MANUAL 10112-SB REV 0 (05/22)
$21.00
ELECTRIC 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 SCX-10S-24
Electric
Cabinet Base Convection Steamer
SCX-2S-24, SCX-2S-36,
SCX-10S-24 & SCX-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 10112-SB REV 0 (05/22)
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Electric 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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Electric Cabinet Base Convection Steamer
RETAIN THIS MANUAL FOR FUTURE REFERENCE.
Table of Contents
Important Notes For Installation and Operation .................................................................... 2
Service Connections ............................................................................................................. 4
Introduction ........................................................................................................................... 5
Installation ............................................................................................................................. 6
Operation .............................................................................................................................. 9
Periodic Maintenance ........................................................................................................... 10
Cleaning ................................................................................................................................ 12
Troubleshooting .................................................................................................................... 14
Adjustments .......................................................................................................................... 15
Cooking Chart ....................................................................................................................... 16
Table of Contents
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Electric Cabinet Base Convection Steamer
Service Connections
Service Connections
COMPARTMENT PAN CAPACITY, WEIGHT AND CLEARANCE
MODEL
Pan Depth SHIPPING WEIGHT
MINIMUM
CLEARANCE
1” 2-1/2” 4” 6” (24” Cabinet) (36” Cabinet)
SCX-2S-[24,36]
6 3 2 1 500 lbs. [227 kg] 600 lbs. [272 kg]
SIDES 0
SCX-10S-[24,36] 10 5 3 2 575 lbs. [260 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.
COOKINGREADY
COOKINGREADY
G
4.75 [121] (36” CABINET)
4.75 [121] (24” CABINET)
6.75 [171] (36” CABINET)
2.75 [70] (24” CABINET)
G
SERVICE CONNECTIONS
– ELECTRICAL CONNECTION: 1/2” (13 mm) conduit connection to controls. 120 VAC-60Hz-1PH.
2 Amps per compartment or as specied on data plate.
– BOILER FEED WATER: 1/2” (13 mm) NPT at 25-50 PSI (170-345 kPa).
– CONDENSATE COLD WATER: 1/2” (13 mm) NPT at 25-50 PSI (170-345 kPa) (OPTIONAL)
– DRAIN: 2” (51 mm) IPS piped to open oor drain. No solid connection.
– STEAM SUPPLY: 3/4” (19 mm) female pipe connection for 25-45 PSI(172-310 kPa).*
*Pressure reducing valve is required if incoming pressure exceeds 45 psi (310 kPa)
WATER QUALITY STATEMENT
Water is the essential ingredient in steam equipment, water quality is the major factor aecting the performance of your appliance. Crown Steam Group oers a
Comprehensive Water Treatment System which exceeds our minimum water requirements. Proof of installation and proper cartridges replacement is required for
warranty coverage. Water supply to Crown Steam Group steamers must be within these guidelines.
Total dissolved solids.......................Less than 60 PPM Chlorine ............................Less than 1.5 PPM
Total alkalinity ........................................ Less than 20 PPM pH Factor .........................6.8 - 7.3
Silica ....................................................... Less than 13 PPM
Water which does not meet these standards should be treated with the installation of Middleby’s Water Treatment System. Call 919-762-1000 if you have questions
concerning your water meeting these parameters.
*Failure or malfunction of this appliance due to poor water quality is not covered under warranty.
Reference www.crownsteamgroup.com for complete warranty details and instructions.
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Electric Cabinet Base Convection Steamer
Introduction
Description
Models SCX-2S and SCX-10S, convection steamers mounted on cabinet base and a steam coil boiler, designed to ASME
Code and approved as a steam boiler restricted to operation at pressure not to exceed 15 psi. SCX-2S steamer has a pan
capacity of 6 (2-1/2”) pans, SCX-10S cooker has a pan capacity of 10 (2-1/2”) pans.
Basic Function
The sequence of operation is as follows:
1. Turn on main power switch. Pilot light will indicate main power is on and steam generating will begin. In approximately
20 minutes, sucient amount of pressurized steam will have been generated in the heat exchanger and ready
pilot light will come on. OFF shuts o the steam supply to the boiler and opens the automatic blowdown valve, if so
equipped, emptying the boiler and releasing water and steam to the drain. The manual blowdown valve will have to be
opened to drain if not equipped with automatic blowdown valve.
2. Boiler pressure gauge should read 9 - 11 psi during operation, 0 psi during shutdown.
3. Compartment cooker is ready for use when READY light is on. Place pans of food to be cooked into compartment(s)
and close door(s).
4. Set timer(s) to cook time desired. Cooking will commence and cooking time may be interrupted at any time by
opening door(s) and resumed again by closing door(s).
5. Buzzer will sound indicating the end of the cooking cycle and that steam has stopped entering the compartment(s).
The COOKING pilot will go o and the READY light will come on. Buzzer must be shut o by turning the timer(s) to its
o position.
Introduction
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Electric Cabinet Base Convection Steamer
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
Location
Position the appliance in its installation location. Check that there are sucient clearances to service the controls, door
swing, etc. Also adequate clearance must be left for making the required supply and drain connections.
Allow enough space between any other piece of equipment or wall for service access. Service to the controls may be
required on the left and/or right side panels of the cabinet.
Installation Codes and Standards
The appliance must be installed in accordance with: In Canada: Provincial and local codes, or in the absence of local
codes, with the Canadian Electric Code, CSA C22.1 (latest edition). Copies may be obtained from the Canadian Standard
Association, 178 Rexdale Blvd., Etobicoke, Ontario, Canada, M9W 1R3.
In the U.S.A.: State and local codes, or in the absence of local codes, with the National Electrical Code, ANSI/NFPA-70 (latest
edition). Copies may be obtained from The National Fire Protection Association, Batterymarch Park, Quincy, MA, 02269.
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.
Installation
General
The steam boiler is designed to ASME Code and approved as a steam heating boiler restricted to operation at pressure
not to exceed 15 psi.
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Electric Cabinet Base Convection Steamer Installation
Information to Steam Fitter
1. 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 Heat Exchanger. 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 will be the pressure losses.
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.
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.
Similarly, in a 1” pipe size, a standard 90º Elbow and Angle Valve and a Globe Valve are equivalent to 2.2 feet, 12 feet and
23 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 feet 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 is 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. It is
advisable to prevent water pockets from forming in the steam line and impeding the steam ow when it is required. Therefore,
the steam supply line should be installed 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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Electric Cabinet Base Convection SteamerInstallation
Water Supply Connection
The incoming cold water supply connection, at the rear of the boiler cabinet, requires 3/8” tubing and water
pressure of 25 - 50 psig. A manual shut-off valve must be provided convenient to the boiler; this valve should be
open when the boiler is in operation.
Exhaust Hood
An exhaust system should be located directly above the boiler to exhaust steam and heat generated by the boiler.
Plumbing Connections
WARNING
Plumbing connections must comply with applicable sanitary, safety, and plumbing codes.
IMPORTANT
If your equipment was supplied with split water lines and a filter, connect the filter system to the
connection marked “BOILER FEED” only. Make a second connection to the “CONDENSER FEED” from a
cold and unfiltered water supply.
Drain Connection
The boiler drain (2” IPS) should be piped to a oor drain near the boiler. There should be no solid drain connection;
an “open gap” between the boiler and the oor drain is required.
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Electric 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.
Turn on water and steam supply to appliance. Open cabinet door and turn on Power Switch. Pilot light will come
ON and steam generating will begin. In approximately 20 minutes, sufficient amount of pressurized steam will
have been generated in the heat exchanger. The appliance is now ready for steam generation.
Shut Down
Turn o power switch, open manual drain valve. If unit is equipped with automatic blowdown valve, it will open and drain
exchanger. Steam valve will close cutting o supply to exchanger.
COOKER SECTION
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.
Start-up procedures for your steamer must be completed once daily prior to operation (see instruction plate or above for
boiler start up procedures).
With 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.
1. Close compartment doors and set timer to “1 minute”.
2. When buzzer sounds, set timer to the “OFF” position.
3. Steamer is now ready for cooking.
4. With cooking compartment preheated and ready pilot light on, place pans of food to be cooked into compartment and shut door.
5. Set timer to cooking time desired. Cooking cycle may be interrupted at any time by opening door and resumed again
by closing door.
6. 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.
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, the steam supply must be shut o. Open the door of cabinet base and turn o power switch.
Open manual drain valve. If unit is equipped with automatic blowdown valve, it will open and drain the boiler.
CAUTION
If steam supply does not shut o during blowdown, immediately discontinue use of appliance and call for service.
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Electric Cabinet Base Convection SteamerPeriodic Maintenance
Periodic Maintenance
IMPORTANT INSTRUCTIONS
Be sure to flush your boiler water level control daily. Failure to follow this procedure can cause the control to
malfunction resulting in serious boiler damage.
CAUTION
Protect yourself. When ushing control, hot water and steam will ow out of the drain.
The Boiler Water Level Control installed on your boiler requires periodic maintenance. As boiler water circulates
into the float chamber, sand, scale and other sediment may be deposited in the float chamber. While the chamber
has been designed with a large accumulation bowl, it is necessary to flush the sediment from the chamber by
blowing down the control so that the accumulation of sediment does not interfere with the movement of the float in
the control. Control must be flushed at least once a day.
When flushing control, note water level in gauge glass, allow the boiler to fill if necessary, and also to come up
to temperature.
Before ushing control, note that water level in gauge glass is within operating range and the boiler pressure is
at least 6 psi. While the boiler is being operated, open blowdown valve at bottom of control by rotating the handle
counterclockwise about 1/4 turn to fully open the valve. Opening the blowdown valve also checks the cut-o
operation. Float should drop shutting steam o, hot water and steam will ow out the drain ushing away sediment.
WARNING
Disconnect the unit from the power supply before cleaning or servicing appliance.
CAUTION
If steam supply does not shut o during blowdown, immediately discontinue use of appliance and call for service.
Continue draining water for about fteen (15) seconds, from control until water is clean. Manually close valve.
Recheck gauge glass. If water level has dropped signicantly, wait for the boiler to restore water level and pressure
and repeat if necessary.
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Electric Cabinet Base Convection Steamer Periodic Maintenance
Periodic Maintenance
1. Water level control should be opened daily to blowdown sediment and scalant.
2. Observe that the water in gauge glass is clean and clear. Extreme murkiness in water indicates inadequate water
quality.
3. Safety valve should be tripped during operation once a week to assure that it functions properly.
4. Keep all exposed cleanable areas of unit clean at all times.
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Electric 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. Water level control should be opened daily to blow down sediment and scalant.
6. Observe that the water in gauge glass is clean and clear. Extreme murkiness in water indicates inadequate water quality.
7. Safety valve should be tripped during operation once a week to assure that it functions properly.
8. De-scaling is based on water quality and usage.
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.
WARNING
Disconnect the unit from the power supply before cleaning or servicing appliance.
CAUTION
Take extra caution when blowing down water level control or tripping safety valve as extreme hot water and live
steam are present.
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Electric Cabinet Base Convection Steamer Cleaning
Descaling Boiler
1. With Generator tank empty, close manual blowdown valve.
If appliance is equipped with Automatic Blowdown, turn water supply OFF to appliance. Turn power switch ON, this
will energize and close blowdown valve.
2. For appliance on 24” Cabinet, remove union tting at connection to base of water level control and generator tank.
For appliance on 36”, 48” etc. cabinet, remove 3/4” pipe cap from tting located at top front of generator tank.
3. Insert appropriate hose or tube through opening in generator tank and pour in (1/2) half U.S. gallon of CLR Descaling
Solution.
4. Replace 3/4” pipe cap OR union tting.
5. Open water supply to appliance allowing water to ll Generator tank to required level. On appliances with Manual
Blowdown, turn ON power switch, Boiler will ll to the required level.
6. Let appliance cycle, allow two hours for descaling and cleaning. DO NOT TURN STEAM ON.
7. Open both the blowdown and water level control valves for complete drainage and then close both valves.
On appliances equipped with Automatic Blowdown, turn OFF power switch and open water level control valve, this will
allow complete drainage. Once drained, close water level control valve.
8. Turn appliance switch ON. When generator tank is completely lled, turn power switch OFF, this will rinse and drain
Generator Tank. Appliances with Manual Blowdown Valve must be opened to drain.
9. Complete Step 8 twice to assure boiler is completely rinsed.
10. Appliance is now ready for use.
CAUTION
Improper use of this procedure may damage your appliance!
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Electric Cabinet Base Convection Steamer
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.
Water Accumulates In The Compartment
1. Compartment drain screen clogged. Remove and clean thoroughly and then replace.
Water Not Being Supplied To Heat Exchanger
1. Water supply is “OFF”.
2. Defective water ll solenoid.
3. Water level control clogged or defective, unable to operate ll valve.
4. Check drain valve is closed. Also check that water level control valve is closed.
5. Supply water pressure too low.
Automatic Blowdown Valve Does Not Drain
1. Defective Blowdown valve.
2. Heat exchanger build up of scalant clogging drain lines and valve.
Heat Exchanger Achieves Pressure Slower Than Normal
1. Heavy build up of lime on heat exchanger tubes.
2. Steam supply pressure too low.
Safety Valve Blows
1. Defective safety valve.
2. Pressure too high. Pressure switch requires adjustment (lower) or may be defective.
Troubleshooting
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Electric Cabinet Base Convection Steamer Adjustments
ADJUSTMENTS
To Calibrate Pressure Switches
Adjust all settings to maximum on high signal adjustment screw on pressure switches.
Adjust in the following sequence:
- High limit pressure switch.
- Override pressure switch.
- Operating pressure switch.
- Turning screw clockwise to increase, counterclockwise to decrease pressure.
- Use relief valve to release pressure from boiler for setting adjustments.
1. HIGH LIMIT PRESSURE SWITCHES
Allow pressure to build until unit shuts o. This should occur at 15 psi. Set the high signal to switch at 14.5 psi on the
gauge and the low signal to 13.0 psi.
2. OVERRIDE PRESSURE SWITCHES
Allow pressure to increase to 13 psi. Set the high signal to switch at 13 psi on the gauge and the low signal to 11 psi.
3. OPERATING PRESSURE SWITCHES
Set the high signal to switch at 11 psi on the gauge and the low signal to 9 psi.
4. Release pressure in boiler to below 9 psi. Elements will come on. Once pressure has reached 11 psi, elements will
shut o. Repeat this process several times to make sure elements come on at 9 psi and shut o at 11 psi.
Once completed, pressure switches have been calibrated.
Should your unit not have the High Limit pressure switch, start procedure at Override pressure switch.
NOTICE
Pressure switches are factory set. Calibration is only required if pressure switches are replaced or if adjustment is
required. Pressure switch range is from 1 to 15 psi.
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Electric Cabinet Base Convection Steamer
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, 1/2” 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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Electric 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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Electric Cabinet Base Convection Steamer
Notes
INSTALLATION & OPERATION MANUAL 10112-SB REV 0 (05/22)
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Electric Cabinet Base Convection Steamer
Notes
INSTALLATION & OPERATION MANUAL 10112-SB REV 0 (05/22)
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Electric Cabinet Base Convection Steamer
SCX-2S-24, SCX-2S-36,
SCX-10S-24 & SCX-10S-36
Electric
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
