Stop sacrificing throughput for consistency. This 36-inch electric convection steamer delivers controlled, repeatable steam cooking across two independent compartments while sustaining continuous operation for high-volume foodservice environments. Operators will appreciate the combination of a steam generator, automatic blowdown, and a built-in water filter system that protects performance and reduces maintenance interruptions.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the steamer and shut off power at the breaker. Remove pans and supports; wash with warm, soapy water. Flush the steam generator and activate automatic blowdown. Descale with approved solution and replace the water filter as scheduled. Wipe 316 stainless surfaces with non-abrasive cleaner and dry. Inspect door seals and legs; tighten adjustable flanged feet. Regular cleaning prevents contamination, fires, higher bills, breakdowns, and inspection failures.#@@#Additional Info#@#The Crown ECX-2-36 electric convection steamer has two compartments for three 12" x 20" pans each, a 60-minute timer, automatic blowdown, water filter, 24.0 kW, 316 stainless steel, NSF and cCSAus certifications, and adjustable 6" legs.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistency. This 36-inch electric convection steamer delivers controlled, repeatable steam cooking across two independent compartments while sustaining continuous operation for high-volume foodservice environments. Operators will appreciate the combination of a steam generator, automatic blowdown, and a built-in water filter system that protects performance and reduces maintenance interruptions.
#@@# Timer Control#@#
Engineers installed a 60-minute timer per compartment to ensure precise cook cycles and reduce operator error. Chefs can schedule sequential loads and rely on uniform results without constant monitoring.
#@@# Dual Compartment#@#
Two isolated compartments allow simultaneous preparation of different menu items under independent settings to prevent cross-flavor migration. Kitchens can run parallel production lines and increase output while maintaining menu flexibility.
#@@# Pan Capacity#@#
Each compartment accepts three 12 by 20-inch pans, enabling a total rated capacity that supports batch cooking at scale. Staff can stage multiple pans for peak service and minimize reloads during busy periods.
#@@# Steam Management#@#
A dedicated steam generator and automatic blowdown system maintain water quality and consistent steam pressure throughout long shifts. Supervisors will notice fewer fluctuations in cook time and reduced scale buildup, improving uptime.
#@@# Hygienic Construction#@#
Interior and exterior surfaces use stainless steel with a 316 interior finish to resist corrosion and meet NSF cleaning requirements. Line cooks will clean surfaces quickly and maintain sanitary conditions with fewer harsh chemicals.
#@@# Serviceability Design#@#
Removable pan supports, a drip trough, and 6-inch legs with adjustable flanged feet simplify routine maintenance and leveling on uneven floors. Technicians can access wear points rapidly, minimizing downtime and lowering service labor.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Clean interior surfaces with a neutral detergent and soft cloth daily to prevent scale and food residue buildup. Inspect door gaskets weekly for tears and replace immediately if damaged. Flush the automatic blowdown weekly and verify the water filter system functions; change cartridges per manufacturer intervals. Descale the steam generator monthly using manufacturer-approved solutions. Lubricate hinges and check adjustable feet for level; tighten fasteners as required.