Description
Built for marine-duty reliability, the Lang R30S-ATAM electric restaurant range streamlines production on the line or in the galley. Four 8-inch French plates deliver responsive heat for sautéing, simmering, and searing, while a standard oven base handles baking and finishing with ease. A solid state thermostat from 150–450°F and a 1-hour timer help maintain consistency across busy shifts.
Safeguard workflow at sea with flanged bolt-down legs, a grab bar, and a sea rail that stabilize cookware and equipment. Three rack positions and one included oven rack offer flexible capacity for pans and trays during peak service. Durable 430 stainless steel and a 2-inch vented stub back support clean installs and daily sanitation, all in a compact 30-inch footprint.
The 2-piece hatchable construction simplifies onboard delivery and placement. UL Marine and NSF listings support compliance for shipboard kitchens and commercial foodservice operations alike.
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