Southbend SCX-10S Convection Steamer | 2-Compartment, 10-Pan Capacity | Commercial Grade, NSF Certified

Overview

The Southbend SCX-10S convection steamer, equipped with a steam coil and two independent compartments, is purpose-built for busy commercial kitchens and new restaurant launches. With (5) 12" x 20" pan capacities per compartment and a compact 24" cabinet base, this model delivers high-volume steaming in a small footprint—ideal for tight back-of-house spaces and fast kitchen buildouts. As NSF certified restaurant equipment, the SCX-10S helps you meet health code requirements while providing consistent results plate after plate.

Key Features

• Dual compartments with independent 60-minute timers—cook multiple items at different times without flavor transfer.
• High-capacity pan racks: (5) 12" x 20" pans per compartment maximize yield in a 24" wide cabinet.
• 316 stainless steel interior & 304 stainless exterior for superior corrosion resistance and easy cleanability—designed for heavy daily use.
• Automatic water level control & automatic blowdown reduce maintenance and protect boiler life for long-term reliability.
• Safety and control features: pressure gauge, water gauge glass, operating pressure control, high-limit pressure control, and safety relief valve.
• Serviceable design with removable pan supports, drip trough, split water line and accessible controls for simplified maintenance.
• Compact footprint (24" side-to-side) with 6" legs and adjustable flanged feet to fit most kitchen layouts and ensure leveling.
• Certified for foodservice: cCSAus and NSF listings make permitting and inspections straightforward during your restaurant opening.

Built for Commercial Success

The SCX-10S is commercial-grade restaurant equipment engineered to deliver years of dependable service. Its robust stainless-steel construction and protective controls mean fewer breakdowns and lower lifetime costs—vital when you are focused on consistent service and controlling operating expenses. For entrepreneurs, that reliability translates to predictable uptime, fewer repair calls, and a faster path to positive cash flow.

Specifications at a Glance

Manufacturer: Southbend (Middleby) — Model: SCX-10S
Type: Convection steamer with steam coil, dual compartments
Pan Capacity: (5) 12" x 20" x 2-1/2" deep pans per compartment (10 total)
Width (side-to-side): 24" cabinet base
Controls: 60-minute timer per compartment, operating pressure control, high limit pressure control, pressure gauge, water gauge glass
Construction: 316 stainless steel liner, 304 stainless exterior
Service Features: automatic blowdown, automatic water level control, removable pan supports, drip trough, split water line
Feet: 6" legs with adjustable flanged feet
Certifications: NSF, cCSAus

Why Restaurant Owners Choose This

For new restaurant owners, the SCX-10S balances capacity, compliance, and durability in a compact package. It helps you get through your kitchen buildout quickly because it is easy to site, simple to install, and backed by industry-standard certifications that streamline permitting. When paired with Concept Services' full-service approach—expert sourcing, rigorous inspection, professional installation, and ongoing support—you get more than a piece of equipment: you get a partner committed to getting your doors open on schedule and keeping your kitchen performing once service starts.

The SCX-10S is ideal for those who need a reliable steam solution for vegetables, proteins, rice, and regenerating prepared foods. Its dual compartments let you stagger cook cycles, improve throughput, and reduce cross-flavoring—critical when launching a menu with diverse items. With built-in safety controls and automatic maintenance features, the SCX-10S reduces the day-to-day burden on your staff and lowers the risk of downtime during peak service.

Concept Services ensures you receive inspected, compliant, and installation-ready equipment so your scoping, permitting, and health inspections move faster. Choose the SCX-10S to save space, speed time to open, and rely on a durable steamer engineered for the demands of foodservice.