True TSSU-60-24M-B-ST-FGLID-HC Glass Lid Saladette Prep Counter 24x1/6GN

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.