Atosa ASR-62 Stainless Steel Combi Oven Stand with Racking

Atosa ASR-62 Stainless Steel Combi Oven Stand with Racking

$1,562.00 $1,075.00
Atosa
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Standard Features

  • Genuine Atosa OEM combi oven accessory
  • Sturdy stainless steel construction
  • Compatible models: AEC-0621E
  • Ships knocked down and requires assembly
  • 1,100 lb stand capacity
  • Optional caster set R06001000053
Compatibility Notice
Confirm the oven models and stacking configuration before ordering. Installation should be completed by qualified commercial-equipment professionals.
🇨🇦 Ships From Atosa Canada
🇨🇦 Canadian Support (416) 783-5907
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Spec Sheet
View Official Atosa Specifications

Compatible Atosa Combi Ovens

This accessory is designed for the following Atosa combi oven model(s):

  • AEC-0621E

Confirm the exact oven model and installation configuration before ordering.

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SKU: ASR-62
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 ASR-62 Commercial Combi Oven Stand gives hotels and banquet facilities a focused way to assign batch cooking to a dedicated oven station. Placed in a high-output kitchen organized around batch cooking, its multi-mode combi-cooking platform supports prep-to-oven handoff and finished-product staging and can help the operation allocate oven capacity by service period. For Canadian operators, the strongest fit comes from matching the model to electrical and water requirements, stand or stacking compatibility, and the pace of daily service.

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

Specifications FAQ
Brand: AtosaModel: ASR-62Category: Commercial Cooking
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

Built for consistent cooking performance through peak periods.

Production Ready

1,100 lb per stand capacity supports busy kitchen workflow.

Heavy-Duty Build

Commercial construction helps withstand repeated daily operation.

Utility Fit

Confirm gas, electrical, and clearance requirements before ordering.

Key Specifications

Essential fit, capacity, utility, and certification details.

View all specifications
ModelASR-62
Capacity1,100 lb per stand
Fit CheckW 36-5/8" W × D 37-3/4" D × H 27-1/8" H
Key Benefits
Decision points for commercial buyers
  • The Atosa ASR-62 gives hotels and banquet facilities a dedicated way to assign batch cooking to a dedicated oven station within a high-output kitchen organized around batch cooking.
  • Its multi-mode combi-cooking platform supports prep-to-oven handoff and finished-product staging without forcing staff to improvise around another station.
  • Targets a practical outcome—to help the operation allocate oven capacity by service period—particularly during morning bake-off, while keeping ventilation and clearance in view.
  • Pairs naturally with Commercial Ovens and Commercial Convection Ovens when planning a complete commercial oven station around electrical and water requirements.
Buying Tips
Reduce ordering risk before checkout
Fit check: Width: 36-5/8" W • Depth: 37-3/4" D • Height: 27-1/8" H • Weight: 80 lb
Start with the actual site: confirm electrical and water requirements, stand or stacking compatibility, and ventilation and clearance for the Atosa ASR-62. Then measure the delivery route and reserve the clearance needed for loading, cleaning, and service. For this commercial combi oven, the final comparison should also account for how staff will handle prep-to-oven handoff and finished-product staging during the busiest part of the day.
Specifications
Commercial Equipment Specifications — Built for Fast, Accurate Buyer Comparison.
Core Product Details
BrandAtosa
ModelASR-62
CategoryCommercial Cooking
Equipment TypeStainless Steel Combi Oven Stand with Racking
Installation TypeFreestanding / OEM accessory
Fit & Dimensions
Width36-5/8" W
Depth37-3/4" D
Height27-1/8" H
Overall Dimensions36-5/8" W × 37-3/4" D × 27-1/8" H
Net Weight80 lb
Gross Weight80 lb
Performance & Output
Capacity1,100 lb per stand
Electrical / Gas Requirements
Build & Certifications
Additional Specs
FinishStainless steel
MaterialStainless steel
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
Ordering the Atosa ASR-62 from a Canadian restaurant-equipment specialist makes it easier to resolve fit questions before delivery. Continental can discuss electrical and water requirements, stand or stacking compatibility, and the way the unit will interact with a high-output kitchen organized around batch cooking, then support order coordination and follow-up needs. This is particularly useful when the purchase is part of a larger renovation or equipment package.

Related Categories

Explore compatible equipment groups and closely related commercial categories.

Oven StandsCommercial OvensCommercial Convection OvensElectric Bake and Roast OvensCommercial Cooking Equipment

Frequently Asked Questions

Is the Atosa ASR-62 suitable for hotels and banquet facilities managing prep-to-oven handoff and finished-product staging in a high-output kitchen organized around batch cooking?
A good fit is an operation where prep-to-oven handoff and finished-product staging is part of daily work and staff need to assign batch cooking to a dedicated oven station. In that setting, the Atosa ASR-62 can make it easier for the operation to help the operation allocate oven capacity by service period. It is less about owning another appliance and more about assigning the model a clear station responsibility. The answer should be judged against a high-output kitchen organized around batch cooking, the demands of prep-to-oven handoff and finished-product staging, and the operation’s approach to ventilation and clearance.
How can the Atosa ASR-62 help hotels and banquet facilities manage prep-to-oven handoff and finished-product staging in a high-output kitchen organized around batch cooking during morning bake-off?
The Atosa ASR-62 can be placed where prep-to-oven handoff and finished-product staging already takes place, giving staff a specific point to assign batch cooking to a dedicated oven station. That placement can support an operating plan designed to help the operation allocate oven capacity by service period. The benefit is strongest when loading, cleaning, and service access are included in the layout. A practical decision connects the Atosa ASR-62 to prep-to-oven handoff and finished-product staging, a high-output kitchen organized around batch cooking, and the need to help the operation allocate oven capacity by service period.
Which electrical and water requirements, stand or stacking compatibility, and ventilation and clearance details should hotels and banquet facilities compare for the Atosa ASR-62 in a high-output kitchen organized around batch cooking?
Focus on the configuration details that affect use: electrical and water requirements, stand or stacking compatibility, and ventilation and clearance. The Atosa ASR-62 is the stronger choice only when those points align with a high-output kitchen organized around batch cooking and the operation’s expected service volume. A practical decision connects the Atosa ASR-62 to prep-to-oven handoff and finished-product staging, a high-output kitchen organized around batch cooking, and the need to help the operation allocate oven capacity by service period.
How should hotels and banquet facilities prepare a high-output kitchen organized around batch cooking for the Atosa ASR-62 before prep-to-oven handoff and finished-product staging?
Measure the final position and the complete delivery route, including doors, corridors, elevators, and turns. Confirm electrical and water requirements, stand or stacking compatibility, and the clearance required for cleaning or service. The Atosa ASR-62 should arrive only after the site can accommodate both installation and normal staff access. For hotels and banquet facilities working in a high-output kitchen organized around batch cooking, the final test is whether the model supports morning bake-off without compromising ventilation and clearance.