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SDX SF180R48 4+8-Tray Insulated & convection-heated Thermobox - product image

SDX SF180R48 4+8-Tray Insulated & convection-heated Thermobox

$0.00 - $0.00
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$0.00 - $0.00
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SKU SF180R48

The SDX SF180R48 4+8-Tray Insulated & convection-heated Thermobox is a double-stacked cabinet with 4+8 x 1/1 GN capacity for professional food transport and meal delivery. Its insulated & convection-heated configuration combines polyurethane insulation, hygienic internal surfaces and commercial mobility around a clearly defined temperature workflow.

  • 4 + 8 x 1/1 GN tray capacity insulated and convection heated double stacked Thermobox
  • 80mm tray spacing
  • 30kg maximum load per pair of guides
  • Heated section 230V/550W, CE and S mark
  • Efficient convection heating system with electronic temperature control
  • ABS plastic external walls with stainless steel all-welded inner container

Why Choose This Product

Choose the SF180R48 when one route needs both unpowered insulated capacity and dependable hot holding. The stacked arrangement protects valuable corridor and lift width; select static heat for stable preheated loads or convection heat where recovery and even air movement matter more.
Simply Hospitality Notes

Do not select this model on tray count alone. Confirm the 525 x 770 x 1445mm footprint, loaded weight, doorway and lift clearances, GN pan depth, food temperature on loading and realistic journey or staging time. Check the working height of the upper compartment.

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 double-stacked cabinet is intended for 4+8 x 1/1 GN capacity within professional meal-delivery and catering workflows. Its vertical arrangement saves floor width, but staff must be comfortable loading the upper and lower compartments.

Technical Specifications

  • External dimensions (W x D x H): 525 x 770 x 1445mm
  • Packed weight: 78kg
  • Capacity / configuration: 4 + 8 x 1/1 GN tray capacity insulated and convection heated double stacked Thermobox
  • Feature: 80mm tray spacing
  • Feature: 30kg maximum load per pair of guides
  • Feature: Heated section 230V/550W, CE and S mark
  • Feature: Efficient convection heating system with electronic temperature control
  • Feature: ABS plastic external walls with stainless steel all-welded inner container
  • Feature: Polyurethane insulation class IP55 rated
  • Feature: 160mm wheels, two brake swivel castor and two fixed
  • 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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