How to choose a True refrigerator for a restaurant, cafe, hotel, or foodservice kitchen
A True commercial refrigerator is a U.S.-built foodservice cabinet that holds product at 33 F to 38 F. Match the cabinet to your storage volume, doorway, and power before you compare price.
The Horeca Store, an authorized True dealer, lists reach-ins, undercounter units, and glass-door models with specs you can check against your kitchen plan.
What Is a True Commercial Refrigerator?
True Manufacturing builds commercial refrigeration in O'Fallon, Missouri. A True refrigerator is cold storage for restaurants, cafes, hotels, and other foodservice kitchens.
These units are built for all-day door openings. They use a self-contained system, heavy shelves, and a sealed cabinet. Hydrocarbon (HC) models use R-290 refrigerant.
Most refrigerators hold food at 33 F to 38 F (0.5 C to 3.3 C). That range keeps fresh food cold without freezing it.
What Types Are Available?
Pair a reach-in freezer with frozen backup, and an undercounter freezer where the line needs frozen pans.
True groups refrigerators by how the kitchen uses them.
Reach-in (upright) refrigerators stand on the floor. Staff open a full-height door and pull food from shelves. This is the main True restaurant refrigerator.
Single-door, two-door, and three-door reach-ins change width and shelf count.
*Cabinet height does not include about 5 in for standard casters. Plan for roughly 83 3/8 in overall on these models.
Glass-door refrigerators use Low-E insulated glass, such as the T-23G-HC, T-49G-HC, and T-72G-HC. Staff can see product before they open the door.
Undercounter refrigerators slide under a 36 in worktop. The TUC-60-HC is a two-door unit, about 60 in wide, with about 17.8 cu ft and four shelves. The TUC-60G-HC is the glass-door version.
Other True refrigeration equipment includes pass-thru cabinets, roll-in units, slide-door merchandisers, worktops, prep tables, and chef bases. Those serve a line, a banquet pass, or a grab-and-go counter.
Door options on many reach-ins include solid swing doors, glass doors, half doors, and a choice of hinge side.
What Should You Look For?
Use this checklist before you pick a model.
- Capacity. Count sheet pans, hotel pans, and cases you must hold at peak, plus backup stock.
- Size. Measure width, depth, and height with casters. Then measure the doorway and the spot on the floor.
- Temperature control. Confirm a 33 F to 38 F holding range and an exterior digital display where the model includes one.
- Doors. Solid doors hold cold better in a hot kitchen. Glass doors help service and display.
- Shelving. PVC-coated wire shelves adjust so you can mix bottles, pans, and bulk boxes.
- Casters. Swivel casters make cleaning under the cabinet easier. Legs are an option when the unit stays fixed.
- Power. Most one-, two-, and three-section T-Series reach-ins need a dedicated 115V, 15-amp outlet and a NEMA 5-15P plug.
- Airflow. Bottom-mount compressors need an open path to the coil. Follow that model's clearance notes.
- Energy use. R-290 HC systems are built to current U.S. energy rules. Check the model if you need ENERGY STAR.
- Warranty. HC units carry True's 7-year parts, 7-year labor, and 7-year compressor warranty.
Why Each Factor Matters
The same checks apply to a sandwich prep table and a pizza prep table.
Each spec changes daily kitchen work.
- More shelves and a wider cabinet hold more product at once. A three-door reach-in supports bulk food storage and a high-volume restaurant. A one-door unit fits a smaller prep list.
- A 33 F to 38 F holding range keeps fresh food in a safe cold range. A digital display lets staff check temperature without opening the door.
- Self-closing doors pull shut after a rush. Less cold air escapes, so the compressor runs less.
- A larger compressor recovers temperature faster after busy service. The T-72-HC uses a 3/4 HP system. The T-23-HC uses 1/4 HP.
- Bottom-mount refrigeration sits in cooler air near the floor and lifts the bottom shelf. Staff reach food with less bending, and the coil is easier to clean.
- Lower amp draw can mean lower operating cost on the same 115V circuit. The T-23-HC draws 2.2 amps. The T-72-HC draws 6.9 amps.
- A 7-year warranty covers parts, labor, and the compressor on HC models. That lowers repair risk in the first years of ownership.
- Casters let you roll the cabinet out for floor cleaning. In a health inspection, access under the box matters.
Who It Is For
A milk cooler, a back bar cooler, and a bottle cooler cover the drink side of that list.
True refrigeration equipment is built for businesses that store perishable food all day.
- Restaurants use an upright for back-of-house stock and an undercounter at the line.
- Cafes need a compact reach-in or a glass undercounter for milk, prep, and grab-and-go.
- Hotels need volume for banquet prep plus a display fridge near a market or breakfast bar.
- Bars need a low undercounter for garnishes, mixers, and beer backup.
- QSR and fast casual need front-breathing undercounters that sit in a line.
- Catering kitchens need a tall reach-in on casters for bulk pans.
- Bakeries need steady cold storage for dairy, eggs, and finish items.
A home fridge is the wrong tool here. Commercial doors, shelves, and compressors are built for constant openings.
Which Option Fits Which Business?
True Models to Compare
True, reach-in, solid door, T-23-HC: 27 in, three shelves, 1/4 HP. Best for a small restaurant or cafe backup.
True, reach-in, solid door, T-49-HC: 54 1/8 in, six shelves, 1/2 HP. Best for standard restaurant storage.
True, reach-in, solid door, T-72-HC: 78 1/8 in, nine shelves, about 65.6 cu ft, 3/4 HP. Best for high-volume or bulk storage.
True, reach-in, glass door, T-23G, T-49G, and T-72G: same widths as the solid models, with insulated glass. Best for service counters and display.
True, undercounter, solid door, TUC-60-HC: about 17.8 cu ft, two doors, built to sit in a line. Best for a prep line.
True, undercounter, glass door, TUC-60G-HC: same width class, with visible product. Best for a cafe or bar.
T-Series cabinets use a stainless front with aluminum ends. TS Series adds more stainless for harsher, high-use kitchens. STR, STA, and STG spec-series cabinets are the heavier specification set, including roll-in options.
Confirm the exact capacity, cord length, and options on the current spec sheet. The Horeca Store publishes those details on each True model page.
How True Compares
Run the same warranty check on a commercial freezer before you pick a brand.
True's strength is durability, cold holding, and a 7-year parts, labor, and compressor warranty on hydrocarbon units. Many other commercial refrigerators include a shorter labor term. A lower opening price can cost more if the compressor or door hardware fails in year four.
Buying Decision
A used reach-in refrigerator is the comparison when the quote for new is too high.
If your requirement is a small cafe or a single prep station, consider the T-23-HC.
If your requirement is guest visibility, consider a glass-door model such as the T-23G-HC or TUC-60G-HC.
If your requirement is cold storage under a cookline, consider the TUC-60-HC.
If your requirement is a standard restaurant walk-up fridge, consider the T-49-HC.
If your requirement is a high-volume kitchen or bulk food storage, consider the T-72-HC.
If your requirement is the lowest lifetime cost, compare warranty length and energy use with the purchase price. The Horeca Store can quote current True commercial refrigerator pricing for the size you measured.
Installation, Cleaning, and Cost
Give the condenser the same open air you would plan for a walk-in cooler, and put an ice machine on its own circuit.
Installation. Set the cabinet on a level floor. Use the included cord on a dedicated circuit. These reach-ins ship ready for a 115/60/1, 15-amp outlet. Add caster height to your doorway measurement. Keep the condenser airflow path open, and follow the spec sheet for side and rear clearance.
Cleaning. Wipe the interior, stainless floor, and door gaskets on a set schedule. Pull the cabinet out on casters and clean the condenser coil. A dirty coil raises energy consumption and shortens compressor life.
Maintenance. Check that self-closing doors shut fully. Inspect gaskets for gaps. Confirm the digital display still reads in the 33 F to 38 F band. True stocks domestic parts, which shortens downtime when a fan, gasket, or shelf clip is needed.
Warranty and support. HC models include 7-year parts, 7-year labor, and 7-year compressor coverage. Register the unit and keep the serial number. Authorized dealers such as The Horeca Store can help with genuine OEM parts and warranty support.
Operating cost. Cost is purchase price plus power, cleaning labor, and any repair outside warranty. A right-sized cabinet costs less to run than an oversized one that is half empty, or an undersized one that gets overfilled and opened all night.
Buying Checklist
Confirm bar refrigeration if the cabinet faces a service well, and a wine cooler if the list includes bottles.
- Measure the floor space, doorway, and ceiling.
- List peak storage in pans or cases.
- Choose solid or glass doors.
- Confirm 115V dedicated power, or the voltage on the spec sheet.
- Confirm caster height and ventilation clearance.
- Match shelves to your pan sizes.
- Compare the 7-year warranty with the quote.
- Buy from an authorized seller so the warranty and parts stay valid.
What temperature should a True refrigerator hold?
True refrigerators are set to hold product at 33 F to 38 F. Check the exterior display during service and after a rush.
How do I choose one door, two doors, or three doors?
Use one door for a small menu, two doors for a typical restaurant, and three doors for high volume or bulk storage. The T-23-HC, T-49-HC, and T-72-HC follow that step up in width and shelves.
What power and ventilation does it need?
The T-23-HC, T-49-HC, and T-72-HC need a dedicated 115V, 15-amp outlet. Leave the airflow path clear and clean the condenser. Use the model spec sheet for exact clearance.
Does True include a warranty?
Yes. True's hydrocarbon units include a 7-year parts, 7-year labor, and 7-year compressor warranty.
Solid door or glass door?
Choose a solid stainless door for back-of-house storage. Choose glass when staff or guests need to see the product before opening the door.
