Cookrite ATMG-24 - 24″ Manual Griddle Heavy Duty - Continental Restaurant Equipment

Atosa ATMG-24 - 24″ Manual Griddle Heavy Duty

~~$1,071.20~~ $922.00

Standard Features

Stainless steel exterior and interior
Stainless steel grease drawer
Heavy duty 3/4” thick polished steel griddle plate
30,000 BTU burners per 12” section with standby pilots
Independent manual controls for each 12” section
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: ATMG-24

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 restaurants building or expanding a cookline, the Atosa ATMG-24 24 in Manual Gas Griddle can anchor a production kitchen with defined menu tasks where the priority is to expand hot-line capacity without disrupting the rest of the station. The 24-inch flat cooking-surface layout is well suited to batch cooking and ticket-by-ticket finishing, so the operation can help the kitchen allocate equipment by menu demand. Canadian buyers should compare the unit around production volume and adjacent landing space, 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: ATMG-24Category: 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

60,000 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

ModelATMG-24

Fit CheckW 24" (610 mm) × D 28.6" (726 mm) × H 15.2" (386 mm)

Gas TypeNG / LP

Key Benefits

Decision points for commercial buyers

The Atosa ATMG-24 gives restaurants building or expanding a cookline a dedicated way to expand hot-line capacity without disrupting the rest of the station within a production kitchen with defined menu tasks.
Its 24-inch flat cooking-surface layout supports batch cooking and ticket-by-ticket finishing without forcing staff to improvise around another station.
Targets a practical outcome—to help the kitchen allocate equipment by menu demand—particularly during peak ticket volume, while keeping cooking-surface configuration in view.
Pairs naturally with Commercial Cooking Equipment and Commercial Gas Hotplates when planning a complete commercial cookline around production volume.

Buying Tips

Reduce ordering risk before checkout

Fit check: Width: 24" (610 mm) • Depth: 28.6" (726 mm) • Height: 15.2" (386 mm) • Weight: 161 lb (73 kg)

Before ordering the Atosa ATMG-24, compare production volume, adjacent landing space, and cooking-surface configuration with the proposed setup in a production kitchen with defined menu tasks. Check doors, corridors, elevators, and turning space along the delivery path, not only the final footprint. A practical selection should allow staff to complete batch cooking and ticket-by-ticket finishing without blocking an adjacent station.

Specifications

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

Core Product Details

BrandAtosa

ModelATMG-24

CategoryCommercial Cooking

Equipment TypeGriddle

Fit & Dimensions

Width24" (610 mm)

Depth28.6" (726 mm)

Height15.2" (386 mm)

Overall Dimensions24 x 28.6 x 15.2 in (610 x 726 x 386 mm)

Overall Dimensions (SI)610 x 726 x 386 mm

Net Weight161 lb (73 kg)

Gross Weight195 lb (88 kg)

Performance & Output

Electrical / Gas Requirements

Power SourceGas

Gas TypeNG / LP

Total BTU60,000 BTU

Build & Certifications

Additional Specs

Burner type2 Burners, Independent Manual Control

Cooking area23" 9/10 x 19" 9/10

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

With Continental Restaurant Equipment, the Atosa ATMG-24 can be evaluated as part of a complete operating plan rather than as an isolated SKU. Canadian buyers can review production volume, adjacent landing space, and batch cooking and ticket-by-ticket finishing with an experienced equipment team. Financing through EconoLease and free-delivery eligibility for Atosa equipment can also be discussed before checkout.

Related Categories

Explore compatible equipment groups and closely related commercial categories.

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

Frequently Asked Questions

How should restaurants building or expanding a cookline evaluate the 24-inch format of the Atosa ATMG-24 for batch cooking and ticket-by-ticket finishing in a production kitchen with defined menu tasks?

The 24-inch format affects placement and the amount of work the station can reasonably support. Compare it with the space available for the Atosa ATMG-24, the expected service volume, and the access needed for loading and cleaning. The answer should be judged against a production kitchen with defined menu tasks, the demands of batch cooking and ticket-by-ticket finishing, and the operation’s approach to cooking-surface configuration.

How can the Atosa ATMG-24 help restaurants building or expanding a cookline manage batch cooking and ticket-by-ticket finishing in a production kitchen with defined menu tasks during peak ticket volume?

The Atosa ATMG-24 supports workflow by giving staff a defined station for the task. During batch cooking and ticket-by-ticket finishing, the model provides a predictable way to expand hot-line capacity without disrupting the rest of the station without depending on an unrelated piece of equipment. This can give the operation a clearer path to help the kitchen allocate equipment by menu demand during busy service. For this model, peak ticket volume is a useful stress test because it shows whether production volume and cooking-surface configuration have been planned properly.

Which production volume, adjacent landing space, and cooking-surface configuration details should restaurants building or expanding a cookline compare for the Atosa ATMG-24 in a production kitchen with defined menu tasks?

The most useful comparison starts with production volume and adjacent landing space, then checks whether cooking-surface configuration matches daily demand. For the Atosa ATMG-24, buyers should also consider how staff will manage batch cooking and ticket-by-ticket finishing once surrounding equipment is installed. For restaurants building or expanding a cookline working in a production kitchen with defined menu tasks, the final test is whether the model supports peak ticket volume without compromising cooking-surface configuration.

How should restaurants building or expanding a cookline prepare a production kitchen with defined menu tasks for the Atosa ATMG-24 before batch cooking and ticket-by-ticket finishing?

Before delivery, verify room measurements, entry clearances, utilities where applicable, and the space needed to operate the Atosa ATMG-24. Also confirm that batch cooking and ticket-by-ticket finishing can continue without creating a pinch point around the station. The answer should be judged against a production kitchen with defined menu tasks, the demands of batch cooking and ticket-by-ticket finishing, and the operation’s approach to cooking-surface configuration.