Cookrite ATMG-48 - 48″ Manual Griddle Heavy Duty - Continental Restaurant Equipment

Atosa ATMG-48 - 48″ Manual Griddle Heavy Duty

~~$1,888.00~~ $1,625.00

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

PDF

Spec Sheet

View Product Specifications

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.

Ask a Question

SKU: ATMG-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.

The Atosa ATMG-48 48 in Manual Gas Griddle is intended for cafés, diners, and food halls that want to expand hot-line capacity without disrupting the rest of the station within a production kitchen with defined menu tasks. Rather than treating the equipment as a stand-alone purchase, its 48-inch flat cooking-surface layout can be planned around batch cooking and ticket-by-ticket finishing so the operation can help the kitchen allocate equipment by menu demand. That makes it a credible Canadian foodservice option where production volume and adjacent landing space shape the buying decision.

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

Specifications FAQ

Brand: AtosaModel: ATMG-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

120,000 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-48

Fit CheckW 48" (1219 mm) × D 28.6" (726 mm) × H 15.2" (386 mm)

Gas TypeNG / LP

Key Benefits

Decision points for commercial buyers

The Atosa ATMG-48 gives cafés, diners, and food halls a dedicated way to expand hot-line capacity without disrupting the rest of the station within a production kitchen with defined menu tasks.
Its 48-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: 48" (1219 mm) • Depth: 28.6" (726 mm) • Height: 15.2" (386 mm) • Weight: 294 lb (133 kg)

Use the busiest service period as the test for the Atosa ATMG-48. Review production volume, adjacent landing space, and cooking-surface configuration, then trace how staff will complete batch cooking and ticket-by-ticket finishing from start to finish. Include delivery-route measurements and future service access so the equipment can be installed and maintained without avoidable disruption.

Specifications

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

Core Product Details

BrandAtosa

ModelATMG-48

CategoryCommercial Cooking

Equipment TypeGriddle

Fit & Dimensions

Width48" (1219 mm)

Depth28.6" (726 mm)

Height15.2" (386 mm)

Overall Dimensions48 x 28.6 x 15.2 in (1219 x 726 x 386 mm)

Overall Dimensions (SI)1219 x 726 x 386 mm

Net Weight294 lb (133 kg)

Gross Weight414 lb (188 kg)

Performance & Output

Electrical / Gas Requirements

Power SourceGas

Gas TypeNG / LP

Total BTU120,000 BTU

Build & Certifications

Additional Specs

Burner type4 Burners, Independent Manual Control

Cooking area47" 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

Buying the Atosa ATMG-48 through Continental Restaurant Equipment adds a Canadian support team to the decision. We can help compare production volume, adjacent landing space, and the proposed setup in a production kitchen with defined menu tasks, rather than leaving the operator to interpret the equipment in isolation. Continental has served commercial-kitchen projects since 1994 and provides assistance from product selection through post-purchase questions.

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 cafés, diners, and food halls evaluate the 48-inch format of the Atosa ATMG-48 for batch cooking and ticket-by-ticket finishing 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 ATMG-48, a larger or smaller format is only beneficial when it matches how the operation handles batch cooking and ticket-by-ticket finishing. Confirm the product details and delivery route before deciding. For cafés, diners, and food halls 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 cafés, diners, and food halls prepare a production kitchen with defined menu tasks for the Atosa ATMG-48 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-48. Also confirm that batch cooking and ticket-by-ticket finishing can continue without creating a pinch point around the station. For cafés, diners, and food halls 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 cafés, diners, and food halls plan cleaning access for the Atosa ATMG-48 after batch cooking and ticket-by-ticket finishing in a production kitchen with defined menu tasks?

Position the Atosa ATMG-48 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. 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.

What purchasing support can cafés, diners, and food halls receive for the Atosa ATMG-48 when production volume matters?

Continental has served commercial-kitchen projects since 1994. For the Atosa ATMG-48, the team can discuss fit, related equipment, delivery details, and available financing options before the order is finalized. 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.