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Why you’ll love it
  • Wide temperature range: 150-450°F for versatile cooking
  • High power radial fan for even heat distribution
  • 7-position pan slides with 5 adjustable racks
  • View More Details
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$16,343.00 $29,716.00
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Why you’ll love it
  • Wide temperature range: 150-450°F for versatile cooking
  • High power radial fan for even heat distribution
  • 7-position pan slides with 5 adjustable racks
  • View More Details
Additional Question? Ask an Expert
Live Chat Request A Quote

Lang ECOD-AP1 Strato Series™ Convection Oven Electric Bakers Depth

Lang Manufacturing (Middleby)  |  MFG #: ECOD-AP1  |  Item #: 364638
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Item: #364638
Technical details
Manufacturer Lang Manufacturing (Middleby)
Model Number ECOD-AP1
Manufacturer Part # ECOD-AP1
Type Standard
Size Deep/bakery Size
Interior Finish Porcelain Interior
kW (per deck) 11.0 - 15.99 KW
Control Type Solid State Controls
Exterior Finish All Stainless Steel Exterior
Deck Qty 1 Deck
Base Legs Not Included
Height 27.9"
Width 40.1"
Depth 46"
Weight 500 lbs
NSF Yes
cULus Yes
Made in USA Yes

Product Description

The Lang ECOD-AP1 Strato Series™ Convection Oven Electric Bakers Depth is a premium appliance designed for professional baking environments. This convection oven features a single deck with a temperature range of 150-450°F, managed by precise solid-state controls and a timer for consistent baking results. The high power radial fan ensures even heat distribution, crucial for achieving uniform bakes. With a baker's depth, it accommodates 7-position pan slides and comes equipped with 5 racks, offering versatile baking options. The interior is porcelainized, providing durability and ease of maintenance. The oven's design includes simultaneously opening doors with double pane tempered glass windows, allowing for safe and convenient monitoring of the baking process. A robust stainless steel exterior ensures longevity and resilience in demanding kitchen environments. Operating at 11.7kW, this convection oven is cULus and NSF certified, meeting stringent safety and quality standards. Proudly made in the USA, the Lang ECOD-AP1 Strato Series™ Convection Oven is an excellent choice for bakeries and professional kitchens prioritizing performance, reliability, and efficiency in their baking operations.

Certifications

UL US & Canada logo

UL US & Canada

The item has been tested by Underwriters Laboratories (UL) for sanitation hazard standards and meets or exceeds expectations. The item can be used in the United States and Canada.

Made in the USA logo

Made in the USA

This item was made in the United States of America.

NSF Listed logo

NSF Listed

The item meets the standards imposed by NSF International. These standards relate to health, public safety and the environment.

Certifications

From the manufacturer

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Lang Manufacturing (Middleby)

Lang ECOD-AP1 Strato Series™ Convection Oven Electric Bakers Depth

$16,343.00 $29,716.00

The Lang ECOD-AP1 Strato Series™ Convection Oven Electric Bakers Depth is a premium appliance designed for professional baking environments. This convection oven features a single deck with a temperature range of 150-450°F, managed by precise solid-state controls and a timer for consistent baking results. The high power radial fan ensures even heat distribution, crucial for achieving uniform bakes. With a baker's depth, it accommodates 7-position pan slides and comes equipped with 5 racks, offering versatile baking options. The interior is porcelainized, providing durability and ease of maintenance. The oven's design includes simultaneously opening doors with double pane tempered glass windows, allowing for safe and convenient monitoring of the baking process. A robust stainless steel exterior ensures longevity and resilience in demanding kitchen environments. Operating at 11.7kW, this convection oven is cULus and NSF certified, meeting stringent safety and quality standards. Proudly made in the USA, the Lang ECOD-AP1 Strato Series™ Convection Oven is an excellent choice for bakeries and professional kitchens prioritizing performance, reliability, and efficiency in their baking operations.

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