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Efficient Dual‑Compartment Convection Steaming for Restaurants
The Southbend SCX‑24‑SB delivers fast, uniform steam cooking for high‑volume kitchens, boosting output while preserving food quality.
Key Features
- Two 12" × 20" × 2½" pans per compartment provide 12 sq ft of cooking space.
- Steam coil boiler runs at 9‑11 psi with automatic blowdown for steady steam generation.
- Independent 60‑minute timers and green/red pilot lights per compartment simplify batch control.
- Stainless‑steel 304 interior and welded 316 chamber meet NSF standards for durability.
- Adjustable 6" legs with flanged feet and split water line enable easy installation and floor protection.
From The Manufacturer
Convection Steamer, steam coil, (2) compartment, (12) 12" x 20" pan capacity per compartment, 36" cabinet base, automatic blowdown, 60 minute timer per compartment, split water line, removable pan supports & drip trough, stainless steel interior & exterior, 6" legs, adjustable flanged feet, cCSAus, NSF
Images show the product series. Color, configuration, included items and accessories vary by model. See the spec sheet for this model.
