Roller Grill SB 60 M Refrigerated and Heated product image

Roller Grill

Roller Grill SB 60 M Refrigerated and Heated Buffet Unit

SKU: SB 60 M

£3,988.00(£4,785.60 inc VAT)
Get a quote

Request a callback

Leave your details and we will call you back about Roller Grill SB 60 M Refrigerated and Heated Buffet Unit.

Delivery Information

Price Match

  • In the event of equipment failure any parts needed will be provided 2
  • In the event of equipment failure an engineer will be sent for an onsite repair 2
  • Equipment may be supplied with a moulded plug but may be more suitably connected to a fused spur
  • Item weighs over 100kg and will need care and planning to get into position kg

The Roller Grill SB 60 M is a self-contained buffet display unit that combines a heated bain marie section and a refrigerated section within a single counter. It is designed to present hot prepared dishes alongside chilled items — starters, salads, desserts — at the same service point, without the need to run two separate units side by side. The unit sits on locking castors, making it genuinely mobile rather than simply portable.

In a working buffet environment, this kind of consolidated unit simplifies the guest-facing layout considerably. Rather than managing two independent counters with separate power supplies and temperature zones, operators work from one station. It performs well in hotels, corporate hospitality venues, and multi-function spaces where the same setup needs to serve breakfast, lunch, and dinner across different rooms. The locking castors make repositioning straightforward between services, which matters wherever room layouts change regularly.

The practical advantages of the SB 60 M in a hospitality setting include:

  • Single unit manages hot and chilled food presentation simultaneously from one power point
  • Mobile on locking castors — repositions easily between service areas and function rooms
  • Overhead illumination improves food presentation in front-of-house environments
  • Sneeze guard fitted as standard, supporting food safety compliance at the buffet line
  • Wooden cabinetry finish suits front-of-house settings where stainless steel would feel out of place
  • Tray slides on both sides help maintain an orderly flow of guests along the buffet

The unit requires an electrical supply for both the heated and refrigerated functions, and this should be confirmed before moving it to a new location — particularly in function rooms or temporary spaces where dedicated socket provision may be limited. The wooden cabinetry finish is appropriate for front-of-house use but should not be positioned in high-humidity or wet environments, and this is not a unit intended for use inside a production kitchen.

The SB 60 M is well suited to hotels, conference venues, and hospitality operators who run regular buffet service and need a presentable, mobile solution that adapts to different room configurations. It is not designed for high-throughput canteen lines where a longer continuous servery run would serve better. Operators needing greater capacity or a larger working footprint would be better served by a heavier-duty alternative.

If you would like to talk through whether this unit fits your service format, or want to confirm the electrical requirements for your venue, the team is happy to work through the details with you.

Frequently asked questions

Is the SB 60 M suitable for running both breakfast and dinner buffets in the same venue?

Yes — the mobility of the unit on locking castors makes it practical for venues that reconfigure their service areas between different meal periods. The combination of hot and chilled sections also means it can accommodate the different food types typically served across breakfast and evening buffet formats without switching units.

What are the electrical requirements, and does the unit need a dedicated circuit?

The unit requires a single electrical supply to power both the heated bain marie and the refrigerated section simultaneously. Before deploying it in a function room or temporary space, it is worth confirming that an appropriate socket is available — this is the most common practical constraint operators encounter when moving the unit between areas.

Is the wooden cabinetry finish durable enough for regular hospitality use?

The cabinetry is designed for front-of-house buffet environments rather than production kitchens, and it holds up well under normal hospitality use. It should not be placed in areas with high ambient moisture or direct exposure to steam, as this can affect the finish over time — positioning and ventilation in the service area are worth considering before installation.
Roller Grill SB 60 M Refrigerated and Heated Buffet Unit

£3,988.00(£4,785.60 inc VAT)

£3,988.00(£4,785.60 inc VAT)

The Roller Grill SB 60 M is a self-contained buffet display unit that combines a heated bain marie section and a refrigerated section within a single counter. It is designed to present hot prepared dishes alongside chilled items — starters, salads, desserts — at the same service point, without the need to run two separate units side by side. The unit sits on locking castors, making it genuinely mobile rather than simply portable.

In a working buffet environment, this kind of consolidated unit simplifies the guest-facing layout considerably. Rather than managing two independent counters with separate power supplies and temperature zones, operators work from one station. It performs well in hotels, corporate hospitality venues, and multi-function spaces where the same setup needs to serve breakfast, lunch, and dinner across different rooms. The locking castors make repositioning straightforward between services, which matters wherever room layouts change regularly.

The practical advantages of the SB 60 M in a hospitality setting include:

  • Single unit manages hot and chilled food presentation simultaneously from one power point
  • Mobile on locking castors — repositions easily between service areas and function rooms
  • Overhead illumination improves food presentation in front-of-house environments
  • Sneeze guard fitted as standard, supporting food safety compliance at the buffet line
  • Wooden cabinetry finish suits front-of-house settings where stainless steel would feel out of place
  • Tray slides on both sides help maintain an orderly flow of guests along the buffet

The unit requires an electrical supply for both the heated and refrigerated functions, and this should be confirmed before moving it to a new location — particularly in function rooms or temporary spaces where dedicated socket provision may be limited. The wooden cabinetry finish is appropriate for front-of-house use but should not be positioned in high-humidity or wet environments, and this is not a unit intended for use inside a production kitchen.

The SB 60 M is well suited to hotels, conference venues, and hospitality operators who run regular buffet service and need a presentable, mobile solution that adapts to different room configurations. It is not designed for high-throughput canteen lines where a longer continuous servery run would serve better. Operators needing greater capacity or a larger working footprint would be better served by a heavier-duty alternative.

If you would like to talk through whether this unit fits your service format, or want to confirm the electrical requirements for your venue, the team is happy to work through the details with you.