Atosa AGR-4B12GL — 36″ Gas Range with Four (4) Open Burners & 12″ Griddle

~~$3,099.00~~ $2,748.00

Product Overview

Standard Features:

Stainless steel exterior including front, back
sides, kick plate, back guard and over shelf
36” combination ranges with either a 12” or
24” griddle top with 2 or 4 burners
Heavy duty 3/4” thick polished steel griddle
plate
Drip tray provided under burners to catch
grease drippings
32,000 BTU top burners, 27,000 BTU griddle
& 27,000 BTU oven burners
Oven temperature range between 175°F – 550°F
Standing pilot for open top burners
Oven pilot with 100% safety shut off
Enamel interior oven for easy cleaning
Multiple position oven rack guides
Two (2) chrome oven rack per oven standard
AGR-4B12GL is available in Natural
AGR-4B12GR are available in Natural and
Propane
3/4” NPT rear gas connection and regulator
provided
Four (4) casters standard

Optional Accessories:

Leg kit part #: 301110006
Extra oven rack part #: 301100012

Warrenty:

1 Year Parts and Labor Warranty

Certification

Specification Sheet

Product Specifications

Ask a Question

SKU: AGR-4B12GL

Availability: In Stock Pre order Out of stock

Commercial Cooking • Canada Commercial Sales

Commercial Product Overview

Best for kitchens requiring consistent cooking performance and dependable daily output.

The Atosa AGR-4B12GL 36 in Gas Range with 4 Open Burners and 12 in Griddle is relevant to cafés, diners, and food halls organizing a compact secondary cooking station around a defined operational goal: to match cooking space to the operation’s actual menu mix. During ingredient loading, cooking, and plate assembly, the 36-inch range format creates a path for the operation to reduce competition for space on the main cookline. Its value for Canadian foodservice depends on a proper match with cleaning access, control layout, and the intended station layout.

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

Specifications FAQ

Brand: AtosaModel: AGR-4B12GLCategory: Commercial CookingPower 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.

Cooking Output

128,000 BTU output for busy service.

Production Ready

4 burner configuration supports daily commercial output.

Heavy-Duty Build

Commercial construction helps withstand repeated daily operation.

Utility Fit

Gas model: NG / LP. Confirm gas connection before ordering.

Key Specifications

Essential fit, capacity, utility, and certification details.

View all specifications

ModelAGR-4B12GL

Fit CheckW 36" (914 mm) × D 31" (787 mm) × H 57.4" (1457 mm)

Gas TypeNG / LP

Key Benefits

Decision points for commercial buyers

The Atosa AGR-4B12GL gives cafés, diners, and food halls a dedicated way to match cooking space to the operation’s actual menu mix within a compact secondary cooking station.
Its 36-inch range format supports ingredient loading, cooking, and plate assembly without forcing staff to improvise around another station.
Targets a practical outcome—to reduce competition for space on the main cookline—particularly during shutdown cleaning, while keeping adjacent landing space in view.
Pairs naturally with Commercial Cooking Equipment and Commercial Griddles when planning a complete commercial cookline around cleaning access.

Buying Tips

Reduce ordering risk before checkout

Fit check: Width: 36" (914 mm) • Depth: 31" (787 mm) • Height: 57.4" (1457 mm) • Weight: 462 lb (210 kg)

Evaluate the Atosa AGR-4B12GL around three questions: does cleaning access fit the operation, is control layout suitable for the site, and will adjacent landing space support the expected workload? Next, confirm delivery access and the space needed for routine cleaning. This approach keeps the commercial gas range tied to the operating plan rather than the product photo alone.

Specifications

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

Core Product Details

BrandAtosa

ModelAGR-4B12GL

CategoryCommercial Cooking

Equipment TypeGas Range

Fit & Dimensions

Width36" (914 mm)

Depth31" (787 mm)

Height57.4" (1457 mm)

Overall Dimensions36 x 31 x 57.4 in (914 x 787 x 1457 mm)

Overall Dimensions (SI)914 x 787 x 1457 mm

Net Weight462 lb (210 kg)

Gross Weight590 lb (268 kg)

Performance & Output

Electrical / Gas Requirements

Power SourceGas

Gas TypeNG / LP

Total BTU128,000 BTU

Build & Certifications

Number of Burners4

Additional Specs

Burner typeHot Plates

Cooking areaHot Plates: 4pcs 11" 4/5 x 11" 4/5; Griddle: 12" x 20" 5/8

Gas valvePilot Light

Oven size26" 1/2 x 26" x 14"

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 helps buyers connect the Atosa AGR-4B12GL to the realities of a compact secondary cooking station. That includes discussing cleaning access, control layout, delivery access, and how the commercial gas range will be used during ingredient loading, cooking, and plate assembly. Canadian customers also have one point of contact for order coordination, financing inquiries, and follow-up support.

Related Categories

Explore compatible equipment groups and closely related commercial categories.

Commercial Ranges Commercial Cooking Equipment Commercial Griddles Commercial Gas Hotplates Atosa Commercial Cooking Equipment Canada

Frequently Asked Questions

How should cafés, diners, and food halls evaluate the 36-inch format of the Atosa AGR-4B12GL for ingredient loading, cooking, and plate assembly in a compact secondary cooking station?

The 36-inch format affects placement and the amount of work the station can reasonably support. Compare it with the space available for the Atosa AGR-4B12GL, the expected service volume, and the access needed for loading and cleaning. For cafés, diners, and food halls, the strongest fit is one that makes it easier to match cooking space to the operation’s actual menu mix and still leaves room to manage control layout.

Which cleaning access, control layout, and adjacent landing space details should cafés, diners, and food halls compare for the Atosa AGR-4B12GL in a compact secondary cooking station?

Compare cleaning access, control layout, and adjacent landing space against the actual site and workload. The Atosa AGR-4B12GL should also be assessed for how its 36-inch range format fits a compact secondary cooking station. A relevant comparison uses the same operating requirements for every model, rather than focusing on price alone. In this application, the deciding point is how well the Atosa AGR-4B12GL lets staff match cooking space to the operation’s actual menu mix while managing adjacent landing space.

How should cafés, diners, and food halls prepare a compact secondary cooking station for the Atosa AGR-4B12GL before ingredient loading, cooking, and plate assembly?

Before delivery, verify room measurements, entry clearances, utilities where applicable, and the space needed to operate the Atosa AGR-4B12GL. Also confirm that ingredient loading, cooking, and plate assembly can continue without creating a pinch point around the station. A practical decision connects the Atosa AGR-4B12GL to ingredient loading, cooking, and plate assembly, a compact secondary cooking station, and the need to reduce competition for space on the main cookline.

How should cafés, diners, and food halls plan cleaning access for the Atosa AGR-4B12GL after ingredient loading, cooking, and plate assembly in a compact secondary cooking station?

Good placement leaves room to clean the Atosa AGR-4B12GL at the end of the day and access it for future maintenance. Staff should be able to complete ingredient loading, cooking, and plate assembly and then reach the areas that need sanitation. Follow the manufacturer’s care instructions and avoid hard-to-reach gaps. The answer should be judged against a compact secondary cooking station, the demands of ingredient loading, cooking, and plate assembly, and the operation’s approach to adjacent landing space.