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Supporting your business — from one Kiwi business to another.
Supporting your business — from one Kiwi business to another.

SDX F90R-BUC 6-Tray Convection-heated Thermobox

$9,201.34 - $9,201.34
$9,201.34
$9,201.34 - $9,201.34
$9,201.34
SKU F90R-BUC

The SDX F90R-BUC 6-Tray Convection-heated Thermobox is a single-door cabinet with 6 x 1/1 GN capacity for professional food transport and meal delivery. Its convection-heated configuration combines polyurethane insulation, hygienic internal surfaces and commercial mobility around a clearly defined temperature workflow.

  • 6 x 1/1 GN tray capacity convection heated Thermobox
  • 80mm tray spacing
  • Heated section 230V/550W, CE and S mark
  • Efficient convection heating system with electronic temperature control foil element
  • ABS plastic external walls with stainless steel all-welded inner container and single-handed grip handle
  • Polyurethane foam insulation

Why Choose This Product

Choose the F90R-BUC when a six-tray heated cabinet must fit beneath a counter or work surface. It delivers convection recovery in a much lower profile than the standard F90R, making it valuable for satellite service points where vertical space is fixed.
Simply Hospitality Notes

Do not select this model on tray count alone. Confirm the 525 x 770 x 820mm footprint, loaded weight, doorway and lift clearances, GN pan depth, food temperature on loading and realistic journey or staging time. Confirm the door can open fully at the loading and service points.

Product Guide

For hot food, E models use static heat and suit stable preheated loads; F models circulate heated air and are preferable where even recovery and repeated access matter. For cold food, S models rely on insulation, C combinations use compact active chilling, and K models use compressor refrigeration for the strongest sustained cold control. Stacked combinations save floor width; side-by-side models improve access but need wider doors, lifts and turning circles. Size the cabinet from actual GN format, tray count, pan depth, route duration and access—not litres or model number alone.

Brand Guide

About SDX Thermobox: SDX Thermobox develops modular food-transport equipment for professional meal-delivery, healthcare, catering and production environments. Its system is organised by temperature technology and cabinet format: passive insulated, static heated, convection heated, active chilled and compressor chilled modules can be selected alone or combined into stacked and side-by-side trolleys. Fully welded interiors, polyurethane insulation, deep-drawn guides and service-friendly transport frames are designed around hygiene, temperature control and repeated movement rather than decorative front-of-house display.

Operational Fit

The single-door cabinet is intended for 6 x 1/1 GN capacity within professional meal-delivery and catering workflows. Its compact single-cabinet format is straightforward to manoeuvre and assign to one temperature stream.

Technical Specifications

  • External dimensions (W x D x H): 525 x 770 x 820mm
  • Capacity / configuration: 6 x 1/1 GN tray capacity convection heated Thermobox
  • Feature: 80mm tray spacing
  • Feature: Heated section 230V/550W, CE and S mark
  • Feature: Efficient convection heating system with electronic temperature control foil element
  • Feature: ABS plastic external walls with stainless steel all-welded inner container and single-handed grip handle
  • Feature: Polyurethane foam insulation
  • Feature: Trolley frame galvanised steel coated with PVC
  • Feature: 160mm castors with rubber track
  • Feature: 2x each brakes and fixed castors
  • Feature: Undercounter model
  • Feature: Deep drawn guides, easy cleaning and increased safety

Installation & Operating Considerations

  • Confirm the loaded route, doorway and lift clearances before ordering; published dimensions do not include operator turning space.
  • Confirm the stated 230V load, plug arrangement and where the cabinet will remain connected during staging.
  • Pre-condition the cabinet, load food at the correct starting temperature and validate holding time against the venue's food-safety plan.
  • Keep door openings brief and clean the welded interior, guides, door gasket and castors as part of the route turnaround.

Downloads & Documentation

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