True TSSU-72-18-HC Triple Door Prep Counter Fridge 18x 1/6GN

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.