The Sterling Pro Cobus SP60BC is the largest blast chiller/freezer in the Cobus range, designed for professional kitchens producing high volumes of freshly prepared food. Capable of blast chilling up to 60kg or blast freezing up to 38kg per cycle, it helps preserve food quality while supporting safe food handling and efficient kitchen operations.
Designed to rapidly reduce the temperature of cooked food from up to 100°C, the SP60BC minimises the time food spends in the temperature danger zone, helping reduce bacterial growth and extend product shelf life. It is ideal for restaurants, hotels, schools, care homes, production kitchens and large-scale catering operations using cook-chill or batch preparation methods.
Manufactured from AISI 304 stainless steel, this robust cabinet features ventilated cooling, automatic defrost and shelf supports compatible with both GN1/1 gastronorm pans and 600 x 400mm bakery trays, providing excellent flexibility for a wide range of catering applications. Powered by a standard 13A plug, it is straightforward to install and ready for immediate use.
Need a smaller blast chiller? Take a look at the Graded Sterling Pro Cobus SP40BC in our graded equipment section. Offering the same dependable performance in a more compact 10-grid cabinet, it’s another outstanding value option for professional kitchens.
Main Image shown for illustrative purposes
Condition Notice – Dent damage at top corner plus dent on side
This product is a graded item and should be expected to have some level of imperfection which will not impact its use. We make every effort to explain the damage and it has been discounted accordingly. Return requests will be assessed on a case-by-case basis but restock charges may apply. It has been tested and will be covered as per the terms of the manufacturer’s standard graded warranty.
Key Features
- Largest blast chiller/freezer in the Sterling Pro Cobus range
- Blast chills up to 60kg of food per cycle
- Blast freezes up to 38kg of food per cycle
- Rapidly chills cooked food from temperatures up to 100°C
- Suitable for cook-chill and batch production
- Durable AISI 304 stainless steel construction
- Accepts GN1/1 gastronorm pans and 600 x 400mm bakery trays
- Ventilated cooling for rapid, even temperature reduction
- Automatic defrost
- 13A plug for straightforward installation
- 1 Year Parts & Labour Warranty
Technical Specifications
- Dimensions: W800 x D800 x H1763mm
- Capacity: 13 Grid
- Shelf Size: GN1/1 or 600 x 400mm
- Blast Chilling Capacity: 60kg
- Blast Freezing Capacity: 38kg
- Cooling System: Ventilated
- Defrost: Automatic
- Hinge Position: Right
- Climate Class: 4
- Maximum Ambient Temperature: 32°C
- Construction: AISI 304 Stainless Steel
- Refrigerant: R290
- Power Supply: 13A Plug
Delivery & Warranty
Fast Free UK Mainland Delivery included. Remote locations may require a delivery surcharge, and Northern Ireland deliveries may require additional customs or EORI information before dispatch.
Supplied with a 1 year parts and labour warranty subject to manufacturer terms and correct installation.
Installation Notice
Electrical appliances MUST be installed by a qualified professional where required. Incorrect compliance to current installation legislation may invalidate warranty and pose safety risks.
Frequently Asked Questions
What condition is this blast chiller/freezer in?
This is a professionally tested graded appliance. It has a dent to the top corner and a dent to the side of the cabinet, as shown in the photographs. The damage is cosmetic only and does not affect performance.
What is the benefit of a 13-grid blast chiller?
A 13-grid cabinet allows you to process larger quantities of food in a single cycle, making it ideal for high-volume kitchens, production catering and batch cooking operations.
What trays does the SP60BC accept?
The cabinet is compatible with both GN1/1 gastronorm pans and 600 x 400mm bakery trays, providing flexibility for catering and bakery applications.
Why use a blast chiller?
Blast chilling rapidly cools freshly cooked food through the temperature danger zone, helping reduce bacterial growth, preserve food quality and support food safety procedures in professional kitchens.
