True TSSU-60-16-HC Double Door Prep Counter 16 x 1/6GN

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.