Cookrite ATSB-36 36” Infrared Salamander Broiler - Continental Restaurant Equipment

Atosa ATSB-36 36” Infrared Salamander Broiler

~~$1,796.00~~ $1,545.00

Standard Features

Stainless steel exterior and interior
Dual valve controls for left and right side independent operation
Two (2) 21,500 BTU high efficiency ceramic infrared burners and standby pilots – totals 43,000 BTU
1 minute pre-heat time
4 position rack adjustments
One (1) removable broiler chrome rack
Removable crumb/grease tray
Range mount kit ships with salamander broiler
NOTE: Range mount is only compatible with an Atosa 36” range
Wall mount kit 21208001048

Optional Accessories

Wall mount kit 21208001048

🛠️ 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: ATSB-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.

Operations that need to build a more deliberate sequence for cooking and plating can position the Atosa ATSB-36 Commercial Salamander Broiler within a production kitchen with defined menu tasks. Its elevated finishing-broiler format is relevant to high-volume production and between-batch cleaning, where it can support an operating plan designed to give cooks a clearer station responsibility. Canadian buyers will get the clearest comparison by weighing fuel or electrical requirements, ventilation and clearances, and expected workload together.

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

Specifications FAQ

Brand: AtosaModel: ATSB-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

43,000 BTU output for busy service.

Production Ready

2 burner configuration supports daily commercial output.

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

ModelATSB-36

Fit CheckW 36" × D 18" × H 17 1/3"

Gas TypeNG / LP

CertificationsETL Listed

Key Benefits

Decision points for commercial buyers

The Atosa ATSB-36 gives quick-service and high-volume kitchens a dedicated way to build a more deliberate sequence for cooking and plating within a production kitchen with defined menu tasks.
Its elevated finishing-broiler format supports high-volume production and between-batch cleaning without forcing staff to improvise around another station.
Targets a practical outcome—to give cooks a clearer station responsibility—particularly during menu changeovers, while keeping control layout in view.
Pairs naturally with Commercial Cooking Equipment and Commercial Radiant Charbroilers when planning a complete commercial cookline around fuel or electrical requirements.

Buying Tips

Reduce ordering risk before checkout

Fit check: Width: 36" • Depth: 18" • Height: 17 1/3" • Weight: 143 lb

Use the busiest service period as the test for the Atosa ATSB-36. Review fuel or electrical requirements, ventilation and clearances, and control layout, then trace how staff will complete high-volume production and between-batch cleaning 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

ModelATSB-36

CategoryCommercial Cooking

Equipment TypeInfrared Salamander Broiler

Fit & Dimensions

Width36"

Depth18"

Height17 1/3"

Overall Dimensions36" x 18" x 17 1/3"

Overall Dimensions (SI)914 x 457 x 440 mm

Net Weight143 lb

Gross Weight169 lb

Performance & Output

Electrical / Gas Requirements

Power SourceGas

Gas TypeNG / LP

Total BTU43,000 BTU

Build & Certifications

Number of Burners2

Warranty1 Year Parts and Labor Warranty

CertificationsETL Listed

Additional Specs

Burner typeCeramic infrared

Cooking area4-position broiler rack

Gas valveIndependent manual control

Gauge16/18 gauge

Leg typeStainless steel leg with stainless steel bullet feet

MaterialStainless steel exterior and interior

Mount typeFloor model

Steel type430 stainless steel

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

With Continental Restaurant Equipment, the Atosa ATSB-36 can be evaluated as part of a complete operating plan rather than as an isolated SKU. Canadian buyers can review fuel or electrical requirements, ventilation and clearances, and high-volume production and between-batch cleaning with an experienced equipment team. Financing through EconoLease and free-delivery eligibility for Atosa equipment can also be discussed before checkout.

Related Categories

Explore compatible equipment groups and closely related commercial categories.

Salamanders Broilers Commercial Cooking Equipment Commercial Radiant Charbroilers Commercial Ranges Atosa Commercial Cooking Equipment Canada

Frequently Asked Questions

How should quick-service and high-volume kitchens prepare a production kitchen with defined menu tasks for the Atosa ATSB-36 before high-volume production and between-batch cleaning?

Measure the final position and the complete delivery route, including doors, corridors, elevators, and turns. Confirm fuel or electrical requirements, ventilation and clearances, and the clearance required for cleaning or service. The Atosa ATSB-36 should arrive only after the site can accommodate both installation and normal staff access. For quick-service and high-volume kitchens working in a production kitchen with defined menu tasks, the final test is whether the model supports menu changeovers without compromising control layout.

How should quick-service and high-volume kitchens plan cleaning access for the Atosa ATSB-36 after high-volume production and between-batch cleaning in a production kitchen with defined menu tasks?

Position the Atosa ATSB-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. For quick-service and high-volume kitchens, the strongest fit is one that makes it easier to build a more deliberate sequence for cooking and plating and still leaves room to manage ventilation and clearances.

What purchasing support can quick-service and high-volume kitchens receive for the Atosa ATSB-36 when fuel or electrical requirements matters?

Continental Restaurant Equipment can help Canadian buyers compare the Atosa ATSB-36 with the intended site, review ordering questions, and coordinate delivery. Qualified businesses can ask about EconoLease financing, and qualifying Atosa orders may be eligible for free delivery to many major Canadian cities. For quick-service and high-volume kitchens, the strongest fit is one that makes it easier to build a more deliberate sequence for cooking and plating and still leaves room to manage ventilation and clearances.

Is the Atosa ATSB-36 suitable for quick-service and high-volume kitchens managing high-volume production and between-batch cleaning in a production kitchen with defined menu tasks?

The Atosa ATSB-36 is best suited to a production kitchen with defined menu tasks used by quick-service and high-volume kitchens. Its role is to build a more deliberate sequence for cooking and plating, particularly where the team handles high-volume production and between-batch cleaning. The model should be selected only after the available footprint and operating routine have been compared with the product details. For quick-service and high-volume kitchens working in a production kitchen with defined menu tasks, the final test is whether the model supports menu changeovers without compromising control layout.