MANUAL 10065-SB REV 0 (05/22)
$21.00
DIRECT STEAM CABINET BASE
CONVECTION STEAMER
MANUAL SECTION CO
IMPORTANT FOR FUTURE REFERENCE
Please complete this information and retain this
manual for the life of the equipment:
Model #:
___________________________
Serial #:
___________________________
Date Purchased:
_____________________
WARNING
Improper installation, adjustment, alteration, service or maintenance can cause property damage, injury
or death. Read the installation, operating and maintenance instructions thoroughly before installing or
servicing this equipment.
Model DCX-10S-24
Direct Steam
Cabinet Base Convection Steamer
DCX-2S-24, DCX-2S-36,
DCX-10S-24 & DCX-10S-36
Installation & Operation Manual
SOUTHBEND STEAM
A Middleby Company
1100 Old Honeycutt Road Fuquay-Varina, North Carolina 27526 USA
www.southbendnc.com
INSTALLATION & OPERATION MANUAL 10065-SB REV 0 (05/22)
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Direct Steam Cabinet Base Convection Steamer
SAFETY PRECAUTIONS
Before installing and operating this equipment, be sure everyone involved in its operation is fully trained and aware of
precautions. Accidents and problems can be caused by failure to follow fundamental rules and precautions.
The following symbols, found throughout this manual, alert you to potentially dangerous conditions to the operator,
service personnel, or to the equipment.
CAUTION
WARNING
NOTICE
This symbol warns of immediate hazards that will result in severe injury or death.
This symbol refers to a potential hazard or unsafe practice that could result in injury or death.
This symbol refers to a potential hazard or unsafe practice that could result in injury, product
damage, or property damage.
This symbol refers to information that needs special attention or must be fully
understood, even though not dangerous.
DANGER
WARNING
Improper installation, operation, adjustment, alteration, service or maintenance can cause property damage, injury or death. Read
the installation, operating and maintenance instructions thoroughly before installing, operating or servicing this equipment.
NOTICE
Contact the factory, the factory representative or local service company to perform maintenance and repairs.
Copyright © 2022 by Southbend Steam. All rights reserved. Published in the United States of America.
SPECIFICATIONS
IMPORTANT NOTES FOR INSTALLATION AND OPERATION
WARNING
This is the safety alert symbol. It is used to alert you to potential personal injury hazards. Obey all safety messages
that follow this symbol to avoid possible injury or death.
CAUTION
Operating, testing, and servicing should only be performed by qualied personnel.
NOTICE
This manual should be retained for future reference.
It is recommended that this manual be read thoroughly and that all instructions be followed carefully.
NOTICE
This product is intended for commercial use only. NOT FOR HOUSEHOLD USE.
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Direct Steam Cabinet Base Convection Steamer
RETAIN THIS MANUAL FOR FUTURE REFERENCE.
Table of Contents
Important Notes For Installation and Operation .................................................................... 2
Service Connections ............................................................................................................. 4
Introduction ........................................................................................................................... 6
Installation Instructions ......................................................................................................... 7
Operation .............................................................................................................................. 10
Cleaning ................................................................................................................................ 11
Troubleshooting .................................................................................................................... 12
Cooking Chart ....................................................................................................................... 13
Table of Contents
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Direct Steam Cabinet Base Convection Steamer
SERVICE CONNECTIONS
SERVICE CONNECTIONS
COMPARTMENT PAN CAPACITY, WEIGHT AND CLEARANCE
SERVICE CONNECTIONS
– COLD WATER: 3/8” O.D. tubing at 25-50 PSI (170-345 kPa).
– DRAIN: 2” (51 mm) IPS piped to open oor drain. No solid connection.
– ELECTRICAL CONNECTION: 1/2” (13 mm) conduit connection to controls. Max 2 Amps per compartment, 120VAC-60-1 Phase.
– STEAM SUPPLY: 3/4” IPS at for incoming steam at 80 lbs/hr @ 15 psi (36kg/hr @ 103 kPa) min.
*Pressure reducing valve is required if incoming pressure exceeds 50 PSI (345 kPa)
COOKINGREADY
COOKINGREADY
OPTIONAL 36” CABINET
MODEL
Pan Depth SHIPPING WEIGHT
MINIMUM
CLEARANCE
1” 2-1/2” 4” 6” (24” Cabinet) (36” Cabinet)
DCX-2S-[24,36] 6 3 2 1 450 lbs. [204 kg] 550 lbs. [249 kg] SIDES 0
DCX-10S-[24,36] 10 5 3 2 550 lbs. [250 kg] 625 lbs. [284 kg] BACK 0
Terry System Cartridge Changes / Installation – “2-3 gallons of water MUST be purged at each cartridge change or new installation prior to
water supply being fed to the steamer. Failure to do so can result in component damage within the steamer which is not covered under warranty.
For additional guidance on proper installation, refer to install documentation provided with each Terry System and Replacement Cartridge Set.”
DISCLAIMER
As continued product improvement is a policy of Southbend Steam, specications are subject to changge without notice.
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Direct Steam Cabinet Base Convection Steamer Installation
Unpacking
IMMEDIATELY INSPECT FOR SHIPPING DAMAGE
Immediately after unpacking, check for possible shipping damage. If the appliance is found to be damaged, save the
packaging material and contact the carrier within 15 days of delivery.
We cannot assume responsibility for damage or loss incurred in transit.
Before installing, verify the electrical rating agrees with the specication on the rating plate.
INSTALLATION INSTRUCTIONS
Installation Instructions
Ideally an exhaust system should be located directly above the appliance to exhaust steam and heat generated by the
appliance.
1. Set the unit in place and level using a spirit level.
2. Ascertain that a oor drain (open gap) is convenient to the appliance drain.
3. Mark hole locations on oor through anchoring holes provided in anged adjustable feet.
4. Remove appliance and drill holes in locations marked on oor and insert proper anchoring devices.
5. Set unit back in position and re-level left to right and front to back.
6. Bolt and anchor appliance securely to the oor.
7. Seal bolts and anged feet with Silastic or equivalent compound.
8. Make service connections as indicated.
WARNING
Electrical and grounding connections must comply with the applicable portions of the
National Electrical Code and/or other local electrical codes.
WARNING
Disconnect electrical power supply and place a tag on the disconnect switch to indicate that
you are working on the circuit.
Use copper wire suitable for at least 90 degrees Celsius. The steamer must be grounded. The wiring diagram is located
on the inside right hand panel as you face the steamer.
Information to Steam Fitter
Each cooking compartment requires approximately 1 BHP (50 lbs. of steam per hour minimum) to operate satisfactorily.
Assuming availability of 30 psi supply steam pressure immediately to the appliance, then pipe sizes of 1/2” or 3/4” or 1”
will deliver respectively 90, 165, or 385 lbs. of steam per hour to the appliance. From the foregoing to use 1/2” pipe line
would most likely prove inadequate.
An extremely important consideration is the pressure drop that will occur through the steam supply line from its point of
origin to the appliance. The greater the length of piping and number of valves and elbows, the greater the pressure losses.
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Direct Steam Cabinet Base Convection SteamerInstallation
Consider a pressure drop of 1 (one) psi for each straight length of pipe equivalent to 120 diameters of that pipe. Thus,
a 1” pipe having a straight length of 120” (10 feet) is equivalent to 120 diameters of that pipe and will have a pressure
loss of 1 psi through that pipe.
Installation And Service Connections
WARNING
Plumbing connections must comply with applicable sanitary, safety, and plumbing codes.
Similarly, in 1” pipe size, a standard 90 elbow, and Angle Valve and a Globe Valve are equivalent to 2.2 feet, 12 feet and
23 feet respectively of straight pipe.
NOTICE
In 3/4” pipe size, that a Standard 90 Elbow, an Angle Valve and a Globe Valve are equivalent to 1.8 feet, 10 feet and
18 feet respectively of straight pipe.
Total of above = 20 + 2.2 + 3 + 2.2 + 17 + 23 + 10 + 2.2 + 79.6 feet. Since each 10 foot is equivalent to 1 psi pressure
loss, 79.6 feet is equivalent to approximately 32 psi from an original boiler supply of 40 psi.
It is suggested that, wherever possible, the steam supply line to the appliance be a separate line from the steam source.
If the appliance must be supplied from a line supplying other appliances, the pipe sizes and pressure will have to be
veried. Further, during idle periods, when the steam in the supply line is not in use, water will form from condensed
steam in the supply line and it is advisable to prevent water pockets from forming in the steam line and impeding the
steam ow when it is required. Therefore, contrive to have the steam supply line level or run slightly downwards towards
the appliance. Install a Ball Float Trap near the appliance to drain out water (condensed steam) from the line to assure
clean dry steam to the appliance.
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Direct Steam Cabinet Base Convection Steamer Operation
OPERATION
CAUTION
An obstructed drain can cause personal injury or property damage.
Start-Up
Start-up procedures for your steamer must be completed once daily prior to operation.
1. Turn on the water and steam supply to the appliance.
2. Open the cabinet door and turn the power switch to ON. A pilot light comes on indicating the appliance is ready to
begin operation. With the READY pilot light on, preheat steamer compartment for one minute when the steamer is to
be rst used for the day or whenever the compartment is cold.
Operation
1. With cooking compartment preheated and ready pilot light on, place pans of food to be cooked into compartment and
shut door.
2. Set timer to cooking time desired. Cooking cycle may be interrupted at any time by opening door and resumed again
by closing door.
3. When buzzer sounds, it indicates the end of the cooking cycle and that no more steam is entering the compartment.
Cooking pilot light will go o and ready pilot light will come on. Buzzer must be shut o by turning the timer to its o
position.
CAUTION
Live steam and accumulated hot water in the compartment may be released when the door is opened.
IMPORTANT
Each compartment is equipped with a removable drain screen. Frequently check the drain screen for
accumulation of food particles. Should food particles accumulate against, or clog the drain screen, remove it,
clean it thoroughly and then replace it in its original position.
Frequently check that the compartment drain and plumbing is free of all obstructions. Never place food containers,
food or food portion bags in the cooking compartment in such a way that the compartment drain becomes
obstructed.
Shut Down
1. To shut down cooking compartment, set timers to their OFF position and leave doors slightly open.
2. At the end of the day, open the door of the cabinet base and turn o the power switch. Turn o external steam supply
valve.
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Direct Steam Cabinet Base Convection SteamerCleaning
Cleaning
CAUTION
Do not use cleaning agents that are corrosive.
1. Keep exposed cleanable areas of unit clean at all times.
2. Thoroughly wash oven cavities, door liners, and pan racks at the end of each day or as required with a mild detergent
and water to prevent bacterial growth and odours.
3. Remove drain screens from inside compartment drains. Using a plastic bottle brush and mild detergent, clean inside
the drain opening ensuring there is no food residue or blockage. Clean the drain screen and replace in its original
position.
4. Wash gasket sealing surface with mild detergent to remove harmful food acids and rinse.
5. Keep all exposed cleanable areas of unit clean at all times. DO NOT GET WATER IN ELECTRICAL BOX OR ANY
ELECTRICAL COMPONENTS.
WARNING
Never spray water into electric controls.
CAUTION
Live steam and accumulated hot water in the compartment may be released when the door is opened.
CAUTION
Disconnect the power supply during cleaning or servicing.
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Direct Steam Cabinet Base Convection Steamer TROUBLESHOOTING
Troubleshooting
NOTICE
At least twice a year have an authorized service person clean and adjust the unit for maximum performance.
NOTICE
Contact the factory, the factory representative or local service company to perform maintenance and repairs.
Refer to warranty terms.
Door Leaks
1. Check for damage to door gasket.
2. Gasket may be adjusted if necessary by turning the screws counter clockwise in the gasket plate.
Water Accumulates in the Compartment
1. Compartment drain screen clogged. Remove and clean thoroughly and replace.
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PRODUCT TIMER SETTING (MINUTES) WEIGHT PER PAN
Eggs, Scrambled 10 - 12 8 Dozen
Rice, Long Grain
(Cover with 4 cups water per pound.)
25 2 lb.
Pasta (Place perforated pan inside solid
pan,cover pasta with cold water.)
Spaghetti, Regular/Vermicelli
Macaroni, Shells/Elbows
Noodles, ½” wide
Lasagna Noodles
12 - 15
15 - 18
12 - 15
15 - 18
Frozen Casseroles, Lasagna 35 Full Pan
Meat Loaf, 3 - 5 pounds each 40 15 lb.
Beef
Ground Chuck
Sliced as Purchased
20 - 25
35 - 40
10 lb.
10 lb.
Shrimp, Frozen, 10 per pound 5 4 lb.
Beans
Baked
Refried
9
9
10 lb. Can
10 lb. Can
Canned Vegetables 6 10 Lb Can
Prunes, Dried 12 to 15
Clams
Frozen
Fresh, Cherrystone
10 - 12
5 - 6
3 Doz.
3 Doz.
King Crab, Frozen
Claws
Legs
4
4 - 6
2-1/2 lb.
4-1/2 lb.
Lobster Tail, Frozen
Lobster, Live, 10 - 12”
6
5
10 lb.
4 Per Pan
Salmon Fillets, Frozen, 8 ounces each 5 7-1/2 lb.
Scallops, Fresh 4 3 lb.
Scrod Fillets, Fresh 3 - 5 4 lb.
Eggs
Hard Cooked
Soft Cooked
Soft Yolk for Caesar Salad
15
9 - 10
6 - 8
4 Doz.
4 Doz.
4 Doz.
Chicken - Breasts, Legs, Thighs 20 15 lb.
Turkey, Frozen
Breasts (2)
Cut Lengthwise
90
55
6 - 7 lb. Each
20 - 25 lb.
Corned Beef 40 - 75 6 - 8 lb.
COOKING CHART
The following table lists suggested cooking times and weights. These times, which will vary depending on initial product
temperature, size, shape, etc., are approximate and should be adjusted to suit your operation.
PRODUCTS TO BE COOKED IN SOLID PANS
Cooking Chart
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Direct Steam Cabinet Base Convection Steamer Cooking Chart
PRODUCT TIMER SETTING (MINUTES) WEIGHT PER PAN
Hot Dogs or Wieners 3 80 - 100 Count
Asparagus Spears
Frozen
Fresh
10 - 12
5
3 Doz.
5 lb.
Beans
Green, 2” Cut, Frozen/Fresh
Lima, Frozen
Baby Lima, Frozen
6
8
5
5 lb.
5 lb.
5 lb.
Broccoli
Spears, Frozen
Spears, Fresh
Florets, Frozen
8
6
6
4 lb.
5 lb.
5 lb.
Brussel Sprouts, Frozen 6 5 lb.
Cabbage, Fresh, 1/6 Cut 8 5 lb.
Carrots
Baby Whole, Frozen
Crinkle Cut, Frozen
Sliced, Fresh
8
7 - 8
11
7 lb.
4 lb.
9 lb.
Cauliower, Flowerettes
Frozen
Fresh
6
7 - 8
4 lb.
5 lb.
Celery, 1” Diagonal Cut 7 5 lb.
Corn
Yellow Whole Kernel, Frozen
Cobbettes, Frozen
Corn-On-Cob, Fresh
5
8
16 - 18
10 - 12
16 - 18
5 lb.
27 Ears
80 Ears
18 Ears
54 Ears
Peas, Green 6 5 lb.
Potatoes, Whole Russet 55 10 lb.
Spinach
Chopped, Frozen
Defrosted
Fresh Cut
17
5
3
6 lb.
6 lb.
2 lb.
Squash, Acorn Halves 25 10 Halves
Zucchini, Slices 8 10 lb.
Frozen Mixed Vegetables 6 - 7 5 lb.
Fruit, Blanch for Peeling,
Grapefruit
Oranges
3
Pineapple, Whole for Cutting 4
Cooking Hints
Where possible, spread food out evenly in pans. Do not allow food to protrude above pans, since this will interfere with
steam circulation between pans in the compartment.
Always preheat compartments for satisfactory results. When time does not allow for defrosting of frozen vegetables, such
as loose-pack peas, corn, diced carrots, etc., they may be cooked at once provided just half of the suggested portions in
the cooking chart are used.
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Direct Steam Cabinet Base Convection Steamer
DCX-2S-24, DCX-2S-36,
DCX-10S-24 & DCX-10S-36
Direct Steam
Cabinet Base Convection Steamer
A product with the Southbend Steam name incorporates the best in durability and low maintenance. We all recognize,
however, that replacement parts and occasional professional service may be necessary to extend the useful life of this
appliance. When service is needed, contact a Southbend Steam Authorized Service Agency, or your dealer. To avoid
confusion, always refer to the model number, serial number, and type of your appliance.
SOUTHBEND STEAM
A Middleby Company
1100 Old Honeycutt Road Fuquay-Varina, North Carolina 27526 USA
www.southbendnc.com
