True TSSU-48-12-HC Refrigerated Prep Counter 12 x 1/6 GN

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.