Cookrite ATTG-48 – 48″ Thermostatic Griddle Heavy Duty - Continental Restaurant Equipment

Atosa ATTG-48 – 48″ Thermostatic Griddle Heavy Duty

~~$3,433.60~~ $2,955.00

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-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.

The Atosa ATTG-48 48 in Thermostatic Gas Griddle is relevant to restaurants building or expanding a cookline organizing a cookline organized by cooking method around a defined operational goal: to expand hot-line capacity without disrupting the rest of the station. During batch cooking and ticket-by-ticket finishing, the 48-inch flat cooking-surface layout creates a path for the operation to help the kitchen allocate equipment by menu demand. Its value for Canadian foodservice depends on a proper match with production volume, adjacent landing space, and the intended station layout.

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

Specifications FAQ

Brand: AtosaModel: ATTG-48Category: 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

100,000 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-48

Fit CheckW 48" (1219 mm) × D 28.6" (726 mm) × H 15.2" (386 mm)

Gas TypeNG / LP

Key Benefits

Decision points for commercial buyers

The Atosa ATTG-48 gives restaurants building or expanding a cookline a dedicated way to expand hot-line capacity without disrupting the rest of the station within a cookline organized by cooking method.
Its 48-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 control layout 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: 48" (1219 mm) • Depth: 28.6" (726 mm) • Height: 15.2" (386 mm) • Weight: 295 lb (134 kg)

Start with the actual site: confirm production volume, adjacent landing space, and control layout for the Atosa ATTG-48. Then measure the delivery route and reserve the clearance needed for loading, cleaning, and service. For this commercial griddle, 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

ModelATTG-48

CategoryCommercial Cooking

Equipment TypeGriddle

Fit & Dimensions

Width48" (1219 mm)

Depth28.6" (726 mm)

Height15.2" (386 mm)

Overall Dimensions48 x 28.6 x 15.2 in (1219 x 726 x 386 mm)

Overall Dimensions (SI)1219 x 726 x 386 mm

Net Weight295 lb (134 kg)

Gross Weight415 lb (188 kg)

Performance & Output

Electrical / Gas Requirements

Power SourceGas

Gas TypeNG / LP

Total BTU100,000 BTU

Build & Certifications

Additional Specs

Burner type4 Burners, Independent Manual Control

Cooking area47" 9/10 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

For a commercial griddle, the details that usually decide fit are production volume and adjacent landing space. Continental Restaurant Equipment can review those points with Canadian buyers before the Atosa ATTG-48 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 Griddles Commercial Cooking Equipment Commercial Gas Hotplates Commercial Ranges Atosa Commercial Cooking Equipment Canada

Frequently Asked Questions

How should restaurants building or expanding a cookline evaluate the 48-inch format of the Atosa ATTG-48 for batch cooking and ticket-by-ticket finishing in a cookline organized by cooking method?

The 48-inch format should be judged against available space, expected workload, and staff access. For the Atosa ATTG-48, a larger or smaller format is only beneficial when it matches how the operation handles batch cooking and ticket-by-ticket finishing. Confirm the product details and delivery route before deciding. For restaurants building or expanding a cookline working in a cookline organized by cooking method, the final test is whether the model supports peak ticket volume without compromising control layout.

Is the Atosa ATTG-48 suitable for restaurants building or expanding a cookline managing batch cooking and ticket-by-ticket finishing in a cookline organized by cooking method?

This model makes the most sense for restaurants building or expanding a cookline planning a cookline organized by cooking method. It gives the operation a dedicated way to expand hot-line capacity without disrupting the rest of the station and a clearer path to help the kitchen allocate equipment by menu demand. The final decision should reflect the workload, access, and layout of the specific site. For restaurants building or expanding a cookline, the strongest fit is one that makes it easier to expand hot-line capacity without disrupting the rest of the station and still leaves room to manage adjacent landing space.

How can the Atosa ATTG-48 help restaurants building or expanding a cookline manage batch cooking and ticket-by-ticket finishing in a cookline organized by cooking method during peak ticket volume?

By assigning the Atosa ATTG-48 to batch cooking and ticket-by-ticket finishing, the operation can avoid shifting the same task between multiple stations. Its 48-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. For restaurants building or expanding a cookline working in a cookline organized by cooking method, the final test is whether the model supports peak ticket volume without compromising control layout.

Which production volume, adjacent landing space, and control layout details should restaurants building or expanding a cookline compare for the Atosa ATTG-48 in a cookline organized by cooking method?

Focus on the configuration details that affect use: production volume, adjacent landing space, and control layout. The Atosa ATTG-48 is the stronger choice only when those points align with a cookline organized by cooking method and the operation’s expected service volume. The answer should be judged against a cookline organized by cooking method, the demands of batch cooking and ticket-by-ticket finishing, and the operation’s approach to control layout.