Southbend DCX-2S-6-10 Direct Steam Combination Kettle | 6 & 10 Gal | NSF Certified
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Product Description
Overview
The Southbend DCX-2S-6-10 Direct Steam Combination Steamer/Kettle is engineered for restaurants that need dependable, high-volume cooking with minimal downtime during a kitchen buildout. This two-compartment unit combines a 6-gallon and a 10-gallon kettle with convection steaming capability to handle sauces, soups, stocks, and large-batch cooking on demand. Built with a 316 stainless steel interior and 304 stainless steel exterior, the unit is NSF certified and CSAus compliant — giving you the regulatory confidence required for a smooth restaurant opening.
Key Features
- Dual Compartments (1) 6 & (1) 10 gal — Flexible batch sizes let you scale production for prep or service without wasting capacity.
- Convection Steamer/Kettle with Direct Steam — Rapid, even heating for consistent results and reduced cook time.
- Three 12" x 20" x 2-1/2" Pan Capacity per Compartment — Accommodates standard perforated/sheet pans for steaming and braising multiple items.
- 60" Cabinet Base with 3 Solid Hinged Doors — Integrated storage and robust build for back-of-house durability.
- 60-Minute Timers per Compartment — Precise control over cooking cycles to protect product quality and labor efficiency.
- Integrated Deck Mount Faucet, Swing Nozzle & Integral Sink — Streamlines fill and sanitation workflows to save time during prep and cleaning.
- Stainless Steel Construction & Adjustable Legs — 316 interior resists corrosion and 304 exterior provides a heavy-duty, easy-to-clean surface; 6" legs with adjustable flanged feet for leveling.
- Compact Electrical Footprint — 120V/50/60/1-ph, 4.0 amps: installs easily in most commercial kitchens and reduces electrical upgrade costs.
Built for Commercial Success
This unit is built for relentless daily use in a foodservice environment. The heavy-gauge stainless construction, industry-standard pan capacity, and reliable direct-steam heating deliver long service life and consistent performance — translating to lower total cost of ownership. For new restaurant owners, the DCX-2S-6-10 is an investment in uptime: faster batch cycles, fewer repairs, and equipment that stands up to menu demands.
Specifications at a Glance
Model: Southbend DCX-2S-6-10 (Direct Steam)
Kettles: (1) 6 gal & (1) 10 gal
Pan Capacity per Compartment: (3) 12" x 20" x 2-1/2" pans
Base: 60" cabinet with (3) solid hinged doors
Timers: 60 minutes per compartment
Faucet: Deck mount valve with swing nozzle & integral sink
Interior/Exterior: 316 interior / 304 construction
Legs: (4) 6" legs with adjustable flanged feet
Electrical: 120V/50/60/1-ph, 4.0 amps
Certifications: NSF, CSAus
Why Restaurant Owners Choose This
You need equipment that reduces risk and accelerates your path to revenue. The Southbend DCX-2S-6-10 is chosen by chefs and owners for its proven reliability, sanitation-ready design, and production flexibility. Paired with Concept Services’ full-service approach — sourcing the right unit, performing pre-delivery inspections, coordinating professional installation, and providing ongoing support — you get a turnkey solution that clears common hurdles during a restaurant opening. This means fewer surprises, faster inspections, and a kitchen that’s ready to produce from day one.
