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

Atosa ATSP-18-2L 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-18-2L

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 ATSP-18-2L Commercial Stock Pot Stove addresses a clear need for catering and commissary operations: how to expand hot-line capacity without disrupting the rest of the station without disrupting a production kitchen with defined menu tasks. Its heavy-pot cooking station can support batch cooking and ticket-by-ticket finishing and allow the operation to give cooks a clearer station responsibility. The right Canadian installation will be one where production volume, cleaning access, 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: ATSP-18-2LCategory: 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-18-2L

Fit CheckW 18" (457 mm) × D 41.7" (1059 mm) × H 17.9" (455 mm)

Gas TypeNG / LP

Key Benefits

Decision points for commercial buyers

The Atosa ATSP-18-2L gives catering and commissary operations 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 adjacent landing space 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: 17.9" (455 mm) • Weight: 198 lb (90 kg)

Before ordering the Atosa ATSP-18-2L, compare production volume, cleaning access, and adjacent landing space with the proposed setup in a production kitchen with defined menu tasks. Check doors, corridors, elevators, and turning space along the delivery path, not only the final footprint. A practical selection should allow staff to complete batch cooking and ticket-by-ticket finishing without blocking an adjacent station.

Specifications

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

Core Product Details

BrandAtosa

ModelATSP-18-2L

CategoryCommercial Cooking

Equipment TypeStock Pot Range

Fit & Dimensions

Width18" (457 mm)

Depth41.7" (1059 mm)

Height17.9" (455 mm)

Overall Dimensions18 x 41.7 x 17.9 in (457 x 1059 x 455 mm)

Overall Dimensions (SI)457 x 1059 x 455 mm

Net Weight198 lb (90 kg)

Gross Weight221 lb (100 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

Continental Restaurant Equipment has worked with commercial kitchens since 1994, giving Canadian buyers a knowledgeable source for the Atosa ATSP-18-2L. Before ordering, our team can help review production volume, cleaning access, 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.

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

How can the Atosa ATSP-18-2L help catering and commissary operations manage batch cooking and ticket-by-ticket finishing in a production kitchen with defined menu tasks during peak ticket volume?

By assigning the Atosa ATSP-18-2L to batch cooking and ticket-by-ticket finishing, the operation can avoid shifting the same task between multiple stations. Its heavy-pot cooking station helps create a more predictable way to expand hot-line capacity without disrupting the rest of the station, so the operation can give cooks a clearer station responsibility. In this application, the deciding point is how well the Atosa ATSP-18-2L lets staff expand hot-line capacity without disrupting the rest of the station while managing adjacent landing space.

Which production volume, cleaning access, and adjacent landing space details should catering and commissary operations compare for the Atosa ATSP-18-2L in a production kitchen with defined menu tasks?

Focus on the configuration details that affect use: production volume, cleaning access, and adjacent landing space. The Atosa ATSP-18-2L is the stronger choice only when those points align with a production kitchen with defined menu tasks and the operation’s expected service volume. For this model, peak ticket volume is a useful stress test because it shows whether production volume and adjacent landing space have been planned properly.

How should catering and commissary operations prepare a production kitchen with defined menu tasks for the Atosa ATSP-18-2L 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-18-2L will sit beside other equipment in a production kitchen with defined menu tasks. For this model, peak ticket volume is a useful stress test because it shows whether production volume and adjacent landing space have been planned properly.

How should catering and commissary operations plan cleaning access for the Atosa ATSP-18-2L after batch cooking and ticket-by-ticket finishing in a production kitchen with defined menu tasks?

For the Atosa ATSP-18-2L, allow staff to reach the surfaces and surrounding area that require routine sanitation, and preserve access for scheduled service. The unit should not be boxed in by adjacent equipment or storage. Cleaning frequency and procedures should follow the product documentation and the operation’s food-safety program. For catering and commissary operations working in a production kitchen with defined menu tasks, the final test is whether the model supports peak ticket volume without compromising adjacent landing space.