Stop sacrificing prep efficiency for inconsistent temperature control. This stainless steel, two-section pizza prep unit delivers regulated refrigeration, organized ingredient storage, and a durable work surface to support continuous production in busy kitchens. Designed for 115 volts operation and built in the USA, the unit integrates compact depth and large capacity for streamlined workflow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and remove toppings and pans. Scrape loose debris, then wash poly cutting board and stainless surfaces with warm water and mild detergent. Rinse thoroughly and dry with a clean cloth. Clean condenser coils and vents monthly to maintain 115 volts performance and reduce energy use. Inspect door gasket and hinges; tighten hardware and replace worn seals. Empty drawers, clean tracks, and sanitize food-contact areas to prevent contamination and fires.#@@#Additional Info#@#True's TPP-AT-60D-2-HC pizza prep table features a 60.25" stainless steel worktop, poly cutting board, two insulated drawers, one door, R-290 refrigeration, 115 volts, 3.9 amps, 1/4 HP compressor, and is CSA, UL, and CE certified.#@@#General Info#@#Description #@#
Stop sacrificing prep efficiency for inconsistent temperature control. This stainless steel, two-section pizza prep unit delivers regulated refrigeration, organized ingredient storage, and a durable work surface to support continuous production in busy kitchens. Designed for 115 volts operation and built in the USA, the unit integrates compact depth and large capacity for streamlined workflow.
#@@# Size Optimized#@#
Engineers designed the unit with a 60.25-inch width and 33.63-inch depth to fit commercial lines while maximizing internal volume. Operators gain accessible storage without sacrificing aisle space, enabling faster service during peak periods.
#@@# Refrigeration Performance#@#
The side-mounted refrigeration system uses R-290 refrigerant and a 1/4 HP compressor to maintain consistent temperatures across the refrigerated counter. Technicians will find service access straightforward, and staff will notice stable holding conditions for perishable toppings.
#@@# Worksurface Durability#@#
The poly cutting board work surface installs over a stainless steel front and sides to provide a sanitary prep area that resists wear and staining. Chefs can perform continuous slicing and assembly with reduced surface changeover and simplified sanitation.
#@@# Drawer And Door Access#@#
Configured with one door and two drawers, the unit offers segregated storage for ingredients and pans to prevent cross-contamination and speed retrieval. Culinary teams can stage common components in drawers while reserving the door compartment for larger items.
#@@# Electrical And Compliance#@#
The model operates on 115 volts, 60 Hz, single-phase power, drawing 3.9 amps and connecting via a NEMA 5-15P plug for standard commercial outlets. Facilities managers will appreciate CE, CSA, and cUL certifications that support code compliance and reliable commissioning.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#Upon confirmation of completed payment, Culinary Depot will ship/deliver the True TPP-AT-60D-2-HC Pizza Preparation Refrigerator within # business days.#@@#Maintenance Guide#@#Inspect condenser coils monthly and remove dust with a soft brush and vacuum to maintain airflow. Clean interior surfaces with a mild detergent and warm water; rinse and dry to prevent corrosion. Verify door gaskets for cracks and replace when compression fails. Level the unit and check refrigerant lines for visible damage. Defrost per manufacturer schedule and record service dates. Tighten electrical connections and confirm NEMA 5-15P plug integrity.
