Atosa ASR-62D Stainless Steel Combi Oven Stand with Racking and Doors

~~$2,630.00~~ $1,810.00

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-62D

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.

For institutional and healthcare kitchens, the Atosa ASR-62D Commercial Combi Oven Stand can anchor a high-output kitchen organized around batch cooking where the priority is to assign batch cooking to a dedicated oven station. The multi-mode combi-cooking platform is well suited to prep-to-oven handoff and finished-product staging, so the operation can help the operation allocate oven capacity by service period. Canadian buyers should compare the unit around electrical and water requirements and stand or stacking compatibility, not simply the category name.

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

Specifications FAQ

Brand: AtosaModel: ASR-62DCategory: 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-62D

Capacity1,100 lb per stand

Fit CheckW 36-5/8" W × D 36-7/8" D × H 24-1/2" H

Key Benefits

Decision points for commercial buyers

The Atosa ASR-62D gives institutional and healthcare kitchens 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: 36-7/8" D • Height: 24-1/2" H • Weight: 178.5 lb

Before ordering the Atosa ASR-62D, compare electrical and water requirements, stand or stacking compatibility, and ventilation and clearance with the proposed setup in a high-output kitchen organized around batch cooking. Check doors, corridors, elevators, and turning space along the delivery path, not only the final footprint. A practical selection should allow staff to complete prep-to-oven handoff and finished-product staging without blocking an adjacent station.

Specifications

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

Core Product Details

BrandAtosa

ModelASR-62D

CategoryCommercial Cooking

Equipment TypeStainless Steel Combi Oven Stand with Racking and Doors

Installation TypeFreestanding / OEM accessory

Fit & Dimensions

Width36-5/8" W

Depth36-7/8" D

Height24-1/2" H

Overall Dimensions36-5/8" W × 36-7/8" D × 24-1/2" H

Net Weight178.5 lb

Gross Weight178.5 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

The value of sourcing the Atosa ASR-62D from Continental Restaurant Equipment is the planning support around the purchase. Our team can review electrical and water requirements and stand or stacking compatibility, help the customer compare related options, and coordinate the order for a Canadian commercial site. Atosa equipment may also qualify for free delivery to many major cities, subject to destination and order details.

Related Categories

Explore compatible equipment groups and closely related commercial categories.

Oven Stands Commercial Ovens Commercial Convection Ovens Electric Bake and Roast Ovens Commercial Cooking Equipment

Frequently Asked Questions

How can the Atosa ASR-62D help institutional and healthcare kitchens manage prep-to-oven handoff and finished-product staging in a high-output kitchen organized around batch cooking during morning bake-off?

By assigning the Atosa ASR-62D to prep-to-oven handoff and finished-product staging, the operation can avoid shifting the same task between multiple stations. Its multi-mode combi-cooking platform helps create a more predictable way to assign batch cooking to a dedicated oven station, so the operation can help the operation allocate oven capacity by service period. A practical decision connects the Atosa ASR-62D 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 institutional and healthcare kitchens compare for the Atosa ASR-62D in a high-output kitchen organized around batch cooking?

The most useful comparison starts with electrical and water requirements and stand or stacking compatibility, then checks whether ventilation and clearance matches daily demand. For the Atosa ASR-62D, buyers should also consider how staff will manage prep-to-oven handoff and finished-product staging once surrounding equipment is installed. For institutional and healthcare kitchens, the strongest fit is one that makes it easier to assign batch cooking to a dedicated oven station and still leaves room to manage stand or stacking compatibility.

How should institutional and healthcare kitchens prepare a high-output kitchen organized around batch cooking for the Atosa ASR-62D 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-62D should arrive only after the site can accommodate both installation and normal staff access. 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 should institutional and healthcare kitchens plan cleaning access for the Atosa ASR-62D after prep-to-oven handoff and finished-product staging in a high-output kitchen organized around batch cooking?

Good placement leaves room to clean the Atosa ASR-62D at the end of the day and access it for future maintenance. Staff should be able to complete prep-to-oven handoff and finished-product staging and then reach the areas that need sanitation. Follow the manufacturer’s care instructions and avoid hard-to-reach gaps. For institutional and healthcare kitchens, the strongest fit is one that makes it easier to assign batch cooking to a dedicated oven station and still leaves room to manage stand or stacking compatibility.