Cookrite ATTG-36 – 36″ Thermostatic Griddle Heavy Duty - Continental Restaurant Equipment

Atosa ATTG-36 – 36″ Thermostatic Griddle Heavy Duty

~~$2,808.00~~ $2,417.00

Standard Features

Stainless steel exterior and interior
Stainless steel grease drawer
Heavy duty 1″ thick polished steel griddle plate
25,000 BTU burners per 12” section with standby pilots
Independent manual controls for each 12”section
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: ATTG-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 expand hot-line capacity without disrupting the rest of the station can position the Atosa ATTG-36 36 in Thermostatic Gas Griddle within a production kitchen with defined menu tasks. Its 36-inch flat cooking-surface layout is relevant to batch cooking and ticket-by-ticket finishing, where it can support an operating plan designed to help the kitchen allocate equipment by menu demand. Canadian buyers will get the clearest comparison by weighing production volume, adjacent landing space, 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: ATTG-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

75,000 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

ModelATTG-36

Fit CheckW 36" (914 mm) × D 28.6" (726 mm) × H 15.2" (386 mm)

Gas TypeNG / LP

Key Benefits

Decision points for commercial buyers

The Atosa ATTG-36 gives institutional foodservice programs a dedicated way to expand hot-line capacity without disrupting the rest of the station within a production kitchen with defined menu tasks.
Its 36-inch flat cooking-surface layout supports batch cooking and ticket-by-ticket finishing without forcing staff to improvise around another station.
Targets a practical outcome—to help the kitchen allocate equipment by menu demand—particularly during peak ticket volume, while keeping ventilation and clearances 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: 36" (914 mm) • Depth: 28.6" (726 mm) • Height: 15.2" (386 mm) • Weight: 229 lb (104 kg)

Plan the Atosa ATTG-36 as part of the complete station. Match production volume, adjacent landing space, and ventilation and clearances to the expected workload, and verify that the delivery route can accommodate the unit. Finally, check whether batch cooking and ticket-by-ticket finishing can occur safely and efficiently once surrounding equipment is in place.

Specifications

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

Core Product Details

BrandAtosa

ModelATTG-36

CategoryCommercial Cooking

Equipment TypeGriddle

Fit & Dimensions

Width36" (914 mm)

Depth28.6" (726 mm)

Height15.2" (386 mm)

Overall Dimensions36 x 28.6 x 15.2 in (914 x 726 x 386 mm)

Overall Dimensions (SI)914 x 726 x 386 mm

Net Weight229 lb (104 kg)

Gross Weight281 lb (127 kg)

Performance & Output

Electrical / Gas Requirements

Power SourceGas

Gas TypeNG / LP

Total BTU75,000 BTU

Build & Certifications

Additional Specs

Burner type3 Burners, Independent Manual Control

Cooking area35" 7/10 x 19" 9/10

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

The value of sourcing the Atosa ATTG-36 from Continental Restaurant Equipment is the planning support around the purchase. Our team can review production volume and adjacent landing space, help the customer compare related options, and coordinate the order for a Canadian commercial site. Atosa equipment may also qualify for free delivery to many major cities, subject to destination and order details.

Related Categories

Explore compatible equipment groups and closely related commercial categories.

Commercial Griddles Commercial Cooking Equipment Commercial Gas Hotplates Commercial Ranges Atosa Commercial Cooking Equipment Canada

Frequently Asked Questions

How should institutional foodservice programs evaluate the 36-inch format of the Atosa ATTG-36 for batch cooking and ticket-by-ticket finishing 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 ATTG-36 still needs to align with production volume, adjacent landing space, and the daily demand of a production kitchen with defined menu tasks. A site measurement is essential before ordering. A practical decision connects the Atosa ATTG-36 to batch cooking and ticket-by-ticket finishing, a production kitchen with defined menu tasks, and the need to help the kitchen allocate equipment by menu demand.

What purchasing support can institutional foodservice programs receive for the Atosa ATTG-36 when production volume matters?

Buyers can contact Continental Restaurant Equipment for help reviewing production volume, adjacent landing space, and the role of the Atosa ATTG-36 in a production kitchen with defined menu tasks. The same Canadian supplier can support product selection, order coordination, and post-purchase questions. 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 ventilation and clearances.

Is the Atosa ATTG-36 suitable for institutional foodservice programs 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 ATTG-36 can make it easier for the operation to help the kitchen allocate equipment by menu demand. It is less about owning another appliance and more about assigning the model a clear station responsibility. In this application, the deciding point is how well the Atosa ATTG-36 lets staff expand hot-line capacity without disrupting the rest of the station while managing ventilation and clearances.

How can the Atosa ATTG-36 help institutional foodservice programs manage batch cooking and ticket-by-ticket finishing in a production kitchen with defined menu tasks during peak ticket volume?

By assigning the Atosa ATTG-36 to batch cooking and ticket-by-ticket finishing, the operation can avoid shifting the same task between multiple stations. Its 36-inch flat cooking-surface layout helps create a more predictable way to expand hot-line capacity without disrupting the rest of the station, so the operation can help the kitchen allocate equipment by menu demand. In this application, the deciding point is how well the Atosa ATTG-36 lets staff expand hot-line capacity without disrupting the rest of the station while managing ventilation and clearances.