True Mfg True TMC-49-HC Mobile School Milk Cooler, 12-Crate Capacity, Forced-Air - TMC-49-HC

Built for school milk service, this mobile cooler keeps 12 crates cold at 33°F to 38°F while making loading, locking, and cleaning easy.

Features                    

• Holds 12 standard 13" x 13" x 11-5/8" milk crates.
• Forced-air refrigeration maintains a 33°F to 38°F holding range.
• Stainless steel self-service doors feature drop-front access, hold-open flip-up tops, and locks.
• White powder-coated steel exterior with clear-coated aluminum interior and stainless steel floor.
• Digital temperature display, heavy-duty floor racks, and a clean-out drain simplify daily operation.
• Mobile on four 4" swivel castors with front locks; ENERGY STAR 4.0 rated and built with R290 refrigerant.

What our Experts Think      

• Compact High-Performance Pizza Prep Station – The TPP-AT-44-HC is engineered for fast-paced pizzerias, sandwich shops, and commercial kitchens where speed, consistency, and ingredient accessibility are critical. Its 44-inch footprint fits efficiently into tight make-line layouts.
• Optimized 6-Pan Cold Rail Design – The refrigerated top holds (6) 1/3-size pans, keeping ingredients within arm’s reach while maintaining safe holding temperatures for high-turnover service.
• Durable Stainless Steel Construction – Built with stainless steel front, top, and sides plus a stainless steel floor, it’s designed for heavy daily use, easy cleaning, and long-term corrosion resistance in demanding kitchens.
• Extra-Deep 19.5" Cutting Board – The full-length polyethylene cutting board provides a wide, stable prep surface, ideal for assembling pizzas, sandwiches, and other made-to-order items efficiently.
• Reliable Forced-Air Refrigeration – Factory-balanced R290 refrigeration maintains 33°F–41°F (0.5°C–5°C) across both pan rail and cabinet interior for consistent food safety and freshness.
• Smart Storage Configuration – One solid door and two adjustable shelves provide practical undercounter storage for backup ingredients, dough, and packaged goods.
• Built for Workflow Efficiency – Front-breathing design, removable components for maintenance, and NSF/ANSI 7 compliance make it suitable for continuous commercial operation.

             
Q&A    

Q: What is the True TPP-AT-44-HC Pizza Prep Table?
A: The True TPP-AT-44-HC is a 44-3/4" commercial pizza prep table designed for ingredient staging and refrigerated food prep, featuring a single door base, 6-pan top rail, and a 19-1/2" deep cutting board for efficient pizza assembly.

Q: How many pans does it hold on top?
A: The refrigerated pan rail holds six 1/3-size food pans, ideal for pizza toppings and sandwich ingredients.

Q: What are the storage and shelving features?
A: It includes a refrigerated base with 1 door and typically 2 adjustable PVC-coated wire shelves for organized cold storage.

Q: What is the cutting board size?
A: It features an extra-deep 19-1/2" full-length removable polyethylene cutting board for prep work and assembly.

Q: What are the dimensions?
A: Approximate size is 44-5/8" W × 33-5/8" D × 38-7/8" H, designed for compact commercial kitchen layouts.

Q: What temperature range does it maintain?
A: It maintains refrigerated temperatures between 33°F and 41°F (0.5°C to 5°C) for safe ingredient storage.

Q: What refrigerant does it use?
A: It uses R290 hydrocarbon refrigerant for energy-efficient and environmentally friendly cooling performance.

               
Maintenance Tips   

• Clean the food prep surface daily (cutting board, pan rail, and stainless top) using warm water and mild detergent to remove dough, grease, and food debris.
• Sanitize the 19.5" cutting board regularly to prevent cross-contamination during pizza prep workflows.
• Wipe pan rail and insert pans frequently to maintain hygiene and consistent cold holding (33°F–41°F).
• Clean door gaskets weekly to ensure a tight seal and prevent cold air leakage that increases energy use.
• Check and clean condenser coil routinely to prevent dust buildup and maintain efficient airflow and cooling performance.
• Keep front airflow path clear since the unit is front-breathing; blocked airflow reduces refrigeration efficiency.
• Avoid overloading pans and cabinet shelves to maintain proper air circulation and food-safe temperatures.
• Inspect door hinges and seals regularly for smooth operation and consistent temperature retention.
• Clean drain areas and interior base to prevent moisture buildup and odors in high-use prep environments.
• Use non-abrasive cleaners only on stainless steel and aluminum surfaces to preserve finish and durability.