across multiple menu components
• Integrated worktop providing a functional prep surface during and between services
• Proven True build quality suited to sustained commercial use
• Hydrocarbon refrigerant system in line with current environmental compliance requirements

Installation requires a single-phase power supply and adequate ventilation clearance around the condenser. Placement deserves careful thought — positioning this unit directly adjacent to high-heat equipment such as fryers or griddles without appropriate heat shielding will compromise temperature performance and increase running costs. Confirm that your intended counter run allows sufficient airflow before the unit is fitted in place.

This counter is well suited to smaller and mid-size operations with a defined cold prep station — a pizzeria, café, sandwich bar, or compact restaurant kitchen where a single-door, eight-pan configuration covers the service requirement. For sites running longer service periods, greater ingredient variety, or heavier continuous throughput, a wider two-door configuration is likely the more appropriate choice. Equally, if the full footprint exceeds what your station requires, a more compact option within the range may be worth considering.

If you'd like to talk through whether this configuration fits your kitchen layout and service style, the team at Advantage Catering Equipment is happy to help you work it out before you commit.