Cookrite ATMG-36 - 36″ Manual Griddle Heavy Duty - Continental Restaurant Equipment

Atosa ATMG-36 - 36″ Manual Griddle Heavy Duty

~~$1,477.60~~ $1,272.00

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-36

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.

Canadian quick-service and high-volume kitchens planning a production kitchen with defined menu tasks can use the Atosa ATMG-36 36 in Manual Gas Griddle to expand hot-line capacity without disrupting the rest of the station. Its 36-inch flat cooking-surface layout fits naturally into batch cooking and ticket-by-ticket finishing, so the operation can help the kitchen allocate equipment by menu demand. The model is most relevant when production volume, adjacent landing space, and staff access have been considered together.

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

Specifications FAQ

Brand: AtosaModel: ATMG-36Category: 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

90,000 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-36

Fit CheckW 36" (914 mm) × D 28.6" (726 mm) × H 15.2" (386 mm)

Gas TypeNG / LP

Key Benefits

Decision points for commercial buyers

The Atosa ATMG-36 gives quick-service and high-volume kitchens a dedicated way to expand hot-line capacity without disrupting the rest of the station within a production kitchen with defined menu tasks.
Its 36-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: 36" (914 mm) • Depth: 28.6" (726 mm) • Height: 15.2" (386 mm) • Weight: 229 lb (104 kg)

Evaluate the Atosa ATMG-36 around three questions: does production volume fit the operation, is adjacent landing space suitable for the site, and will cooking-surface configuration support the expected workload? Next, confirm delivery access and the space needed for routine cleaning. This approach keeps the commercial griddle 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

ModelATMG-36

CategoryCommercial Cooking

Equipment TypeGriddle

Fit & Dimensions

Width36" (914 mm)

Depth28.6" (726 mm)

Height15.2" (386 mm)

Overall Dimensions36 x 28.6 x 15.2 in (914 x 726 x 386 mm)

Overall Dimensions (SI)914 x 726 x 386 mm

Net Weight229 lb (104 kg)

Gross Weight281 lb (127 kg)

Performance & Output

Electrical / Gas Requirements

Power SourceGas

Gas TypeNG / LP

Total BTU90,000 BTU

Build & Certifications

Additional Specs

Burner type3 Burners, Independent Manual Control

Cooking area35" 7/10 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

A commercial griddle affects more than the equipment list; it also influences layout, utilities, and staff movement. Continental Restaurant Equipment can help Canadian operators assess the Atosa ATMG-36 against production volume, adjacent landing space, and the demands of batch cooking and ticket-by-ticket finishing. Pre-sale guidance, delivery coordination, and post-purchase support remain available through the same supplier.

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 quick-service and high-volume kitchens evaluate the 36-inch format of the Atosa ATMG-36 for batch cooking and ticket-by-ticket finishing in a production kitchen with defined menu tasks?

Use the 36-inch format as a planning reference, not as the only buying criterion. The Atosa ATMG-36 still needs to align with production volume, adjacent landing space, and the daily demand of a production kitchen with defined menu tasks. A site measurement is essential before ordering. A practical decision connects the Atosa ATMG-36 to batch cooking and ticket-by-ticket finishing, a production kitchen with defined menu tasks, and the need to help the kitchen allocate equipment by menu demand.

Which production volume, adjacent landing space, and cooking-surface configuration details should quick-service and high-volume kitchens compare for the Atosa ATMG-36 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-36, buyers should also consider how staff will manage batch cooking and ticket-by-ticket finishing once surrounding equipment is installed. 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 should quick-service and high-volume kitchens prepare a production kitchen with defined menu tasks for the Atosa ATMG-36 before batch cooking and ticket-by-ticket finishing?

Measure the final position and the complete delivery route, including doors, corridors, elevators, and turns. Confirm production volume, adjacent landing space, and the clearance required for cleaning or service. The Atosa ATMG-36 should arrive only after the site can accommodate both installation and normal staff access. For quick-service and high-volume kitchens, the strongest fit is one that makes it easier to expand hot-line capacity without disrupting the rest of the station and still leaves room to manage adjacent landing space.

How should quick-service and high-volume kitchens plan cleaning access for the Atosa ATMG-36 after batch cooking and ticket-by-ticket finishing in a production kitchen with defined menu tasks?

Position the Atosa ATMG-36 so daily cleaning can be completed without moving unrelated equipment. Keep service panels, doors, shelves, or working surfaces accessible as applicable. The site’s sanitation plan should account for both the unit and the floor or wall area around it. In this application, the deciding point is how well the Atosa ATMG-36 lets staff expand hot-line capacity without disrupting the rest of the station while managing cooking-surface configuration.