CookRite ATSP-18-2 18” Double Stock Pot Stove - Continental Restaurant Equipment

Atosa ATSP-18-2 18” Double Stock Pot Stove

~~$1,351.20~~ $1,163.00

Standard Features

Stainless steel sides and front valve cover
Full width, removable stainless steel drip pan for easy cleanup
Heavy duty cast iron top grates
Heavy duty cast iron three-ring burner, rated at a total of 80,000 BTU/hr
Cast iron burners and top grates
Stainless steel tubing for pilots and pilot tips per burner ring
Each burner is equipped with two continuous pilots
Two manual controls to operate the inner and outer rings independently
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: ATSP-18-2

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.

A well-planned setup in a production kitchen with defined menu tasks can make good use of the Atosa ATSP-18-2 Commercial Stock Pot Stove when cafés, diners, and food halls need to expand hot-line capacity without disrupting the rest of the station. Its heavy-pot cooking station is aligned with batch cooking and ticket-by-ticket finishing, allowing the operation to give cooks a clearer station responsibility. Canadian operators should treat production volume and cleaning access as central selection criteria.

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

Specifications FAQ

Brand: AtosaModel: ATSP-18-2Category: 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

160,000 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

ModelATSP-18-2

Fit CheckW 18" (457 mm) × D 41.7" (1059 mm) × H 22.8" (579 mm)

Gas TypeNG / LP

Key Benefits

Decision points for commercial buyers

The Atosa ATSP-18-2 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 heavy-pot cooking station supports batch cooking and ticket-by-ticket finishing without forcing staff to improvise around another station.
Targets a practical outcome—to give cooks a clearer station responsibility—particularly during peak ticket volume, while keeping fuel or electrical requirements 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: 18" (457 mm) • Depth: 41.7" (1059 mm) • Height: 22.8" (579 mm) • Weight: 202 lb (92 kg)

Start with the actual site: confirm production volume, cleaning access, and fuel or electrical requirements for the Atosa ATSP-18-2. Then measure the delivery route and reserve the clearance needed for loading, cleaning, and service. For this stock pot range, the final comparison should also account for how staff will handle batch cooking and ticket-by-ticket finishing during the busiest part of the day.

Specifications

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

Core Product Details

BrandAtosa

ModelATSP-18-2

CategoryCommercial Cooking

Equipment TypeStock Pot Range

Fit & Dimensions

Width18" (457 mm)

Depth41.7" (1059 mm)

Height22.8" (579 mm)

Overall Dimensions18 x 41.7 x 22.8 in (457 x 1059 x 579 mm)

Overall Dimensions (SI)457 x 1059 x 579 mm

Net Weight202 lb (92 kg)

Gross Weight222 lb (101 kg)

Performance & Output

Electrical / Gas Requirements

Power SourceGas

Gas TypeNG / LP

Total BTU160,000 BTU

Build & Certifications

Additional Specs

Burner type4 Burners, Independent Manual Control

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 stock pot range, the details that usually decide fit are production volume and cleaning access. Continental Restaurant Equipment can review those points with Canadian buyers before the Atosa ATSP-18-2 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 Stock Pots Ranges Commercial Cooking Equipment Commercial Gas Hotplates Commercial Ranges Commercial Pasta Cookers

Frequently Asked Questions

Is the Atosa ATSP-18-2 suitable for cafés, diners, and food halls managing batch cooking and ticket-by-ticket finishing in a production kitchen with defined menu tasks?

A good fit is an operation where batch cooking and ticket-by-ticket finishing is part of daily work and staff need to expand hot-line capacity without disrupting the rest of the station. In that setting, the Atosa ATSP-18-2 can make it easier for the operation to give cooks a clearer station responsibility. It is less about owning another appliance and more about assigning the model a clear station responsibility. 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 fuel or electrical requirements.

How can the Atosa ATSP-18-2 help cafés, diners, and food halls manage batch cooking and ticket-by-ticket finishing in a production kitchen with defined menu tasks during peak ticket volume?

The Atosa ATSP-18-2 can be placed where batch cooking and ticket-by-ticket finishing already takes place, giving staff a specific point to expand hot-line capacity without disrupting the rest of the station. That placement can support an operating plan designed to give cooks a clearer station responsibility. The benefit is strongest when loading, cleaning, and service access are included in the layout. In this application, the deciding point is how well the Atosa ATSP-18-2 lets staff expand hot-line capacity without disrupting the rest of the station while managing fuel or electrical requirements.

Which production volume, cleaning access, and fuel or electrical requirements details should cafés, diners, and food halls compare for the Atosa ATSP-18-2 in a production kitchen with defined menu tasks?

Compare production volume, cleaning access, and fuel or electrical requirements against the actual site and workload. The Atosa ATSP-18-2 should also be assessed for how its heavy-pot cooking station 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. 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 fuel or electrical requirements.

How should cafés, diners, and food halls prepare a production kitchen with defined menu tasks for the Atosa ATSP-18-2 before batch cooking and ticket-by-ticket finishing?

Preparation should cover the equipment footprint, delivery path, production volume, and cleaning access. Leave practical access for loading, sanitation, and future service. This is especially important when the Atosa ATSP-18-2 will sit beside other equipment in a production kitchen with defined menu tasks. In this application, the deciding point is how well the Atosa ATSP-18-2 lets staff expand hot-line capacity without disrupting the rest of the station while managing fuel or electrical requirements.