Southbend DCX-2S-36 Direct-Steam Convection Steamer | 2-Compartment 36" | NSF Certified
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Product Description
Overview
The Southbend DCX-2S-36 is a commercial convection steamer designed for chefs and operators who need fast, reliable performance during a restaurant opening and beyond. With a compact 36" cabinet base, two independently controlled compartments and a total capacity for six 12" x 20" x 1" pans, this floor model steamer is ideal for restaurant buildouts and tight kitchens where speed to open and consistent food quality are priorities. NSF certified and built with a 316 stainless steel interior and 304 stainless steel construction, the DCX-2S-36 brings professional steaming capability to your kitchen with simple controls and a durable commercial-grade design.
Key Features
- Two Independent Compartments — Simultaneously steam different products with independent thermostatic controls and 60-minute timers for consistent results and flexible production.
- 6 Pan Capacity — Holds six standard 12" x 20" x 1" pans (total), perfect for batch-cooking vegetables, proteins, and sides during busy shifts.
- 316 Stainless Steel Interior — Corrosion-resistant cooking chamber for longevity and easy sanitation in a high-moisture environment.
- 304 Stainless Steel Exterior — Commercial-grade construction that stands up to daily kitchen use and cleaning.
- Direct Steam Convection — Efficient steam delivery and circulation for even cooking, reducing cook times and improving throughput during service.
- Removable Pan Supports & Drip Trough — Simplifies cleaning and maintenance to keep the unit operating reliably and meeting health code expectations.
- Adjustable Stainless Steel Legs — Four 6" legs with flanged feet for stable installation and easy leveling on variable floors.
- Simple Electrical Hookup — 120V/60/1-ph, 4.0 amps configuration eases installation planning in most commercial kitchens.
Built for Commercial Success
The DCX-2S-36 is engineered for the rigors of foodservice. Its combination of durable stainless construction, NSF certification, and straightforward controls makes it a dependable choice for new restaurants that can’t afford downtime. Investing in proven equipment like the Southbend steamer reduces maintenance surprises and supports consistent recipe execution, improving guest satisfaction and protecting your bottom line. When paired with Concept Services’ sourcing, inspection and professional installation services, the steamer becomes a turnkey asset in your kitchen buildout — getting you to opening day faster and keeping you in service longer.
Specifications at a Glance
- Manufacturer: Southbend (Middleby)
- Model: DCX-2S-36
- Type: Convection, Direct-Steam, Floor Model Steamer
- Compartments: 2 (independent controls)
- Pan Capacity: 6 total (12" x 20" x 1" pans)
- Cabinet Width: 36"
- Interior Finish: 316 stainless steel
- Exterior Construction: 304 stainless steel
- Legs: (4) 6" stainless steel legs with adjustable flanged feet
- Electrical: 120V/60/1-ph, 4.0 amps
- Certifications: NSF certified, cCSAus
Why Restaurant Owners Choose This
As an operator opening a new restaurant, you need equipment that shortens your path to revenue. The DCX-2S-36 meets that need with a compact footprint, easy utility requirements, and dependable steaming performance that maximizes kitchen throughput. Concept Services works with you to ensure the steamer is the right fit for your menu and kitchen layout — we source the model, inspect it before delivery, coordinate professional installation with proper utilities, and provide ongoing support. That full-service approach reduces startup risk and lets you focus on hiring, training, and serving great food.
Keywords: commercial kitchen equipment, restaurant equipment, new restaurant, restaurant opening, kitchen buildout, foodservice equipment, NSF certified.
