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High‑Volume Steam Cooking for Commercial Kitchens
The Southbend ECX-24-SB provides fast, even steam cooking for busy commercial kitchens, increasing throughput while keeping food quality high.
Key Features
- Two compartments hold twelve 12" x 20" x 2½" stainless pans each, giving 24‑pan capacity on a 36" cabinet base.
- Independent 60‑minute timers with green ready and red cook pilot lights allow precise cycle control per side.
- 316‑grade stainless interior and 304‑grade stainless exterior are NSF‑listed for rigorous sanitation.
- Automatic boiler blowdown, split water lines and CSD‑1 controls maintain steady steam pressure and simplify maintenance.
From The Manufacturer
Convection Steamer, electric, (2) compartment, (12) 12" x 20" x 2-1/2" pan capacity per compartment, 36" cabinet base, automatic blowdown, 60 minute timer per compartment, removable pan supports & drip trough, CSD-1 boiler controls, split water lines, 316 stainless steel interior, 304 stainless steel exterior, 6" legs with adjustable flanged feet, cCSAus, NSF
