Description
Built for demanding galleys and compact commercial kitchens, the Lang R30C-APEM marine restaurant range consolidates multiple cooking stations into a 30-inch footprint. An 18-inch wide, 3/4-inch thick snap action griddle pairs with a single hot plate to streamline searing, sautéing, and boiling.
Bake and roast with confidence in the convection oven base, guided by a 150–450°F solid-state thermostat and a 1-hour timer. A 2-speed fan with pulse capability promotes consistent results across five rack positions, with racks included to stage pans efficiently.
Marine-ready details elevate safety and durability: a 430 stainless steel exterior, flanged bolt-down legs, grab bar, sea rail, and a 2-inch vented stainless steel stub back. Two-piece hatchable construction simplifies installation through tight passages, while UL Marine and NSF listings support compliance for chefs, operators, buyers, and facility managers.
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