Credit Key
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
Images are for reference. Color, configuration, dimensions and what's included vary by model. See the spec sheet to confirm the exact details.
