True Pizza Prep & Saladette Counter Fridges

The True TSSU-60-16-HC is a refrigerated preparation counter combining a double-door undercounter cabinet with a recessed top rail sized for sixteen sixth-gastronorm pans. It is built specifically for cold ingredient stations — pizza prep, saladette lines, and structured cold assembly operations — where immediate access to chilled ingredients at the point of work is central to maintaining service pace.

True's refrigeration systems are well regarded for holding stable temperatures across a full service period, even when the pan rail and cabinet doors are being opened repeatedly at pace. That consistency matters in a busy prep station. The undercounter cabinet handles bulk cold storage directly beneath the pan rail, keeping restocking short and the assembly area self-contained rather than drawing from a separate reach-in elsewhere in the kitchen.

From a practical standpoint, the unit offers several clear operational advantages:

• Sixteen pan positions allow a wide ingredient range to be held and accessed simultaneously
• Combined bulk storage and portioned pan rail in a single footprint reduces unnecessary movement
• Recessed pan rail design supports temperature retention during open service conditions
• Undercounter profile fits neatly into low-clearance prep areas without overhead obstruction
• Robust commercial construction suited to continuous daily use in demanding environments

Before installation, it is worth confirming that the intended position allows adequate airflow around the condenser. Placing the unit hard against a wall or into a tight alcove without the clearance specified in True's guidelines will affect refrigeration performance over time. A suitable electrical supply will need to be in place, and given the unit's size and weight, access routes and floor loading are worth considering during planning — particularly in older or refitted premises.

This prep counter is well suited to pizzerias, burger restaurants, cafés, and any operation running a structured cold assembly station with a varied ingredient list. It performs reliably where high ingredient variety meets fast-paced service. Smaller operations with a narrower ingredient range may find a single-door or reduced pan-count unit a more proportionate fit, while very high-volume sites running extended services should consider whether a larger-format model would serve them better.

If you're working through how this unit would sit within your prep station layout — or want to talk through whether the pan count and cabinet capacity match your service volume — the team is happy to work through the detail with you.

The True TSSU-60-24M-B-ST-FGLID-HC is a refrigerated preparation counter combining a 24-position 1/6GN pan rail with a hinged glass lid and a twin door undercounter cabinet. It is designed for pizza and saladette stations where consistent temperature control and rapid access to a wide range of ingredients are central to how the station functions.

True has a long-standing reputation for dependable refrigeration in commercial kitchens, and this unit reflects that. The pan rail is built to hold ingredients at safe service temperatures through sustained, busy periods rather than just during quieter spells. The hinged glass lid sits over the rail and can be raised during active service or lowered between covers to slow the rate at which chilled ingredients absorb ambient kitchen heat — a practical detail that makes a measurable difference over a long shift. The twin door cabinet beneath the work surface keeps backup stock close at hand, which reduces unnecessary movement on a busy line and helps maintain a tidy station.

• 24-pan configuration supports a broad ingredient range without mid-service restocking
• Hinged glass lid reduces ingredient warm-up during lulls in service
• Twin door undercounter cabinet keeps backup stock within arm's reach
• Hydrocarbon refrigerant system aligns with current environmental requirements
• Stainless steel work surface withstands the pace of a working kitchen line

This unit runs on a single-phase electrical supply. Before installation, confirm that the full footprint fits comfortably within your floor plan with clear operator access along the front of the station, and that there is adequate ventilation clearance around the condenser. For operations running extended double shifts or very high covers, it is worth considering whether the pan count and cabinet capacity are well matched to your throughput before committing.

This counter suits independent pizzerias, casual dining kitchens, hotel food operations, and contract catering sites where the prep station has a structured layout. Smaller operations with a limited ingredient range may find a shorter rail more practical, while high-volume production environments may benefit from a heavier-duty configuration.

If you want to talk through how this unit fits your service style and station layout, the team is glad to help before you make a decision.

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.

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.

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 True TPP-AT-119-HC is a large-format refrigerated pizza prep counter built around the specific demands of continuous commercial pizza production. It combines a four-door undercounter refrigerated cabinet with a top-mounted refrigerated pan rail holding fifteen 1/3 GN wells, giving the prep team access to a full topping range directly at the work surface throughout service. This is not a general-purpose saladette — the configuration is purpose-built for pizza stations where topping breadth, consistent cold holding, and restocking efficiency all matter simultaneously.

During a busy service, a pan rail of this width needs to hold uniform temperatures across all fifteen positions at the same time, even as toppings are drawn down and lids are left open between orders. True has a well-established reputation in commercial refrigeration for sustained, consistent performance under exactly these conditions, and the TPP range is designed to maintain even cold holding across the full length of the rail. The undercounter cabinet beneath the prep surface provides direct backup storage at the station, which keeps restocking contained and reduces unnecessary movement across the kitchen during peak periods.

From a workflow standpoint, the unit offers several practical advantages:

• Fifteen pan wells support a broad topping menu set up once for the full service
• Undercounter cabinet keeps backup ingredients within arm's reach of the prep position
• Consistent rail temperatures help limit spoilage across long service periods
• Four-door cabinet layout allows organised separation of ingredient categories
• True's build quality is well regarded for reliability under sustained daily use

This is a substantial piece of equipment and needs a dedicated, unobstructed run of space within the kitchen. Depth, weight, and the footprint of the pan rail all need to be factored into the layout plan — particularly where the unit is being introduced into an existing counter run. A suitable electrical supply and adequate ventilation clearances are required before installation is confirmed. Positioning relative to heat sources such as pizza ovens or fryers is also worth considering, as proximity to high ambient heat will place additional demand on the refrigeration system.

The TPP-AT-119-HC is well suited to pizzerias, pizza restaurants, and fast-casual operations running a broad topping menu at consistent volume across a full service. The fifteen-pan configuration makes most sense where the menu genuinely justifies that range — for smaller operations or those with a tighter topping selection, a shorter counter with fewer pan positions is likely a more practical and cost-effective choice. For very high-volume sites running multiple prep stations or extended hours, it is worth discussing whether this unit or a different configuration would serve the operation better.

If you are planning a pizza prep station or replacing existing equipment, we are happy to talk through the layout, capacity, and installation requirements before anything is ordered — it is worth a conversation first.

The True TSSU-72-30M-B-ST-HC is a refrigerated preparation counter built for kitchens that need to hold a large number of ingredients cold, organised, and immediately to hand during service. It combines a full-width refrigerated cabinet below — accessed via three independent doors — with a pan rail above that accommodates thirty 1/6 GN pans simultaneously. That combination makes it a practical centrepiece for a pizza make line, a saladette station, or any cold prep position where ingredient variety and throughput both run high.

True refrigeration equipment has a strong track record in demanding commercial kitchens, and this unit reflects that. The pan rail is designed to hold consistent temperatures even with repeated access throughout a busy service — an important consideration on a pizza line or build-your-own station where the rail may be opened and closed constantly for an hour or more. The triple door layout on the cabinet below means staff can access different sections independently, which helps limit temperature recovery time during peak periods when the base is being used for restocking as well as storage.

From a practical standpoint, the key operational advantages are worth setting out clearly:

• Thirty-pan capacity supports an extensive ingredient range without sacrificing cold holding discipline
• Three independent cabinet doors limit unnecessary internal exposure during busy service
• Robust construction handles the rigours of daily high-volume use in a commercial environment
• Cabinet storage directly below the rail keeps backup stock refrigerated and close to the preparation point
• Stainless steel surfaces throughout make end-of-service cleaning straightforward

A unit of this size requires careful planning before installation. Door swing clearance across all three sections needs to be factored into your layout, and the refrigeration system requires adequate airflow around the unit — tight alcove positions are not suitable without proper ventilation. Confirm electrical supply requirements with your installer before positioning the unit, and consider proximity to your main prep workflow and any drainage requirements when planning placement.

This counter is well suited to pizzerias, high-output sandwich bars, and salad or cold prep stations where a wide ingredient range needs to be continuously accessible. Smaller operations with more modest pan requirements will likely find a single or twin door unit more appropriate for their scale. At the other end, very high-volume sites with extended menu ranges or multiple prep positions may want to consider a larger or higher-capacity alternative.

If you would like to talk through whether this unit fits your kitchen layout, service volume, or workflow before ordering, the team is here to help.

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.

The True TPP-AT-67-HC is a refrigerated pizza preparation counter combining a double door undercounter storage cabinet with a refrigerated pan rail across the top. The rail holds nine one-third gastronorm pans, keeping toppings and ingredients at safe working temperatures directly at the assembly point. The cabinet below provides refrigerated backup storage, meaning restocking during service is straightforward without requiring trips to a separate cold store.

True's refrigeration system is engineered to hold consistent temperatures at pan rail level throughout a busy service — not just within the cabinet, but at the working surface where ingredients are most exposed to the ambient heat of an active kitchen. In a high-volume pizzeria or quick-service operation, that consistency supports both food safety compliance and product quality. With nine pan positions, a kitchen can run a full topping range continuously without restocking mid-service, which directly reduces assembly time during peak periods.

The day-to-day operational advantages this counter delivers include:

• Full topping range held at temperature and accessible throughout service
• Backup ingredients stored immediately below the work surface for quick restocking
• Double door cabinet layout limits unnecessary cold air loss during access
• True's construction is well regarded for sustained reliability under continuous commercial use
• Pan rail and cabinet interior are designed to allow thorough cleaning without awkward access

This is a self-contained unit requiring a suitable electrical supply and adequate clearance around the condenser for ventilation. It should be positioned on a level surface capable of supporting the loaded weight, and kept away from direct heat sources such as ovens, fryers, or hot pass equipment — proximity to heat will place unnecessary demand on the refrigeration system and compromise ingredient temperatures. Allow full door swing clearance on both cabinet doors before finalising placement.

This counter is well suited to pizzerias, quick-service restaurants, and takeaway operations producing pizza or assembled dishes at consistent volume. The nine pan configuration suits kitchens running a broad topping selection who need to avoid restocking during a shift. Smaller operations with a limited menu may find a single door unit with fewer pan positions more proportionate, while very high-throughput sites may benefit from a wider or higher-capacity alternative.

If you'd like to talk through whether the pan count and cabinet capacity are the right fit for your service volume and kitchen layout, the team is glad to help before you commit.

The True TSSU-48-12-HC is a refrigerated preparation counter combining a two-door undercounter cabinet with a full-width pan rail configured for twelve 1/6 GN pans. It is designed to keep chilled ingredients accessible and at safe holding temperatures throughout a busy service, with the worktop providing a usable prep surface directly above the cold storage. This type of unit is a practical fixture on pizza prep lines, salad stations, and cold-side assembly points where ingredients need to be within arm's reach without leaving the workstation.

True has a well-established reputation in commercial refrigeration for maintaining consistent temperatures under the conditions that actually exist during service — repeated door openings, warm kitchen environments, and extended operating hours. The TSSU range is built to sustain stable performance through that kind of continuous demand. The HC designation indicates a hydrocarbon refrigerant system, which operates efficiently and meets current environmental standards without any meaningful difference in day-to-day use or servicing.

For kitchen operators, the configuration offers several practical advantages:

• Ingredient pans held at temperature directly at the point of use, reducing movement during service
• Undercounter cabinet storage for bulk ingredients, cutting trips to the main cold room
• Worktop surface that integrates naturally into a prep or assembly workflow
• Robust construction suited to high-contact, fast-paced kitchen environments
• Hydrocarbon refrigerant delivering reliable thermal performance with a lower environmental impact

Installation requires a standard mains electrical connection and adequate clearance around the condenser — restricted airflow is one of the most common causes of performance issues with undercounter refrigeration. The unit is sized for a 48-inch run, so it is worth confirming available bench length and door swing clearance before ordering. Kitchens operating in particularly warm ambient conditions should discuss this with us before committing, as ambient temperature can affect holding performance.

This unit is well suited to restaurants, takeaways, hotel kitchens, and event catering operations running a defined pizza, salad, wrap, or cold-assembly workflow at steady volume. For tighter spaces or lower output, a shorter single-door configuration may be more appropriate. Sites running extended service hours at higher volume may find a larger-capacity model from the same range is a better fit.

If you want to talk through how this unit would work in your specific kitchen layout and service pattern, the team is happy to have that conversation before you commit.

The True TPP-AT-44-HC is a refrigerated pizza prep counter combining a single-door undercounter cabinet with a top-mounted cold rail sized for six 1/3 GN pans. Its purpose is straightforward: hold pizza and flatbread toppings at a consistent working temperature directly at the prep station, so kitchen staff are not making repeated trips to a separate cold store mid-service.

True's pan-cooling system is worth understanding before comparing units at this price point. Rather than relying solely on chilled air above the pan zone, the rail works to maintain uniform cold across the pans themselves. In practice, this keeps topping temperatures more stable even when the unit is accessed frequently during a busy service — a meaningful difference when lids are coming on and off continuously over a three- or four-hour push. The undercounter cabinet provides useful restocking capacity, keeping the station self-contained without requiring additional floor space.

Day-to-day operational advantages include:

• Consistent topping temperatures throughout service, supporting quality and reducing waste
• Integrated prep surface and cold rail keep the pizza station organised and efficient
• Undercounter cabinet allows in-service restocking without disrupting workflow
• Removable pan configuration makes end-of-service cleaning straightforward
• True's commercial build quality supports reliable use in high-turnover environments

As a counter-height unit, this prep counter is designed to sit within an existing preparation line. It requires a suitable electrical supply and adequate ventilation clearance around the condenser — particularly important if the unit is being positioned within a run of cabinetry where airflow may be restricted. Ambient kitchen temperature should fall within the unit's rated operating range; sustained high ambient conditions will place additional load on the refrigeration system over time. Confirming the full footprint fits your available floor space, including access for servicing, is worth doing at the planning stage.

This model is well suited to independent pizzerias, pub kitchens running a pizza menu, and smaller restaurant operations with a dedicated pizza station. For sites producing a high and continuous volume of covers, a larger multi-door configuration is likely to be a more practical fit. Equally, operations with a lighter topping requirement may find a smaller pan count sufficient for their needs.

If you want to talk through whether this configuration suits your kitchen layout and service volume before committing, the team is happy to help you think it through.

The True TSSU-60-24M-B-DS-ST-HC is a refrigerated preparation counter built around a raised pan rail that holds 24 x 1/6GN pans, sitting above a two-door chilled base cabinet. The concept is straightforward: prepped ingredients stay cold, organised, and immediately to hand at the point of assembly, so service moves without the operator leaving the station to retrieve stock.

True Refrigeration has a well-established reputation in commercial kitchens for equipment that holds temperature reliably through sustained daily use. The TSSU series is built to cope with the conditions a working prep counter actually faces — ambient kitchen heat, repeated pan access during a busy service, and the demands of operating continuously across a full working day. The refrigeration system is designed to maintain safe holding temperatures across the full pan rail throughout service, which matters wherever ingredient temperature compliance is taken seriously.

From a practical standpoint, the unit offers several clear operational advantages:

• 24-pan capacity supports complex, multi-topping menus without compromising access speed
• Double-door base provides generous chilled storage for backup stock beneath the worksurface
• Full-length cutting board keeps the assembly area self-contained within a single counter run
• Stainless steel construction throughout withstands rigorous daily cleaning regimes
• Raised pan rail positions ingredients at a practical working height for consistent, fast assembly

This is a freestanding, counter-height unit that integrates into an existing prep line without specialist installation beyond a suitable electrical supply. The forced-air refrigeration system does require adequate clearance around the unit — restricted airflow will affect both performance and longevity, so it is worth confirming clearances against your kitchen layout before installation. The 60-inch footprint is substantial, and the base cabinet door swing should be checked against available space in your particular setup.

This model is well suited to medium and high-volume pizzerias, poke bars, sandwich operations, and salad stations where a wide variety of prepped ingredients need to be held cold and within arm's reach throughout service. If your operation is smaller or your available space is tighter, a single-door prep unit may be a more proportionate fit. For very high-volume sites running multiple prep lines simultaneously, there are larger-capacity options worth considering.

If you want to talk through how this unit fits your prep station layout or check it against your expected service volumes, we are happy to work through it with you before you commit.

The True TSSU-72-18-HC is a refrigerated preparation counter designed for commercial kitchens where a dedicated cold station is in continuous use throughout service. It combines a worktop-level refrigerated pan rail — holding eighteen 1/6 GN pans — with a triple-door refrigerated cabinet beneath, giving kitchen teams direct access to chilled ingredients at the point of preparation without stepping away from the line.

In busy service environments this style of unit earns its place during peak periods. The pan rail keeps ingredients organised, portioned, and held at safe temperatures throughout a full service, while the cabinet below provides practical cold storage for backup stock, sauces, and pre-prepped components. True's refrigeration systems are well regarded for maintaining consistent temperatures even when the unit is positioned close to cooking equipment — a genuine concern in many tight kitchen layouts.

From an operational standpoint, the TSSU-72-18-HC offers several practical advantages:

• Eighteen 1/6 GN pan positions support substantial ingredient variety with minimal mid-service restocking
• Triple-door cabinet keeps backup cold storage within arm's reach of the prep line
• Hardcoat aluminium interior withstands the daily cleaning demands of a busy prep station
• Hydrocarbon refrigerant meets current environmental compliance requirements
• Worktop surface provides usable prep space when pan positions are not fully loaded

Installation requires careful planning. The unit needs a suitable electrical supply and adequate ventilation clearance. True prep counters of this type are generally front-breathing, which offers some flexibility in tighter layouts, but this should be confirmed for your specific installation. At 72 inches wide, the footprint is substantial — measuring the allocated run carefully and checking access through doors and service corridors before delivery is strongly advisable. The unit is designed for temperature-controlled indoor kitchen environments and is not suited to outdoor or unheated spaces.

This counter is well suited to medium- to high-volume operations where a dedicated prep station sees consistent daily use — pizza restaurants, delis, sandwich bars, hotel kitchens, and catering operations with high ingredient throughput. For lower-volume sites or kitchens where space is a constraint, a single- or twin-door version in the same range may be a more proportionate fit. For very high-volume operations running multiple simultaneous prep stations, it is worth considering whether additional refrigerated prep capacity would be needed to support service without compromise.

If you'd like to talk through how this unit would work within your kitchen layout and service model before committing, our team is happy to work through the details with you.

The True TSSU-27-12M-C-HC is a refrigerated preparation counter with a chilled ingredient rail across the top and a refrigerated storage cabinet below. The rail holds twelve 1/6 GN pans, keeping a full range of ingredients organised and accessible at the point of assembly. It is a format commonly used on pizza make lines, saladette stations, deli counters, and cold wrap operations where pace of service depends on everything being immediately to hand.

True Refrigeration has a strong reputation in working commercial kitchens, and it is earned primarily through temperature consistency under sustained use. A unit like this will face repeated lid openings throughout a busy service — the kind of continuous demand that exposes weaker refrigeration systems. This counter is built to hold stable temperatures through that kind of use, which matters far more in practice than quoted cold-room figures.

From an operational standpoint, the format offers several clear advantages:

• Ingredients held at the point of use, reducing movement during peak service
• Twelve pan positions support an organised and repeatable mise en place
• Under-counter storage keeps backup stock immediately available without cluttering the workstation
• Clean, flat worktop suits fast assembly, plating, and wrapping workflows
• Robust True build quality handles the daily wear of a commercial kitchen environment

Before installation, ventilation is the most important practical consideration. This unit operates with a free-air condenser, so adequate clearance around the cabinet is essential. Positioning it adjacent to cooking equipment or in a kitchen with persistently high ambient temperatures will place additional load on the refrigeration system — something worth discussing before you commit to a layout. The counter requires a stable, level surface and a standard electrical supply.

This counter is well suited to pizzerias, quick-service restaurants, sandwich bars, and any operation running a structured cold assembly station at moderate to high covers. Operators running significantly higher prep volumes, or those with more complex ingredient requirements, may find a larger or more heavily specified unit better matched to their needs.

If you would like to talk through how this counter fits your station layout, service volumes, or kitchen conditions, our team is happy to help you think it through before you order.