Southbend SCX-10S-10 Convection Steamer/Kettle Combo | 10-Gallon Kettle | NSF Certified Commercial Grade

Overview

The Southbend SCX-10S-10 steamer/kettle combination is engineered for restaurants that need dependable, high-capacity cooking equipment during a fast-paced restaurant opening. Combining a convection steamer with a 10-gallon steam-coil kettle and dual compartments, this unit is built to handle multiple production tasks—steaming, braising, and kettling—so your kitchen can produce consistent, professional-quality food from day one. For new restaurant owners, the SCX-10S-10 is an ideal piece of commercial kitchen equipment that reduces line complexity and speeds up your path to revenue.

Key Features

• Dual-compartment design — Two independent compartments let you run separate programs simultaneously, increasing throughput during busy service periods.
• 10-gallon kettle — Large-capacity kettle capable of high-volume batch cooking and kettling for stocks, soups, and sauces.
• Pan capacity — Each compartment accepts (5) 12" x 20" x 2-1/2" pans for flexible pan-to-kettle production and staging.
• Stainless steel construction — 304 exterior with a 316 stainless steel liner provides durability and corrosion resistance in demanding foodservice environments.
• Automatic controls & safety — Automatic water level control, automatic blowdown, high-limit pressure control, pressure gauge and safety relief valve reduce operator error and downtime.
• Convenience features — Deck mount faucet valve, swing nozzle, integral sink, removable pan supports and drip trough simplify cleaning and daily operation.
• Code-ready — CSD-1 code package and split water line streamline installation and compliance with health and mechanical codes.
• Commercial certifications — NSF and cCSAus listings provide the compliance you need for health inspections and insurance requirements.

Built for Commercial Success

Reliability matters when you’re opening a new restaurant. The SCX-10S-10 is built from heavy-duty materials and commercial-grade components to deliver consistent performance service after service. Features such as automatic blowdown and water level control minimize maintenance intervals and protect internal components, improving your return on investment. With Concept Services sourcing, inspecting, and installing the unit, you get a turnkey solution that reduces risk and keeps your project on schedule.

Specifications at a Glance

- Model: Southbend SCX-10S-10 (Steam Coil)
- Compartments: 2 independent compartments
- Kettle: (1) 10 gallon
- Pan capacity per compartment: (5) 12" x 20" x 2-1/2"
- Base: 48" cabinet base
- Controls: 60-minute timer per compartment, automatic water level control, operating pressure control, pressure gauge, water gauge glass
- Safety: Automatic blowdown, high limit pressure control & safety relief valve, CSD-1 code package
- Construction: 304 stainless steel exterior, 316 stainless steel liner
- Feet: 6" legs with adjustable flanged feet
- Certifications: NSF, cCSAus

Why Restaurant Owners Choose This

When you’re building out a kitchen for a new restaurant, you need equipment that performs reliably under pressure. The SCX-10S-10 gives you flexibility—large kettle capacity, multiple pan racks, and independent compartments—so you can standardize recipes and scale production quickly. Concept Services doesn’t just sell the equipment: we source the right unit for your concept, inspect and quality-check it pre-delivery, install with proper utility connections, and provide ongoing support. That full-service approach shortens lead times, reduces installation surprises, and helps you open on schedule.

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