ACHP-2 12” Wide Heavy Duty Countertop Range - Continental Restaurant Equipment

ACHP-2 12” Wide Heavy Duty Countertop Range

~~$577.60~~ $498.00

Standard Features

Stainless steel exterior and interior
Stainless steel full width crumb tray
32,000 BTU burners
Heavy duty burners with a standing pilot for open
top burners
Heavy duty cast iron top grates
Independent manual controls for each burner
Stainless steel legs standard
3/4″ NPT rear gas connection and regulator standard

🛠️ Warranty Protection
1-Year Parts & Labor Warranty

🇨🇦 Ships From Canada

🇨🇦 Canadian Support (416) 783-5907

ETL Listed

Tested & certified by Intertek

ETL Sanitation

Sanitation certified

PDF

Spec Sheet

View Product Specifications

Why Buy From Us

Authorized Commercial Equipment Supplier — We specialize in commercial cooking equipment.
Fast Shipping Across Canada — Reliable delivery to major Canadian cities.
Trusted Brands Only — We carry proven manufacturers like Atosa.
Support Beyond Checkout — Documentation, specs, and expert help when you need it.

Ask a Question

SKU: ACHP-2

Availability: In Stock Pre order Out of stock

Restaurant Equipment • Canada Commercial Sales

Commercial Product Overview

Best for commercial kitchens that need dependable equipment, verified fit, and confident ordering before checkout.

A well-planned setup in a cookline organized by cooking method can make good use of the Atosa ACHP-2 2-Burner Gas Hot Plate when quick-service and high-volume kitchens need to expand hot-line capacity without disrupting the rest of the station. Its 2-burner cooking layout is aligned with high-volume production and between-batch cleaning, allowing the operation to give cooks a clearer station responsibility. Canadian operators should treat cleaning access and ventilation and clearances as central selection criteria.

Buyers should verify the specifications on this page to confirm dimensions, requirements, and installation compatibility prior to ordering.

Specifications FAQ

Brand: AtosaModel: ACHP-2Category: Restaurant EquipmentPower Source: Gas

Operational Fit

Ideal Use Case

A typical use would be a cookline organized by cooking method where staff manage high-volume production and between-batch cleaning. The Atosa ACHP-2 can take responsibility for the task, giving the team a dedicated way to expand hot-line capacity without disrupting the rest of the station. Its 2-burner cooking layout also contributes to the intended result: the operation can give cooks a clearer station responsibility. This placement works best when the busiest service period, cleaning routine, and nearby equipment are mapped before installation.

Equipment family Hot Plate

Commercial Grade Built for Daily Use Canada-Wide Sales

Spec-first confidence: verify fit, requirements, and compatibility before ordering.

Commercial intent: equipment listed for professional foodservice environments.

Ordering tip: match doorway/service access and confirm connections/clearances.

Commercial Grade

Built for professional foodservice environments and daily operation.

Verified Fit

Width: 12" (305 mm) • Depth: 27.6" (701 mm) • Height: 13.1" (333 mm) • Weight: 54 lb (24 kg).

Utility Check

Confirm electrical, gas, water, drain, and clearance requirements.

Built For Daily Use

Durable construction supports long-term reliability in commercial spaces.

Key Specifications

Essential fit, capacity, utility, and certification details.

View all specifications

ModelACHP-2

Fit CheckW 12" (305 mm) × D 27.6" (701 mm) × H 13.1" (333 mm)

Gas TypeNG / LP

Key Benefits

Decision points for commercial buyers

The Atosa ACHP-2 gives quick-service and high-volume kitchens a dedicated way to expand hot-line capacity without disrupting the rest of the station within a cookline organized by cooking method.
Its 2-burner cooking layout supports high-volume production and between-batch cleaning without forcing staff to improvise around another station.
Targets a practical outcome—to give cooks a clearer station responsibility—particularly during peak ticket volume, while keeping control layout in view.
Pairs naturally with Portable Cooking Units and Commercial Cooking Equipment when planning a complete commercial cookline around cleaning access.

Buying Tips

Reduce ordering risk before checkout

Fit check: Width: 12" (305 mm) • Depth: 27.6" (701 mm) • Height: 13.1" (333 mm) • Weight: 54 lb (24 kg)

Start with the actual site: confirm cleaning access, ventilation and clearances, and control layout for the Atosa ACHP-2. Then measure the delivery route and reserve the clearance needed for loading, cleaning, and service. For this commercial gas hot plate, the final comparison should also account for how staff will handle high-volume production and between-batch cleaning during the busiest part of the day.

Specifications

Commercial Equipment Specifications — Built for Fast, Accurate Buyer Comparison.

Core Product Details

BrandAtosa

ModelACHP-2

CategoryRestaurant Equipment

Equipment TypeHot Plate

Fit & Dimensions

Width12" (305 mm)

Depth27.6" (701 mm)

Height13.1" (333 mm)

Overall Dimensions12 x 27.6 x 13.1 in (305 x 701 x 333 mm)

Overall Dimensions (SI)305 x 701 x 333 mm

Net Weight54 lb (24 kg)

Gross Weight74 lb (34 kg)

Performance & Output

Electrical / Gas Requirements

Power SourceGas

Gas TypeNG / LP

Total BTU64,000 BTU

Build & Certifications

Additional Specs

Burner type2 Burners, Independent Manual Control

Buyer note: Ensure your space, connections, and access points match this unit before ordering. Our team can help confirm fit and requirements to prevent installation issues and delays.

Why Buy From Us

For a commercial gas hot plate, the details that usually decide fit are cleaning access and ventilation and clearances. Continental Restaurant Equipment can review those points with Canadian buyers before the Atosa ACHP-2 is ordered, coordinate delivery, and remain available after the sale. Eligible businesses can also ask about EconoLease financing, and qualifying Atosa orders may receive free delivery to many major Canadian cities.

Related Categories

Explore compatible equipment groups and closely related commercial categories.

Commercial Gas Hotplates Portable Cooking Units Commercial Cooking Equipment Commercial Ranges Atosa Commercial Cooking Equipment Canada

Frequently Asked Questions

How should quick-service and high-volume kitchens evaluate the 2-burner layout of the Atosa ACHP-2 for high-volume production and between-batch cleaning in a cookline organized by cooking method?

Use the 2-burner layout as a planning reference, not as the only buying criterion. The Atosa ACHP-2 still needs to align with cleaning access, ventilation and clearances, and the daily demand of a cookline organized by cooking method. A site measurement is essential before ordering. In this application, the deciding point is how well the Atosa ACHP-2 lets staff expand hot-line capacity without disrupting the rest of the station while managing control layout.

Is the Atosa ACHP-2 suitable for quick-service and high-volume kitchens managing high-volume production and between-batch cleaning in a cookline organized by cooking method?

A good fit is an operation where high-volume production and between-batch cleaning is part of daily work and staff need to expand hot-line capacity without disrupting the rest of the station. In that setting, the Atosa ACHP-2 can make it easier for the operation to give cooks a clearer station responsibility. It is less about owning another appliance and more about assigning the model a clear station responsibility. For this model, peak ticket volume is a useful stress test because it shows whether cleaning access and control layout have been planned properly.

How can the Atosa ACHP-2 help quick-service and high-volume kitchens manage high-volume production and between-batch cleaning in a cookline organized by cooking method during peak ticket volume?

By assigning the Atosa ACHP-2 to high-volume production and between-batch cleaning, the operation can avoid shifting the same task between multiple stations. Its 2-burner cooking layout helps create a more predictable way to expand hot-line capacity without disrupting the rest of the station, so the operation can give cooks a clearer station responsibility. For quick-service and high-volume kitchens working in a cookline organized by cooking method, the final test is whether the model supports peak ticket volume without compromising control layout.

Which cleaning access, ventilation and clearances, and control layout details should quick-service and high-volume kitchens compare for the Atosa ACHP-2 in a cookline organized by cooking method?

Compare cleaning access, ventilation and clearances, and control layout against the actual site and workload. The Atosa ACHP-2 should also be assessed for how its 2-burner cooking layout fits a cookline organized by cooking method. A relevant comparison uses the same operating requirements for every model, rather than focusing on price alone. For this model, peak ticket volume is a useful stress test because it shows whether cleaning access and control layout have been planned properly.