True TPP-AT2-93-HC 875 Ltr Triple Door Pizza product image

True Refrigeration

True TPP-AT2-93-HC Triple Door Pizza Prep Counter 875Ltr

SKU: TPP-AT2-93-HC

£4,399.00(£5,278.80 inc VAT)
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Delivery Information

Price Match

  • In the event of equipment failure any parts needed will be provided 7
  • In the event of equipment failure an engineer will be sent for an onsite repair 7
  • Equipment may be supplied with a moulded plug but may be more suitably connected to a fused spur
  • Item weighs over 100kg and will need care and planning to get into position kg

The True TPP-AT2-93-HC is a refrigerated pizza prep counter designed for operations where ingredient access, consistent holding temperature, and assembly speed all need to work together during service. Across the top rail, twelve one-third gastronorm pan positions keep toppings and garnishes chilled and within reach throughout service. Below the counter, the triple-door cabinet provides generous bulk storage, allowing staff to restock the rail without leaving the prep area or disrupting the flow of a busy shift.

True's refrigeration systems are engineered to hold consistent temperatures across all pan positions, not just in the centre of the rail. During peak service — when pan lids are being lifted repeatedly and ambient kitchen temperatures are elevated — the system is built to recover and maintain its set point rather than allow a gradual warm drift. The use of a hydrocarbon refrigerant addresses both environmental considerations and long-term running costs, which is worth factoring into the total cost of ownership.

For operators, the practical advantages are straightforward:

  • Twelve pan positions support a full topping range without mid-service restocking
  • Triple-door base keeps bulk stock immediately below the prep surface
  • Wide counter allows more than one member of staff to work simultaneously
  • Hydrocarbon refrigerant lowers environmental impact and running costs over time
  • True's commercial construction is built for sustained daily use in demanding kitchens

Installation requires a mains electrical supply and sufficient clearance around the unit, particularly at the condenser, to allow heat to dissipate effectively. In a hot kitchen environment, restricted airflow around the condenser is one of the more common causes of reduced refrigeration efficiency and accelerated wear. Given the unit's footprint, kitchen placement should be planned carefully before delivery, and access for routine servicing should be considered at the layout stage rather than retrospectively.

This unit is well suited to medium to high-volume pizzerias, restaurant pizza sections, and catering operations where both pan capacity and undercounter bulk storage are needed day to day. Operators running very high-output sites or those requiring additional pan positions may find a larger configuration more appropriate. Equally, smaller or space-constrained kitchens may be better served by a single- or double-door prep counter.

If you're weighing up whether this unit fits your kitchen layout and service volume, our team is glad to talk it through with you.

Frequently asked questions

Is this unit suited to a high-volume pizzeria running multiple sittings?

The TPP-AT2-93-HC is well suited to medium to high-volume operations where both pan capacity and bulk storage are needed continuously through service. For very high-output sites requiring additional pan positions or faster recovery under sustained demand, it is worth discussing whether a larger or more heavy-duty configuration would be a better long-term fit.

What do I need to consider when positioning this unit in the kitchen?

The unit requires a mains electrical connection and adequate clearance around the condenser for heat dissipation — restricted airflow in a hot kitchen environment is a common cause of reduced refrigeration efficiency and premature wear. Given the counter's footprint, placement and access for routine servicing should be planned before installation rather than after the unit is in position.

Why does the hydrocarbon refrigerant matter in practice?

Hydrocarbon refrigerants have a lower global warming potential than many conventional alternatives, which is increasingly relevant for operators with sustainability commitments or those planning ahead for regulatory changes. They can also support lower running costs over time, making them worth considering as part of the overall cost of ownership rather than just the purchase price.
True TPP-AT2-93-HC Triple Door Pizza Prep Counter 875Ltr

£4,399.00(£5,278.80 inc VAT)

£4,399.00(£5,278.80 inc VAT)

The True TPP-AT2-93-HC is a refrigerated pizza prep counter designed for operations where ingredient access, consistent holding temperature, and assembly speed all need to work together during service. Across the top rail, twelve one-third gastronorm pan positions keep toppings and garnishes chilled and within reach throughout service. Below the counter, the triple-door cabinet provides generous bulk storage, allowing staff to restock the rail without leaving the prep area or disrupting the flow of a busy shift.

True's refrigeration systems are engineered to hold consistent temperatures across all pan positions, not just in the centre of the rail. During peak service — when pan lids are being lifted repeatedly and ambient kitchen temperatures are elevated — the system is built to recover and maintain its set point rather than allow a gradual warm drift. The use of a hydrocarbon refrigerant addresses both environmental considerations and long-term running costs, which is worth factoring into the total cost of ownership.

For operators, the practical advantages are straightforward:

  • Twelve pan positions support a full topping range without mid-service restocking
  • Triple-door base keeps bulk stock immediately below the prep surface
  • Wide counter allows more than one member of staff to work simultaneously
  • Hydrocarbon refrigerant lowers environmental impact and running costs over time
  • True's commercial construction is built for sustained daily use in demanding kitchens

Installation requires a mains electrical supply and sufficient clearance around the unit, particularly at the condenser, to allow heat to dissipate effectively. In a hot kitchen environment, restricted airflow around the condenser is one of the more common causes of reduced refrigeration efficiency and accelerated wear. Given the unit's footprint, kitchen placement should be planned carefully before delivery, and access for routine servicing should be considered at the layout stage rather than retrospectively.

This unit is well suited to medium to high-volume pizzerias, restaurant pizza sections, and catering operations where both pan capacity and undercounter bulk storage are needed day to day. Operators running very high-output sites or those requiring additional pan positions may find a larger configuration more appropriate. Equally, smaller or space-constrained kitchens may be better served by a single- or double-door prep counter.

If you're weighing up whether this unit fits your kitchen layout and service volume, our team is glad to talk it through with you.