Multi-Unit Certified
Built for zero-variance multi-unit rollouts.
Southbend SC-3S Pressure Steamer | 3-Compartment 36" Cabinet | Rapid, Reliable Commercial Steaming
Full Service Package
All-inclusive, done for you
Equipment Only
Shipping calculated at checkout
Ordering 5+ units?
Call for volume pricing: (866) 474-2537
Bulk Procurement Pricing
Tiered discounts applied automatically at checkout
| Backroom Qty | Discount | Price / Unit | Action |
|---|---|---|---|
| 2 Units | -2% | $55,137.43 | |
| 3 Units | -3% | $54,574.80 | |
| 4 Units | -4% | $54,012.17 | |
| 5+ Units | -5% | $53,449.55 |
Bulk discounts bypass normal MAP pricing restrictions for commercial procurement.
Product Description
Overview
The Southbend SC-3S Pressure Steamer is a purpose-built solution for restaurateurs who need fast, reliable steaming capacity during a restaurant opening and beyond. Built with a steam coil heated boiler and three independently controlled compartments, the SC-3S gives you the flexibility to steam different menu items simultaneously while conserving energy. For new restaurant owners, this steamer is a practical and efficient piece of commercial kitchen equipment that accelerates prep, improves consistency, and minimizes the risk of downtime.
Key Features
- Three Independent Compartments — Steam multiple items at different cook times without cross-flavoring, improving throughput during peak service.
- 36" Cabinet Base — Compact footprint that fits tight kitchen footprints common in new restaurant buildouts while still offering commercial capacity.
- Steam Coil Heated Boiler — Efficient steam generation for rapid recovery and consistent steam pressure, reducing cook times and energy spikes.
- Automatic Timer Controls — Independent automatic timers on each compartment for reliable, repeatable results with minimal operator training.
- 304 Stainless Steel Construction — Durable, easy-to-clean interior and exterior that stands up to daily foodservice abuse and health inspections.
- CSD-1 Package & Safety Features — Pressure control and safety systems designed for commercial compliance and operator protection.
- Service-Friendly Design — Removable shelf supports, split water line, and a "Y" strainer for straightforward maintenance and fast service turnarounds.
- Certified for Foodservice — NSF and cCSAus certifications ensure compliance with health and safety regulations commonly required in restaurant openings.
Built for Commercial Success
The SC-3S is built to perform in high-demand foodservice environments. With heavy-duty stainless construction, robust boiler components, and manufacturer certifications, this unit reduces the likelihood of costly interruptions. Concept Services further enhances reliability by sourcing quality equipment, performing a full inspection before delivery, and professionally installing the steamer to meet local code requirements. The result is equipment that not only gets you open faster but delivers dependable performance for years.
Specifications at a Glance
- Manufacturer: Southbend (Middleby)
- Model: SC-3S
- Type: Pressure Steamer, steam coil heated boiler
- Compartments: 3 independent compartments
- Width (side-to-side): 36" cabinet base
- Construction: 304 stainless steel interior and exterior
- Controls: Independent automatic timer controls
- Legs: 6" with adjustable flanged feet
- Plumbing: Split water line with "Y" strainer
- Compliance: NSF certified, cCSAus listed
- Safety: CSD-1 package included
Why Restaurant Owners Choose This
You choose the SC-3S because it solves two essential problems for new restaurants: speed and reliability. Its compact footprint and high throughput enable faster prep and consistent plating during your restaurant opening, while the durable stainless construction and certified safety systems minimize long-term maintenance. Paired with Concept Services’ full-service approach—expert sourcing, pre-delivery inspection, certified installation, and ongoing support—you get more than a steamer: you get a partner who helps you meet opening day deadlines and protects your investment as your business scales.
Keywords: commercial kitchen equipment, restaurant equipment, new restaurant, restaurant opening, kitchen buildout, foodservice equipment, NSF certified
Critical Specifications
Procurement Pack
Download all required documentation for approval, compliance, and installation in one click.
Rollout & Lead Times
Planning a Rollout?
Get volume pricing, coordinated delivery, and dedicated support when ordering this equipment for multiple locations.
Volume Pricing Tiers
| Units | Discount | Lead Time |
|---|---|---|
| 5-10 | 5% | 2-3 weeks |
| 11-25 | 8% | 3-4 weeks |
| 26-50 | 10% | 4-6 weeks |
| 50+ | Custom | Scheduled Production |
* Final pricing based on total order value and delivery requirements. Contact us for a custom quote.
