Southbend DCX-10S-36 Two-Compartment Direct Steam Convection Steamer | 36" Cabinet | NSF Certified
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Product Description
Overview
The Southbend DCX-10S-36 is a high-performance direct steam convection steamer engineered for new restaurants and foodservice operations that need fast, reliable cooking equipment during a kitchen buildout. This floor model steamer features two independently controlled compartments and a combined capacity for (10) 12" x 20" x 1" pans, enabling you to cook multiple products simultaneously with professional consistency. As NSF certified and cCSAus listed, the DCX-10S-36 meets health-code and safety standards—reducing compliance friction as you move toward opening day.
Key Features
- Two compartments with independent thermostatic controls—cook different foods at the right temperature without cross-flavoring.
- 10 pan capacity (10 × 12" x 20" x 1")—high throughput in a compact 36" cabinet footprint to save valuable kitchen space.
- 316 stainless steel interior and 304 stainless steel exterior—durable, corrosion-resistant surfaces built for daily commercial use.
- Direct steam convection for speedy, even cooking—reduces batch times so you can serve more customers sooner.
- Thermostatic controls & 60-minute timers per compartment—consistent results with simplified operator control.
- Removable pan supports & drip trough—easy cleaning and fast turnaround between shifts.
- Adjustable 6" stainless legs with flanged feet—simplifies leveling and sanitation beneath the unit.
- Low electrical requirement (120V/60/1-ph, 4.0 amps)—avoids costly power upgrades and speeds installation.
Built for Commercial Success
The DCX-10S-36 was designed to withstand the rigors of a working commercial kitchen. With heavy-gauge stainless construction and user-focused controls, this steamer delivers years of reliable performance so your investment pays dividends. For a new restaurant, reliability translates to fewer service interruptions, lower maintenance bills, and a smoother path from soft-opening to full service. At Concept Services, we inspect every unit, certify operational condition, and coordinate installation so your equipment arrives ready to perform.
Specifications at a Glance
Model: Southbend DCX-10S-36
Type: Direct steam convection steamer, floor model
Compartments: 2 independently controlled
Pan Capacity: (10) 12" x 20" x 1" pans
Width (side-to-side): 36" cabinet base
Interior Finish: 316 stainless steel
Exterior Construction: 304 stainless steel
Controls: Thermostatic controls, 60-minute timer per compartment
Power: 120V/60/1-ph, 4.0 amps
Certifications: NSF, cCSAus
Feet: (4) 6" stainless steel legs with adjustable flanged feet
Why Restaurant Owners Choose This
When you're opening a new restaurant, every decision affects speed to market and long-term operating cost. The DCX-10S-36 pairs commercial-grade construction with compact efficiency—meaning you get the throughput of larger systems without oversized utility demands. Its NSF certification and durable stainless surfaces simplify sanitation and inspections, while the modest 120V electrical need avoids major renovation costs. With Concept Services as your partner, you also get expert sourcing, onsite inspection, professional installation, and ongoing support so your kitchen is operational and code-compliant when you need it.
Keywords: commercial kitchen equipment, restaurant equipment, new restaurant, restaurant opening, kitchen buildout, foodservice equipment, NSF certified.
