Cookrite ATRC-24 - 24″ Radiant Broiler Heavy Duty - Continental Restaurant Equipment

Atosa ATRC-24 - 24″ Radiant Broiler Heavy Duty

~~$1,125.60~~ $969.00

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
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: ATRC-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.

The Atosa ATRC-24 24 in Radiant Charbroiler addresses a clear need for catering and commissary operations: how to match cooking space to the operation’s actual menu mix without disrupting a production kitchen with defined menu tasks. Its 24-inch dedicated charbroiling surface can support ingredient loading, cooking, and plate assembly and allow the operation to give cooks a clearer station responsibility. The right Canadian installation will be one where fuel or electrical requirements, adjacent landing space, and day-to-day access all line up.

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

Specifications FAQ

Brand: AtosaModel: ATRC-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

70,000 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

ModelATRC-24

Fit CheckW 24" (610 mm) × D 27.6" (701 mm) × H 15.2" (386 mm)

Gas TypeNG / LP

Key Benefits

Decision points for commercial buyers

The Atosa ATRC-24 gives catering and commissary operations a dedicated way to match cooking space to the operation’s actual menu mix within a production kitchen with defined menu tasks.
Its 24-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 ventilation and clearances in view.
Pairs naturally with Electric Countertop 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: 24" (610 mm) • Depth: 27.6" (701 mm) • Height: 15.2" (386 mm) • Weight: 117 lb (53 kg)

Plan the Atosa ATRC-24 as part of the complete station. Match fuel or electrical requirements, adjacent landing space, and ventilation and clearances to the expected workload, and verify that the delivery route can accommodate the unit. Finally, check whether ingredient loading, cooking, and plate assembly can occur safely and efficiently once surrounding equipment is in place.

Specifications

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

Core Product Details

BrandAtosa

ModelATRC-24

CategoryCommercial Cooking

Equipment TypeCharbroiler

Installation TypeCountertop

Fit & Dimensions

Width24" (610 mm)

Depth27.6" (701 mm)

Height15.2" (386 mm)

Overall Dimensions24 x 27.6 x 15.2 in (610 x 701 x 386 mm)

Overall Dimensions (SI)610 x 701 x 386 mm

Net Weight117 lb (53 kg)

Gross Weight147 lb (67 kg)

Performance & Output

Electrical / Gas Requirements

Power SourceGas

Gas TypeNG / LP

Total BTU70,000 BTU

Build & Certifications

Special FeaturesReversible Cast Iron Grates

Additional Specs

Burner type2 Burners, Independent Manual Control

Cooking area23" 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

The value of sourcing the Atosa ATRC-24 from Continental Restaurant Equipment is the planning support around the purchase. Our team can review fuel or electrical requirements and adjacent landing space, 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.

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

Frequently Asked Questions

How should catering and commissary operations evaluate the 24-inch format of the Atosa ATRC-24 for ingredient loading, cooking, and plate assembly 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 ATRC-24, the expected service volume, and the access needed for loading and cleaning. For catering and commissary operations, the strongest fit is one that makes it easier to match cooking space to the operation’s actual menu mix and still leaves room to manage adjacent landing space.

What purchasing support can catering and commissary operations receive for the Atosa ATRC-24 when fuel or electrical requirements matters?

Buyers can contact Continental Restaurant Equipment for help reviewing fuel or electrical requirements, adjacent landing space, and the role of the Atosa ATRC-24 in a production kitchen with defined menu tasks. The same Canadian supplier can support product selection, order coordination, and post-purchase questions. For catering and commissary operations, the strongest fit is one that makes it easier to match cooking space to the operation’s actual menu mix and still leaves room to manage adjacent landing space.

Is the Atosa ATRC-24 suitable for catering and commissary operations managing ingredient loading, cooking, and plate assembly in a production kitchen with defined menu tasks?

The Atosa ATRC-24 is best suited to a production kitchen with defined menu tasks used by catering and commissary operations. 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. The answer should be judged against a production kitchen with defined menu tasks, the demands of ingredient loading, cooking, and plate assembly, and the operation’s approach to ventilation and clearances.

How can the Atosa ATRC-24 help catering and commissary operations manage ingredient loading, cooking, and plate assembly in a production kitchen with defined menu tasks during shutdown cleaning?

The Atosa ATRC-24 supports workflow by giving staff a defined station for the task. During ingredient loading, cooking, and plate assembly, the model provides a predictable way to match cooking space to the operation’s actual menu mix without depending on an unrelated piece of equipment. This can give the operation a clearer path to give cooks a clearer station responsibility during busy service. The answer should be judged against a production kitchen with defined menu tasks, the demands of ingredient loading, cooking, and plate assembly, and the operation’s approach to ventilation and clearances.