Southbend ECX-24-SB Electric Convection Steamer | 2-Compartment, 36" | NSF Certified Reliability

Overview

The Southbend ECX-24-SB is a commercial convection steamer built for restaurants that need speed, consistency, and long-term reliability. Designed as a floor model with two independent compartments, each holding (12) 12" x 20" x 2-1/2" pans, the ECX-24-SB delivers high-capacity steaming for batch cooking, menu prep, and high-volume service. With a 36" cabinet base, 316 stainless interior and 304 stainless exterior, it blends rugged durability with washdown-ready surfaces. For new restaurants and kitchen buildouts, this unit is an NSF certified, cCSAus approved solution that helps you open faster and operate with confidence.

Key Features

• Dual Compartments: Two independently controlled steaming compartments increase flexibility — run one compartment for small prep days or both for peak service.
• High Pan Capacity: Each compartment accepts (12) 12" x 20" x 2-1/2" pans, giving you large batch capabilities for prep and held-service items.
• 316 Stainless Steel Interior: Corrosion-resistant interior is built for heavy daily use and easy sanitation, meeting strict foodservice hygiene standards.
• 304 Stainless Steel Exterior: Durable exterior finish resists dents and holds up in busy kitchen environments, maintaining a professional appearance.
• CSD-1 Boiler Controls & 60-Minute Timer: Precise steam control and countdown timers per compartment ensure repeatable cooking results and simplified training for your staff.
• Automatic Blowdown & Split Water Lines: Reduces scale build-up and maintenance downtime, keeping the boiler operating efficiently over time.
• Removable Pan Supports & Drip Trough: Simplifies cleaning and turnover between batches to keep service moving quickly.
• Adjustable 6" Legs with Flanged Feet: Easy leveling on uneven floors and compatible with standard kitchen workflows and sanitation requirements.

Built for Commercial Success

The ECX-24-SB is engineered for the relentless pace of foodservice. With NSF certification and cCSAus approval, this steamer meets regulatory standards so your kitchen inspections and health-code reviews go smoothly. The robust stainless construction and automatic blowdown lower lifecycle costs by minimizing repairs and downtime. For a new restaurant, that reliability translates into fewer interruptions during critical opening weeks and consistent product quality that builds repeat business.

Specifications at a Glance

Manufacturer: Southbend (Middleby)
Model: ECX-24-SB
Type: Electric Convection Steamer, Floor Model
Compartments: 2 independent compartments
Pan Capacity: (12) 12" x 20" x 2-1/2" pans per compartment
Width (side-to-side): 36" cabinet base
Interior: 316 stainless steel
Exterior: 304 stainless steel
Controls: CSD-1 boiler controls, 60-minute timer per compartment
Maintenance: Automatic blowdown, removable pan supports, drip trough, split water lines
Legs: 6" adjustable legs with flanged feet
Certifications: NSF, cCSAus

Why Restaurant Owners Choose This

As a restaurant owner launching a new concept, you need equipment that reduces risk and gets you to revenue faster. The ECX-24-SB delivers dependable steam performance, easy sanitation, and straightforward maintenance — all backed by Concept Services' full-service approach. We source and inspect the unit, coordinate professional installation including electrical and plumbing hookups, and support your team through startup. The result: a faster, smoother restaurant opening and a higher likelihood of hitting your first-month targets.