Atosa Griddle Guide: Complete Review of the CookRite ATMG and ATTG Lines

Atosa is one of the most respected names in commercial restaurant equipment, and the CookRite line of griddles represents the brand's commitment to heavy-duty performance at an accessible price point. Whether you run a high-volume diner, a food truck, a hotel banquet operation, or a fast-casual concept, Atosa griddles are engineered to handle the rigors of daily commercial cooking. The CookRite name is Atosa's own branded product line, covering a full range of cooking equipment including the ATMG and ATTG griddle series reviewed in depth in this guide.

Atosa produces two distinct griddle lines. The ATMG series features manual valve control, a 3/4-inch polished steel cooking plate, and 30,000 BTU per burner - built for operators who want maximum heat output and direct hands-on zone control. The ATTG series steps up to a 1-inch polished steel plate and thermostatic control that automatically holds a set temperature with precision, making it the choice for menu items that demand consistent, repeatable heat. Both lines are available in 24-inch, 36-inch, and 48-inch widths, giving operators the flexibility to match their cooking volume and counter space.

This guide covers everything you need to know before purchasing an Atosa commercial griddle: a side-by-side product comparison, detailed specifications for every SKU, gas supply requirements, installation and clearance rules, food truck suitability, cooking applications from breakfast to dinner service, NSF and ETL certification details, warranty options, maintenance schedules, troubleshooting, and a complete FAQ section. If you are still evaluating which type of commercial griddle is right for your operation, start with our complete commercial griddle buying guide before diving into the Atosa-specific details below. By the end, you will have a clear picture of which Atosa griddle fits your operation and why operators across the country trust the CookRite line.

Is Atosa CookRite a Good Brand? What Operators Actually Need to Know

Atosa was founded in Hangzhou, China. Its parent company, Hinde Catering Equipment, is one of China's largest commercial kitchen equipment manufacturers. The U.S. operation, Atosa USA, is headquartered in Brea, California, and operates nine U.S. warehouse locations across California, Colorado, Texas, Ohio, Florida, Georgia, Illinois, New Jersey, and Washington. That warehouse footprint is not typical for an imported equipment brand and is what makes freight delivery to most U.S. markets practical on a short timeline.

CookRite is Atosa's cooking equipment sub-brand. Every ATMG and ATTG griddle carries the CookRite badge. CookRite is not a separate company or a third-party OEM. It is Atosa's own label for their cooking line, in the same way the standalone Atosa name is most closely associated with refrigeration. Same company, same warranty network, same parts supply chain. If you see "Atosa CookRite griddle" and "Atosa griddle" used interchangeably, that is accurate. Browse the Atosa CookRite griddle lineup to see all six models.

The brand's industry track record is more substantive than most operators realize. Atosa was named 2025 U.S. Equipment Vendor of the Year by International Dairy Queen, recognized as "No. 1 Volume Vendor" by PCR/PRIDE Centric Resources, and received the FEDA Extraordinary Service Award. The brand is also a consecutive recipient of the Kitchen Innovations (KI) Award, which is an independently juried recognition at the NAFEM tradeshow. These are peer-reviewed and client-reviewed recognitions, not self-assigned ratings.

The service infrastructure is worth understanding before purchase. Atosa's in-house service department, called Smart Kitchen Service, has over 500 U.S.-based technicians and claims same-day service capability in most major metro areas. A dedicated account representative manages each service call from initial diagnosis through completion, which is less common in commercial kitchen equipment warranty workflows. That structure matters if you ever need a warranty repair: it reduces the back-and-forth between dispatch, parts, and field that slows down most equipment service calls.

On certifications: Atosa CookRite griddles are ETL Listed (cETLus) and NSF/ANSI 4 certified. Both certifications are independently verified, not self-declared. ETL listing comes from Intertek, an OSHA-recognized National Testing Laboratory. NSF/ANSI 4 is the commercial cooking equipment standard used by health inspectors in virtually every U.S. jurisdiction. These are baseline requirements for any commercial kitchen purchase, and the Atosa CookRite line meets both.

Engineering Overview: Material Composition and Thermal Mass

The foundation of any commercial griddle is its plate. In the Atosa lineup, the plate serves not only as the cooking surface but also as a thermal reservoir. The ability of the griddle to maintain temperature during a cold load, such as placing several frozen patties or high-moisture vegetables onto the surface, depends entirely on the thermal mass of the steel. That difference comes down to steel mass, burner geometry, control strategy, and how efficiently heat moves from combustion chamber to cooking surface.

Atosa's gas griddle platform is built around two families with different thermal priorities:

• ATMG manual griddles use a 3/4-inch polished steel plate and 30,000 BTU per burner. The 3/4-inch plate's lower thermal mass means it heats up fast, but it also requires more burner intensity to drive aggressive direct-fire searing and respond quickly to operator flame adjustments.
• ATTG thermostatic griddles use a 1-inch polished steel plate and 25,000 BTU per burner. The heavier 1-inch plate stores more energy and recovers through that stored mass rather than raw flame input, which is why a lower per-burner BTU rating pairs effectively with thermostatic control.

That design split is not random. It reflects two different operating philosophies. The manual platform favors responsiveness and quicker heat-up. The thermostatic platform favors temperature stability, higher stored heat, and tighter repeatability across long production runs.

The Atosa Griddle Product Line at a Glance

Atosa currently offers six countertop griddle models across two product families. Every model shares a common footprint depth of 28.6 inches and a height of 15.2 inches, a 3/4-inch NPT gas inlet, standby pilot ignition, ETL listing, and NSF certification. The table below captures the key specification differences at a glance.

Model	Line	Width	Plate Thickness	BTU/Burner	Burner Count	Total BTU	Control Type
ATMG-24	ATMG Heavy Duty	24 in	3/4 in	30,000	2	60,000	Manual Valve
ATMG-36	ATMG Heavy Duty	36 in	3/4 in	30,000	3	90,000	Manual Valve
ATMG-48	ATMG Heavy Duty	48 in	3/4 in	30,000	4	120,000	Manual Valve
ATTG-24	ATTG Thermostatic	24 in	1 in	25,000	2	50,000	Thermostatic
ATTG-36	ATTG Thermostatic	36 in	1 in	25,000	3	75,000	Thermostatic
ATTG-48	ATTG Thermostatic	48 in	1 in	25,000	4	100,000	Thermostatic

All six SKUs share a stainless steel body construction with 304-grade stainless on high-exposure components, a 1-year parts and labor warranty that can be upgraded at the time of purchase to 2, 3, 4, or 5 years, and availability in both natural gas and propane (LP) configurations. The countertop design means no floor-space footprint beyond the counter itself, and the compact 28.6-inch depth fits on standard prep counters without projecting into the line. Free freight with liftgate service is included from The Restaurant Warehouse on every SKU - no weight-tier surcharges, no add-on fees - which further reduces the total cost of ownership. Ready to skip ahead and order? Browse all Atosa CookRite griddles or continue reading for detailed specifications on every model.

Sizing and Exterior Dimensions

For most operators, the first question is simple: how much line space do I need and how much production width am I actually getting? Atosa keeps the platform modular by building around 12-inch heating sections. That makes the 24-inch, 36-inch, and 48-inch models easy to compare because each step up in width adds another independent burner zone and more usable cooking area.

Series	Model	Nominal Width	Exterior Depth	Exterior Height	Cooking Zones	Plate Width Logic
ATMG	ATMG-24	24 in	28.6 in	15.2 in	2	Two 12-inch sections
ATMG	ATMG-36	36 in	28.6 in	15.2 in	3	Three 12-inch sections
ATMG	ATMG-48	48 in	28.6 in	15.2 in	4	Four 12-inch sections
ATTG	ATTG-24	24 in	28.6 in	15.2 in	2	Two 12-inch sections
ATTG	ATTG-36	36 in	28.6 in	15.2 in	3	Three 12-inch sections
ATTG	ATTG-48	48 in	28.6 in	15.2 in	4	Four 12-inch sections

• Depth consistency simplifies line design. A 24-inch unit and a 48-inch unit project roughly the same distance from the cook line.
• Height consistency keeps the working surface predictable across mixed equipment suites.
• Zone expansion is linear. Every additional 12 inches means one more burner and one more control point.
• The 36-inch platform is often the balancing point between throughput and line flexibility. It gives three working zones without pushing too far into premium floor space.

ATMG Series: The 3/4-Inch Polished Steel Plate

The ATMG manual series utilizes a 3/4-inch heavy-duty polished steel plate. From a metallurgical perspective, this thickness is engineered for rapid response times. While a 3/4-inch plate has less thermal mass than a thicker counterpart, it can be brought to operating temperature faster, making it suitable for operations that fluctuate between high-volume peaks and idle periods. The polished surface is designed to minimize food adhesion and facilitate easier carbon removal during the scraping process.

ATTG Series: The 1-Inch Heavy-Duty Plate

The ATTG thermostatic series is built with a 1-inch thick plate. This 25 percent increase in thickness provides a substantially higher thermal reservoir. For high-volume kitchens where the griddle is constantly loaded with product, the 1-inch plate resists temperature dip. When cold food hits the 1-inch steel, the internal heat of the plate migrates to the surface efficiently, ensuring that recovery times are minimized and sear quality remains consistent across hundreds of cycles.

ATMG vs. ATTG: Which Atosa Griddle Is Right for Your Operation?

Choosing between the ATMG and ATTG lines comes down to how you want to manage temperature, what your plate thickness requirements are, and the nature of your menu. Both lines are built tough, both are NSF and ETL certified, and both are backed by the same warranty structure. The difference lies in control philosophy and thermal mass.

The ATMG line is the heavy-duty manual option. Each burner delivers 30,000 BTU per hour and is controlled by its own independent manual valve. That means you turn the knob directly - higher for more heat, lower for less. Skilled grill cooks appreciate this setup because it delivers immediate, tactile feedback. The 3/4-inch polished steel plate heats up quickly and recovers fast after a load of cold product hits the surface. This is the right choice for breakfast-heavy operations pushing high volumes of eggs, bacon, sausage, and pancakes where cooks are constantly adjusting heat zones on the fly.

The ATTG line is the precision thermostatic option. The 1-inch plate is 33 percent thicker than the ATMG plate, which translates to substantially more thermal mass - the plate stores more heat energy and resists temperature drop when you load cold burgers or a batch of frozen hash browns. The thermostatic controllers let you dial in a target temperature between approximately 150 degrees F and 550 degrees F, and the griddle holds that temperature automatically. This is the "set it and forget it" approach that works especially well for smash burgers (where consistent plate temperature drives the crust), breakfast menus that need steady heat over long service windows, and any operation where staffing variability makes precise manual control difficult.

Use Case	Recommended Line	Reason
High-volume breakfast diner, experienced line cooks	ATMG	Fast recovery, manual zone control, 30K BTU/burner
Smash burger concept	ATTG	1-inch plate holds precise temperature for consistent crust formation
Hotel banquet / buffet station	ATTG	Set-and-forget stability over long service periods
Food truck with propane, limited counter space	ATMG-24 or ATTG-24	Compact footprint, propane-ready, 24-inch fits most trucks
Full-service restaurant, multi-item breakfast and lunch	ATMG-36 or ATTG-36	36-inch width handles both menus without going to a 48-inch footprint
High-volume diner or commissary kitchen	ATMG-48 or ATTG-48	Maximum cooking surface, 4 independent zones
Hibachi or teppanyaki station	ATTG-48	Showmanship-friendly plus precise temperature across wide surface
Ghost kitchen or dark kitchen with variable staffing	ATTG	Thermostatic removes guesswork for less experienced staff

Choosing Your Atosa Griddle Size

Once you have decided between ATMG and ATTG, the next question is width. The table below maps each of the six models to its BTU output, cooking area, and the operational context where it performs best.

Size	Burners	Total BTU	Cooking Area	Best For
ATMG-24	2	60,000	23.9 in x 19.9 in	Single-operator food truck, cafe, breakfast spot under 50 covers/day
ATMG-36	3	90,000	35.7 in x 19.9 in	Mid-volume diner, ghost kitchen, 50-150 covers/day
ATMG-48	4	120,000	47.9 in x 19.9 in	High-volume breakfast, smash burger specialist, hotel banquet
ATTG-24	2	50,000	23.9 in x 19.9 in	Precision protein cookery, limited space, egg-focused menu
ATTG-36	3	75,000	35.7 in x 19.9 in	Versatile thermostatic in mid-size footprint, hibachi prep
ATTG-48	4	100,000	47.9 in x 19.9 in	Large-format thermostatic, teppanyaki, multi-protein service

FAQ: ATMG vs. ATTG Decision

Which line is better for a new operator who is not an experienced grill cook? The ATTG thermostatic line is generally the better fit for less experienced operators. Because the thermostat automatically maintains your target temperature, there is less skill required to achieve consistent results across service shifts. An experienced cook who prefers direct control will appreciate the ATMG's manual valve setup, but the ATTG's precision removes one major variable from the equation.

Atosa ATMG Heavy Duty Griddle - Detailed Specs

Every ATMG griddle shares the same construction DNA: a 3/4-inch thick polished steel cooking plate, independent manual valve control per burner zone, 30,000 BTU per burner, standby pilot ignition, and a stainless steel body. The NPT gas inlet measures 3/4 inch on all models. Natural gas operation requires 4 inches W.C. manifold pressure; propane (LP) operation requires 10 inches W.C. All ATMG models are ETL listed and NSF certified, and they carry a 1-year parts and labor warranty with upgrade options at the time of purchase.

ATMG-24 - Compact Heavy-Duty Performance

The ATMG-24 natural gas configuration delivers 60,000 BTU total from two 30,000 BTU burners across a 24-inch wide cooking surface. Also available as the ATMG-24 propane model for food truck and off-grid installations. At 24 inches wide by 28.6 inches deep, this is the most space-efficient model in the ATMG family and a natural choice for food trucks, small diners, and operators who need to maximize every inch of counter space. Despite its compact footprint, the 3/4-inch polished steel plate delivers the same professional performance as the wider models. Each of the two burner zones is independently controlled, so you can run one zone hot for searing and the other zone warm for holding. Watch the Atosa ATMG-24 CookRite Heavy Duty 24 inch Griddle walkthrough video for a full product demonstration. Full spec sheet and operating manual are linked on the ATMG-24 natural gas product page.

ATMG-36 - The Versatile Middle Ground

The ATMG-36 natural gas model is the most popular width in the ATMG line for good reason: 90,000 BTU across three independent burner zones gives you exceptional heat coverage and flexible zone management without committing to the 48-inch footprint. The ATMG-36 propane version brings the same three-zone performance to LP-fueled installations. Three zones let you run a searing zone, a cooking zone, and a warm-hold zone simultaneously - a configuration that suits full-service restaurants, busy diners, and hotel breakfast buffets equally well. At 36 inches wide by 28.6 inches deep, the ATMG-36 fits on standard counters alongside other equipment without dominating the line. See the full product overview in the Atosa ATMG-36 CookRite Heavy Duty 36 inch Griddle video. Full spec sheet and operating manual are linked on the ATMG-36 natural gas product page.

ATMG-48 - Maximum Heavy-Duty Output

The ATMG-48 natural gas is the highest-output model in the ATMG line: 120,000 BTU total from four independent 30,000 BTU burner zones across a 48-inch wide cooking surface. The ATMG-48 propane configuration brings the same flagship output to LP-fueled kitchens and large food service events. This model is engineered for the highest-volume applications - large diners, commissary kitchens, stadium concessions, and any operation where throughput is the primary constraint. Four independent zones give a skilled grill cook tremendous flexibility to manage different menu items simultaneously across the full 48-inch surface. The Atosa ATMG-48 CookRite Heavy Duty 48 inch Griddle video demonstrates the full cooking surface and burner configuration. Full spec sheet and operating manual are linked on the ATMG-48 natural gas product page.

Spec	ATMG-24	ATMG-36	ATMG-48
Width	24 in	36 in	48 in
Depth	28.6 in	28.6 in	28.6 in
Height	15.2 in	15.2 in	15.2 in
Plate Thickness	3/4 in	3/4 in	3/4 in
Burner Count	2	3	4
BTU/Burner	30,000	30,000	30,000
Total BTU	60,000	90,000	120,000
Control Type	Manual Valve	Manual Valve	Manual Valve
Gas Inlet	3/4 in NPT	3/4 in NPT	3/4 in NPT
NG Manifold Pressure	4 in W.C.	4 in W.C.	4 in W.C.
LP Manifold Pressure	10 in W.C.	10 in W.C.	10 in W.C.
Certification	ETL, NSF	ETL, NSF	ETL, NSF
Warranty (standard)	1 year parts & labor	1 year parts & labor	1 year parts & labor

Atosa ATTG Thermostatic Griddle - Detailed Specs

The ATTG line shares the same countertop footprint, stainless steel body, gas inlet specification, and certification credentials as the ATMG, but steps up in two key areas: plate thickness and temperature control. The 1-inch polished steel plate is a significant upgrade in thermal mass - it absorbs and retains more heat energy, which means the surface temperature recovers more quickly and more evenly after loading cold product. The thermostatic control system allows operators to dial in a precise target temperature and trust the griddle to maintain it automatically throughout service, delivering the "set it and forget it" reliability that high-volume and precision-focused operations depend on. Temperature range runs from approximately 150 degrees F to 550 degrees F, covering everything from a gentle warm-hold to a full searing application.

Why does a 1-inch plate matter? Thermal mass is directly proportional to plate volume. A 1-inch plate contains 33 percent more steel than a 3/4-inch plate of the same surface area, and that extra mass acts as a heat reservoir. When a cold smash burger patty, a batch of frozen hash browns, or a pile of cold vegetables hits the surface, the 1-inch plate is far less likely to experience a significant temperature drop - the mass absorbs the thermal shock and the thermostat compensates by cycling the burners back up to setpoint faster. The practical result is a more even crust on smash burgers, more consistent browning on pancakes, and fewer hot and cold spots across the entire cooking surface over a long service period.

ATTG-24 - Precision in a Compact Footprint

The ATTG-24 natural gas brings thermostatic precision to the 24-inch format: 50,000 BTU total from two 25,000 BTU burner zones, a 1-inch polished steel plate, and independent thermostatic control per zone. The ATTG-24 propane version delivers the same precision for mobile food truck operations and LP-fueled kitchens. This model is an excellent choice for food trucks and small restaurant operations that want the consistency of thermostatic control without the footprint of a larger unit. The two independent zones allow different temperature setpoints side by side - for example, 375 degrees F on one zone for pancakes and 425 degrees F on the other for sausage links, both holding automatically. A video review is not currently available for this model, but the full product specification is listed in the table below. Full spec sheet and operating manual are linked on the ATTG-24 natural gas product page.

ATTG-36 - Precision at Scale

The ATTG-36 thermostatic griddle delivers 75,000 BTU across three thermostatic zones on a 36-inch cooking surface. The ATTG-36 propane model is the LP-configured version for food trucks and propane-supplied kitchens. Three independent thermostatic zones allow complex multi-temperature setups - a hold zone, a medium cook zone, and a high-heat searing zone - all holding their respective setpoints automatically. This is one of the most versatile models in the entire Atosa griddle lineup and works equally well for breakfast-heavy full-service restaurants, lunch burger concepts, and hotel buffet stations. Watch the full demonstration in the Atosa ATTG-36 CookRite 36-inch Thermostatic Griddle video. Full spec sheet and operating manual are linked on the ATTG-36 natural gas product page.

ATTG-48 - Maximum Thermostatic Output

The ATTG-48 thermostatic is the flagship of the Atosa griddle lineup: 100,000 BTU across four independent thermostatic zones on a 48-inch cooking surface with a 1-inch polished steel plate. The ATTG-48 propane configuration delivers that same four-zone thermostatic power for LP-fueled operations. Four zones running at independent setpoints simultaneously give the ATTG-48 the most versatile cooking platform of any model in the Atosa range. For teppanyaki concepts, high-volume breakfast operations, and commissary kitchens processing large quantities of varied menu items, the ATTG-48 represents the pinnacle of the CookRite griddle lineup. The Atosa ATTG-48 CookRite 48-inch Thermostatic Griddle video provides a complete product walkthrough. Full spec sheet and operating manual are linked on the ATTG-48 natural gas product page.

Spec	ATTG-24	ATTG-36	ATTG-48
Width	24 in	36 in	48 in
Depth	28.6 in	28.6 in	28.6 in
Height	15.2 in	15.2 in	15.2 in
Plate Thickness	1 in	1 in	1 in
Burner Count	2	3	4
BTU/Burner	25,000	25,000	25,000
Total BTU	50,000	75,000	100,000
Control Type	Thermostatic	Thermostatic	Thermostatic
Temperature Range	150-550 F	150-550 F	150-550 F
Gas Inlet	3/4 in NPT	3/4 in NPT	3/4 in NPT
NG Manifold Pressure	4 in W.C.	4 in W.C.	4 in W.C.
LP Manifold Pressure	10 in W.C.	10 in W.C.	10 in W.C.
Certification	ETL, NSF	ETL, NSF	ETL, NSF
Warranty (standard)	1 year parts & labor	1 year parts & labor	1 year parts & labor

Plate Metallurgy, Thickness, and Duty Cycle Logic

Griddle buyers often treat plate thickness like a one-line spec. In reality, thickness changes almost everything: startup time, fuel use, thermal lag, recovery profile, and how forgiving the surface feels during repetitive loading.

Atosa's split between 3/4-inch manual plates and 1-inch thermostatic plates makes sense when you look at actual duty cycle.

• 3/4-inch plates are easier to bring up to temperature and easier to cool down.
• 1-inch plates store more energy and recover more aggressively under repetitive product drops.
• Manual control units depend more on cook skill and flame adjustment.
• Thermostatic units depend more on plate stability and control feedback.

The polished steel plate itself is chosen for its combination of durability, heat conduction, machinability, and seasoning behavior. Polished carbon steel is not a low-maintenance material, but it performs well in commercial production because it can absorb heat deeply, tolerate scraping, and develop a functional seasoning layer over time.

Series	Plate Thickness	Surface Type	Thermal Behavior	Best Duty Cycle	Operational Logic
ATMG	3/4 in	Polished steel	Faster heat-up, lower thermal reserve	Medium to high, variable load	Better for cooks who actively manage flame and zone intensity
ATTG	1 in	Polished steel	Slower heat-up, higher thermal reserve	High and sustained	Better for repetitive production and tighter temperature repeatability

Why Atosa uses 3/4-inch plates for manual units

A manual griddle does not have a closed-loop control system that constantly measures plate temperature and modulates gas input to maintain a setpoint. It has a valve and a flame setting. That means the operator is the control algorithm. In that setup, a 3/4-inch plate is a smart compromise. It offers enough mass for strong searing, but it still responds quickly when the cook dials the flame up or down. A thicker plate on a manual system can feel sluggish, especially during menu transitions.

Why Atosa uses 1-inch plates for thermostatic units

A thermostatic unit has a different job. The system is intended to stabilize around a selected temperature. That becomes easier when the plate behaves like a larger heat battery. A 1-inch plate stores more energy, smooths out temperature swings, and gives the thermostat a more stable target to control. This matters on breakfast lines, burger stations, and institutional kitchens where the same products land on the same sections for hours.

The Physics of Thermal Mass vs. Recovery Time

This is the part that really determines whether a griddle feels strong or weak in service.

When cold food lands on a hot plate, heat immediately transfers from the steel into the product. That transfer is driven by a temperature gradient. The larger the gradient, the faster the initial heat transfer. But the moment heat leaves the plate, the plate surface starts to cool. What happens next depends on two things:

1. How much heat was stored in the steel mass before loading
2. How quickly the burners can replace that lost heat

A thicker plate stores more energy because there is simply more metal available to hold heat. That extra mass helps the surface resist sudden temperature collapse. But it also takes more energy and more time to initially heat the plate. So the relationship is a tradeoff:

• Higher thermal mass = better load stability, slower initial heat-up
• Lower thermal mass = faster startup, more noticeable temperature drop under heavy product loads

Recovery time is not just a burner story. It is the interaction of:

• Plate thickness
• Plate conductivity
• Burner output
• Burner-to-plate contact pattern
• Product moisture
• Food load density
• Control system response

That is why the ATMG's higher per-burner BTU output pairs with the 3/4-inch plate. The thinner plate's lower thermal mass needs more direct burner intensity to drive aggressive searing and stay responsive to fast flame adjustments. The 1-inch ATTG plate, with its larger stored energy reserve, works effectively with 25,000 BTU per burner because the mass itself provides the recovery buffer that raw flame intensity provides on the manual series.

Structural Specifications: The ATMG vs. ATTG Chassis

Both the ATMG and ATTG series are constructed with a stainless steel exterior, primarily utilizing 430-grade stainless steel for the front and sides. This material choice is critical for professional environments because of its resistance to corrosion from salt, acids, and high-heat oxidation.

Component Area	Typical Material Logic	Functional Reason
Front panel	18GA 430 stainless steel	Magnetic, durable, cost-controlled exterior skin with acceptable corrosion resistance in dry line conditions
Side panels	18GA 430 stainless steel	Structural rigidity and heat resistance for external cabinet surfaces
Splash guards	18GA 430 stainless steel	Resistance to grease exposure and repeated wipe-downs
Grease drawer exterior	Stainless steel construction	Corrosion resistance in a grease-heavy service area
High-contact trim and food-zone adjacent components	304 stainless steel in high-contact zones	Improved corrosion resistance in areas exposed to repeated cleaning, salt, acids, and hand contact

430 stainless and 304 stainless serve different roles in equipment design. They are not interchangeable, and neither is universally superior.

18GA 430 Stainless Steel in Cabinet Construction

Atosa's cabinet logic makes sense for commercial griddles. 430 stainless is commonly used on visible exterior cabinet surfaces because it offers good heat resistance, good formability, acceptable corrosion resistance in controlled indoor kitchen environments, lower material cost than 304, and solid rigidity at 18 gauge thickness. For front panels, side panels, and splash structures, 18GA 430 is a practical specification. It performs well when cleaned properly and not exposed to harsh chemical residue.

304 Stainless in High-Contact Zones

Where operators repeatedly touch, wipe, and expose surfaces to salts, acidic cleaners, and food splash, 304 stainless is the stronger choice. It contains more nickel and has better corrosion resistance than 430. When used in high-contact or high-cleaning-frequency zones, 304 helps reduce tea staining, surface rust, and long-term cosmetic breakdown. Mixed-alloy construction is common in serious commercial equipment: use the higher-cost alloy where it solves a real wear problem, and use the lower-cost alloy where strength and heat resistance are more important.

Frame and Splashguards

The units feature a fully welded stainless steel frame designed to withstand the stress of thermal expansion. A common failure point in lower-tier griddles is chassis warping as the griddle plate expands and contracts. Atosa mitigates this by using heavy-gauge stainless steel and reinforced mounting points. The splashguards, typically 4 inches in height, are tapered and integrated into the frame to prevent grease migration into the internal burner compartments.

Legs and Leveling

Each unit is equipped with 4-inch adjustable stainless steel legs. Leveling is not merely an aesthetic concern; it is a functional requirement. An unlevel griddle plate causes uneven grease drainage toward the grease trough, which can lead to pooling, localized smoke, and increased carbonization. The heavy-duty threads on Atosa's legs allow for precision leveling on uneven kitchen floors, which directly affects grease flow and cleaning labor.

Thermodynamic Efficiency: U-Shaped Burners and Heat Distribution

The method by which heat is applied to the underside of the griddle plate determines the hot spot map of the cooking surface. Atosa utilizes a U-shaped burner design in both the ATMG and ATTG series.

The Engineering Behind Atosa's U-Shaped Burner Design

A straight burner creates a narrower heat signature. If the plate above it is wide, that can produce hotter center paths and cooler edge zones unless the heat diffuser system is exceptionally strong. A U-shaped burner changes that geometry. Instead of one line of combustion, the burner creates two parallel runs under the same cooking section. That spreads flame coverage across more of the underside footprint and delivers better lateral heat distribution in each 12-inch zone.

That matters for three reasons:

• Reduced center-line overheating under the burner path
• Better edge-to-edge conduction into the plate
• More uniform cooking behavior within each control zone

For a cook, this means pancakes brown more evenly, burgers on the front edge do not lag as badly behind burgers in the middle, and recovery after scraping or product rotation is smoother because more of the plate underside is actively supplied with heat.

Burner Geometry

Each 12-inch section of the griddle is powered by a single U-shaped burner. This design effectively provides two lines of fire per section, ensuring that heat is distributed across the entire width and depth of the 12-inch zone. This reduces the dead zones common in griddles that use straight pipe burners.

BTU Output Analysis

Heat energy is measured in British Thermal Units (BTU). Atosa's BTU engineering reflects each series' thermal design:

• ATMG Series: 30,000 BTU per burner. The 3/4-inch plate's lower thermal mass means the cook relies on direct flame intensity for searing and zone control. Higher BTU per burner delivers the fast, aggressive heat response manual cooking demands.
• ATTG Series: 25,000 BTU per burner. The 1-inch plate's higher thermal mass stores enough energy to buffer cold loads and smooth temperature swings. The thermostat's closed-loop control compensates for the lower per-burner input by cycling burners precisely to maintain the setpoint, avoiding the energy waste of continuous high-flame operation.

Series	Model	Burners	BTU per Burner	Total BTU	Burner Density per 12-inch Zone
ATMG	ATMG-24	2	30,000	60,000	30,000
ATMG	ATMG-36	3	30,000	90,000	30,000
ATMG	ATMG-48	4	30,000	120,000	30,000
ATTG	ATTG-24	2	25,000	50,000	25,000
ATTG	ATTG-36	3	25,000	75,000	25,000
ATTG	ATTG-48	4	25,000	100,000	25,000

The burner density math is clean because Atosa builds in 12-inch modules. Every section gets its own dedicated input. That modularity is a big reason these griddles scale predictably from 24 inches to 48 inches.

12-Inch Burner Spacing

A hallmark of professional-grade griddles is the independence of the heating zones. By spacing the burners precisely every 12 inches, Atosa allows the operator to create distinct temperature zones. On a 36-inch griddle, for example, the left 12 inches can be set to a high sear, the middle 12 inches to a medium-hold, and the right 12 inches can remain off or at a low simmer.

Gas Supply and Connection Requirements

Every Atosa griddle - both ATMG and ATTG across all six SKUs - uses a 3/4-inch NPT gas inlet. This is a standard size for commercial cooking equipment and compatible with most commercial kitchen gas manifold systems. Before installing any Atosa griddle, confirm that your gas supply line can deliver the required manifold pressure and that the line is sized to support the BTU load of the unit.

For natural gas operation, the required manifold pressure is 4 inches water column (W.C.). For propane (LP gas) operation, the required manifold pressure is 10 inches W.C. These are the pressures measured at the equipment inlet after the regulator - not at the street or tank. If you are unsure whether your supply system delivers the correct pressure, have a licensed gas technician measure it with a manometer before connecting the griddle.

Gas line sizing is determined by the BTU load and the length of the run from the meter or tank to the equipment. As a general rule, a larger BTU load and a longer pipe run both require a larger diameter supply pipe to maintain adequate pressure. The ATMG-48 at 120,000 BTU and the ATTG-48 at 100,000 BTU are the highest-demand models in the lineup. For a single-unit installation on a short run, a 3/4-inch supply line is typically sufficient. For longer runs or multiple high-BTU appliances on the same manifold, a 1-inch supply line may be required. Always consult your local gas utility or a licensed gas contractor for sizing calculations specific to your installation.

Model	Gas Type	Required Manifold Pressure	Inlet Size	Total BTU Load
All ATMG/ATTG models	Natural Gas	4 in W.C.	3/4 in NPT	60K-120K BTU (varies by model)
All ATMG/ATTG models	Propane (LP)	10 in W.C.	3/4 in NPT	50K-120K BTU (varies by model)

Atosa griddles are ordered in a specific gas configuration - natural gas or propane - at the time of purchase. Field conversion between natural gas and propane typically requires a conversion kit that includes replacement orifices and possibly a different regulator. Not all models support field conversion, and performing an unauthorized conversion can void the warranty and create a safety hazard. If you need to switch fuel types, contact The Restaurant Warehouse or Atosa's service network before proceeding.

Gas Configuration and Conversion Details

Atosa griddles ship configured for either natural gas or propane. Conversion between fuel types involves orifice replacement, pilot adjustment, and regulator configuration. All conversions must be performed by a licensed gas technician. The table below summarizes the technical requirements for each gas type.

Gas Type	Manifold Pressure	Orifice Logic	Regulator Setting	Service Note
Natural Gas (NG)	4 in W.C.	Larger orifice opening due to lower gas energy density	Regulator set to NG	Verify full-fire pressure under load with manometer
Liquid Propane (LP)	10 in W.C.	Smaller orifice opening due to higher gas energy density	Regulator set to LP	Confirm pilot stability and avoid overfire

NG and LP are not interchangeable without conversion. The wrong orifice paired with the wrong regulator setting will wreck combustion quality. Pressure should be checked under live burner load with a manometer, not estimated. Weak pilots cause delayed ignition; oversized pilots create soot and overheating near the burner entry point.

Performance Comparison: Manual vs. Thermostatic Control

The primary technical differentiator between the ATMG and ATTG series is the control mechanism. Manual gas valves put the operator in direct command of flame height. Thermostatic valves use a capillary tube and sensing bulb to create a closed-loop feedback system that modulates gas flow to maintain a setpoint temperature.

Performance Factor	ATMG Manual	ATTG Thermostatic
Plate thickness	3/4 in	1 in
Burner input per 12-inch section	30,000 BTU	25,000 BTU
Heat-up behavior	Faster startup	Slower startup
Cold-load recovery profile	Good, but more operator dependent	Stronger stability under repeated loading
Setpoint precision	Lower, depends on operator technique	Higher, due to closed-loop temperature control
Best use case	Variable cooking styles, searing, skilled-line cooking	Repeatable production, breakfast, burgers, batch consistency

Manual units recover through flame intensity and operator awareness. Thermostatic units recover through stored thermal mass combined with automatic heat modulation. Neither approach is universally better. They are better at different jobs.

FAQ: Gas Supply

Can I use an Atosa griddle on propane if I order the natural gas version? No - you must order the correct gas configuration for your installation. The orifices, regulator, and manifold settings are factory-configured for the specified fuel type. Operating a natural gas griddle on propane without a proper conversion kit is dangerous and will void the warranty.

What if my supply pressure is slightly below spec? Operating below the specified manifold pressure (below 4 inches W.C. for NG or below 10 inches W.C. for LP) will result in reduced burner output, uneven flame distribution, and potentially incomplete combustion producing yellow or orange flames. If your supply pressure is consistently below spec, have a licensed gas technician inspect and correct the regulator or line sizing before putting the griddle into service.

Do I need a flexible gas connector? Yes - commercial codes in most jurisdictions require a flexible stainless steel gas connector between the rigid supply line and any movable cooking appliance. The connector must be rated for the BTU load and the appropriate fuel type. Do not use residential-grade connectors on commercial equipment.

Standby Pilots and Ignition System

All Atosa ATMG and ATTG griddles use standby pilot ignition. A standby pilot is a small, continuously burning flame positioned at each burner that is ready to ignite the main burner the moment the gas valve is opened. This is the traditional and most reliable ignition method for commercial cooking equipment - there are no electronic igniters or spark modules that can fail, and the griddle can be lit and returned to service quickly at the start of every service period.

The safety mechanism that governs standby pilots is a thermocouple or thermopile sensor. This sensor is positioned in the pilot flame and generates a small electrical current when heated by the flame. That current holds open a safety gas valve that allows gas to flow to both the pilot and the main burners. If the pilot flame goes out for any reason - a strong draft, a spill, or a temporary gas interruption - the thermocouple cools, the electrical signal drops, and the safety valve closes automatically, cutting off gas flow to the burner. This prevents unburned gas from accumulating in the kitchen, which is a critical safety function in any commercial kitchen environment.

From a convenience standpoint, standby pilots mean that your griddle is always ready to light instantly at the start of service - no waiting for electronic ignition to cycle, no manual lighting of a cold burner. At the beginning of a service period, open the main burner valve and the pilot immediately ignites the burner. This was called out explicitly in the CookRite product videos as a practical advantage for commercial kitchen operations where time and reliability matter.

Relighting a pilot that has gone out is a straightforward process: hold the pilot button or knob in to allow gas flow to the pilot, hold a long match or lighter at the pilot port, and ignite. Hold the button for 30 to 60 seconds to allow the thermocouple to heat up and register the flame before releasing. If the pilot does not stay lit after releasing, the thermocouple may need cleaning or replacement. This is a simple and inexpensive service item that a qualified technician can address quickly.

Installation Requirements

Atosa ATMG and ATTG griddles are countertop appliances designed to be placed on a stable, level surface capable of supporting the weight of the unit. The counter or equipment stand must be constructed of non-combustible material - stainless steel equipment stands, concrete, tile, or similar surfaces are acceptable. Do not place an Atosa griddle directly on wood, laminate, or any combustible surface without an appropriate non-combustible barrier.

Required clearances for safe installation are as follows: 6 inches minimum from any combustible surface at the rear, 6 inches minimum on each side, and 24 inches or more of clear vertical space above the cooking surface to the bottom of a Type I ventilation hood. These clearances are not optional - they are required by the equipment manufacturer and enforced by most local fire and health codes. Clearances ensure adequate airflow for combustion, prevent heat damage to adjacent surfaces and equipment, and keep the area under the exhaust hood clear for proper capture of smoke, grease-laden vapors, and combustion byproducts.

A Type I ventilation hood is required above all Atosa griddles. Type I hoods are specifically designed to capture and exhaust grease-laden cooking vapors, and they are required by code above any appliance that produces grease vapors during normal operation - which includes all open griddles. The hood must extend over the full cooking surface and must meet the capture velocity requirements specified by your local authority having jurisdiction (AHJ). Installation of the griddle without a compliant Type I hood is a code violation that will result in failed health inspections and may trigger insurance issues.

Clearance Direction	Minimum Distance	Notes
Rear	6 in	From back of unit to combustible surface
Left side	6 in	From left side of unit to combustible surface
Right side	6 in	From right side of unit to combustible surface
Above (to hood)	24 in minimum	Type I exhaust hood required; AHJ may require more
Counter surface	Non-combustible required	Stainless steel stand, concrete, tile, or equivalent

Level the griddle on the counter using a standard bubble level placed on the cooking surface. A level surface ensures that grease and cooking juices drain uniformly toward the drip tray and prevents pooling on the plate surface. After positioning the unit, connect the flexible gas connector, open the supply valve, and perform a leak test using an approved gas leak detection solution applied to all fittings and joints. Look for bubbles indicating a gas escape. Do not use an open flame to check for gas leaks. Correct any leaks before lighting the equipment.

For food truck installation, see the dedicated section on food trucks and mobile operations below for additional guidance on propane tank sizing, ventilation in enclosed vehicles, and securing the unit during transport.

FAQ: Installation

Can I install the griddle directly on a wood prep table? No. Wood is a combustible material and is not an approved installation surface for a commercial gas griddle. You must use a non-combustible surface such as a stainless steel equipment stand or a certified non-combustible countertop material.

Is the 24-inch vertical clearance above the cooking surface measured to the hood capture face or to the ceiling? The 24-inch clearance refers to the distance from the top of the cooking surface to the bottom of the ventilation hood canopy. Your local code or AHJ may require additional clearance; always confirm the specific requirements with your local fire marshal or building inspector before installation.

Atosa Griddles for Food Trucks and Mobile Operations

Atosa griddles are explicitly designed and marketed for both commercial restaurant kitchens and food truck operations. The countertop footprint is the critical advantage here - unlike floor-standing ranges and griddle-range combinations, a countertop griddle places the entire BTU load on the counter surface and leaves the floor space below available for storage, propane tank mounting, or other equipment. For a food truck where every square inch of floor space is contested, this is a meaningful operational advantage.

The ATMG-24 and ATTG-24 are the most popular choices for food truck operators. At 24 inches wide and 28.6 inches deep, these models fit within the working width of most food trucks without dominating the entire cookline. The 24-inch models also carry the lowest BTU loads in the lineup - 60,000 BTU for the ATMG-24 and 50,000 BTU for the ATTG-24 - which is meaningful for propane tank sizing: lower BTU consumption means longer run times per tank and less frequent propane swaps during a service event.

Propane (LP) availability makes both lines fully compatible with off-grid mobile operations. All six Atosa griddle models are available in propane configuration from the factory. Propane-fueled griddles require a supply pressure of 10 inches W.C. at the inlet, which is typically achieved with a standard two-stage propane regulator connected to a commercial propane tank. Work with a licensed LP gas technician to size your propane system - tank volume, regulator capacity, and hose/connection specifications - for the BTU load of your specific griddle model and your typical service duration.

Food truck operators should also confirm that their vehicle's ventilation meets applicable codes for enclosed or semi-enclosed cooking areas. Many jurisdictions require a ventilation system in food trucks that handles cooking exhaust, and the requirements for a gas griddle are typically more stringent than for smaller appliances. Consult your local health department and fire marshal before commissioning the installation.

For a broader overview of commercial griddle options for your operation, consult the manufacturer specifications and your equipment dealer for the full range of available configurations.

Atosa Griddle Gas Conversion: LP to Natural Gas (and Back)

Atosa CookRite griddles ship factory-configured for natural gas, with an LP conversion kit included in the box. If your food truck or kitchen runs on propane and you received a natural gas unit, conversion is possible but must be performed by a qualified gas technician. The conversion is a 3-component process.

1. Swap main burner orifices. On ATTG models, NG uses the N42 orifice (P/N 301040151) and LP uses the LP53 orifice (P/N 301040005). ATMG models use position-dependent orifices (#42, #44, or #45 depending on line position). On a 48-inch unit, all 6 burner orifices must be swapped (3 burners, 2 orifices each). A 24-inch unit requires swapping 4 orifices (2 burners, 2 orifices each).

2. Swap pilot orifices. On ATTG models, NG uses N18 (P/N 301040105) and LP uses LP12 (P/N 301040109). This step is critical: running an NG-sized pilot orifice with LP gas causes flame impingement on the thermocouple because propane burns at a higher energy density, producing an oversized pilot flame that can damage the thermocouple sensing bulb and generate excessive heat near the valve body.

3. Convert the regulator. NG operates at 4 in W.C. manifold pressure; LP at 10 in W.C. The factory regulator on Atosa griddles is field-convertible by reversing the regulator cap. After reversing, manifold pressure must be verified with a manometer at the test port before returning the unit to service.

Post-conversion safety checks: Perform a soap-bubble leak test at all fittings and connections. Verify that the pilot flame is a clean blue cone fully impinging on the thermocouple tip. Confirm manifold pressure with a manometer. Document the conversion on the rating plate per applicable code requirements.

FAQ: Food Trucks

Can I use an Atosa griddle in a food truck on natural gas? Natural gas is not practical for mobile food trucks because it requires a fixed utility connection. Virtually all food truck griddle installations use propane (LP gas). Order your Atosa griddle in the propane configuration if you are installing it in a food truck or any other mobile application.

Which Atosa griddle model is best for a food truck? The ATMG-24 and ATTG-24 are the most commonly chosen models for food trucks due to their compact 24-inch footprint and relatively modest BTU demand. If your truck has space for a 36-inch unit and your menu volume requires it, the ATMG-36 or ATTG-36 is a viable choice. The 48-inch models are generally too large for most food truck applications.

What Can You Cook on an Atosa Griddle?

The flat polished steel surface of an Atosa griddle is one of the most versatile cooking platforms in the commercial kitchen. Unlike an open-flame grill or a char-broiler, the griddle delivers direct conductive heat across the entire surface, which is ideal for foods that benefit from contact-heat cooking - eggs, smash burgers, pancakes, sandwiches, and anything that needs even browning across a flat surface.

For breakfast service, the Atosa griddle handles the full range of morning menu items: fried eggs cooked to order across a 325 to 350 degree F surface, crispy home fries and hash browns that develop a golden crust in the zone that you keep at 375 degrees F, fluffy pancakes at 350 degrees F, sausage links and patties, and thick-cut bacon that renders its fat evenly across the flat surface. The ability to run multiple temperature zones simultaneously on a single unit - hotter for the bacon and hash browns, cooler for the eggs and pancakes - is one of the primary reasons griddles dominate the breakfast cookline in high-volume diners.

For lunch and dinner service, the griddle shines for smash burger applications. The 1-inch plate of the ATTG line is particularly well-suited here: a precisely controlled surface temperature of 400 to 425 degrees F, held automatically by the thermostat, delivers the Maillard reaction crust that defines a great smash burger. The griddle is also the right tool for grilled sandwiches and Philly cheesesteak preparation - the flat surface allows the entire sandwich face to contact the cooking surface simultaneously for even browning. Fajita and hibachi-style preparations work beautifully on the wider ATTG-48 or ATMG-48 models where the large surface allows high-volume vegetable and protein cooking simultaneously.

Menu Category	Applications	Recommended Surface Temp	Best Model
Breakfast	Fried eggs, pancakes, French toast	325-350 F	Any ATMG or ATTG
Breakfast	Home fries, hash browns, bacon	375-400 F	Any ATMG or ATTG
Breakfast	Sausage links, sausage patties	350-375 F	Any ATMG or ATTG
Lunch	Smash burgers	400-425 F	ATTG (1-inch plate preferred)
Lunch	Grilled cheese, Philly cheesesteak, quesadillas	350-375 F	Any ATMG or ATTG
Dinner	Fajitas, stir-fry, hibachi vegetables	400-450 F	ATMG-48, ATTG-48
Dinner	Fish fillets, chicken cutlets	375-400 F	Any ATMG or ATTG

For throughput planning, a useful rule of thumb is approximately 1 to 1.5 covers per linear inch of griddle surface per hour for a typical diner-style breakfast menu, assuming approximately 12 square inches of plate space per item and moderate item density. On a 36-inch griddle running two cooks' worth of items simultaneously, a busy diner might push 36 to 50 covers per hour from the griddle alone. High-volume operations should size up to the ATMG-48 or ATTG-48 when the menu requires sustained volume above 50 griddle covers per hour.

Which Atosa CookRite Griddle Fits Your Menu?

Different menu formats have different technical requirements. The list below maps specific cooking applications to the model best suited for each.

• Smash burgers: ATMG-36 or ATMG-48. High BTU per 12-inch zone drives the aggressive sear needed for crust formation. Manual control allows precise heat spikes between batches. The 3/4-inch plate's faster recovery handles the rapid press-and-pull workflow of a busy smash burger line.
• Hibachi / teppanyaki: ATTG-36 or ATTG-48. Thermostatic control delivers tableside precision across a wide surface. The 1-inch plate stores heat under multiple proteins simultaneously without zone temperature drop as protein loads shift.
• Breakfast diners / pancakes / eggs: ATMG-36 is the versatile workhorse for high-volume morning service. ATTG-36 is the better choice for slower, more controlled egg cookery and delicate omelette preparation where surface temperature consistency matters more than raw BTU output.
• Taco trucks / food trucks: ATMG-24 for weight and footprint constraints. Propane configuration is standard for mobile use. LP conversion is documented above in the gas conversion section.
• Hotel banquet / high-volume catering: ATMG-48 with 120,000 BTU total for maximum throughput output, or ATTG-48 with 100,000 BTU thermostatic for held-temperature precision across long banquet service windows where staffing experience varies.

NSF and ETL Certifications Explained

Every Atosa griddle in the ATMG and ATTG lineup carries two key third-party certifications: NSF and ETL. These are not marketing designations - they are independent testing and certification marks that carry significant legal, regulatory, and practical implications for commercial food service operators.

NSF certification (specifically NSF/ANSI Standard 4 for commercial cooking equipment) means that the griddle has been independently tested to confirm that it is constructed from food-safe materials, that it can be cleaned and sanitized effectively, and that there are no crevices, seams, or surfaces in the food contact zone that would harbor bacteria or create a sanitation hazard. Health inspectors in virtually every jurisdiction in the United States recognize NSF certification as a baseline requirement for commercial cooking equipment. Purchasing non-NSF-certified equipment for a commercial kitchen creates a real risk of failed health inspections and equipment removal orders.

ETL listing (issued by Intertek, one of the Nationally Recognized Testing Laboratories approved by OSHA) means that the griddle has been tested to applicable safety standards for gas-fired commercial cooking equipment. ETL listing is accepted by AHJs and inspectors across the United States and Canada as equivalent to UL listing. An ETL-listed griddle meets the safety standards for gas connections, ignition systems, combustion air requirements, surface temperatures of accessible exterior surfaces, and other safety parameters. Having ETL-listed equipment is also typically required by commercial property and liability insurers - unlisted equipment may not be covered in the event of a fire or other incident.

Certification	Issuing Body	What It Covers	Why It Matters
NSF (NSF/ANSI 4)	NSF International	Food safety, cleanability, material safety	Required for health inspection approval in most US jurisdictions
ETL	Intertek (NRTL)	Electrical and gas safety standards	Required by AHJs and insurers; equivalent to UL listing

FAQ: NSF and ETL

Is NSF certification required for a commercial kitchen griddle? In most US jurisdictions, yes. Local health codes routinely require that commercial cooking equipment be NSF-listed or certified to an equivalent food safety standard. Non-certified equipment may be cited during a health inspection and required to be removed from service. Always verify requirements with your local health authority before purchasing equipment.

What is the difference between ETL and UL listing? Both ETL (Intertek) and UL (Underwriters Laboratories) are Nationally Recognized Testing Laboratories (NRTLs) approved by OSHA to test and list equipment to the same American National Standards Institute (ANSI) safety standards. ETL-listed and UL-listed equipment meet the same safety requirements; the difference is only the testing laboratory that performed the certification. AHJs accept both listings equally.

Does NSF certification cover food truck installations? NSF certification applies to the equipment itself, not to the installation context. A food truck health inspection will typically require the same NSF-certified equipment as a brick-and-mortar restaurant. Confirm with your local mobile food unit inspector for specific requirements in your jurisdiction.

Warranty Coverage and Upgrade Options

Every Atosa ATMG and ATTG griddle comes standard with a 1-year parts and labor warranty. This covers manufacturing defects in materials and workmanship under normal commercial use conditions. Parts and labor coverage means that if a covered component fails within the warranty period, both the replacement part and the labor to install it are covered at no cost to the operator - you are not paying separately for a technician's time.

At the time of purchase, operators can upgrade their standard 1-year warranty to a 2-year, 3-year, 4-year, or 5-year extended warranty. This upgrade must be purchased at the time of the original equipment order - it cannot be added after the fact once the equipment has shipped. For high-volume operations where the griddle runs double or triple shifts, an extended warranty is a sensible investment: the cost of a single major repair event - a thermostat replacement, a burner assembly, or a valve body - can easily exceed the cost of a multi-year warranty extension. The 5-year option in particular provides exceptional long-term protection for operations that expect to keep the same equipment in service for five or more years.

Warranty Term	Coverage	Availability
1 Year (Standard)	Parts and labor, manufacturing defects	Included with all models
2 Year (Extended)	Parts and labor, manufacturing defects	Available at time of purchase
3 Year (Extended)	Parts and labor, manufacturing defects	Available at time of purchase
4 Year (Extended)	Parts and labor, manufacturing defects	Available at time of purchase
5 Year (Extended)	Parts and labor, manufacturing defects	Available at time of purchase

The standard and extended warranties do not cover damage resulting from improper installation, failure to follow the installation and operation manual, misuse, unauthorized modifications, or normal wear items such as pilot assembly components that are expected to be replaced through routine maintenance. Using a griddle on the wrong fuel type without a proper conversion, operating without adequate ventilation, or installing without required clearances are examples of conditions that would void warranty coverage. Register your equipment with Atosa after purchase to ensure your warranty is on file and to simplify any future service claims.

How to Register and Claim Your Atosa CookRite Warranty

The warranty process on Atosa CookRite equipment is more structured than most operators expect. Here is how it works in practice.

1. Register within 30 days of purchase at atosausa.com/warranty-resources/warranty-registration/. Registration is strongly recommended, though not strictly required for original-purchaser coverage. Registering creates a record that simplifies any future claims and removes questions about purchase date.

2. Keep your model number, serial number, and proof of purchase. The serial number is on the rear-panel data plate. Photograph it immediately and store the image digitally. If the data plate is ever damaged or worn, your records become the reference document.

3. For warranty claims or technical support, contact Smart Kitchen Service at warranty@atosausa.com or toll-free at 800-683-8660. An alternate number is 855-855-0399. Email is useful for non-emergency issues; phone is faster for active downtime situations.

4. A dedicated rep is assigned to your service call. One representative oversees the entire service process from initial diagnosis through completion. This is an unusual feature in the commercial kitchen equipment industry, where most warranty service workflows hand off between a dispatcher, a parts team, and a field technician with no single point of contact for the operator.

5. Service is dispatched from Atosa's Smart Kitchen Service network, which has over 500 technicians across the United States. Same-day service availability is claimed in most major metro areas. Actual response times vary by location.

Extended warranty note: The 2-year, 3-year, 4-year, and 5-year extended warranty options must be purchased at the time of the original equipment order. They cannot be added after delivery. CookRite cooking equipment uses a different warranty document than Atosa refrigeration equipment. Confirm you have the cooking equipment warranty PDF on file before commissioning the unit.

FAQ: Warranty

Can I add an extended warranty after the griddle has been delivered? No - extended warranty upgrades must be selected at the time of the original purchase order. Once the equipment has shipped, the standard 1-year warranty applies and no extensions can be added. If extended coverage is important to your operation, select your upgrade option when you place the order.

Does the warranty cover the griddle plate if it warps or cracks? Warranty coverage for the cooking plate depends on the cause of the damage. Warping or cracking resulting from a manufacturing defect is covered. Warping resulting from improper use - such as applying cold water to a hot plate, overheating, or thermal shock from improper cleaning - is typically not covered. Follow the maintenance and cleaning procedures in the operator's manual to protect the plate and maintain warranty validity.

Who performs warranty service on Atosa equipment? Atosa maintains an authorized service network. Contact The Restaurant Warehouse or Atosa's customer service team to identify the nearest authorized service provider for your location.

Daily, Weekly, and Monthly Maintenance

Proper maintenance of an Atosa griddle preserves the cooking surface, extends the life of the equipment, maintains NSF sanitation compliance, and prevents the most common failure modes. The maintenance schedule below represents best practices for a commercial griddle operated in a typical restaurant or food truck environment.

Frequency	Task	Details
After every service	Scrape and wipe down cooking surface	Use a griddle scraper while surface is still warm (not hot); remove food debris and carbonized grease
After every service	Empty and clean drip tray	Remove accumulated grease; wash drip tray with hot water and detergent
After every service	Apply a thin coat of cooking oil	Wipe a thin layer of high-smoke-point oil over the clean plate to prevent oxidation overnight
Weekly	Deep clean cooking surface with griddle brick/screen	Work in the direction of the grain; remove carbonized buildup that scraping alone does not address
Weekly	Clean exterior stainless steel panels	Wipe down with a stainless steel cleaner, working in the direction of the grain to avoid scratching
Weekly	Inspect pilot assembly and thermocouple	Confirm pilot flame is steady blue; clean pilot tip if flame is weak or yellow
Monthly	Inspect gas connections and flexible connector	Apply leak detection solution to all fittings; inspect flexible connector for kinks, cracks, or corrosion
Monthly	Clean burner ports	Use a soft brush to clear debris from burner port openings; confirm even flame distribution across all ports
Annually	Full service inspection by qualified technician	Inspect all gas valves, thermostats (ATTG), thermocouple safety devices, burner assemblies, and gas connections

For detailed cleaning procedures including proper use of a griddle brick and how to address heavy carbonized buildup, follow the maintenance schedule above and refer to the griddle manufacturer documentation included with your unit.

Never pour cold water directly on a hot griddle plate. The thermal shock can cause the plate to warp, crack, or develop surface irregularities that affect cooking performance. Always allow the plate to cool to a safe handling temperature before applying water-based cleaning products, or use steam cleaning methods specifically designed for griddle surfaces. Similarly, never use steel wool, abrasive pads, or harsh chemical cleaners that are not rated for food equipment stainless steel - these can damage the plate surface and leave behind residues that contaminate food.

Drainage and Grease Management

Grease handling has a direct effect on safety, smoke output, and cleaning labor. A griddle that drains poorly turns routine production into a mess. It increases flare risk, allows grease to bake onto the front edge, and can push debris toward burner openings if maintenance slips.

Atosa griddles use a front grease path and removable grease collection system designed to pull runoff away from the active cooking zone. That setup works well only when the plate is level side-to-side and pitched correctly toward the drainage path.

Drainage Feature	Technical Description	Operator Impact
Grease trough location	Front grease channel and collection path	Pulls runoff away from active cook surface
Grease drawer format	Removable front-access drawer	Simplifies end-of-shift dumping and wipe-down
Practical fill management rule	Empty at 50 to 75 percent of capacity	Reduces spillover and splash during drawer removal
Leveling dependency	High	Incorrect leveling causes pooling and uneven flow
Debris loading tolerance	Moderate	Large carbon fragments can slow drainage if cleaning is delayed

Why Leveling Matters to Grease Management

A lot of grease complaints are actually leveling problems. If the unit is nose-up, grease stalls on the plate. If it is twisted corner-to-corner, runoff tracks diagonally and leaves one side dirtier than the other. If the drawer is overfilled, grease can slosh during removal and contaminate the cabinet face.

A grease management checklist for daily operations:

• Confirm front-to-back pitch according to installation setup.
• Check that all four legs are stable and locked into level.
• Empty the grease drawer before it becomes hard to remove safely.
• Scrape toward the trough, not randomly across the plate.
• Keep carbon chunks and foil scraps out of the drain path.

Component Lifecycle and Preventive Maintenance

Understanding the wear-and-tear cycle of griddle components prevents emergency downtime. The plate and burner system are the heart of the unit. If those are protected, the rest of the chassis usually ages predictably. If those are neglected, the symptoms stack up fast: poor browning, slow recovery, dirty combustion, excess smoke, grease runoff problems, and premature thermostat complaints on ATTG models.

The Griddle Plate

A well-maintained Atosa griddle plate can last over a decade. Thermal shock, the practice of dumping large amounts of ice or cold water onto a hot griddle, is the leading cause of plate failure. This can cause the steel to crack or pull away from the chassis welds. Proper seasoning maintenance and disciplined cleaning technique are the two primary factors in protecting plate service life.

Burner Tubes

Over time, the high heat and moisture in a commercial kitchen will oxidize the burner tubes. If the flames appear jagged or uneven despite cleaning the ports, the burner tubes may be reaching the end of their functional lifecycle. Atosa burners are modular and can be replaced without replacing the entire unit.

Thermostats and Pilot Assemblies

In thermostatic units, the capillary tube is the most sensitive component. If the tube is kinked or pinched during cleaning or maintenance, the thermostat will fail to shut off the gas, leading to a runaway heat scenario. The pilot assembly orifice is very small and can be clogged by grease or dust, preventing the griddle from lighting.

Component	Typical Stress Exposure	Common Failure Mode	Serviceability	Support Consideration
Polished steel griddle plate	Repeated thermal cycling, scraping, chemical exposure	Warping, surface pitting, seasoning loss, thermal shock damage	Low field replacement frequency, high importance	Requires disciplined cleaning and seasoning to protect service life
U-shaped burners	High combustion heat, grease vapor, oxidation	Port clogging, uneven flame pattern, tube fatigue	Modular replacement possible	Routine inspection prevents uneven heating complaints
Manual gas valves	Repetitive turning, grease exposure, heat	Stiff operation, valve wear, poor flame control	Replaceable component	Simpler control architecture than thermostatic assemblies
Thermostatic valves and sensing bulbs	Cyclic expansion, heat soak, accidental handling damage	Calibration drift, capillary damage, poor cycling	Replaceable but more sensitive	Requires careful service handling and temperature verification
Pilot assembly	Continuous low flame, grease and dust contamination	Weak pilot, clogging, ignition inconsistency	Serviceable and cleanable	Small orifice demands regular inspection
Grease drawer and trough	Hot grease, caustic cleaners, impact during removal	Drawer distortion, residue hardening, overflow contamination	Easy to clean and replace	Frequent emptying reduces mess and cabinet staining
Adjustable legs and threads	Floor vibration, repeated leveling, chemical splash	Instability, seized threads, poor drainage angle	Replaceable	Important for grease flow and plate leveling

Combustion-Related Wear

This includes burner port fouling, weak pilots, incorrect air shutter settings, and bad pressure regulation. These problems usually show up first as uneven color on food, yellow flame, soot, or slow recovery.

Surface-Related Wear

This includes carbon buildup, seasoning damage, rust spotting, gouging from bad scraping technique, and plate abuse from thermal shock. These problems show up as sticking, inconsistent browning, and excessive cleaning labor.

Structural and Support Wear

This includes leg instability, grease drawer mishandling, loose control knobs, and cabinet corrosion in poorly cleaned areas. These are less glamorous failures, but they make the griddle harder and less safe to use.

For kitchens that run heavy volume, a practical PM rhythm:

• Per shift: scrape, wipe, manage grease drawer, watch flame behavior
• Weekly: inspect burners visually, clean the grease path thoroughly, confirm leveling
• Monthly: verify gas pressure under load, inspect pilots, inspect air shutters, check thermostat accuracy on ATTG units
• Quarterly: deeper combustion review, fastener inspection, structural review of legs, splashguards, and valve action

Common Atosa Griddle Troubleshooting

Most issues that arise during operation of an Atosa griddle fall into a small number of common categories. The troubleshooting table below covers the most frequently encountered problems, their likely causes, and appropriate corrective actions.

Symptom	Likely Cause	Corrective Action
Pilot won't stay lit after releasing knob	Thermocouple not fully heated, dirty thermocouple tip, or failed thermocouple	Hold pilot knob for full 60 seconds before releasing; clean thermocouple tip; replace thermocouple if problem persists
Uneven heating across cooking surface	Clogged burner ports, warped plate, or uneven gas pressure	Clean burner ports with a soft brush; verify manifold pressure; check plate surface for warping
Low flame output / reduced BTU	Low gas supply pressure, partially clogged orifice, or clogged regulator screen	Measure manifold pressure; inspect orifice; have gas technician inspect supply line and regulator
Yellow or orange flames	Incomplete combustion - insufficient primary air, wrong fuel type, or incorrect orifice	Check that unit is on correct fuel type; verify air shutter is not blocked; call technician if issue persists
Surface discoloration / blue tints	Overheating, thermal shock from water on hot plate, or improper cleaning	Reduce operating temperature; avoid water on hot surface; re-season plate with oil to restore surface condition
Thermostat not holding temperature (ATTG)	Thermostat calibration drift, failed thermostat bulb, or damaged capillary tube	Have authorized technician test and recalibrate or replace thermostat; do not attempt to adjust thermostat internally
Gas smell when unit is off	Gas leak at fitting, valve, or connector	Immediately shut off gas supply at shutoff valve; ventilate kitchen; do not reignite; call gas technician before resuming use

FAQ: Troubleshooting

Why is my griddle surface developing hot spots? Hot spots on a griddle surface are most commonly caused by clogged burner ports that prevent even flame distribution beneath the plate, or by accumulated carbonized grease on the plate surface that creates areas of higher thermal conductivity. Clean the burner ports with a soft brush and perform a thorough plate cleaning with a griddle brick. If hot spots persist after cleaning, have a technician verify gas pressure consistency across the manifold.

What should I do if I smell gas when the griddle is on? A gas smell during operation that cannot be attributed to a spill or a briefly extinguished pilot should be treated as a potential gas leak. Turn off all gas valves, ventilate the kitchen, and evacuate until a licensed gas technician has inspected and cleared the equipment. Do not re-light pilots or attempt to diagnose the source yourself while the smell persists.

Atosa Griddle Walkthrough Videos

The Restaurant Warehouse has produced dedicated video walkthroughs for five Atosa CookRite griddle models on its YouTube channel. Each video covers the key features, specs, and construction details of the respective model in detail. These are first-party resources from the same team behind this guide and represent the most accurate visual product reviews available for these models.

• Atosa ATMG-24 CookRite Heavy Duty 24 inch Griddle - Full walkthrough of the compact 24-inch manual valve model, covering the 3/4-inch plate, dual burner zones, and countertop installation details.
• Atosa ATMG-36 CookRite Heavy Duty 36 inch Griddle - Detailed review of the 36-inch three-zone manual model, including BTU output, pilot system, and construction quality highlights.
• Atosa ATMG-48 CookRite Heavy Duty 48 inch Griddle - Complete overview of the flagship 48-inch manual valve model with four independent 30,000 BTU zones and 120,000 BTU total output.
• Atosa ATTG-36 CookRite 36-inch Thermostatic Griddle - In-depth review of the thermostatic 36-inch model, covering the 1-inch plate, thermostat precision, and set-it-and-forget-it operation.
• Atosa ATTG-48 CookRite 48-inch Thermostatic Griddle - Full walkthrough of the 48-inch thermostatic flagship, with four independent zones and 100,000 BTU of precision-controlled output.

Atosa CookRite Griddle Replacement Parts Guide

Atosa OEM replacement parts are sourced through Parts Town, the official Atosa parts distributor, at partstown.com or 800-438-8898. Always have your model number and serial number ready when ordering. The data plate is located on the rear panel of the unit. Photograph it so you have the information on hand when you call.

The tables below cover the most commonly ordered replacement components for both ATTG (thermostatic) and ATMG (manual valve) models, with Atosa part numbers and ordering notes.

ATTG Thermostatic Griddle Replacement Parts

Component	Atosa Part Number	Notes
Thermocouple	301030092	Fits ATTG-24/36/48; 19.4 in / 450mm length
Temperature control valve	301030075	ABJC type, factory-calibrated
Burner assembly	301010017	U-shape, per zone
Pilot assembly NG	301030056	Specify NG configuration
Pilot assembly LP	301030056	Specify LP configuration
Main burner orifice NG	N42 / 301040151	Natural gas standard
Main burner orifice LP	LP53 / 301040005	Propane standard
Pilot orifice NG	N18 / 301040105	Natural gas
Pilot orifice LP	LP12 / 301040109	Propane
Knob	301140025	Universal across line
Catch tray / grease drawer	21102001021	Stainless
Adjustable leg, 4 in	301110001	Stainless, leveling

ATMG Manual Valve Griddle Replacement Parts

Component	Atosa Part Number	Notes
Pilot burner	301030059	Heavy-duty standing pilot
Main burner orifice NG	Sizes vary by line position (#42, #44, #45)	Specify position when ordering
Knob	301140025	Same as ATTG
Catch tray / grease drawer	21102001021	Stainless
Adjustable leg, 4 in	301110001	Stainless, leveling

For all parts orders, the data plate is on the rear panel of the unit. Photograph it for reference before calling. For warranty-covered repairs, contact Atosa Smart Kitchen Service at warranty@atosausa.com or 800-683-8660. For out-of-warranty parts, use Parts Town at partstown.com. Ready to order? Shop Atosa CookRite griddles and confirm your model before placing a parts call.

Where to Buy Atosa CookRite Griddles from The Restaurant Warehouse

Atosa sells exclusively through authorized commercial kitchen equipment dealers. The Restaurant Warehouse is one of those dealers, offering the full six-model Atosa CookRite griddle lineup with free freight and liftgate service included on every SKU - no surprise LTL charges, no weight-tier surcharges, no commercial-address restrictions, no hidden handling fees. This applies to all ATMG and ATTG models in both natural gas and propane configurations, including the heavier 414-pound ATMG-48 and 415-pound ATTG-48.

Orders ship from nine U.S. warehouse locations across California, Colorado, Texas, Ohio, Florida, Georgia, Illinois, New Jersey, and Washington. Most destinations receive LTL delivery within 1 to 3 business days. The compact countertop footprint of all Atosa griddle models means LTL handling is straightforward, with no special oversize conditions that add cost or complexity.

Extended warranty upgrades - 2-year, 3-year, 4-year, or 5-year - are available at the time of order. These cannot be added after delivery. The Restaurant Warehouse can confirm warranty upgrade availability for each SKU at the time of purchase.

Browse all 6 Atosa CookRite griddle models - ATMG-24, ATMG-36, ATMG-48, ATTG-24, ATTG-36, and ATTG-48 - in both gas configurations.

Frequently Asked Questions

Which Atosa griddle is best for a new operator who is not an experienced grill cook?

The ATTG thermostatic line is generally the better fit for less experienced operators. Because the thermostat automatically maintains your target temperature, there is less skill required to achieve consistent results across service shifts. An experienced cook who prefers direct control will appreciate the ATMG's manual valve setup, but the ATTG's precision removes one major variable from the equation.

What should I do if I smell gas from my Atosa griddle?

If you smell gas: immediately turn off all control valves on the griddle, shut off the main gas supply at the building shutoff valve, extinguish all open flames, ventilate the space by opening doors and windows, do not operate electrical switches (including light switches), and call your gas supplier or 911 from outside the building. Do not relight any pilot or burner until the source is identified and corrected by a qualified gas technician. The most common causes are an unseated pilot orifice connection, a loose 3/4-inch NPT fitting at the rear gas inlet, or a damaged supply line.

What is the difference between the ATMG and ATTG Atosa griddle lines?

The ATMG line features manual valve control and a 3/4-inch polished steel cooking plate rated at 30,000 BTU per burner. The ATTG line features thermostatic control, a 1-inch polished steel plate, and 25,000 BTU per burner. The ATTG's thicker plate provides more thermal mass and heat retention, while the thermostat automatically maintains a precise set temperature. The ATMG gives skilled operators direct, immediate control over each zone.

Are Atosa griddles NSF certified?

Yes. All Atosa ATMG and ATTG griddles are NSF certified to NSF/ANSI Standard 4 for commercial cooking equipment. NSF certification is required for health inspection approval in most US jurisdictions and confirms that the equipment is constructed from food-safe materials and can be properly sanitized.

Are Atosa griddles ETL listed?

Yes. All Atosa ATMG and ATTG griddles are ETL listed by Intertek, which is a Nationally Recognized Testing Laboratory (NRTL) approved by OSHA. ETL listing confirms that the equipment has been tested to applicable gas safety standards and is accepted by AHJs and insurers across the United States and Canada as equivalent to UL listing.

What warranty does an Atosa griddle come with?

All Atosa griddles include a standard 1-year parts and labor warranty covering manufacturing defects. At the time of purchase, operators can upgrade to a 2, 3, 4, or 5-year extended warranty. The extended warranty must be selected at the time of the original purchase - it cannot be added after shipment.

Can I use an Atosa griddle on propane?

Yes. All six Atosa griddle models (ATMG-24, ATMG-36, ATMG-48, ATTG-24, ATTG-36, ATTG-48) are available in propane (LP gas) configuration. Propane models require 10 inches W.C. manifold pressure at the inlet. Order the correct gas configuration for your installation - do not attempt to run a natural gas model on propane without a proper factory conversion kit.

What size gas line do I need for an Atosa griddle?

All Atosa griddles use a 3/4-inch NPT gas inlet. The supply line sizing depends on the BTU load and the length of the pipe run. For most single-unit installations on a short run, a 3/4-inch supply line is adequate. For longer runs or when multiple high-BTU appliances share a manifold, a 1-inch or larger supply line may be required. Consult a licensed gas contractor for site-specific sizing calculations.

What is the cooking plate thickness of the ATMG line?

The ATMG line uses a 3/4-inch thick polished steel cooking plate across all three models (ATMG-24, ATMG-36, ATMG-48). The thicker 1-inch plate is exclusive to the ATTG thermostatic line.

What is the cooking plate thickness of the ATTG line?

The ATTG thermostatic line uses a 1-inch thick polished steel cooking plate across all three models (ATTG-24, ATTG-36, ATTG-48). The 1-inch plate provides greater thermal mass and better temperature stability compared to the 3/4-inch ATMG plate.

What is the BTU output of the ATMG-24?

The ATMG-24 produces 60,000 BTU total from two burners rated at 30,000 BTU each. Each burner is independently controlled via a manual valve, allowing the operator to run the two zones at different heat levels simultaneously.

What is the BTU output of the ATMG-36?

The ATMG-36 produces 90,000 BTU total from three burners at 30,000 BTU each. Three independent manual valve zones give the operator flexibility to run a searing zone, a mid-heat cooking zone, and a warm-hold zone simultaneously.

What is the BTU output of the ATMG-48?

The ATMG-48 is the highest-output model in the manual valve line, delivering 120,000 BTU total from four burners at 30,000 BTU each. Four independent zones make it ideal for high-volume diner and commissary applications.

What is the BTU output of the ATTG series?

The ATTG thermostatic models are rated at 25,000 BTU per burner: ATTG-24 delivers 50,000 BTU total (2 burners), ATTG-36 delivers 75,000 BTU total (3 burners), and ATTG-48 delivers 100,000 BTU total (4 burners). The per-burner BTU is lower than the ATMG line, but the 1-inch plate's superior thermal mass compensates with better heat retention.

What is the temperature range of the ATTG thermostatic griddles?

The ATTG thermostatic griddles operate in a temperature range of approximately 150 degrees F to 550 degrees F. The thermostat can be set to any temperature within this range, and the control system automatically cycles the burners to maintain the setpoint throughout service.

Do Atosa griddles have standby pilots?

Yes. All Atosa ATMG and ATTG griddles use standby (always-on) pilot ignition. Standby pilots burn continuously and are ready to ignite the main burners instantly when the gas valve is opened, providing reliable and convenient ignition at the start of every service period. A thermocouple safety device shuts off gas flow automatically if the pilot flame is extinguished.

What are the installation clearance requirements for an Atosa griddle?

Atosa griddles require a minimum of 6 inches clearance at the rear and on each side from combustible surfaces, and a minimum of 24 inches from the cooking surface to the bottom of the Type I ventilation hood above. The griddle must be placed on a non-combustible surface. Local codes may require additional clearances - confirm with your local AHJ.

Is a Type I hood required for an Atosa griddle?

Yes. A Type I exhaust hood is required above all Atosa griddles. Type I hoods are designed to capture grease-laden cooking vapors and are required by code above any appliance that produces grease vapors during normal operation, including open griddles. Installation without a compliant Type I hood will result in code violations and failed health inspections.

Can an Atosa griddle be used in a food truck?

Yes. Atosa griddles are specifically designed and marketed for commercial restaurant kitchens and food trucks. The countertop format and propane availability make them well-suited for mobile food service. The ATMG-24 and ATTG-24 are the most popular choices for food truck operators due to their compact 24-inch footprint and manageable BTU demand for propane systems.

What is the standard footprint depth of an Atosa griddle?

All six Atosa griddle models - ATMG-24, ATMG-36, ATMG-48, ATTG-24, ATTG-36, ATTG-48 - share an identical depth of 28.6 inches and a height of 15.2 inches. Only the width varies: 24 inches, 36 inches, or 48 inches depending on the model.

What foods can I cook on an Atosa griddle?

The Atosa griddle handles a wide range of menu applications including fried eggs, crispy home fries, hash browns, pancakes, sausages, and bacon for breakfast service; smash burgers, grilled sandwiches, Philly cheesesteaks, and quesadillas for lunch; and hibachi vegetables, fajitas, chicken cutlets, and fish fillets for dinner service. The flat polished steel surface excels at any food that benefits from direct conductive heat and even contact across the surface.

What stainless steel grade is used on Atosa griddles?

Atosa uses 304-grade stainless steel on high-exposure components of the griddle body. 304 stainless is the standard commercial kitchen grade, offering good corrosion resistance, cleanability, and durability in a high-moisture, high-heat kitchen environment.

How do I season a new Atosa griddle plate?

Before first use, clean the new plate with a mild detergent to remove any protective coating or residue from manufacturing. Rinse thoroughly and dry. Heat the griddle to 350 degrees F. Apply a thin layer of high-smoke-point cooking oil (such as flaxseed, canola, or vegetable shortening) across the entire plate surface. Allow it to smoke off, then wipe clean. Repeat this process two to three times to build an initial seasoning layer. This creates a non-stick polymerized coating and protects the plate from oxidation.

Detailed seasoning instructions for Atosa polished steel plates

A polished steel plate is not naturally nonstick. It becomes more functional over time because oil polymerizes onto the surface and creates a darkened protective layer. That layer is not permanent. It is built, damaged, repaired, and improved through real use. A rushed seasoning job leads to patchy sticking, uneven browning, and unnecessary scraping.

Follow this process carefully:

1. Wash off the factory protective coating. Use hot water and a non-chlorinated degreaser or mild detergent. Scrub the entire plate, backsplash edges, grease path, and front lip. Rinse thoroughly and dry completely.

2. Run the burners on low to medium heat. Bring the plate up gradually. Do not shock a brand-new plate with full flame immediately. A target of around 250 to 300 degrees F is a good starting point.

3. Apply a very thin film of high-smoke-point oil. Use canola, sunflower, soybean, avocado, or grapeseed oil. Avoid pouring too much. A heavy layer turns gummy instead of polymerizing cleanly.

4. Spread the oil across the full plate. Use a lint-free cloth, grill pad, or folded towel held with tongs. Cover corners, front edge, and the rear section near the splash.

5. Let the oil heat until it smokes lightly. This is where the polymerization starts. The surface may shift from bright metallic gray to straw, bronze, and darker brown tones.

6. Wipe off excess residue. Do not leave wet oil pooling on the surface. The goal is a bonded film, not a sticky top layer.

7. Repeat the cycle 3 to 5 times. Each pass deepens the base layer. A new polished steel plate usually needs multiple cycles before it settles into a stable cooking surface.

8. For thermostatic units, season by zone. Verify each 12-inch section is heating properly and season each zone evenly. A weakly seasoned outer section will behave differently than the center.

9. Cook a sacrificial first batch if needed. On brand-new units, many operators run onions or inexpensive fatty proteins first to help finalize the surface.

10. Re-oil lightly after the final wipe. Leave a micro-film on the plate during cool-down to slow flash rusting.

What not to do during seasoning

• Do not dump cold water on a hot plate.
• Do not use chlorinated cleaners on the cooking surface.
• Do not leave thick oil puddles to bake into varnish.
• Do not scrape aggressively during the first seasoning cycle unless there is hardened residue.
• Do not assume one pass is enough. New polished steel usually needs repetition.

What is the manifold pressure for Atosa griddles?

For natural gas operation, the required manifold pressure is 4 inches water column (W.C.). For propane (LP gas) operation, the required manifold pressure is 10 inches W.C. These values apply to all six models in the ATMG and ATTG lines. Always confirm manifold pressure at the equipment inlet with a manometer before commissioning.

Why does the 1-inch thermostatic plate usually feel more stable during a rush?

Because it stores more heat energy before the rush even starts. When cold product lands on it, the plate has a deeper thermal reserve. That reduces surface temperature collapse and helps the thermostat recover with less dramatic swing between loads.

If the 1-inch plate is better for recovery, why not use it on every model?

Because not every kitchen wants the same behavior. A thicker plate costs more energy to heat, takes longer to change temperature, and can feel less responsive when a cook wants fast shifts between operating zones. The 3/4-inch manual format makes more sense when the line is dynamic and the cook is actively managing flame.

Why is my griddle plate turning black?

This is usually a sign of carbonization: burnt food particles and oil that have become fused to the surface. It is often caused by leaving the griddle at high temperatures during idle periods. Using a griddle brick daily and keeping the unit at a lower temperature when not in use will prevent excessive buildup.

Is blackening always bad on a polished steel plate?

No. A darkened seasoned surface is normal and useful. What you do not want is rough, flaky, tar-like carbon buildup. Good seasoning is thin and bonded. Bad buildup is thick, uneven, and insulates the plate, reducing cooking performance.

What is the difference between 4-inch W.C. and 10-inch W.C.?

These are units of pressure measured in inches of water column. 10-inch W.C. is roughly 0.36 PSI. LP gas requires higher pressure to push the gas through the smaller orifice and ensure the correct volume of fuel reaches the burner at rated BTU output.

Can I use a manual ATMG griddle for delicate eggs?

Yes, but it requires higher operator skill. Because the manual valve does not shut off heat when the plate reaches temperature, the cook must dial the flame down manually and rely on the 3/4-inch plate's thermal behavior to cook eggs without browning them aggressively.

Why is my griddle producing a yellow flame?

A yellow flame indicates incomplete combustion, meaning there is too much gas and not enough oxygen entering the burner. This is usually corrected by opening the air shutter on the burner intake or checking whether the gas pressure is too high for the configured orifice.

Why do the plate edges sometimes cook differently than the center?

Some variation is normal on any griddle because edges lose heat to ambient air faster. But pronounced edge lag can also point to burner contamination, poor leveling, heavy carbon buildup under one working area, or unrealistic loading patterns that crowd one zone more than another.

How often should I calibrate the ATTG thermostats?

Calibration should be checked quarterly or whenever a significant change in food quality is noticed. Use a contact surface probe, as infrared thermometers can be inaccurate on reflective polished steel surfaces.

Is the 1-inch plate worth the upgrade from the 3/4-inch plate?

For high-density, repetitive production, the 1-inch plate's higher thermal mass is a meaningful advantage. It resists temperature drop under repeated cold loads, and the closed-loop thermostatic control keeps the setpoint stable throughout a long service period. For operators who want fast heat-up and direct manual control, the 3/4-inch ATMG plate is the better fit.

Can I convert my griddle to LP myself?

No. Gas conversions involve modifying the fuel-to-air ratio and manifold pressure settings. This must be performed by a licensed gas technician to ensure compliance with local fire codes and to prevent dangerous gas leaks or carbon monoxide accumulation.

Does the Atosa griddle require an electrical connection?

No. The ATMG and ATTG series use standing pilots and mechanical thermostats (ATTG) or manual valves (ATMG), requiring no external power. This makes them ideal for environments where electrical outlets are limited or for mobile food applications such as food trucks.

What is the biggest operator mistake with polished steel griddles?

Usually one of three things: overheating the plate during idle periods, neglecting seasoning maintenance, or using thermal shock cleaning methods like ice or cold water on a very hot surface. All three shorten plate life and increase long-term maintenance costs.

Why does grease sometimes pool instead of flowing to the drawer?

The most common cause is improper leveling. After that, look for carbon obstruction in the grease path or an overfilled drawer interfering with normal flow. A forward pitch toward the trough is required for proper drainage.

How do I calibrate the thermostat on my Atosa ATTG griddle?

If your ATTG griddle satisfies early - for example, the 350 degree F dial mark cuts off at 310 degree F actual surface temperature verified with a contact pyrometer - the calibration ring on the thermostat knob can be field-adjusted. Loosen the two securing screws on the inside of the knob, shift the calibration ring so the correct temperature label aligns with the actual satisfaction point, and retighten the screws. Always verify with a contact pyrometer - infrared thermometers read inaccurately on polished steel surfaces because of low emissivity. If recalibration does not resolve drift beyond plus or minus 25 degrees F of dial setting, contact Atosa Smart Kitchen Service at warranty@atosausa.com or 800-683-8660 for thermocouple or control valve inspection. The temperature control valve is Atosa part 301030075 (ABJC type).

Why does my Atosa griddle pilot light but go out when I release the knob?

When the pilot lights while you hold the gas knob but extinguishes the moment you release it, the thermocouple is not generating sufficient millivolt signal to hold the safety valve open. This is the single most common service issue on ATTG models. Confirm the pilot flame is fully impinging on the thermocouple tip - the flame must wrap the thermocouple sensing bulb in blue flame, not yellow, for proper millivolt output. If flame position is correct and the pilot still fails to hold, the thermocouple itself has likely failed. Order OEM thermocouple part 301030092 (fits ATTG-24/36/48) through Parts Town at partstown.com or contact Atosa Smart Kitchen Service. ATMG models use a different pilot configuration (part 301030059).

What is the difference between Atosa and CookRite?

Atosa and CookRite are the same company. CookRite is Atosa's cooking equipment sub-brand. The standalone Atosa name is most associated with their commercial refrigeration line, but Atosa USA covers the full product portfolio including griddles, ranges, fryers, and other cooking equipment. Every ATMG and ATTG griddle carries the CookRite badge. Same parent company (Hinde Catering Equipment), same warranty network, same parts supply chain.

Where is Atosa equipment manufactured?

Atosa equipment is manufactured by Hinde Catering Equipment, one of China's largest commercial kitchen equipment manufacturers, based in Hangzhou, China. Atosa USA is headquartered in Brea, California and operates nine U.S. warehouse locations. All Atosa CookRite griddles sold in the United States are ETL Listed (cETLus) and NSF/ANSI 4 certified through independent third-party testing.

How do I register my Atosa griddle warranty?

Register at atosausa.com/warranty-resources/warranty-registration/ within 30 days of purchase. You will need your model number, serial number (on the rear-panel data plate), and proof of purchase. Registration is strongly recommended for documentation purposes. For warranty claims or technical support after registration, contact Atosa Smart Kitchen Service at warranty@atosausa.com or 800-683-8660.

Can I convert my Atosa griddle from natural gas to propane?

Yes. Atosa CookRite griddles ship from the factory in natural gas configuration with an LP conversion kit included in the box. Conversion is a 3-component process: swap the main burner orifices, swap the pilot orifices, and convert the regulator. All three steps must be performed by a qualified gas technician. Running the wrong orifices or regulator setting for the fuel type creates a safety hazard and will void the warranty. See the full conversion procedure in the gas conversion section above.

What replacement parts are available for Atosa CookRite griddles?

Atosa OEM replacement parts are available through Parts Town (partstown.com, 800-438-8898), the official Atosa parts distributor. Key components include the thermocouple (P/N 301030092, fits ATTG-24/36/48), temperature control valve (P/N 301030075 for ATTG), burner assembly (P/N 301010017), pilot burner for ATMG (P/N 301030059), knobs (P/N 301140025, shared across lines), and grease drawer (P/N 21102001021). Always have your model number and serial number ready when ordering. See the full parts table in the replacement parts guide above.

Is there a service manual for Atosa griddles?

Service manuals and installation documents are available on atosausa.com. Spec sheets for each SKU are linked on the individual product pages. For warranty service or technical support, contact Atosa Smart Kitchen Service at warranty@atosausa.com or 800-683-8660 rather than attempting internal repairs, which can void warranty coverage.

Does The Restaurant Warehouse offer free freight on Atosa griddles?

Yes. All six Atosa CookRite griddle SKUs ship with free freight and liftgate service included from The Restaurant Warehouse - no LTL surcharges, no weight-tier fees, no liftgate add-on, no hidden handling charges. This applies to all ATMG and ATTG models in both natural gas and propane configurations, including the heavier 48-inch units. Orders ship from nine U.S. warehouse locations for delivery within 1 to 3 business days to most destinations. Warranty upgrades from 1 through 5 years of parts and labor coverage are available at checkout.

Choosing an Atosa commercial griddle means selecting equipment that has been NSF certified, ETL listed, and backed by a manufacturer that supports its products with real warranty coverage and an authorized service network. Whether you run a busy breakfast diner, a smash burger concept, a hotel banquet operation, or a food truck, the CookRite ATMG and ATTG lines offer the heavy-duty construction and reliable performance to match. Shop all Atosa CookRite commercial griddles and configure the right model for your operation.