ACHP-6 36” Wide Heavy Duty Countertop Range - Continental Restaurant Equipment

ACHP-6 36” Wide Heavy Duty Countertop Range

~~$1,620.00~~ $1,165.00

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

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Spec Sheet

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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.

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SKU: ATHP-36-6

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.

The Atosa ATHP-36-6 36 in 6-Burner Gas Hot Plate addresses a clear need for cafés, diners, and food halls: how to expand hot-line capacity without disrupting the rest of the station without disrupting a cookline organized by cooking method. Its 36-inch, 6-burner cooking layout can support high-volume production and between-batch cleaning and allow the operation to give cooks a clearer station responsibility. The right Canadian installation will be one where cleaning access, ventilation and clearances, and day-to-day access all line up.

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

Specifications FAQ

Brand: AtosaModel: ACHP-6Category: Restaurant EquipmentPower Source: Gas

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: 36" (914 mm) • Depth: 27.6" (701 mm) • Height: 13.1" (333 mm) • Weight: 134 lb (61 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-6

Fit CheckW 36" (914 mm) × D 27.6" (701 mm) × H 13.1" (333 mm)

Gas TypeNG / LP

Key Benefits

Decision points for commercial buyers

The Atosa ATHP-36-6 gives cafés, diners, and food halls a dedicated way to expand hot-line capacity without disrupting the rest of the station within a cookline organized by cooking method.
Its 36-inch, 6-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 cooking-surface configuration 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: 36" (914 mm) • Depth: 27.6" (701 mm) • Height: 13.1" (333 mm) • Weight: 134 lb (61 kg)

Before ordering the Atosa ATHP-36-6, compare cleaning access, ventilation and clearances, and cooking-surface configuration with the proposed setup in a cookline organized by cooking method. Check doors, corridors, elevators, and turning space along the delivery path, not only the final footprint. A practical selection should allow staff to complete high-volume production and between-batch cleaning without blocking an adjacent station.

Specifications

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

Core Product Details

BrandAtosa

ModelACHP-6

CategoryRestaurant Equipment

Equipment TypeHot Plate

Fit & Dimensions

Width36" (914 mm)

Depth27.6" (701 mm)

Height13.1" (333 mm)

Overall Dimensions36 x 27.6 x 13.1 in (914 x 701 x 333 mm)

Overall Dimensions (SI)914 x 701 x 333 mm

Net Weight134 lb (61 kg)

Gross Weight180 lb (82 kg)

Performance & Output

Electrical / Gas Requirements

Power SourceGas

Gas TypeNG / LP

Total BTU192,000 BTU

Build & Certifications

Additional Specs

Burner type6 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

Continental Restaurant Equipment has worked with commercial kitchens since 1994, giving Canadian buyers a knowledgeable source for the Atosa ATHP-36-6. Before ordering, our team can help review cleaning access, ventilation and clearances, and the intended role in a cookline organized by cooking method. Qualified businesses may also explore EconoLease financing while qualifying Atosa orders may be eligible for 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 cafés, diners, and food halls evaluate the 6-burner layout of the Atosa ATHP-36-6 for high-volume production and between-batch cleaning in a cookline organized by cooking method?

The 6-burner layout should be judged against available space, expected workload, and staff access. For the Atosa ATHP-36-6, a larger or smaller format is only beneficial when it matches how the operation handles high-volume production and between-batch cleaning. Confirm the product details and delivery route before deciding. For this model, peak ticket volume is a useful stress test because it shows whether cleaning access and cooking-surface configuration have been planned properly.

How can the Atosa ATHP-36-6 help cafés, diners, and food halls manage high-volume production and between-batch cleaning in a cookline organized by cooking method during peak ticket volume?

By assigning the Atosa ATHP-36-6 to high-volume production and between-batch cleaning, the operation can avoid shifting the same task between multiple stations. Its 36-inch, 6-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. The answer should be judged against a cookline organized by cooking method, the demands of high-volume production and between-batch cleaning, and the operation’s approach to cooking-surface configuration.

Which cleaning access, ventilation and clearances, and cooking-surface configuration details should cafés, diners, and food halls compare for the Atosa ATHP-36-6 in a cookline organized by cooking method?

The most useful comparison starts with cleaning access and ventilation and clearances, then checks whether cooking-surface configuration matches daily demand. For the Atosa ATHP-36-6, buyers should also consider how staff will manage high-volume production and between-batch cleaning once surrounding equipment is installed. For cafés, diners, and food halls working in a cookline organized by cooking method, the final test is whether the model supports peak ticket volume without compromising cooking-surface configuration.

How should cafés, diners, and food halls prepare a cookline organized by cooking method for the Atosa ATHP-36-6 before high-volume production and between-batch cleaning?

Measure the final position and the complete delivery route, including doors, corridors, elevators, and turns. Confirm cleaning access, ventilation and clearances, and the clearance required for cleaning or service. The Atosa ATHP-36-6 should arrive only after the site can accommodate both installation and normal staff access. For cafés, diners, and food halls working in a cookline organized by cooking method, the final test is whether the model supports peak ticket volume without compromising cooking-surface configuration.