American Range Convection Ovens - MSDE-2
Model MSDE-2-SS | American Range • Made in USA
Built for bakeries, restaurants and high-volume kitchens that refuse to compromise, the American Range Majestic MSDE-2-SS delivers uniform, high-capacity baking power in a space-saving stacked design. Two independently controlled ovens give you twice the throughput while heavy-duty components, all-stainless construction and ETL certification ensure years of dependable service.
Features
- Two full-size standard-depth cavities – each accepts five 18" × 26" sheet pans side-to-side
- Powerful (2) × 24 kW incoloy-sheathed element sets for fast heat-up & rapid recovery
- Thermostatic controls with broad 150 – 500 °F range for delicate baking to high-heat roasting
- ½ HP two-speed fan in each deck ensures even air circulation; oven-cool switch speeds cooldown between cycles
- 60-minute timer with continuous-bake override keeps you on schedule without babysitting
- Rugged stainless steel front, sides & top resist dents and corrosion
- Porcelainized steel interiors wipe clean and won’t flake or rust under daily use
- 50/50 dependent solid doors swing 135°; single chrome handle opens both simultaneously
- Chrome rack guides with 12 positions per cavity & (10) chrome racks included (5 per oven)
- Designed, engineered & manufactured in the USA; backed by a 2-year limited parts & labor warranty
- Factory stacking kit (pre-configured double deck)
- Set of four heavy-duty swivel casters – two locking for rock-solid stability
- (10) chrome racks & (2) removable rack supports
- Owner’s manual & warranty registration card
What Our Experts Think
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Heavy-duty double-deck electric convection oven built for high-volume cooking
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Ensures even heat distribution for consistent baking, roasting, and cooking
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Stainless steel construction provides strength and long-lasting durability
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Ideal for restaurants, hotels, bakeries, schools, and institutional foodservice
Q&A
Q: What type of oven is the MSDE-2?
A: It’s a double-deck electric convection oven designed for commercial kitchens.
Q: Is it suitable for large-scale operations?
A: Yes, it’s built for high-volume baking and roasting in demanding foodservice environments.
Q: What foods is it best for?
A: Excellent for breads, pastries, casseroles, roasted meats, and versatile commercial cooking.
Maintenance Tips
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Clean oven interiors and racks daily to prevent buildup
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Empty crumb trays frequently for safe, efficient operation
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Inspect door gaskets monthly to ensure a proper seal
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Schedule professional servicing of heating elements and fans annually
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Use only approved, non-abrasive cleaning products
