CookRite ATCB-48, 48 Inch Charbroiler, Natural gas, ETL - Continental Restaurant Equipment

Atosa ATCB-48, 48 Inch Charbroiler, Natural gas, ETL

~~$2,086.40~~ $1,796.00

Standard Features

Stainless steel exterior and interior
35,000 BTU stainless steel burners with standby pilot
Independent manual controls every 12”
Heavy-duty, reversible cast iron grates
Top grates are adjustable multi-level
Units include lava briquettes standard
Adjustable, 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: ATCB-48

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.

A well-planned setup in a production kitchen with defined menu tasks can make good use of the Atosa ATCB-48 48 in Countertop Charbroiler when cafés, diners, and food halls need to match cooking space to the operation’s actual menu mix. Its 48-inch dedicated charbroiling surface is aligned with ingredient loading, cooking, and plate assembly, allowing the operation to give cooks a clearer station responsibility. Canadian operators should treat fuel or electrical requirements and adjacent landing space 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: ATCB-48Category: 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

140,000 BTU output for busy service.

Production Ready

Designed to support high-output commercial kitchen demand.

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

ModelATCB-48

Fit CheckW 48" (1219 mm) × D 27.6" (701 mm) × H 15.2" (386 mm)

Gas TypeNG / LP

Key Benefits

Decision points for commercial buyers

The Atosa ATCB-48 gives cafés, diners, and food halls a dedicated way to match cooking space to the operation’s actual menu mix within a production kitchen with defined menu tasks.
Its 48-inch dedicated charbroiling surface supports ingredient loading, cooking, and plate assembly without forcing staff to improvise around another station.
Targets a practical outcome—to give cooks a clearer station responsibility—particularly during shutdown cleaning, while keeping production volume in view.
Pairs naturally with Commercial Radiant Charbroilers and Gas Char Rock Broilers when planning a complete commercial cookline around fuel or electrical requirements.

Buying Tips

Reduce ordering risk before checkout

Fit check: Width: 48" (1219 mm) • Depth: 27.6" (701 mm) • Height: 15.2" (386 mm) • Weight: 248 lb (112 kg)

When comparing the Atosa ATCB-48, look beyond headline dimensions. Confirm fuel or electrical requirements, adjacent landing space, production volume, and the way the unit will sit within a production kitchen with defined menu tasks. The strongest choice will give staff enough room for product handling, sanitation, and service access throughout the life of the equipment.

Specifications

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

Core Product Details

BrandAtosa

ModelATCB-48

CategoryCommercial Cooking

Equipment TypeCharbroiler

Fit & Dimensions

Width48" (1219 mm)

Depth27.6" (701 mm)

Height15.2" (386 mm)

Overall Dimensions48 x 27.6 x 15.2 in (1219 x 701 x 386 mm)

Overall Dimensions (SI)1219 x 701 x 386 mm

Net Weight248 lb (112 kg)

Gross Weight314 lb (142 kg)

Performance & Output

Electrical / Gas Requirements

Power SourceGas

Gas TypeNG / LP

Total BTU140,000 BTU

Build & Certifications

Additional Specs

Burner type4 Burners, Independent Manual Control

Cooking area47" 9/10 x 20" 1/5

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 ATCB-48 from a Canadian restaurant-equipment specialist makes it easier to resolve fit questions before delivery. Continental can discuss fuel or electrical requirements, adjacent landing space, and the way the unit will interact with a production kitchen with defined menu tasks, 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.

Electric Countertop Charbroilers Commercial Radiant Charbroilers Gas Char Rock Broilers Commercial Cooking Equipment Atosa Commercial Cooking Equipment Canada

Frequently Asked Questions

How should cafés, diners, and food halls evaluate the 48-inch format of the Atosa ATCB-48 for ingredient loading, cooking, and plate assembly in a production kitchen with defined menu tasks?

The 48-inch format should be judged against available space, expected workload, and staff access. For the Atosa ATCB-48, a larger or smaller format is only beneficial when it matches how the operation handles ingredient loading, cooking, and plate assembly. Confirm the product details and delivery route before deciding. For this model, shutdown cleaning is a useful stress test because it shows whether fuel or electrical requirements and production volume have been planned properly.

How should cafés, diners, and food halls plan cleaning access for the Atosa ATCB-48 after ingredient loading, cooking, and plate assembly in a production kitchen with defined menu tasks?

For the Atosa ATCB-48, allow staff to reach the surfaces and surrounding area that require routine sanitation, and preserve access for scheduled service. The unit should not be boxed in by adjacent equipment or storage. Cleaning frequency and procedures should follow the product documentation and the operation’s food-safety program. A practical decision connects the Atosa ATCB-48 to ingredient loading, cooking, and plate assembly, a production kitchen with defined menu tasks, and the need to give cooks a clearer station responsibility.

What purchasing support can cafés, diners, and food halls receive for the Atosa ATCB-48 when fuel or electrical requirements matters?

Continental has served commercial-kitchen projects since 1994. For the Atosa ATCB-48, the team can discuss fit, related equipment, delivery details, and available financing options before the order is finalized. A practical decision connects the Atosa ATCB-48 to ingredient loading, cooking, and plate assembly, a production kitchen with defined menu tasks, and the need to give cooks a clearer station responsibility.

Is the Atosa ATCB-48 suitable for cafés, diners, and food halls managing ingredient loading, cooking, and plate assembly in a production kitchen with defined menu tasks?

The Atosa ATCB-48 is best suited to a production kitchen with defined menu tasks used by cafés, diners, and food halls. Its role is to match cooking space to the operation’s actual menu mix, particularly where the team handles ingredient loading, cooking, and plate assembly. The model should be selected only after the available footprint and operating routine have been compared with the product details. For cafés, diners, and food halls working in a production kitchen with defined menu tasks, the final test is whether the model supports shutdown cleaning without compromising production volume.