American Range Convection Ovens - ME-2
Bakery-Depth | 50/50 Glass Doors | Made in the USA
Built for high-volume bakeries, cafeterias, and institutional kitchens, the American Range Majestic ME-2 delivers the even bake, rock-solid durability, and operator-friendly controls you need to keep production moving all day long. Two full-size, bakery-depth cavities are stacked on a heavy-duty caster base, giving you twice the capacity without sacrificing valuable floor space.
Why You’ll Love It
- True bakery depth—load 18" × 26" sheet pans side-to-side (5 racks per cavity included).
- Wide temperature range 150-500 °F (66-260 °C) with precise thermostatic control.
- Two-speed, ½ HP fan in each oven cavity for perfect air circulation when baking or roasting.
- 50/50 dependent glass doors swing 135° and open/close together for quick, one-handed loading.
- Porcelainized interiors resist corrosion and wipe clean in seconds.
- Cool-down switch rapidly removes residual heat between batches.
- Stacking kit with 4 heavy-duty casters (2 locking) included for easy mobility and service access.
- cETLus & ETL-Sanitation listed; proudly designed & built in the USA.
- (10) chrome wire racks (5 per cavity) with 12-position rack guides
- Factory-installed stacking kit & 4 swivel casters (2 locking)
- Operator’s manual & warranty registration
What Our Experts Think
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Double-deck electric convection oven built for high-volume commercial cooking
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Even heat distribution ensures consistent baking, roasting, and cooking results
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Heavy-duty stainless steel exterior designed for long-lasting durability
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Perfect for restaurants, bakeries, hotels, and institutional kitchens
Q&A
Q: What type of oven is the ME-2?
A: It’s a double-deck electric convection oven designed for professional kitchens.
Q: Is it suitable for large-scale operations?
A: Yes, it’s built for high-volume baking and roasting in demanding environments.
Q: What foods is it best used for?
A: Excellent for bread, pastries, roasted meats, and general-purpose commercial cooking.
Maintenance Tips
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Clean oven interiors and racks daily to prevent residue buildup
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Empty crumb trays regularly for safe operation
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Inspect door gaskets monthly to ensure tight seals
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Schedule professional servicing of fans and heating elements annually
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Use only approved non-abrasive cleaners to protect surfaces
