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

The True TSSU-60-24M-B-DS-ST-HC is a refrigerated prep counter designed specifically for high-throughput saladette and pizza preparation stations. It combines a two-door refrigerated base cabinet with a full-length pan rail and cutting board, providing chilled ingredient storage at working height. The double-door configuration gives access to the main cabinet storage below while the 24-pan top section keeps a wide variety of ingredients immediately accessible during service.

True Refrigeration equipment is well regarded in commercial kitchens for its consistent holding temperatures and robust build quality. The TSSU series is commonly used in pizzerias, fast-casual restaurants, sandwich bars, and any operation where speed of access to prepped ingredients directly affects service pace. The pan rail configuration is designed to maintain safe ingredient temperatures even during sustained peak service, reducing the risk of temperature drift during busy periods.

From an operational standpoint, this unit offers several practical advantages:

• Wide 24-pan capacity across 1/6GN pans supports complex menus without reducing prep space
• Double-door base provides generous cabinet storage for backup ingredient stock
• Stainless steel construction throughout supports rigorous cleaning regimes
• Raised pan rail design keeps ingredients at an ergonomic working height
• True's proven refrigeration systems are reliable under the demands of continuous daily use

Installation requires a suitable mains electrical supply and adequate ventilation clearance around the unit — True prep counters use forced-air refrigeration systems that need unobstructed airflow to perform correctly. The unit is a freestanding counter-height piece, so integration into a prep line is straightforward, but you should confirm the available run of bench space before ordering given the 60-inch footprint. It is worth checking whether your kitchen layout allows for the door swing on the base cabinet.

This model suits medium to high-volume operations with a broad menu of prepped toppings or ingredients — particularly pizzerias, poke bars, sandwich operations, and salad stations. If your site runs lower volumes or has tighter space constraints, a smaller single-door prep unit may be more appropriate. Conversely, very high-volume operations running multiple prep lines may want to consider a larger-capacity model.

If you'd like to talk through whether this unit fits your prep station layout and service volumes, the team is happy to help you work it out before you commit.