Lang ECOF-AT2M 38 Inch Electric Convection Oven with 2 Decks and Timer

The Lang ECOF-AT2M Lang® Marine Convection Oven Electric 2-deck is a professional-grade commercial convection oven designed for demanding foodservice environments. Featuring a robust stainless steel exterior and interior, this two-deck unit offers precise thermostatic controls with a 5-hour timer and a two-speed motor for optimized baking and roasting. Its deep/bakery size configuration ensures even heat distribution across all shelves, making it ideal for marine, military, and high-volume institutional kitchens requiring reliable, energy-efficient operations with ENERGY STAR® certification. With dimensions of 38" width, 40" depth, and 58.5" height, it integrates seamlessly into tight spaces while delivering consistent performance for volume food production.

Top Lang ECOF-AT2M Features

This convection oven provides dual thermostatic controls with independent access, facilitating multi-category baking workflows. Its stainless steel construction offers durability against harsh environments, and the 2-deck configuration maximizes cooking capacity within a compact footprint. The 2-speed motor enhances airflow for uniform baking, while the 5-hour timer ensures precise operation management. Designed for marine and institutional use, it supports high-volume throughput with energy-efficient operation, suitable for continuous daily use in demanding kitchen setups.

• Independent door operation: Facilitates multi-deck access and efficient workflow
• Stainless steel construction: Ensures long-term durability and sanitation
• Two-speed motor: Promotes consistent airflow and even heat distribution
• Thermostat controls + 5-hour timer: Allows precise temperature and time management
• Deep/bakery size decks: Accommodates large baking sheets for high-volume production

Suitable for marine kitchens, military facilities, or high-volume institutional cafes requiring reliable convection cooking.

Lang ECOF-AT2M Technical Specs

This model operates on 58.5 inches in height, 38 inches in width, and 40 inches in depth, with a weight of 780 lbs suitable for secure installation. It features two stainless steel decks with a total power demand of 11.0 - 15.99 kW per deck, compatible with standard electrical supplies. The convection oven is certified for NSF and ENERGY STAR® compliance, with an all stainless steel exterior and interior finish resistant to demanding cleaning routines. The unit’s temperature operating range ensures safe and consistent baking, with a focus on chef-friendly operation and sanitation. The unit’s electrical requirements include appropriate voltage and phase specifications for installation in commercial kitchens. Additionally, it is designed for easy disassembly for maintenance and cleaning, supporting multi-shift operations.

• Electrical requirements: 3-phase, 208-240V, 60Hz, 11.0 - 15.99 kW
• Construction and finish: All stainless steel exterior and interior
• Size and dimensions: 58.5" H x 38" W x 40" D, 780 lbs
• Capacity and output: Two decks for high-volume baking, suitable for bakery or marine cooking
• Energy use: Consumes up to 15.99 kW per deck; energy-efficient operation with ENERGY STAR®
• Durability: Heavy-duty stainless steel for longevity in tough environments
• Operating range: Max safe temperature exceeding typical baking needs, with thermal stability
• Cleaning & maintenance: Disassembly-friendly design with accessible interior surfaces
• Installation considerations: clearances for ventilation and electrical hookup required

What is a commercial convection oven

A commercial convection oven is a high-capacity kitchen appliance designed for consistent, efficient baking and roasting in foodservice establishments. It uses forced air circulation to ensure even heat distribution across multiple decks or racks, supporting large-volume cooking. The Lang ECOF-AT2M model, with its two-deck configuration and stainless steel build, is suited for marine kitchens, culinary training facilities, or institutional cafeterias that require reliable and energy-efficient operation for volume food preparation. It is typically installed in settings where performance, sanitation, and durability are prioritized, making it an essential component of professional culinary workflows.

Top convection ovens for high-volume foodservice

Top convection ovens feature rugged construction, efficient airflow, and multiple decks for large-scale baking. The LANG ECOF-AT2M, with its two decks, is built for medium-volume operations in commercial kitchens requiring consistent results and operational robustness. Suitable for institutional, military, and marine environments, this model supports operation in demanding foodservice settings with energy-efficient function and durable stainless steel design.

• Operation type — suitable for institutional and marine foodservice facilities
• Kitchen type — optimized for compact commercial kitchen spaces
• Foodservice category — ideal for bakery, roasting, and high-volume food prep
• Workload qualifier — supports moderate throughput with reliable performance
• Use case — designed for volume baking, roasting, and food production tasks

Why Choose Lang ECOF-AT2M

Designed for durability and precise control, the Lang ECOF-AT2M stands out with its stainless steel construction, independent deck operation, and energy-efficient features. Its two-deck configuration maximizes capacity while maintaining compact footprint, making it ideal for demanding kitchens that prioritize performance, sanitation, and long-term reliability. The unit’s robust build and purpose-built features support consistent, high-quality results in marine, military, and institutional foodservice environments.

• Self-contained design simplifies installation and maintenance
• Heavy-duty stainless steel ensures longevity in tough environments
• Independent access to decks enhances workflow efficiency
• Energy-efficient operation reduces operational costs
• Compact footprint maximizes kitchen space utilization