A thermobox for hospitality keeps meals at temperature between kitchen and guest: for on-site catering, when delivering prepared dishes and for temporary storage when the cold store is full. This page shows which version suits which run, how many cooling elements you need and what to look out for with hygiene and storage. Cooled Solutions has manufactured cooling packaging in-house since 1972.
Insulation works both ways
The same insulation that holds in the cold also slows the cooling of hot dishes. That makes a thermobox usable for both chilled and hot delivery, on one condition: the product must go into the box at the right temperature. Packaging does not cool and does not heat; it only slows the loss of temperature.
Which setup for which run
Always work with the longest realistic time between packing and serving, including set-up time on site and waiting time on a warm loading dock.
| Time between packing and serving | Setup | Example |
|---|---|---|
| Up to 24 hours | Insulated box or insulated bag with cooling elements | EPS box with 2 to 3 gel packs, or a 2-layer insulated bag with a cool pack |
| 24 to 48 hours | Extra insulation and more cooling elements | 4-layer insulated box liner with cool packs |
| 48 to 72 hours | Maximum insulation and generous cooling | 6-layer insulated box liner or EPP with plenty of cool packs |
Most hospitality and catering runs fall into the first row. The heavier versions are intended for foodservice distribution over longer distances.
Temperature zones
First determine the limits the dish has to stay within. That determines both the cooling elements and the amount of insulation.
| Zone | Temperature | Typical in hospitality | Cooling elements |
|---|---|---|---|
| Frozen | below −18 °C | ice cream, frozen meat and fish | plenty of cool packs, in consultation |
| Chilled | 2 to 8 °C | meat, fish, dairy, prepared meals | gel packs or cool packs |
| Cool | 8 to 15 °C | chocolate, wine, patisserie | a few gel packs, above all good insulation |
In doubt between two zones? Stick to the coldest requirement.
Which material suits your kitchen
Three routes, each with its own strength. Polystyrene boxes are light, insulate very well and are the most economical per unit, the workhorse for daily delivery. Insulated box liners are delivered flat, which makes a real difference in a kitchen with limited storage space. Reusable EPP is sturdy and intended for regular catering clients where the packaging comes back to you.
Cooling elements: how many and where
The cooling elements do the work; the box only stops the cold from escaping. For a chilled delivery of up to 24 hours in a well-insulated box, 2 to 3 gel packs are often enough. With high outdoor temperatures or an unknown waiting time, scale up.
- Place the cooling elements on top of the dishes, cold air sinks and so cools the entire contents evenly.
- Freeze cooling elements for at least 24 hours at −18 °C before packing. Half-frozen gel packs are the most common mistake.
- Fill up empty space. Still cold air is fine; circulating warm air is not.
Browse the range of cooling elements, or the flat ice pack sheets that work well with shallow trays and meal containers.
Work with fixed sizes
Choose two or three sizes instead of ten. That speeds up packing during the rush, keeps your storage organised and earns you better volume prices. Most hospitality businesses manage with one size for daily delivery and one larger size for catering.
Hygiene and meltwater
EPS absorbs no moisture or odour and is suitable for contact with food. If you work with products that release meltwater, fish, ice, thawing meat, choose a version with drainage holes, so the meltwater can drain away instead of standing in the box.
Large volumes
If you consistently go through large quantities, ordering by the pallet is considerably cheaper than by the outer carton. For regular buyers, annual contracts at fixed rates are possible, and custom sizes are produced to order with a lead time of 2 to 4 weeks. Also see the selection for the food sector or request a quote with your size and annual volume.
Frequently asked questions
Can a thermobox also transport hot dishes?
Yes. Insulation slows the cooling of hot dishes just as well as the warming of chilled ones. The condition is that the dish goes into the box at the right temperature, the packaging heats nothing.
How many gel packs do I need for a catering run?
For a chilled shipment of up to 24 hours in a well-insulated box, 2 to 3 gel packs are often enough. With high outdoor temperatures, a lighter box or a longer waiting time on site, scale that number up.
Where do I place the gel packs?
On top of the dishes. Cold air sinks, so the entire contents cool evenly. Cooling elements at the bottom is one of the most common mistakes.
What is the difference between EPS and a folding insulated box liner?
EPS insulates very well and is the most economical per unit, but takes up storage space. Folding insulated box liners are delivered flat, which makes them suitable for kitchens with little storage space. EPP is the reusable variant for return logistics.
Are EPS boxes suitable for food?
Yes. EPS absorbs no moisture or odour and is suitable for contact with food. For products that release meltwater there is a version with drainage holes.