Southbend SCX-2S Convection Steamer | 2-Compartment | NSF Certified for Fast Restaurant Openings
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Product Description
Overview
The Southbend SCX-2S convection steamer is a purpose-built steam-coil unit designed to accelerate your restaurant opening while delivering predictable, high-quality results for years to come. With two independently controlled compartments, each accepting (3) 12" x 20" pans, this compact 24" wide steamer gives you the flexibility to steam different items simultaneously or run staggered cycles during peak service. It’s NSF certified and built from 304 stainless steel with a 316 stainless steel liner for superior corrosion resistance — a practical choice for busy new restaurants and kitchen buildouts where durability and code compliance matter.
Key Features
- Two independent compartments — Run different steaming programs at the same time for menu flexibility and faster throughput during service.
- (3) 12" x 20" pan capacity per compartment — Generous pan capacity supports batch cooking and reduces the number of cycles required during prep.
- 316 stainless steel interior & 304 exterior — Corrosion-resistant construction extends equipment life and reduces maintenance downtime.
- Automatic water level control & automatic blowdown — Ensures consistent performance and reduces manual intervention, keeping staff focused on service.
- Safety and controls — Pressure gauge, water gauge glass, operating pressure control, high limit pressure control, and safety relief valve provide safe, reliable operation.
- Removable pan supports & drip trough — Simplifies cleaning and maintenance for faster turnaround between shifts and during health inspections.
- 60-minute timers per compartment — Precise timing for repeatable results across batches and recipes.
- cCSAus & NSF certified — Built to recognized safety and sanitation standards for foodservice operations and local health code compliance.
Built for Commercial Success
The SCX-2S is engineered for the rigors of commercial kitchens. Its stainless construction and industrial-grade components are chosen to minimize downtime and maintenance costs — critical factors for new restaurants where every hour of downtime delays revenue. Concept Services inspects every unit before delivery and coordinates professional installation so your steamer is commissioned correctly the first time. The result is a dependable piece of restaurant equipment that offers a strong return on investment through years of consistent use.
Specifications at a Glance
Manufacturer: Southbend (Middleby)
Model: SCX-2S (Convection Steamer, Steam-Coil)
Width: 24" (side-to-side)
Compartments: 2 independent compartments
Pan Capacity: (3) 12" x 20" x 2-1/2" deep pans per compartment
Construction: 304 stainless steel exterior, 316 stainless steel liner
Controls & Safety: Automatic water level control, automatic blowdown, operating pressure control, pressure gauge, water gauge glass, high limit pressure control, safety relief valve
Other: Removable pan supports, drip trough, 60-minute timer per compartment, split water line, adjustable 6" legs with flanged feet
Certifications: NSF, cCSAus
Why Restaurant Owners Choose This
When you’re opening a new restaurant, you need equipment that helps you hit your target opening date and stay open. The SCX-2S is compact yet powerful, combining menu flexibility with industrial reliability. You get repeatable cooking results, faster staff training thanks to simple, repeatable controls, and fewer service interruptions due to durable materials and safety features. Concept Services goes beyond selling the unit — we source the right model for your menu, inspect and test it, handle code-compliant installation, and provide ongoing support so your kitchen performs from day one and for years after.
Keywords: commercial kitchen equipment, restaurant equipment, new restaurant, restaurant opening, kitchen buildout, foodservice equipment, NSF certified.
