Description
Outfit your galley or compact cookline with a 30-inch electric marine restaurant range that consolidates multiple stations into one efficient footprint. The Lang R30C-APBM pairs a 12″ hot top and two 8″ french plates with a high-performance convection oven base to handle sautéing, simmering, and baking without breaking workflow. A rugged 430 stainless steel exterior and 2″ vented stainless steel stub back integrate cleanly into marine layouts.
Dial in results with a solid-state 150–450°F oven thermostat and a 1-hour timer. A two-speed fan with pulse capability helps manage airflow when finishing pastries, roasting proteins, or baking sides across five rack positions. Included racks support rapid pan swaps during peak service.
Marine-focused details support stability and handling: flanged bolt-down legs, a sea rail, and a grab bar. Two-piece hatchable construction simplifies bringing the unit aboard and into tight spaces, while UL Marine and NSF listings support complia
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