Cookrite ATRC-48 - 48″ Radiant Broiler Heavy Duty - Continental Restaurant Equipment

Atosa ATRC-48 - 48″ Radiant Broiler Heavy Duty

~~$1,932.80~~ $1,664.00

Secure checkout with

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

Why Buy From Us

Commercial Equipment Specialists — Serving professional kitchens since 1994.
Free Shipping Across Canada — To most major Canadian cities.
Canadian Support — Help with specifications and delivery access.

Official Atosa Resources

1 Year Parts & Labour Warranty

PDFSpec SheetOfficial Atosa Document

CAShips From Canada

CACanadian Support(416) 783-5907

SKU: ATRC-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.

For restaurants building or expanding a cookline, the Atosa ATRC-48 48 in Radiant Charbroiler can anchor a production kitchen with defined menu tasks where the priority is to match cooking space to the operation’s actual menu mix. The 48-inch dedicated charbroiling surface is well suited to ingredient loading, cooking, and plate assembly, so the operation can give cooks a clearer station responsibility. Canadian buyers should compare the unit around fuel or electrical requirements 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: ATRC-48Category: Commercial CookingPower Source: Gas

Cooking Output

140,000 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 Benefits

Decision points for commercial buyers

The Atosa ATRC-48 gives restaurants building or expanding a cookline a dedicated way to match cooking space to the operation’s actual menu mix within a production kitchen with defined menu tasks.
Its 48-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

Specifications

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

Core Product Details

BrandAtosa

ModelATRC-48

CategoryCommercial Cooking

Equipment TypeCharbroiler

Installation TypeCountertop

Fit & Dimensions

Width48" (1219 mm)

Depth27.6" (701 mm)

Height15.2" (386 mm)

Overall Dimensions48 x 27.6 x 15.2 in (1219 x 701 x 386 mm)

Overall Dimensions (SI)1219 x 701 x 386 mm

Net Weight201 lb (91 kg)

Gross Weight256 lb (116 kg)

Utilities & Requirements

Power SourceGas

Gas TypeNG / LP

Total BTU140,000 BTU

Build & Certifications

Special FeaturesReversible Cast Iron Grates

Additional Specs

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

Continental Restaurant Equipment has worked with commercial kitchens since 1994, giving Canadian buyers a knowledgeable source for the Atosa ATRC-48. Before ordering, our team can help review fuel or electrical requirements, adjacent landing space, and the intended role in a production kitchen with defined menu tasks. Qualified businesses may also explore EconoLease financing while qualifying Atosa orders may be eligible for free delivery to many major Canadian cities.

Frequently Asked Questions

How should restaurants building or expanding a cookline evaluate the 48-inch format of the Atosa ATRC-48 for ingredient loading, cooking, and plate assembly 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 ATRC-48, a larger or smaller format is only beneficial when it matches how the operation handles ingredient loading, cooking, and plate assembly. Confirm the product details and delivery route before deciding. For this model, shutdown cleaning is a useful stress test because it shows whether fuel or electrical requirements and ventilation and clearances have been planned properly.

How can the Atosa ATRC-48 help restaurants building or expanding a cookline manage ingredient loading, cooking, and plate assembly in a production kitchen with defined menu tasks during shutdown cleaning?

By assigning the Atosa ATRC-48 to ingredient loading, cooking, and plate assembly, the operation can avoid shifting the same task between multiple stations. Its 48-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. 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.

Which fuel or electrical requirements, adjacent landing space, and ventilation and clearances details should restaurants building or expanding a cookline compare for the Atosa ATRC-48 in a production kitchen with defined menu tasks?

The most useful comparison starts with fuel or electrical requirements and adjacent landing space, then checks whether ventilation and clearances matches daily demand. For the Atosa ATRC-48, buyers should also consider how staff will manage ingredient loading, cooking, and plate assembly once surrounding equipment is installed. For this model, shutdown cleaning is a useful stress test because it shows whether fuel or electrical requirements and ventilation and clearances have been planned properly.

How should restaurants building or expanding a cookline prepare a production kitchen with defined menu tasks for the Atosa ATRC-48 before ingredient loading, cooking, and plate assembly?

Measure the final position and the complete delivery route, including doors, corridors, elevators, and turns. Confirm fuel or electrical requirements, adjacent landing space, and the clearance required for cleaning or service. The Atosa ATRC-48 should arrive only after the site can accommodate both installation and normal staff access. For this model, shutdown cleaning is a useful stress test because it shows whether fuel or electrical requirements and ventilation and clearances have been planned properly.