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SDX SF360R 12+12-Tray Insulated & convection-heated Thermobox - product image

SDX SF360R 12+12-Tray Insulated & convection-heated Thermobox

$20,499.42 - $20,499.42
$20,499.42
$20,499.42 - $20,499.42
$20,499.42
SKU SF360R

The SDX SF360R 12+12-Tray Insulated & convection-heated Thermobox is a side-by-side cabinet with 12+12 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.

  • 12 + 12 x 1/1 GN tray capacity insulated and convection heated side by side Thermobox
  • 80mm tray spacing
  • Heated section 230V/1000W, 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
  • Polyurethane foam insulation

Why Choose This Product

Choose the SF360R when one route needs both unpowered insulated capacity and dependable hot holding. The side-by-side arrangement improves access to both zones; 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 930 x 770 x 1355mm footprint, loaded weight, doorway and lift clearances, GN pan depth, food temperature on loading and realistic journey or staging time. Allow extra turning room for the wide cabinet.

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 side-by-side cabinet is intended for 12+12 x 1/1 GN capacity within professional meal-delivery and catering workflows. Its wider two-zone layout favours access and separation, but requires more doorway and turning clearance.

Technical Specifications

  • External dimensions (W x D x H): 930 x 770 x 1355mm
  • Capacity / configuration: 12 + 12 x 1/1 GN tray capacity insulated and convection heated side by side Thermobox
  • Feature: 80mm tray spacing
  • Feature: Heated section 230V/1000W, 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
  • Feature: Polyurethane foam insulation
  • Feature: Bolt lock and door mounted handle for single-handed grip
  • Feature: Trolley frame galvanised steel coated with PVC
  • Feature: 160mm castors with rubber track
  • Feature: 2x each brakes and fixed castors
  • 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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