Southbend SCX-16-SB Convection Steamer (2-Compartment) | 36" Commercial Grade | NSF Certified

Overview

The Southbend SCX-16-SB convection steamer is a purpose-built solution for restaurateurs who need dependable, high-capacity steam cooking in a compact footprint. Designed for commercial kitchen environments, this steam-coil unit features two compartments, each holding (8) 12" x 20" pans, housed on a 36" cabinet base. Whether you're doing a fast-casual concept, a catering operation, or a full-service restaurant, the SCX-16-SB helps you move from kitchen buildout to service quickly while delivering consistent, professional results. As part of your foodservice equipment lineup, this steamer is NSF certified and cCSAus listed, meeting the regulatory expectations for safe, reliable operation.

Key Features

• High pan capacity: Each compartment accepts (8) 12" x 20" x 2-1/2" pans for large batch cooking and efficient production during peak service.
• Two independent compartments: 60-minute timers per compartment allow simultaneous cooking of different menu items without flavor transfer or cross-contamination.
• Steam-coil convection design: Rapid heat recovery and uniform steam distribution for consistent results and faster cook cycles—critical for quick service and high-volume kitchens.
• Durable stainless construction: 304 stainless steel exterior with a 316 stainless steel liner provides corrosion resistance and easy sanitation for long-term value.
• Automatic blowdown & split water line: Reduces scale and maintenance, protecting performance and extending service intervals for lower total cost of ownership.
• Service-friendly details: Removable pan supports, drip trough, and accessible components simplify daily cleaning and preventive maintenance.
• Commercial certifications: NSF certified and cCSAus listed to support health code compliance and faster permitting during your restaurant opening.
• Adjustable legs & compact footprint: 6" legs with flanged feet and a 36" width make this unit flexible for a variety of kitchen layouts and kitchen buildout plans.

Built for Commercial Success

The SCX-16-SB is engineered for the rigors of commercial foodservice. Its heavy-duty components and stainless-steel construction translate into dependable daily performance and reduced downtime—so your staff can depend on consistent output service after service. For new restaurants, that reliability means fewer surprises on opening day and a clearer path to return on investment. Concept Services pairs this industry-proven steamer with our full-service approach: we source the correct model, inspect and test units before delivery, and handle professional installation and utility hookups so your steamer is production-ready the moment it's commissioned.

Specifications at a Glance

Model: Southbend SCX-16-SB
Type: Convection steamer, steam-coil
Compartments: 2 (independent)
Pan capacity per compartment: (8) 12" x 20" x 2-1/2" pans
Width (side-to-side): 36" cabinet base
Interior: 316 stainless steel liner
Construction: 304 stainless steel exterior
Timer: 60 minute timer per compartment
Maintenance: Automatic blowdown, split water line, removable pan supports & drip trough
Legs: 6" legs with adjustable flanged feet
Certifications: NSF certified, cCSAus listed

Why Restaurant Owners Choose This

New restaurant owners choose the SCX-16-SB because it balances performance, capacity, and durability in a footprint that fits most kitchen buildouts. Its independent compartments let you run multiple recipes simultaneously—speeding prep and reducing labor costs—while service-friendly features minimize cleaning and maintenance time. Backed by Concept Services’ sourcing, inspection, installation, and ongoing support, this steamer helps you open on schedule and operate reliably, so you can focus on what matters: menu execution, guest experience, and getting to revenue faster.

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