Description
Drive efficient, multi-zone production with the Lang R36C-ATCM marine heavy duty range. Two 8″ french plates and two 12″ hot tops let chefs sear proteins, hold sauces, and manage sauté work simultaneously, helping foodservice operators keep tickets moving during peak periods.
The convection oven base adds flexible capacity with six rack positions and three included racks. An oven thermostat spanning 150–450°F and a 1-hour timer support repeatable results for baked sides, roasted mains, or finishing tasks, aiding consistent workflow for buyers and facility managers focused on performance.
Built for marine environments, this range features a 430 stainless steel exterior and a 2″ vented stainless steel stub back. Flanged bolt-down legs, a grab bar, and a sea rail promote secure installation, while 2-piece hatchable construction streamlines getting equipment onboard. Its 21.6 kW electric design carries UL Marine, NSF, and cULus Classified certifications for added confidenc
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