Cookrite ATRC-36 - 36″ Radiant Broiler Heavy Duty - Continental Restaurant Equipment

Atosa ATRC-36 - 36″ Radiant Broiler Heavy Duty

~~$1,528.80~~ $1,316.00

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-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.

The Atosa ATRC-36 36 in Radiant Charbroiler gives institutional foodservice programs a focused way to match cooking space to the operation’s actual menu mix. Placed in a production kitchen with defined menu tasks, its 36-inch dedicated charbroiling surface supports ingredient loading, cooking, and plate assembly and can give cooks a clearer station responsibility. For Canadian operators, the strongest fit comes from matching the model to fuel or electrical requirements, adjacent landing space, and the pace of daily service.

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

Specifications FAQ

Brand: AtosaModel: ATRC-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

105,000 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-36

Fit CheckW 36" (914 mm) × D 27.6" (701 mm) × H 15.2" (386 mm)

Gas TypeNG / LP

Key Benefits

Decision points for commercial buyers

The Atosa ATRC-36 gives institutional foodservice programs a dedicated way to match cooking space to the operation’s actual menu mix within a production kitchen with defined menu tasks.
Its 36-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 cooking-surface configuration 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: 36" (914 mm) • Depth: 27.6" (701 mm) • Height: 15.2" (386 mm) • Weight: 159 lb (72 kg)

Start with the actual site: confirm fuel or electrical requirements, adjacent landing space, and cooking-surface configuration for the Atosa ATRC-36. Then measure the delivery route and reserve the clearance needed for loading, cleaning, and service. For this commercial charbroiler, the final comparison should also account for how staff will handle ingredient loading, cooking, and plate assembly during the busiest part of the day.

Specifications

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

Core Product Details

BrandAtosa

ModelATRC-36

CategoryCommercial Cooking

Equipment TypeCharbroiler

Installation TypeCountertop

Fit & Dimensions

Width36" (914 mm)

Depth27.6" (701 mm)

Height15.2" (386 mm)

Overall Dimensions36 x 27.6 x 15.2 in (914 x 701 x 386 mm)

Overall Dimensions (SI)914 x 701 x 386 mm

Net Weight159 lb (72 kg)

Gross Weight205 lb (93 kg)

Performance & Output

Electrical / Gas Requirements

Power SourceGas

Gas TypeNG / LP

Total BTU105,000 BTU

Build & Certifications

Special FeaturesReversible Cast Iron Grates

Additional Specs

Burner type3 Burners, Independent Manual Control

Cooking area35" 7/10 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

For a commercial charbroiler, the details that usually decide fit are fuel or electrical requirements and adjacent landing space. Continental Restaurant Equipment can review those points with Canadian buyers before the Atosa ATRC-36 is ordered, coordinate delivery, and remain available after the sale. Eligible businesses can also ask about EconoLease financing, and qualifying Atosa orders may receive free delivery to many major Canadian cities.

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 institutional foodservice programs evaluate the 36-inch format of the Atosa ATRC-36 for ingredient loading, cooking, and plate assembly 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 ATRC-36 still needs to align with fuel or electrical requirements, adjacent landing space, and the daily demand of a production kitchen with defined menu tasks. A site measurement is essential before ordering. In this application, the deciding point is how well the Atosa ATRC-36 lets staff match cooking space to the operation’s actual menu mix while managing cooking-surface configuration.

Is the Atosa ATRC-36 suitable for institutional foodservice programs managing ingredient loading, cooking, and plate assembly in a production kitchen with defined menu tasks?

This model makes the most sense for institutional foodservice programs planning a production kitchen with defined menu tasks. It gives the operation a dedicated way to match cooking space to the operation’s actual menu mix and a clearer path to give cooks a clearer station responsibility. The final decision should reflect the workload, access, and layout of the specific site. 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 cooking-surface configuration.

How can the Atosa ATRC-36 help institutional foodservice programs manage ingredient loading, cooking, and plate assembly in a production kitchen with defined menu tasks during shutdown cleaning?

By assigning the Atosa ATRC-36 to ingredient loading, cooking, and plate assembly, the operation can avoid shifting the same task between multiple stations. Its 36-inch dedicated charbroiling surface helps create a more predictable way to match cooking space to the operation’s actual menu mix, so the operation can give cooks a clearer station responsibility. For this model, shutdown cleaning is a useful stress test because it shows whether fuel or electrical requirements and cooking-surface configuration have been planned properly.

Which fuel or electrical requirements, adjacent landing space, and cooking-surface configuration details should institutional foodservice programs compare for the Atosa ATRC-36 in a production kitchen with defined menu tasks?

Compare fuel or electrical requirements, adjacent landing space, and cooking-surface configuration against the actual site and workload. The Atosa ATRC-36 should also be assessed for how its 36-inch dedicated charbroiling surface fits a production kitchen with defined menu tasks. A relevant comparison uses the same operating requirements for every model, rather than focusing on price alone. For this model, shutdown cleaning is a useful stress test because it shows whether fuel or electrical requirements and cooking-surface configuration have been planned properly.