Southbend ECX-2S-36 Convection Steamer | 2-Compartment Electric | Fast, Reliable Steam Cooking

Overview

The Southbend ECX-2S-36 convection steamer is a commercial kitchen workhorse designed for restaurateurs who need reliable, fast steam cooking during a high-pressure restaurant opening. This electric, floor-model steamer offers two independently controlled compartments, each holding (3) 12" x 20" x 2-1/2" pans, and a 36" cabinet base that fits neatly into professional kitchen lines. With NSF certified construction, 316 stainless steel interior, 304 stainless exterior, and CSD-1 code package, the ECX-2S-36 is built to meet foodservice code requirements while delivering consistent culinary results.

Key Features

• Two independent compartments — Cook different items simultaneously with separate 60-minute timers and controls for flexible menu execution.
• High-capacity pan layout — Each compartment holds (3) 12" x 20" x 2-1/2" pans for large-batch production during rush service.
• 316 stainless steel interior — Corrosion-resistant cooking chamber for long life in rigorous foodservice environments.
• Automatic blowdown — Simplifies maintenance by removing mineral buildup, preserving performance and reducing service intervals.
• CSD-1 code package — Easier compliance with local fire suppression and kitchen ventilation requirements when paired with Concept Services’ installation.
• Removable pan supports & drip trough — Streamlines cleaning and speeds turnaround between menu cycles.
• Durable exterior and adjustable legs — 304 stainless exterior and 6" adjustable flanged feet for stable, sanitary installation on uneven floors.
• NSF and cCSAus certified — Built to recognized safety and sanitation standards for commercial kitchens.

Built for Commercial Success

The ECX-2S-36 is engineered for continuous use in fast-paced restaurant environments. Its robust stainless construction and service-friendly features minimize downtime and protect your investment. For a new restaurant, every minute counts — reliable equipment reduces unexpected repairs, keeps your line moving, and safeguards labor costs. Concept Services inspects each unit before delivery, ensures proper installation, and provides post-install support so your steamer performs from the first weekend of service through years of operation.

Specifications at a Glance

Model: Southbend ECX-2S-36
Type: Electric Convection Steamer, Floor Model
Compartments: 2 independent compartments
Pan Capacity per Compartment: (3) 12" x 20" x 2-1/2" pans
Width (side‑to‑side): 36" cabinet base
Controls: 60-minute timer per compartment
Interior/Exterior: 316 stainless steel interior, 304 stainless steel exterior
Features: Automatic blowdown, removable pan supports, drip trough, 6" adjustable flanged feet, CSD-1 package
Certifications: NSF, cCSAus

Why Restaurant Owners Choose This

You need equipment that helps you open quickly, performs reliably under pressure, and reduces long-term costs. The ECX-2S-36 meets those needs by delivering repeatable cooking results with minimal maintenance. Concept Services sources the right model for your concept, inspects each unit to ensure it meets our rigorous standards, coordinates installation with electrical and ventilation trades, and supports you after the sale — so you can focus on staffing, menu, and service. With proper installation and care, this steamer becomes a dependable backbone of your hot line.

Keywords: commercial kitchen equipment, restaurant equipment, new restaurant, restaurant opening, kitchen buildout, foodservice equipment, NSF certified