True Refrigeration

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-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.

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 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-72-30M-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 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 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 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-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 TAC-27K-HC-LD is an open-fronted multideck display refrigerator designed to keep chilled food and beverages accessible to customers throughout the trading day while maintaining consistent, safe holding temperatures across the full cabinet. It is the type of unit commonly found in convenience stores, cafés, sandwich bars, and grab-and-go foodservice operations where product visibility is as important as refrigeration reliability.

Open multideck cabinets present a particular challenge: holding stable temperatures when the product face is exposed, customers are browsing, and the ambient environment is not fully controlled. True addresses this through an air curtain system that creates a thermal barrier across the open face of the cabinet. In practice, this allows the unit to maintain consistent temperatures at all shelf levels even during busy service periods, without requiring customers to open doors — a meaningful advantage in high-footfall environments where speed of access and impulse-purchase visibility both matter.

From an operational standpoint, the principal advantages this unit offers include:

• Open-fronted access supports customer browsing and impulse purchase without friction
• Air curtain maintains chilled conditions during frequent product access and replenishment
• True's build quality is well regarded for sustained reliability in long-term commercial use
• Flexible internal shelf layout accommodates varied chilled food and beverage formats
• Designed to operate efficiently relative to its display capacity

Installation planning deserves careful thought before committing to this unit. Open multidecks are more sensitive to their immediate environment than closed-door cabinets. Positioning near cooking equipment, hot-side servery areas, or in spaces with restricted airflow will directly affect the cabinet's ability to hold temperature. The condenser requires adequate clearance to ventilate properly, and the ambient temperature of the room must fall within the unit's climatic rating. Installations in warm or poorly ventilated spaces should be assessed carefully before purchase rather than assumed to be suitable.

This cabinet is well suited to convenience retail, cafés, sandwich bars, and grab-and-go operations that need a reliable, well-built multideck at this capacity. Sites with larger display volume requirements, multiple product categories to merchandise separately, or plans for future growth may find it worth considering a larger-format or multi-bay arrangement before committing to a single unit.

If you would like to talk through whether this cabinet is the right fit for your space, ambient conditions, and service style, we are happy to work through the details with you before you place an order.

The True TBR48-RISZ1-L-B-GG-2 is a double door back bar bottle cooler with hinged glass doors, a 440 litre storage capacity, and a black cabinet finish. It is designed to sit behind a bar counter and maintain bottled and canned products at a consistent serving temperature throughout a full service period. The glass doors and black finish also make it a reasonable choice for customer-visible positions where presentation carries some weight.

True Refrigeration has a well-established reputation in licensed hospitality, and this unit is built for sustained operation in that environment. The refrigeration system is designed to hold stable internal temperatures even when the doors are being opened repeatedly during a busy service — the kind of consistent recovery that matters when stock is being accessed constantly and product temperature directly affects quality and compliance.

From a practical standpoint, this unit offers several clear advantages for bar operators:

• Hinged glass doors allow staff to identify stock without unnecessary door opening
• Stable temperature retention supports both drink quality and due diligence requirements
• Black cabinet integrates cleanly into most back bar and front-of-house settings
• Under-counter profile keeps the bar footprint manageable in tighter layouts
• True's build quality is well regarded for long-term reliability in licensed premises

Before ordering, it is worth confirming a few installation points. The unit requires a standard mains electrical supply and adequate clearance on all sides for ventilation — restricted airflow will reduce performance and shorten the life of the refrigeration system. Check the overall footprint against your bar void or counter run, and confirm that the left-hand hinge orientation suits your layout before committing.

This unit is well suited to pubs, bars, hotel bars, and licensed restaurants that need reliable chilled bottle storage with a solid capacity. It sits in the mid-to-large range of back bar coolers — single door options are available for venues with lighter throughput, and higher-capacity configurations exist for sites running an extensive bottle range at high volume.

If you would like to talk through whether this unit is the right fit for your bar layout and service requirements, our team is happy to work through it with you before you place an order.

The True TBR48-RISZ1-L-S-SS-2 is an under-counter back-bar bottle cooler with solid hinged double doors and a stainless steel exterior. It is designed to hold a broad range of bottled and canned drinks at consistent serving temperatures across a full shift, sitting neatly beneath the bar counter to keep chilled stock within easy reach of bar staff without taking up floor or shelf space elsewhere.

True Refrigeration has a well-established track record in commercial bar and foodservice environments, and the TBR range is built to reflect that pedigree. The self-contained refrigeration system is engineered to maintain stable temperatures in warm back-bar conditions, where ambient heat from neighbouring equipment and sustained door traffic can put real pressure on units not designed for the environment. The solid door configuration is particularly well suited to high-frequency access during a busy service, helping to limit internal temperature drift each time stock is retrieved.

From an operational standpoint, the main practical advantages of this unit are:

• Solid hinged doors help maintain internal temperature stability during repeated access
• Stainless steel exterior is robust, straightforward to wipe down, and suits a professional bar finish
• Under-counter footprint keeps chilled stock accessible without consuming additional bar space
• Self-contained refrigeration system is well regarded for consistent, long-term reliability in commercial bar use
• Suited to venues holding a wide bottled and canned drinks range at temperature across a long service

Installation planning matters with under-counter bottle coolers. Before positioning this unit in a bar run, confirm the ventilation clearance requirements and ensure the space allows for adequate airflow. The unit should be installed on a level surface for the refrigeration system to operate correctly, and it is worth avoiding placement directly alongside high-heat equipment where consistently elevated ambient temperatures will affect both performance and energy draw. A standard UK mains supply is required.

This unit is a practical choice for pubs, hotel bars, sports venues, and restaurants that need a reliable, high-capacity bottle cooler under the counter throughout a long and busy service. For very high-volume venues, or those with particularly demanding throughput across a large bar, it is worth considering whether a higher-capacity configuration would be a better match before committing.

If you are working through a bar refit or want to talk through whether this model suits your layout and service requirements, we are happy to help you think it through.

The True T-15-HC is a single-door upright reach-in refrigerator offering 425 litres of usable cold storage. Built by True Refrigeration, a manufacturer with a long-standing presence in commercial foodservice, it is designed to hold consistent, dairy-safe temperatures throughout the cabinet during the course of a full service day — including periods of frequent door opening and elevated kitchen ambient temperatures.

True reach-in cabinets are a common sight in restaurant kitchens, hotel operations, cafés, school catering facilities, and pub kitchens, where the priority is dependable temperature retention rather than headline specifications. The T-15-HC earns its place through steady, predictable performance over an extended service life, provided routine maintenance is carried out. True's build quality has a well-established reputation in the trade, and these units tend to hold up well under the daily demands of commercial kitchen use.

From a practical standpoint, the T-15-HC offers operators several meaningful advantages:

• Consistent holding temperature supports food safety compliance and day-to-day HACCP management
• Single-door upright format is well suited to galley-style and compact kitchen layouts
• Stainless steel exterior handles the rigorous cleaning regimes typical in commercial kitchens
• Reach-in access keeps product organised and accessible during busy service periods
• Designed to perform in the warmer ambient conditions found in working kitchen environments

Before ordering, it is worth confirming the electrical supply at the intended installation point and ensuring there is adequate clearance around the unit for ventilation — upright cabinets require sufficient airflow to perform correctly and maintain their rated temperatures. If the cabinet will be positioned in a particularly warm kitchen or near heat-generating equipment, it is worth discussing ambient suitability before committing.

The T-15-HC is well matched to independent restaurants, cafés, takeaways, and similar small-to-medium operations where a single upright refrigerator covers primary cold storage requirements. Sites running higher service volumes, multiple sections, or greater product throughput may find a larger-capacity or multi-door configuration a more practical fit for their workflow.

If you would like to talk through whether this cabinet is the right choice for your kitchen setup, our team is happy to help before you place an order.

The True T-15G-HC is a single-section upright refrigerator with a full-height glass door, built for foodservice environments where product visibility and consistent chilled storage need to work together. It sits within True's established commercial refrigeration range and is commonly found in cafés, delis, hotel serveries, and front-of-house grab-and-go areas where staff or customers need to identify contents quickly without opening the door repeatedly.

True has a well-regarded reputation in the commercial refrigeration sector for producing units that hold temperature reliably through continuous service. The glass door allows visual stock checks without introducing the temperature fluctuation that comes with repeated door opening, which matters during busy service periods when the cabinet is being accessed frequently. The cabinet construction is designed for the demands of daily commercial operation rather than light or occasional use.

From an operational standpoint, the main advantages this unit offers are:

• Clear product visibility supports faster service and more informed stock rotation
• Consistent temperature hold reduces food safety risk during peak trading periods
• Self-contained refrigeration system keeps installation straightforward
• Robust cabinet build suited to continuous daily commercial use
• Interior layout accommodates a practical range of foodservice packaging formats

As a self-contained unit, it does not require remote condensing equipment, which simplifies siting considerably. That said, adequate ventilation clearance around the condenser is important — placing the unit in a poorly ventilated or unusually warm environment will affect efficiency and could shorten service life. It is worth confirming the proposed location meets True's clearance recommendations before installation, and verifying the electrical supply at your site is compatible before ordering.

This refrigerator is well suited to smaller foodservice operations, servery counters, and front-of-house display areas, or as a supplementary chilled unit alongside larger back-of-house refrigeration. For higher-volume sites requiring greater capacity or multi-door configurations, a larger unit from the True range may be more appropriate.

If you would like to talk through whether this model suits your site layout or service requirements before ordering, the team is glad to help.

The True TUC-48F-HC is a two-door undercounter freezer from True's established TUC range, designed specifically for commercial foodservice use. With 340 litres of capacity split across two sections, it provides accessible frozen storage at the point of need — sitting neatly beneath a standard preparation surface and keeping frozen product close to where it is actually being used rather than stored remotely in a walk-in or upright cabinet.

True has a well-established background in commercial refrigeration, and the TUC range reflects that. The forced-air refrigeration system is built to hold consistent temperatures through repeated door openings, sustained service periods, and the warm ambient conditions typical of an active kitchen. This kind of thermal stability matters in practice, particularly during a busy service where the cabinet may be accessed frequently by multiple members of staff.

The undercounter format delivers several practical advantages in a working kitchen environment:

• Keeps frozen stock within arm's reach at the prep or service station
• Reduces unnecessary movement during service, supporting a cleaner workflow
• Frees dedicated upright or walk-in capacity for higher-turnover items
• R290 hydrocarbon refrigerant meets current environmental expectations for commercial procurement
• Robust build quality suited to the demands of daily commercial use

For installation, the unit is designed to sit flush beneath a standard-height worksurface. Adequate ventilation clearance is required — particularly to the rear and sides — to allow the refrigeration system to run efficiently. Positioning adjacent to cooking equipment or within poorly ventilated runs can affect both performance and service life, and it is worth factoring this into the kitchen layout at the planning stage rather than after fitting.

This unit is well suited to small and mid-sized commercial kitchens, café and bistro operations, bars, and prep kitchens where below-counter frozen storage is needed without the footprint of a full upright cabinet. It is also commonly used as a supplementary freezer alongside larger capacity in more complex kitchens. For operations with significantly higher frozen stock demands or more intensive throughput, a larger upright or multi-section alternative may be worth considering.

If you are weighing this unit against your kitchen layout or service requirements, the team is glad to talk through the options before you make a decision.

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 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.