Grill, Griddle, Go: How Commercial Combos Save Space and Sizzle

The Operator's Guide to Charbroilers, Griddles, and Commercial Combo Units

This guide answers three questions that come up on every cook line project: which cooking surface does your menu actually require, how do you configure a two-unit side-by-side charbroiler and griddle setup correctly, and what should you know about combination charbroiler-griddle units before specifying one for a food truck, ghost kitchen, or tight commercial kitchen build-out.

The guide covers the Atosa ATRC charbroiler series, the Atosa ATMG manual griddle series, and the Atosa ATTG thermostatic griddle series in full technical detail. It also covers the Comstock-Castle 32 Series counter top combinations - a heavy-duty griddle and char-broiler combination platform coming soon to The Restaurant Warehouse - with complete specifications and decision frameworks for operators evaluating that format.

No fluff. No vague recommendations. If your menu tells you what it needs, this guide tells you what to buy and how to install it correctly.

Part 1: Charbroiler vs. Griddle - The Operator's Decision Guide

Every cook line decision starts with the same question: which cooking surface does your menu actually require? Charbroilers and griddles are not interchangeable tools. They produce fundamentally different results because they transfer heat in different ways, manage grease differently, and excel at entirely different product sets. Getting this wrong means buying equipment that fights your menu instead of supporting it.

This section lays out the technical and culinary differences between a commercial charbroiler and a commercial flat-top griddle, the menu signals that indicate you need one, the other, or both, and a decision framework you can apply directly to your operation.

How Each Unit Transfers Heat

The single most important difference between a charbroiler and a griddle is the heat transfer method. Everything else - grate design, grease management, daypart flexibility - flows from this distinction.

A charbroiler uses radiant and convective heat. Gas burners fire upward or downward depending on design, heating either a lava rock bed or a radiant ceramic/steel element. The protein sits on open cast iron grates above the heat source. Hot grates conduct heat at contact points, while radiant energy from the heated medium (lava rock or radiant plate) rises to cook the exposed surface. This combination produces the two defining characteristics of charbroiled food: visible grill marks from grate contact and a smoky, slightly charred flavor from drippings hitting the hot medium below.

A flat-top griddle uses conduction heat exclusively. Burners heat a thick steel plate from below, and food cooks entirely through direct contact with that plate. The entire surface of a protein or batter is in contact with the cooking medium at once. There is no open flame, no radiant element hitting the food directly, and no flavor from drippings vaporizing. What you get instead is precise, even surface browning - the Maillard reaction across the full contact area, not just at grate lines.

This distinction drives every menu and operational difference covered below.

What a Charbroiler Cooks Best

A charbroiler excels at proteins that benefit from high direct-radiant heat, visible grill marks, and smoke flavor from fat rendering onto the heat medium. The best applications are:

• Steaks and chops - The high radiant heat of a charbroiler sears the exterior quickly, creating a flavorful crust while the interior reaches target temperature. Grill marks are expected by customers on a proper steak plate. Open-flame-adjacent cooking adds flavor complexity that a flat top cannot replicate.
• Burgers (classic style) - A charbroiled burger has a distinct flavor profile from fat dripping and vaporizing. The grate marks signal a "grilled" burger to the customer. Note that smash burgers are a griddle application, not a charbroiler application - see below.
• Chicken breasts, thighs, and quarters - Poultry benefits from the charbroiler's ability to render fat through the grates while applying high surface heat. Bone-in cuts do particularly well.
• Fish fillets and shrimp - Firm fish (salmon, swordfish, mahi-mahi) holds up on cast iron grates. Fish grate inserts - narrow-tined grates with less space between bars - prevent smaller items from falling through and provide better support for delicate fillets.
• Pork chops and ribs (finishing) - Pork benefits from the smoke flavor and char that charbroilers deliver. Pre-smoked ribs are often finished on a charbroiler for service.
• Vegetables with intentional char - Corn, zucchini, asparagus, and peppers develop char flavor and grill marks quickly on a charbroiler.

The unifying principle: you want the food to look and taste like it was cooked over flame. The grate lines, the smoke character, and the exterior char are features, not byproducts.

What a Griddle Cooks Best

A commercial flat-top griddle excels at any application requiring full-surface contact, even heat distribution, or the ability to cook multiple items across the plate simultaneously without any loss of radiant heat through the gaps between grates.

• Smash burgers - This is the definitive griddle application. A loose ball of ground beef is pressed hard against the hot plate surface immediately after loading, maximizing the Maillard reaction across the entire patty face. You cannot smash a burger on a charbroiler - the meat falls through the grates, and you lose the crust development that defines the style.
• Pancakes, French toast, and breakfast items - Batter-based foods require a solid, flat, evenly heated surface. A griddle running at 325-350 degrees F produces consistent color across large batches.
• Eggs (scrambled, over easy, over hard, fried) - Egg proteins set immediately on a hot griddle and cook quickly and cleanly. High-volume breakfast service would be impossible on a charbroiler.
• Cheesesteaks and Philly-style sandwiches - Thin-sliced ribeye, onions, peppers, and mushrooms are chopped and cooked together on the griddle surface. The flat plate lets the cook manipulate and combine ingredients while cooking - something open grates cannot support.
• Diner-style potatoes, hash browns, home fries - Starchy foods require a solid surface and a small amount of oil or fat. They would fall through charbroiler grates or cook unevenly over open flame.
• Quesadillas and flatbreads - Flat items need a flat surface. Charbroilers would burn the exposed top before the cheese melts.
• Deli sandwiches and Reubens - Full-surface contact ensures even crust development on both sides of a sandwich.
• Bacon - High-volume bacon on a charbroiler is messy and inconsistent. A griddle handles large quantities with controlled heat and easy grease management into the front trough.
• Sausage patties and links - Griddle cooking allows sausage to develop even exterior browning without the flare-ups that fat dripping onto lava rock or radiant elements can cause.

The unifying principle: you need to see the entire cooking surface, manipulate the food freely, and develop even browning without char marks.

Heat Method Differences in Depth

Understanding how temperature behaves differently on these two surfaces helps operators set correct cooking parameters and train line cooks accurately.

Charbroiler heat dynamics: A charbroiler's heat is not uniform across its surface. The areas directly over the burners are the hottest, and the areas between burners are slightly cooler. This creates hot zones and cooler zones that experienced grill cooks use intentionally - searing a steak over the hot zone, then moving it to a cooler zone to finish. Heat comes from below and radiates upward, meaning the bottom of the protein receives the most intense initial heat. Flare-ups - brief flame spikes when fat hits the hot medium - add flavor but require monitoring.

Griddle heat dynamics: A commercial griddle plate distributes heat from the burners below across the entire plate surface, but there is still a temperature gradient. The areas directly above the burners run hotter than the areas between them. This is why plate thickness matters significantly: a thicker plate (1 inch vs. 3/4 inch) distributes heat more evenly because the additional steel mass buffers hot and cold zones. Thermostatic control models hold set temperatures more precisely than manual control models, which is critical for high-volume operations where you cannot afford to monitor temperatures constantly.

Recovery time: Both units experience a temperature drop when cold product loads onto the cooking surface. A charbroiler recovers quickly because the open-flame system simply re-radiates upward without the thermal mass consideration. A griddle's recovery time depends directly on plate thickness and BTU output. A 1-inch plate holds more thermal energy and recovers faster under load than a 3/4-inch plate with the same BTU input. This is why high-volume smash burger operations specifically choose heavy-duty 1-inch plate griddles.

Grease Management: A Critical Operational Difference

Grease management is one of the most practically important distinctions between these two cooking surfaces, and it often determines which unit is easier to maintain on a busy line.

Charbroiler grease management: Fat drips from protein through the cast iron grates and lands on the lava rock bed or radiant element below. Some of this fat vaporizes immediately, creating the smoke and flavor characteristic of charbroiled food. The remainder accumulates in a grease tray at the bottom of the unit. The grease tray must be removed and cleaned regularly - at minimum daily during heavy service. Lava rock absorbs grease over time and must be replaced periodically (at least twice yearly, more often in high-volume applications) because saturated lava rock creates excessive flare-ups and a burnt grease odor that taints the food. Radiant charbroilers are easier to maintain in this regard because the ceramic or steel radiant element does not absorb grease the way lava rock does - it can be scraped and wiped down during service without replacement.

Griddle grease management: Fat and cooking liquids flow across the plate surface toward a grease trough at the front (or side) of the unit, then drain into a grease drawer below. This is a contained, straightforward system. The grease path is entirely visible and easy to clean. Line cooks use a scraper or bench knife to push grease toward the trough periodically during service. End-of-service cleaning involves scraping the plate, applying water carefully to steam off carbon, and wiping down - a process covered in depth in the commercial griddle cleaning guide and the griddle bricking guide.

For Type I hood compliance and fire suppression purposes, both units produce grease-laden vapors and require Type I hoods with UL 300-compliant wet chemical suppression systems. There is no circumstance where a charbroiler or a heavily used griddle operates under a Type II (condensate only) hood.

Menu Signals: What Your Menu Is Telling You

The fastest way to determine which unit you need is to read your menu. Here is a straightforward signal guide:

Your menu says you need a charbroiler if:

• Steaks appear in more than two preparations
• You serve chicken with visible grill marks as a feature item
• Burgers are described as "charbroiled" or "flame-grilled" in your menu language
• You serve whole fish, fish fillets, or large seafood with grill marks
• Bone-in proteins (T-bone, ribeye, pork chop, half chicken) appear frequently
• Your concept is a steakhouse, American grill, or sports bar
• You offer "fire-grilled" vegetables as a side or appetizer

Your menu says you need a griddle if:

• Breakfast service is a significant daypart (eggs, pancakes, bacon, hash browns)
• Smash burgers are on the menu (you cannot smash on a charbroiler)
• You serve cheesesteaks, Philly sandwiches, or any chopped-and-combined protein applications
• Grilled cheese, quesadillas, or flatbreads are regular items
• Diner-style service makes up a large portion of your covers
• You operate a food truck where versatility and surface area for batch cooking matter
• Your lunch service involves high-volume sandwich production

Your menu says you need both if:

• You run a breakfast-through-dinner concept (eggs in the AM, steaks in the PM)
• You have smash burgers AND traditional charbroiled proteins on the same menu
• Your concept is a full-service American restaurant with a range of proteins and sandwiches
• You run multiple stations (breakfast station with griddle, grill station with charbroiler)
• Your weekend brunch volume requires griddle capacity but your dinner menu is steak-forward
• You cater or operate multiple concepts out of the same kitchen

Daypart Use Case Tables

The following tables map cooking applications to equipment type by daypart. Use these to determine whether your operation's demand is single-surface or dual-surface.

Breakfast Daypart Equipment Requirements

Menu Item	Primary Surface	Notes
Scrambled eggs	Griddle	Full-surface contact, easy manipulation
Fried eggs (over easy/hard)	Griddle	Flat surface required for intact yolk control
Pancakes / French toast	Griddle	Batter and bread require full plate contact
Bacon strips	Griddle	Volume rendering, grease trough management
Sausage patties / links	Griddle	Even browning, no flare-up from fat
Hash browns / home fries	Griddle	Cannot cook on open grates
Ham steak	Griddle or Charbroiler	Grill marks optional; griddle gives cleaner surface

Lunch Daypart Equipment Requirements

Menu Item	Primary Surface	Notes
Smash burger	Griddle	Requires flat surface for smashing; cannot be replicated on charbroiler
Classic grilled burger	Charbroiler	Grill marks and smoke flavor are the product
Cheesesteak / Philly	Griddle	Chopped protein and vegetables combined on plate
Grilled chicken sandwich	Charbroiler	Grill marks and char flavor expected
Quesadilla	Griddle	Flat surface for even tortilla browning and melting
Grilled cheese	Griddle	Even pressure and heat on flat bread
Fish tacos (grilled fish)	Charbroiler	Fish grate inserts recommended

Dinner Daypart Equipment Requirements

Menu Item	Primary Surface	Notes
Ribeye / NY Strip / T-bone	Charbroiler	High radiant heat, grill marks, smoke character essential
Salmon fillet	Charbroiler	Fish grate insert prevents falling through; grill marks add visual appeal
Chicken breast (plated entree)	Charbroiler	Grill marks and char flavor are presentation feature
Pork chop	Charbroiler	Bone-in; radiant heat renders fat well
Shrimp (skewered or loose)	Charbroiler	Skewers keep shrimp from falling; loose shrimp use fish grate
Flatbread / bruschetta	Griddle or Charbroiler	Griddle for even browning; charbroiler for char marks
Vegetable platter (grilled)	Charbroiler	Char marks are visual and flavor feature

Charbroiler Grate Options: Sloped vs. Flat

Cast iron charbroiler grates come in two primary configurations, and the difference matters for both cooking performance and grease management.

Sloped grates angle downward from front to back (or toward a collection channel), directing rendered fat away from the heat source. The primary advantage is reduced flare-up frequency - fat drains continuously rather than pooling above the lava rock or radiant element. The tradeoff is that grill marks on sloped grates angle slightly, which some operators prefer and others do not. Sloped grates are the better choice for fatty proteins (ribeye, chicken thighs, pork belly) where grease accumulation is significant.

Flat grates sit level across the charbroiler surface. Fat drips directly down through the grate openings onto the heat medium below. Flat grates produce the most consistent grill marks - parallel lines across the full surface of the protein. They require more attentive grease management and slightly more frequent lava rock replacement or radiant element cleaning because fat contact with the heat medium is direct and continuous.

Fish grates are a specialized insert with narrower spacing between the bars than standard grates. They are designed for fish fillets, shrimp, and other delicate proteins that would fall through standard grates. Fish grates are typically used as an add-on to an existing charbroiler rather than a full-surface replacement.

The Atosa charbroiler collection and the broader charbroilers and griddles collection cover the available grate configurations across the current product lineup.

Lava Rock vs. Radiant: The Heat Medium Decision

Inside a gas charbroiler, the medium sitting between the burner and the grates is either lava rock or a radiant element (ceramic or steel). This choice affects flavor, maintenance, and operating cost.

Lava rock is a porous volcanic material that absorbs heat from the burners and radiates it upward to the grates. Fat from cooking proteins drips down, hits the hot lava rock, and partially vaporizes - creating the smoke that adds flavor. The porous nature of lava rock also means it absorbs grease over time. Once saturated, lava rock produces excessive smoke, off-flavors, and dangerous flare-ups. Lava rock must be replaced at least twice yearly in regular-volume operations, and quarterly in high-volume applications. The replacement cost is low, but the labor and downtime of the replacement process must be factored in.

Radiant elements (ceramic briquettes or steel radiants) do not absorb grease the way lava rock does. Fat drips onto the radiant surface, vaporizes quickly, and the surface can be scraped or wiped during service. Radiant charbroilers are faster and easier to clean, maintain more consistent heat output over time (since there is no gradual saturation affecting heat distribution), and do not require periodic medium replacement. The tradeoff is that some operators - particularly those running high-volume steakhouses - prefer the flavor profile that lava rock smoke imparts, especially early in lava rock life before saturation becomes a factor.

For most commercial operations with mixed proteins and a need for consistency and low maintenance overhead, a radiant charbroiler is the operationally superior choice. Lava rock charbroilers remain valid for operations where the specific smoke flavor is a defined part of the menu identity.

The Charbroiler vs. Griddle Decision Framework

Use the following framework to determine the right equipment configuration for your operation. Work through each factor and tally the results.

Charbroiler vs. Griddle Decision Framework

Factor	Points to Charbroiler	Points to Griddle	Points to Both
Primary protein	Whole-muscle steak, bone-in chicken, fish fillets	Ground beef (smash), eggs, pork belly	Burgers (multiple styles), chicken (multiple preparations)
Breakfast service volume	Minimal or none	Significant (30%+ of covers)	Moderate with separate daypart stations
Grill marks as menu feature	Yes, prominent on multiple items	Not required	Some items require, some do not
Batch cooking and manipulation	Minimal (cook and hold by zone)	High (chopping, combining, pressing)	Both present in operation
Concept type	Steakhouse, American grill, bar and grill	Diner, breakfast cafe, smash burger, food truck	Full-service American, QSR with varied menu
Line space available	Limited (one unit width)	Limited (one unit width)	2+ feet of line available
Staff skill level	Experienced grill cook required	Trainable to griddle technique faster	Separate station assignments possible

If the majority of your factors point to "Both," Part 2 of this guide covers the two-unit side-by-side setup in detail. If space or budget constraints make two dedicated units impractical, Part 3 covers the Comstock-Castle 32 Series counter top combinations - a heavy-duty platform that combines a griddle section, a char-broiler section, and optional open burners on a single chassis, particularly suited to food trucks, ghost kitchens, and concession operations.

For operators evaluating griddle options independently of charbroiler pairing, the definitive guide to commercial griddle options and the commercial stainless steel griddle complete guide cover the full range in depth.

Ventilation: The Constraint That Shapes Every Decision

Before finalizing any cook line configuration - one unit or two - you need to understand ventilation requirements, because your hood dictates what you can run and where you can run it.

Type I vs. Type II hoods: A Type I hood captures grease-laden vapors and heat. It is required over any cooking equipment that produces grease - charbroilers, griddles, fryers, and woks all fall into this category. A Type II hood handles steam and condensate only and is appropriate for dishmachines, steamers, and ovens that do not produce grease vapor. You cannot install a charbroiler or griddle under a Type II hood. Period.

NFPA 96 compliance: The National Fire Protection Association standard 96 (Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations) governs all Type I hood installations. It specifies minimum exhaust rates, overhang requirements, grease filter specifications, and fire suppression requirements. Any commercial installation must comply with NFPA 96 as a minimum; local jurisdictions often layer additional requirements on top.

UL 300 fire suppression: Every Type I hood must incorporate a UL 300-listed wet chemical fire suppression system. These systems use a pressurized agent that suppresses grease fires by saponification - converting the burning grease to a foam that smothers the flame. UL 300 systems must be inspected by a certified technician every six months. Failure to maintain inspection documentation can void your insurance coverage and result in health code citations.

CFM sizing: Exhaust flow rate is measured in cubic feet per minute (CFM). The two standard sizing methods are:

• Linear foot method: Charbroilers require 350-400 CFM per linear foot of hood. Griddles require approximately 300 CFM per linear foot. A side-by-side 36-inch charbroiler plus 36-inch griddle (6 linear feet total) would require a minimum of 1,950-2,100 CFM using this method.
• BTU method: 100 CFM per 1,000 BTU of cooking equipment. A 105,000 BTU charbroiler plus a 90,000 BTU griddle totaling 195,000 BTU would require approximately 19,500 CFM by this calculation, which is typically much higher than the linear foot method. In practice, the linear foot method produces more realistic sizing for most installations; the BTU method is used as a check and often applies to extremely high-output equipment configurations.

Hood overhang: The hood must extend beyond the cooking equipment on all sides. The minimum overhang per most codes is 6 inches; modern NFPA 96 guidance and many local jurisdictions specify 12 inches as the preferred standard. Insufficient overhang allows grease vapor to escape the capture zone, reducing fire suppression effectiveness and increasing grease accumulation on surrounding surfaces.

See Part 2 for specific hood sizing calculations applied to the Atosa ATRC plus ATMG/ATTG two-unit configurations.

Part 2: The Two-Unit Side-by-Side Setup - Dedicated Charbroiler and Dedicated Griddle

For most full-service restaurants, diners, and bar-and-grill concepts with consistent volume, the best cook line configuration is not a single combo unit - it is a dedicated commercial charbroiler paired with a dedicated commercial flat-top griddle, installed side by side under a single Type I hood. This setup gives each cooking surface its full BTU capacity, its full plate or grate area, and independent temperature management. You do not compromise either cooking function to share a footprint.

This part covers why the two-unit setup typically outperforms a combo for most full-service operators, the complete Atosa ATRC charbroiler series and ATMG/ATTG griddle series specifications, footprint planning, hood sizing, gas line requirements, and daypart rotation strategy.

Evaluating Heat Distribution and Surface Engineering in Commercial Kitchens

Selecting between a commercial griddle and a charbroiler requires an understanding of thermal transfer, BTU output, and surface metallurgy. While both units provide essential high-heat cooking capabilities, their mechanical designs serve distinct operational purposes. This guide provides a technical analysis of the Atosa ATMG and ATTG griddle series compared to the ATRC radiant charbroiler series.

The Technical Baseline

Before looking at plate thickness, burner design, and cleaning routines, it helps to compare the three platforms at a glance. The ATMG manual griddle, ATTG thermostatic griddle, and ATRC radiant charbroiler all occupy a similar countertop footprint, but they do not manage heat the same way.

Commercial griddles cook with contact heat. The burner heats a polished steel plate from below, and the product cooks directly on that hot surface. This makes griddles useful for foods that need even browning, a flat cooking plane, and reliable grease control.

Commercial charbroilers cook with radiant heat plus open-air exposure. Burners heat radiant covers beneath cast iron grates, and that stored heat radiates upward into the product. The grate also transfers some direct heat where the food touches the bars, but the overall system is much more open than a griddle.

Platform	Primary Cooking Method	Heat Transfer Style	Control Style	Typical Use
ATMG Manual Griddle	Flat-top griddle	Conduction through steel plate	Manual valve	Fast searing, burgers, breakfast
ATTG Thermostatic Griddle	Flat-top griddle	Conduction through heavier steel plate	Thermostat	Precision cooking, repeatable surface temperature
ATRC Radiant Charbroiler	Open-grate broiling	Radiant heat with some direct grate contact	Manual valve	Steaks, burgers, chicken, open-flame style cooking

Physical Specification Comparison

Series	Common Models	Width	Depth	Height	Burner Type
ATMG Manual Griddle	24" / 36" / 48"	24" / 36" / 48"	approx. 28.6"	approx. 15.2"	U-shape burners under polished plate
ATTG Thermostatic Griddle	24" / 36" / 48"	24" / 36" / 48"	approx. 28.6"	approx. 15.2"	Thermostatically controlled burners under polished plate
ATRC Radiant Charbroiler	24" / 36" / 48"	24" / 36" / 48"	approx. 27.6"	approx. 15.2"	Stainless steel burners with radiant system

Thermal Output Comparison

Each series is built around 12-inch cooking sections. That makes total output easy to compare across 24-inch, 36-inch, and 48-inch models.

Series	BTU per Burner	24" Model Total BTU	36" Model Total BTU	48" Model Total BTU
ATMG Manual Griddle	30,000 BTU	60,000 BTU	90,000 BTU	120,000 BTU
ATTG Thermostatic Griddle	25,000 BTU	50,000 BTU	75,000 BTU	100,000 BTU
ATRC Radiant Charbroiler	35,000 BTU	70,000 BTU	105,000 BTU	140,000 BTU

Griddle Metallurgy: ATMG vs ATTG Plate Behavior

The biggest engineering difference between the two griddle lines is the plate itself.

The ATMG manual griddle uses a 3/4" polished steel plate. That plate is heavy enough for commercial use, but it comes up to cooking temperature faster than a thicker plate. Pair that with 30,000 BTU burners per 12-inch section, and the result is a griddle that responds quickly when an operator opens the valve and wants aggressive heat. In practical use, that means strong recovery after loading burgers, hash browns, or other cold product onto the surface.

The ATTG thermostatic griddle uses a 1" polished steel plate. That extra mass changes the behavior of the cooking surface. It stores more heat, resists sharp temperature swings, and supports tighter surface consistency across the plate. Its burners are rated at 25,000 BTU per 12-inch section, which is lower than the ATMG, but that lower output works with the thermostat and the thicker plate to reduce overshoot and maintain a more stable setpoint.

In simple terms:

• ATMG = faster response and stronger raw recovery
• ATTG = heavier plate and better temperature precision

Neither design is automatically better. They are built for different kitchen habits. A cook who likes hands-on flame control may prefer the faster response of the ATMG. A kitchen that wants repeatable temperatures across shifts may prefer the ATTG.

Cooking Surface Engineering

Feature	ATMG Manual Griddle	ATTG Thermostatic Griddle	ATRC Radiant Charbroiler
Cooking Surface Material	Polished steel plate	Polished steel plate	Heavy-duty cast iron grates
Surface Thickness / Construction	3/4" plate	1" plate	Reversible grate sections over radiants
Primary Thermal Characteristic	Faster heat-up and quick response	Higher thermal mass and steadier surface temperature	Open cooking surface with radiant broiling energy
Food Contact Pattern	Full-surface contact	Full-surface contact	Line contact at grate bars
Best Engineering Advantage	Fast recovery from high burner input	Precision from thicker plate plus thermostat	Intense top-side searing environment and smoke development

Charbroiler Power: Why ATRC Burners Run Hotter

The ATRC series is built around 35,000 BTU burners per 12-inch section, which is the highest burner rating of the three platforms in this comparison. That added burner capacity is important because a charbroiler loses more heat to open air than a griddle does. A griddle has a solid steel plate that captures and spreads heat. A charbroiler has open grates, open air gaps, and a more exposed cooking zone.

That is why the ATRC relies on a radiant system. The burners heat the radiants, and the radiants then throw heat upward toward the cooking grate. This is different from a griddle, where the burner heats a plate and the food sits directly on that plate.

A good way to think about it:

• Griddle = contact heat. The food touches the steel cooking surface. Heat transfer is direct and even. Best for flat, full-surface browning.
• Charbroiler = radiant heat. The food sits above the burner system, not on a solid plate. Heat rises through the grate area and radiates upward. Best for searing, grill marks, and open-broiler flavor.

The ATRC also uses heavy-duty reversible cast iron grates. Cast iron holds heat well and helps stabilize the cooking surface after product is loaded. The grate shape also affects grease drainage and sear-mark appearance.

Gas and Installation Requirements

Series	Gas Connection Size	Standard Manifold Pressure NG	Standard Manifold Pressure LP	Installation Notes
ATMG Manual Griddle	3/4" NPT rear connection	4" W.C.	10" W.C.	Install with supplied regulator; countertop installation on non-combustible surface
ATTG Thermostatic Griddle	3/4" NPT rear connection	4" W.C.	10" W.C.	Install with supplied regulator; verify thermostat calibration after setup
ATRC Radiant Charbroiler	3/4" NPT rear connection	4" W.C.	10" W.C.	Install with supplied regulator; maintain proper airflow and clearance for combustion

Maintenance Profiles: Griddle vs Charbroiler

A griddle and a charbroiler both need daily cleaning, but the work is not the same because the cooking surfaces are completely different.

Griddle plate cleaning focuses on one continuous steel plate. Cleaning works to remove carbon, grease film, and food residue without damaging the polished surface. A typical daily griddle cleaning process: let the plate cool to a warm but safe scraping temperature, use a griddle scraper to push debris into the grease trough, wipe away loose residue with a grill pad or approved cloth, use a griddle brick or screen as plate condition requires, then wipe the surface clean and apply a very light film of oil to help protect bare steel. Main maintenance concern: carbon buildup on the plate can reduce even heat transfer and create sticking.

Charbroiler grate cleaning works across removable grate sections, radiants below, and a grease collection area. Cleaning is more mechanical because grease can accumulate in multiple layers of the cooking system. A typical daily charbroiler cleaning process: allow the unit to cool to a safe handling temperature, remove the cast iron grates and brush off carbon and food residue, clean the radiants or heat deflectors below the grate, empty the crumb tray or grease tray, then reinstall the grates after drying and season cast iron surfaces as needed. Main maintenance concern: grease accumulation below the grates can lead to flare-ups, uneven heating, and restricted airflow.

In short:

• Griddle cleaning is surface-focused
• Charbroiler cleaning is component-focused

Monthly Technical Inspection for Atosa Catering Equipment

To ensure longevity and consistent BTU output, technical maintenance must be performed regularly.

Daily maintenance: For ATMG and ATTG griddles, scrape the warm plate, push debris to the grease trough, and apply a thin layer of food-grade oil to prevent oxidation of the steel plate. For the ATRC charbroiler, remove and empty the grease drawer and scrape the cast iron grates with a heavy-duty grill brush.

Monthly technical inspection points:

1. Orifice cleaning. Inspect the gas orifices for carbon or grease blockages. Use a soft brush or compressed air to clear debris.
2. Pilot adjustment. Ensure the pilot flame is blue and strong enough to ignite the main burner without delay.
3. Regulator check. Verify the gas pressure at the rear-mounted regulator: 4" W.C. for natural gas, 10" W.C. for liquid propane.
4. Air shutter adjustment. Check the flame color. A yellow flame indicates a lack of oxygen; adjust the air shutters until the flame is primarily blue with a stable inner cone.

Why Two Dedicated Units Beat a Combo for Most Operators

A combo unit shares its footprint between a charbroiler section and a griddle section. That is exactly its strength for tight-space operations - and exactly its limitation for high-volume ones.

Consider a 36-inch combo unit with a 24-inch griddle section and a 12-inch charbroiler section. During your Saturday dinner rush, you need to run eight steaks simultaneously on the charbroiler. A 12-inch charbroiler section cannot accommodate eight steaks at once. Meanwhile, your griddle section is idle because dinner service does not require breakfast items. The combo unit has given you less of both cooking surfaces than you need at peak.

Two dedicated 36-inch units - a 36-inch charbroiler and a 36-inch griddle - give you 36 inches of each surface, operating independently at their full BTU output. During breakfast service, the charbroiler runs low or holds resting proteins while the griddle runs at full capacity. During dinner, the griddle handles sauteed vegetables and finishing work while the charbroiler handles the full protein load. Each unit is sized for its peak demand, not an average of two demands.

Additional advantages of two dedicated units:

• Independent temperature control: Each unit is set to its optimal temperature for the current cooking task without affecting the other surface.
• Independent maintenance: If one unit requires service, the other stays operational. A combo unit taken offline for service takes both cooking surfaces out of production.
• Easier staff training: Separate units allow you to assign dedicated stations - a grill cook on the charbroiler, a flat-top cook on the griddle - with clear responsibility and no confusion about which control knob does what.
• Future reconfiguration: As your menu evolves, individual units can be relocated or replaced without redesigning the entire cook line.

The two-unit setup does require more linear footage of cook line and a larger hood. Part 2 covers both of these factors in detail.

The Atosa ATRC Charbroiler Series

The Atosa ATRC series is a line of heavy-duty countertop lava rock charbroilers available in three widths. All models feature cast iron grates, a lava rock heat medium, and stainless steel construction. The series is available in natural gas (NG) and liquid propane (LP) configurations. Browse the full lineup in the Atosa charbroiler collection.

Atosa ATRC Charbroiler Series Specifications

Model	Width	BTU/hr	Heat Medium	Grate Material	NG SKU	LP SKU
ATRC-24	24 inches	70,000	Lava rock	Cast iron	ATRC-24-NG	ATRC-24-LP
ATRC-36	36 inches	105,000	Lava rock	Cast iron	ATRC-36-NG	ATRC-36-LP
ATRC-48	48 inches	140,000	Lava rock	Cast iron	ATRC-48-NG	ATRC-48-LP

ATRC-24: 70,000 BTU, 24-Inch Charbroiler

The ATRC-24-NG and ATRC-24-LP deliver 70,000 BTU/hr across a 24-inch cooking surface. This unit is well-suited to light-to-moderate volume operations - a bar-and-grill running 80-150 covers per night, a cafe with a limited grill menu, or a satellite station in a larger kitchen where a second charbroiler position is needed for overflow service.

At 24 inches, the ATRC-24 accommodates four ribeye steaks or six chicken breasts simultaneously, making it appropriate for stations where the charbroiler is not the primary protein cooking surface. The cast iron grates are available in both sloped and flat configurations. The lava rock bed is accessible from the front for cleaning and replacement.

The burner layout provides approximately 35,000 BTU per 12-inch zone, consistent with standard commercial charbroiler design where burners are positioned every 12 inches of cooking width. BTU density at 2,917 BTU per linear inch is sufficient for searing proteins to proper service temperature without prolonged hold time on the grate.

ATRC-36: 105,000 BTU, 36-Inch Charbroiler

The ATRC-36-NG and ATRC-36-LP at 105,000 BTU/hr across 36 inches represent the workhorse configuration for most mid-volume full-service restaurants. Three burner zones at approximately 35,000 BTU each provide three independently manageable heat zones - essential for running proteins at different doneness levels simultaneously.

A 36-inch charbroiler surface can accommodate six to eight steaks at once depending on cut size, or a mix of steaks and chicken for simultaneous multi-item production. This is the model appropriate for a 150-250 cover restaurant with a steak-forward dinner menu or a sports bar running significant protein volume on weekend nights.

The ATRC-36 paired with a 36-inch griddle creates the most common two-unit configuration in mid-size restaurant kitchens: six linear feet of cook surface under a single hood, covering the full range of cooking applications with significant capacity at both stations.

ATRC-48: 140,000 BTU, 48-Inch Charbroiler

The ATRC-48-NG and ATRC-48-LP at 140,000 BTU/hr across 48 inches are designed for high-volume operations. Four burner zones give the grill cook four independently controlled cooking areas - essential for managing a complex protein board during peak service.

A 48-inch charbroiler can run eight to twelve steaks simultaneously and accommodate a mix of proteins at different stages of cooking across its four zones. This is the appropriate specification for a full-service steakhouse, a high-volume sports bar, or a hotel restaurant running banquet-volume service. At 48 inches for the charbroiler paired with a 48-inch griddle, the two-unit setup spans eight linear feet - a significant but manageable cook line that requires a hood of at least 9-10 linear feet to satisfy overhang requirements.

For an in-depth look at 48-inch griddle specifications alongside a 48-inch charbroiler, the 48-inch commercial griddle buying guide covers sizing, footprint, and station planning for this larger format.

ATRC Lava Rock Maintenance Requirements

All ATRC models use lava rock as the heat medium. Lava rock maintenance directly affects cooking quality, flare-up frequency, and flavor consistency.

Replacement schedule: Replace lava rock at minimum twice yearly in standard-volume operations. High-volume charbroilers running five or more service periods per week should inspect the lava rock quarterly. Signs that replacement is overdue include: persistent excessive smoke even when the cooking surface is clean, an acrid or rancid odor during preheating, and uneven heat distribution across the grate surface.

Replacement procedure: Allow the unit to cool completely. Remove grates and set aside. Pull the lava rock tray forward and discard saturated rock. Inspect the burner assembly for grease accumulation and clean with a brass brush before reloading. Refill with fresh lava rock to the manufacturer-specified depth, ensuring even distribution across the full width of the tray. Reinstall grates and bring the unit up to temperature before service.

Turning lava rock: As a short-term maintenance practice between full replacements, lava rock can be turned (flipped) to expose the less saturated undersurface to the cooking side. This extends usable life by several weeks in moderate-volume operations but should not substitute for the scheduled full replacement.

The Atosa ATMG Manual Griddle Series

The Atosa ATMG series features manual gas control, a 3/4-inch polished steel plate, and a standard commercial burner layout. These are the entry-level commercial griddles in the Atosa lineup - solid workhorse units for operations that do not require precision thermostatic temperature management.

Atosa ATMG Manual Griddle Series Specifications

Model	Width	Plate Thickness	BTU per Burner	Total BTU	NG SKU	LP SKU
ATMG-24	24 inches	3/4 inch polished steel	30,000	60,000	ATMG-24-NG	ATMG-24-LP
ATMG-36	36 inches	3/4 inch polished steel	30,000	90,000	ATMG-36-NG	ATMG-36-LP
ATMG-48	48 inches	3/4 inch polished steel	30,000	120,000	ATMG-48-NG	ATMG-48-LP

Understanding 3/4-Inch Plate Performance

The ATMG series uses a 3/4-inch polished steel plate. This is the standard commercial griddle plate thickness - significantly heavier than the 1/2-inch plates found in residential and light-duty griddles, but lighter than the 1-inch plates used in heavy-duty thermostatic models.

A 3/4-inch plate provides adequate thermal mass for moderate-volume cooking. It heats to service temperature faster than a 1-inch plate (less mass to heat), and it provides sufficient heat retention for most cooking applications at typical commercial volume levels. The limitation appears under heavy simultaneous load: when a cook loads the full plate surface with cold product rapidly, the plate temperature drops more than a 1-inch plate would under the same load, and recovery takes longer.

For operations running consistent moderate volume - breakfast service with rotating batch loads, a lunch griddle menu with staggered ordering - the ATMG 3/4-inch plate performs well. For high-volume smash burger operations, full-plate breakfast rushes, or any application where the griddle is loaded at near-capacity repeatedly throughout service, consider the ATTG 1-inch plate series described below.

The polished steel surface of the ATMG plate is the standard commercial griddle finish. It requires seasoning before first use to develop a polymerized oil layer that prevents sticking and protects the steel. The griddle bricking guide covers the seasoning and maintenance process.

Manual Temperature Control

The ATMG series uses manual knob controls to adjust gas flow to each burner zone. There is no thermostat - the operator sets the flame level by feel and experience. This is operationally straightforward for experienced griddle cooks who can read the plate surface, manage product placement by zone, and adjust by observation. It is less suitable for operations with high staff turnover where consistency depends on automated temperature management rather than individual cook skill.

Manual control models are also lighter on initial cost than thermostatic models, making the ATMG series appropriate for budget-conscious operations or secondary stations where griddle use is occasional rather than continuous.

The Atosa ATTG Thermostatic Griddle Series

The Atosa ATTG series is the heavy-duty step up from the ATMG. It features a 1-inch polished steel plate and thermostatic burner control. These differences make it the appropriate choice for high-volume operations, smash burger concepts, and any application where consistent plate temperature under load is a production requirement.

Atosa ATTG Thermostatic Griddle Series Specifications

Model	Width	Plate Thickness	BTU per Burner	Total BTU	NG SKU	LP SKU
ATTG-24	24 inches	1 inch polished steel	25,000	50,000	ATTG-24-NG	ATTG-24-LP
ATTG-36	36 inches	1 inch polished steel	25,000	75,000	ATTG-36-NG	ATTG-36-LP
ATTG-48	48 inches	1 inch polished steel	25,000	100,000	ATTG-48-NG	ATTG-48-LP

Why 1-Inch Plate Thickness Changes the Equation

The 1-inch plate on the ATTG series is not a marginal upgrade from the 3/4-inch ATMG plate - it represents a significant difference in thermal behavior that operators should understand before specifying equipment.

Thermal mass and heat retention: A 1-inch steel plate contains roughly 33% more steel mass than a 3/4-inch plate of the same surface area. Steel has excellent thermal mass - it stores significant heat energy per unit of mass. When cold product hits the plate surface, the 1-inch plate transfers more stored heat into the product before the plate temperature drops meaningfully. The result is faster initial sear development and faster recovery to set temperature after loading.

Temperature uniformity: The additional mass of a 1-inch plate helps smooth the temperature gradient between hot zones (directly above burners) and cooler zones (between burners). The thicker plate conducts heat laterally more effectively, producing a more uniform surface temperature. This is why 1-inch plates are specified for precision applications - crepes, thin-battered items, and any menu item where even a 15-degree variation across the plate causes inconsistent browning.

Trade-off: heat-up time: A 1-inch plate takes longer to reach service temperature from a cold start than a 3/4-inch plate with the same BTU input, because there is more mass to heat. Factor 15-20 additional minutes into your opening prep time when using ATTG units.

The decision between ATMG (3/4 inch, manual) and ATTG (1 inch, thermostatic) comes down to volume and consistency requirements. Operations running high-volume smash burger service, full-capacity breakfast rushes, or any high-tempo cooking where the plate is loaded repeatedly should specify the ATTG. Operations with moderate volume or secondary griddle use where budget is a constraint should specify the ATMG. For a deeper comparison with additional context, the Atosa griddle guide covers the full series in detail.

Thermostatic Control: Operational Advantages

The ATTG thermostatic control system uses a temperature sensor in the plate to maintain the set temperature automatically. When the plate drops below set point (from cold product loading or after a morning startup), the thermostat increases gas flow to the burners. When the plate reaches set point, gas flow reduces to a maintenance level.

For operations with variable staffing levels or high employee turnover, thermostatic control removes the guesswork from griddle management. A new cook can set the temperature once and maintain consistent results without developing the plate-reading skills that manual control requires. For corporate concepts where product consistency across multiple locations is a standard, thermostatic griddles are typically specified as part of the equipment package.

Plate Thickness Comparison: Commercial Standards

Griddle Plate Thickness Commercial Reference

Plate Thickness	Application Category	Thermal Recovery	Heat Uniformity	Heat-Up Time
1/2 inch	Residential / light duty	Slow under load	Poor (hot/cold zones visible)	Fast
3/4 inch	Standard commercial (ATMG)	Moderate	Good for moderate volume	Moderate
1 inch	Heavy-duty commercial (ATTG)	Fast under load	Excellent	Slower (15-20 min longer)

Side-by-Side Layout Planning and Footprint Math

Placing a charbroiler and griddle side by side requires careful footprint planning before ordering. The following dimensions and guidelines apply to the Atosa ATRC + ATMG/ATTG configurations.

Countertop Configuration

Both the ATRC charbroiler series and the ATMG/ATTG griddle series are countertop units designed to sit on a work surface, equipment stand, or equipment shelf. They do not include legs or an equipment base in the standard configuration. Most operators place them on an open-base equipment stand with undershelf, which positions the cooking surface at an ergonomically appropriate working height and provides storage for smallwares and supplies below.

When placing two units side by side on a shared stand, the combined width is approximately the sum of the two unit widths. Allow 2-3 inches between units for air circulation and access to controls on each unit's side.

Side-by-Side Footprint Guide: ATRC + ATMG/ATTG Combinations

Charbroiler	Griddle	Combined Width (approx.)	Hood Length Required (12-in overhang each side)	Estimated BTU Combined
ATRC-24 (24")	ATMG-24 or ATTG-24 (24")	50-51 inches	74-75 inches (6+ ft)	120,000 - 130,000 BTU
ATRC-36 (36")	ATMG-36 or ATTG-36 (36")	74-75 inches	98-100 inches (8+ ft)	180,000 - 195,000 BTU
ATRC-48 (48")	ATMG-48 or ATTG-48 (48")	98-100 inches	122-124 inches (10+ ft)	240,000 - 260,000 BTU
ATRC-36 (36")	ATMG-48 or ATTG-48 (48")	86-88 inches	110-112 inches (9+ ft)	225,000 - 245,000 BTU
ATRC-24 (24")	ATMG-36 or ATTG-36 (36")	62-63 inches	86-87 inches (7+ ft)	150,000 - 165,000 BTU

Note: Verify exact dimensions from the product specification sheets before finalizing stand and hood orders. Nominal widths (24, 36, 48 inches) refer to cooking surface width; overall unit dimensions including control panels and body flanges may add 1-3 inches per unit.

Hood Coverage for Two-Unit Configurations

A single Type I hood running over both units is the standard installation for side-by-side charbroiler-griddle pairs. This approach reduces exhaust ductwork complexity to a single penetration, reduces makeup air requirements to a single system, and simplifies the UL 300 fire suppression system to a single zone serving both cooking surfaces.

Hood sizing for combined charbroiler-griddle pairs should use the linear foot method as the baseline and cross-check with the BTU method:

Example: ATRC-36 (105,000 BTU) + ATTG-36 (75,000 BTU)

• Combined cooking width: approximately 74 inches (6.2 linear feet)
• Hood length required (12-inch overhang each side): approximately 98 inches (8.2 linear feet)
• CFM by linear foot (charbroiler zone at 375 CFM/ft, griddle zone at 300 CFM/ft): (3 ft x 375) + (3 ft x 300) = 1,125 + 900 = 2,025 CFM minimum
• CFM by BTU method: (105,000 + 75,000) / 1,000 x 100 = 18,000 CFM - this figure is an outlier and illustrates why the BTU method is used as a secondary check rather than a primary sizing tool for wall-mounted canopy hoods. Many engineers apply a duty factor (0.1 to 0.2) to the BTU method for island canopy applications over this type of equipment.
• Practical specification: consult your mechanical engineer or HVAC contractor for final CFM specification, using the linear foot calculation as the starting point and NFPA 96 as the minimum compliance standard.

Hood depth: A standard wall-mounted canopy hood should be at least as deep as the deepest unit it covers, plus 6-12 inches front overhang. Most commercial charbroilers and griddles are 24-28 inches deep. A 36-inch deep hood with 12-inch front overhang is standard for this type of installation.

Hood height: The bottom of the hood should be 18-24 inches above the cooking surface for wall-mounted canopy hoods per NFPA 96 guidance. Island hoods (suspended from the ceiling over a back-to-back island line) have different clearance requirements.

Gas Line Sizing for Two-Unit Configurations

Running two high-BTU appliances simultaneously requires adequate gas line capacity at every point from the meter to the appliance connection. Undersized gas lines starve burners of fuel, reducing effective BTU output and causing uneven heating across the cooking surface.

Key variables in gas line sizing:

• Total connected BTU load (both units at full output)
• Gas pressure at the meter (typically 7 inches water column for natural gas, higher for LP)
• Allowable pressure drop from meter to appliance (typically 0.5 inches water column for natural gas)
• Total length of pipe run from meter to appliance connection
• Number and type of fittings (elbows, tees, valves) in the run

Rule of thumb for ATRC-36 + ATTG-36 (180,000 BTU combined): A 3/4-inch iron pipe run of up to 25 feet is typically adequate. For runs longer than 25 feet or where additional appliances share the same line, a 1-inch pipe run may be required. Always have a licensed plumber or gas fitter size and install the gas line - undersized gas supply is a safety hazard and affects equipment warranty.

Manifold and shut-off: Install a dedicated manual shut-off valve (ball valve) upstream of each unit's flexible gas connector. This allows individual units to be isolated for service without shutting off the entire kitchen gas supply. The flexible connector between the wall stub-out and the unit should be a commercial-rated stainless steel braided connector, not residential or temporary-use hose.

Pressure regulation: Each appliance typically includes an integral pressure regulator. However, if the incoming line pressure varies significantly (common in LP systems as tank levels drop), a secondary line regulator at the unit may be required to maintain consistent fuel pressure and consistent BTU output.

Daypart Rotation Strategy for Side-by-Side Operations

One of the primary advantages of a dedicated two-unit setup is the ability to rotate station priority by daypart without reconfiguring equipment. Each unit runs independently at its optimal temperature for the current period.

Morning Daypart (Breakfast Service)

The griddle carries the majority of the load during breakfast service. Eggs, pancakes, bacon, hash browns, and sausage all require the flat-top surface. The charbroiler can run at reduced temperature (or at idle/pilot) to conserve gas during periods when it is not in active use, or it can be used for protein items that cross over - a ham steak or a chicken breast for a "build your own breakfast" plate. Station assignment typically places the most skilled cook at the griddle during this period.

Midday Transition (Late Morning Prep)

As the kitchen transitions from breakfast to lunch prep, both units are typically running. The charbroiler brings up to temperature for lunch service while the griddle continues to handle crossover items. Prep cooks use both surfaces for batch cooking - blanching proteins on the griddle, and pre-marking steaks or chicken on the charbroiler to finish during service.

Lunch Daypart

Volume on both surfaces increases. The charbroiler handles classic grilled burgers and chicken sandwiches while the griddle handles smash burgers, cheesesteaks, and hot sandwiches. During a fast-casual lunch rush, the griddle often carries more total throughput because of batch cooking capability - you can run multiple items across the full surface simultaneously. The charbroiler is more protein-specific.

Dinner Daypart

The charbroiler becomes the primary station for dinner service in steak-forward concepts. The griddle continues to operate for sides, supplemental proteins, and any lunch carryover items. In a steakhouse or grill concept, the charbroiler cook is the station lead during dinner service, and the griddle operates as a support surface.

Closing Prep

Both units are typically shut down at the same time at close. Griddle cleaning is performed while the plate retains heat (easier to scrape) following the procedure in the commercial griddle cleaning guide. Charbroiler cleaning involves removing and cleaning grates, emptying the grease tray, and inspecting the lava rock bed.

Delivery Notes for ATRC, ATMG, and ATTG Orders

All Atosa ATRC charbroiler, ATMG manual griddle, and ATTG thermostatic griddle orders through The Restaurant Warehouse include free freight and free liftgate delivery to business addresses. Commercial restaurant equipment ships on pallets via LTL freight, and liftgate service is required when the delivery location does not have a loading dock. Having liftgate included at no additional charge eliminates a common surprise cost when ordering heavy countertop equipment.

Product Selection Summary: ATRC + ATMG/ATTG Two-Unit Configurations

The following pairing guide summarizes the recommended configurations by operation type. All SKUs link directly to product pages in the Atosa griddles collection.

Recommended Two-Unit Pairing by Operation Type

Operation Type	Recommended Charbroiler	Recommended Griddle	Rationale
Cafe / light grill menu	ATRC-24-NG or ATRC-24-LP	ATMG-24-NG or ATMG-24-LP	Lower volume, footprint economy, moderate BTU
Bar and grill / QSR (moderate volume)	ATRC-36-NG or ATRC-36-LP	ATMG-36-NG or ATMG-36-LP	Standard mid-volume workhorse pairing
Full-service diner (high breakfast volume)	ATRC-36-NG or ATRC-36-LP	ATTG-48-NG or ATTG-48-LP	Griddle-dominant operation; heavier plate for volume
Steakhouse / grill-forward (high dinner volume)	ATRC-48-NG or ATRC-48-LP	ATTG-36-NG or ATTG-36-LP	Charbroiler-dominant; thermostatic griddle for consistency
High-volume full-service American concept	ATRC-48-NG or ATRC-48-LP	ATTG-48-NG or ATTG-48-LP	Maximum capacity on both surfaces; 1-inch plate handles peak loads
Smash burger concept (griddle primary)	ATRC-24-NG or ATRC-24-LP	ATTG-48-NG or ATTG-48-LP	Griddle is the money station; charbroiler as accent grill

For operators focused exclusively on griddle selection without the charbroiler pairing context, the definitive guide to commercial griddle options covers the full ATMG and ATTG lines with additional detail on plate specifications and cleaning protocols. For food truck and mobile applications where the two-unit side-by-side setup is not practical, continue to Part 3 for the Comstock-Castle 32 Series counter top combinations.

Part 3: Combo Units - Comstock-Castle 32 Series (Coming Soon to The Restaurant Warehouse)

Part 1 framed the charbroiler vs. griddle decision. Part 2 covered the two-unit side-by-side setup with dedicated Atosa charbroilers and griddles. Part 3 covers the third option: a single integrated chassis that combines a griddle section and a char-broiler section on one platform, with optional open burners on selected configurations.

The Restaurant Warehouse is adding the Comstock-Castle 32 Series counter top combinations to its catalog. The 32 Series is a heavy-duty platform built by Comstock-Castle Stove Company, America's oldest stove company (established 1838) in Quincy, Illinois. This section documents the full 32 Series product line so that operators researching this equipment now have accurate specifications before the SKUs go live.

Why Combo Units Belong in This Conversation

When kitchen real estate is at a premium, the traditional approach of lining up individual 24-inch or 36-inch units often leads to wasted space and redundant gas lines. The 32 Series countertop combinations represent a shift toward integrated cooking surfaces, allowing operators to mix and match open burners, griddles, and char-broilers on a single chassis. This section examines the structural engineering, thermal performance, and specific BTU outputs of the 32 Series, focusing on the heavy-duty specifications required for high-volume commercial environments.

Modular Engineering of the 32 Series

The 32 Series is built around a modular countertop platform, and that matters more than it sounds on paper. Instead of treating each cooking section like a separate appliance shoved into a lineup, these combinations are engineered as one welded chassis that supports multiple heat zones on a single frame. That unified build helps the top stay stable under repeated thermal cycling, heavy cookware loads, and the constant impact of daily line work.

At the core of the structure is a welded angle iron frame. This style of frame construction gives the unit a rigid base that resists racking and flexing, especially important when the top is carrying a 1-inch thick griddle plate, cast burner assemblies, and char-broiler grates at the same time. In practical terms, welded angle iron gives the 32 Series the kind of backbone that holds alignment better over time than lighter folded-metal construction.

Behind the visible stainless exterior, the unit also uses aluminized inner framing. This is a key durability detail. Inner framing sits closer to burner chambers, flue paths, and hot-zone components, so it has to tolerate repeated expansion and contraction without scaling apart too quickly. Aluminized steel performs well in these conditions because its coating improves oxidation resistance and heat reflectivity compared with untreated mild steel.

The result is a combination top that is engineered for commercial punishment, not just showroom appearance. The outer body handles cleanup and corrosion resistance. The internal frame handles the stress. That split between visible finish and working structure is exactly what you want in a heavy-duty countertop combination.

Why this modular construction matters

• Welded angle iron base: Improves chassis rigidity and helps support mixed cooking sections.
• Aluminized inner framing: Better suited for hot internal zones than standard unfinished steel.
• Stainless steel exterior finish: Provides a cleanable, corrosion-resistant outer shell.
• Double wall construction with heavy insulation: Keeps exterior surfaces cooler during operation and improves thermal efficiency.
• 5-inch heavy duty stainless pipe legs with adjustable feet: Sturdy support and the ability to level the unit on uneven counters or stands.
• Stainless steel bullnose rail: Functional shelf for plates and utensils, and also serves as control protection.
• Single integrated platform: Reduces the alignment issues that can show up when separate pieces are installed side by side.

Thermal Dynamics and BTU Mix

The 32 Series uses different burner outputs for different cooking jobs, and that is exactly how it should be. A griddle needs steady, even conduction. A char-broiler needs stronger radiant energy. Open burners need fast point-source heat for pots and pans. If all sections had the same BTU rating, the platform would be less efficient and a lot harder to control in real kitchen use.

Heat transfer in these countertop combinations happens in three different ways:

• Conduction at the griddle plate
• Radiant heat at the char-broiler section
• Direct flame contact at the open burners

Each section is tuned around that cooking method, and Comstock-Castle uses two different burner styles depending on section width.

Open Burners: 24,000 BTU Star Flame Performance

The open burner section uses cast iron 24,000 BTU "star" pattern burners with a large 7-inch flame footprint. The open burner grates are 12-inch by 12-inch solid cast iron with a spillover bowl that also reflects heat back to the cooking surface for added efficiency. The grates are designed for easy movement of pots across top sections without lifting and resetting.

That output gives the operator enough power for stock pots, saute pans, sauce work, and rapid boil applications without pushing the unit into unnecessarily wasteful gas consumption. The star pattern helps distribute flame more evenly around the bottom of the pan, which improves usable heat transfer across the vessel floor.

In operation, that means:

• Faster pot response than lower-BTU stock burner setups
• Better flame coverage across round cookware
• Strong simmer-to-boil flexibility for mixed menu production

Griddle Burners: Two Configurations

The 32 Series uses two different burner systems for griddle sections depending on width:

• 12-inch incremental griddle sections: Cast iron "H" pattern burners, one per 12-inch increment, each rated at 25,000 BTU. Used on models that are built up in 12-inch increments such as 12-inch, 24-inch, and 36-inch griddle sections.
• 18-inch and 30-inch griddle sections: Two and four straight burners respectively, each rated at 18,000 BTU. Used on configurations that include an 18-inch or 30-inch griddle width as part of the total combination.

The pairing works with the heavy 1-inch plate to provide stable conduction heat rather than aggressive direct flame spikes. The burner system has to do two things well: bring the plate up to temperature and then recover after cold product loads. With a thick steel plate above it, a properly matched burner package gives the griddle enough stored thermal mass for repeatable cooking. This is one of those specs that looks modest until you think about the steel above it. The plate itself becomes the heat battery.

Char-broiler Burners: Two Configurations Plus an Upgrade

The char-broiler section also uses two burner styles depending on section width, with an optional upgrade for operators who want more searing power:

• 12-inch incremental char-broiler sections: Cast iron "H" pattern burners, one per 12-inch increment, each rated at 30,000 BTU. Optional 35,000 BTU "H" pattern char-broiler burners are available for operators who want maximum radiant searing power.
• 18-inch and 30-inch char-broiler sections: Two and four straight burners respectively, each rated at 20,000 BTU.

These burners are set up to heat the broiling section and create the radiant energy needed for searing. The exact cooking feel depends on grate design, radiant layout, and product load, but the key point is that the burner package is matched to high-heat top cooking rather than flat-surface conduction. Char-broilers also cycle through heat differently than griddles. They recover through a mix of burner output, grate mass, and radiant retention. That is why even modest differences in burner rating can noticeably change broiling performance across service.

Table: 32 Series Component BTU Ratings

Comstock-Castle 32 Series Component BTU Ratings

Component	Burner Type	BTU Rating
Griddle (12-inch incremental section)	Cast iron "H" pattern, 1 per 12-inch increment	25,000 BTU each
Griddle (18-inch section)	Straight burners, 2 per section	18,000 BTU each
Griddle (30-inch section)	Straight burners, 4 per section	18,000 BTU each
Char-broiler (12-inch incremental section)	Cast iron "H" pattern, 1 per 12-inch increment	30,000 BTU each (35,000 BTU optional)
Char-broiler (18-inch section)	Straight burners, 2 per section	20,000 BTU each
Char-broiler (30-inch section)	Straight burners, 4 per section	20,000 BTU each
Open burner	Cast iron "star" pattern, 7-inch flame	24,000 BTU each

The 32 Series Griddle Surface

The griddle section is one of the biggest reasons operators look at the 32 Series in the first place. It uses a 1-inch thick highly polished steel plate paired with a 24-inch deep cooking surface and a 4-inch high splash guard, which gives it more thermal mass and more front-to-back working room than many lighter countertop griddles.

1-inch Thick Plate Standard

A full 1-inch plate changes the way the griddle behaves. It takes longer to preheat than a thin plate, but once it is hot, it holds temperature much better during a rush. That is useful when the operator is loading cold product repeatedly across the same zone. Instead of seeing dramatic surface swings, the plate absorbs the hit and recovers more consistently.

From an engineering standpoint, the thicker plate offers:

• Better thermal stability during continuous loading
• More even heat spread across each burner section
• Reduced tendency toward fast surface temperature collapse
• More consistent browning on repetitive production runs

This is especially useful for breakfast lines, burger stations, and any menu where the same plate zones get hammered all day. The polished finish minimizes food sticking, which keeps cleanup time down between pushes.

24-inch Deep Cooking Surface

The 24-inch deep griddle surface gives the 32 Series a practical production advantage. More front-to-back depth means more usable cooking rows without increasing the unit width. That matters on crowded cook lines where width is already spoken for.

A deeper plate also gives cooks more flexibility in zone management:

• Front zone for finishing or holding
• Middle zone for active cooking
• Rear zone for hard searing or recovery spacing

That kind of working depth makes the griddle section feel more like a serious production tool than a shallow add-on.

Grease Management on the 32 Series

The griddle section relies on a front cold zone grease trough to move runoff away from the active cooking area. The grease drain slot measures 3.5 inches by 1 inch and feeds into a seamless, deep, removable grease drawer. On a deep plate, this matters. If grease control is poor, the extra cooking area becomes less useful because runoff starts interfering with product placement and cleanup. A properly sized trough helps maintain usable surface area and speeds up line wipe-downs between pushes.

Char-grate Design and Grease Runoff

The char-broiler grates on the 32 Series are cast iron top grate sections measuring 23.75 inches deep. Each blade is designed with a cast-in grease trough that channels grease runoff into the front cold zone grease trough, which reduces flare-up during service. Each grate section is reversible for sloped or level grilling, giving the operator flexibility based on what is being cooked. Stainless steel splash guards on three sides graduate up to 4 inches high, which contains splatter without restricting access from the front.

Radiant Options for the Char-broiler Section

Char-broiler radiants on the 32 Series are either lava rock or heavy duty angle iron "V" type radiants. The inverted "V" type provides superior uniform heating temperature across the char-broiler surface, and the "V" type radiants are easily removable for cleaning. The choice between lava rock and "V" radiants follows the same logic covered in Part 1: lava rock for traditional smoke character, radiant "V" for cleaner operation and faster cleanup workflows.

32 Series Model Lineup and Configurations

The 32 Series is available in 15 standard model configurations spanning 24 inches to 72 inches in total width. All models share the same construction, gas specifications, and 1-inch griddle plate standard. The difference between models is the combination of cooking sections within each total width and the specific radiant broiler width.

32 Series Naming Convention

The 32 Series model numbers follow a structured pattern that decodes the unit's configuration at a glance:

• First two digits (32): Indicates the 32 Series platform
• Next two digits: Total unit width in inches
• Next digits: Griddle section width in inches
• Final suffix: Radiant broiler designation (1RB, 1.5RB, or 2RB indicating the radiant broiler section)

For example, 3236-18-1.5RB decodes as: 32 Series, 36-inch total width, 18-inch griddle section, 1.5RB radiant broiler section (18 inches). The 3236-24 model carries no RB suffix because it pairs a 24-inch griddle with 2 open burners instead of a char-broiler section.

Table: Comstock-Castle 32 Series Complete Model Lineup

Comstock-Castle 32 Series Counter Top Combination Model Lineup

Model Number	Description	Total Width	Approximate Weight
3224-12-1RB	12-inch griddle, 12-inch radiant broiler	24 inches (610 mm)	275 lbs (125 kg)
3230-18-1RB	18-inch griddle, 12-inch radiant broiler	30 inches (762 mm)	350 lbs (159 kg)
3236-18-1.5RB	18-inch griddle, 18-inch radiant broiler	36 inches (914 mm)	400 lbs (182 kg)
3236-24	2 open burners, 24-inch griddle	36 inches (914 mm)	415 lbs (189 kg)
3242-24-1.5RB	24-inch griddle, 18-inch radiant broiler	42 inches (1067 mm)	440 lbs (200 kg)
3242-30-1RB	30-inch griddle, 12-inch radiant broiler	42 inches (1067 mm)	450 lbs (205 kg)
3248-30-1.5RB	30-inch griddle, 18-inch radiant broiler	48 inches (1219 mm)	525 lbs (239 kg)
3248-36	2 open burners, 36-inch griddle	48 inches (1219 mm)	465 lbs (211 kg)
3254-36-1.5RB	36-inch griddle, 18-inch radiant broiler	54 inches (1372 mm)	615 lbs (280 kg)
3260-24-2RB	24-inch griddle, 24-inch radiant broiler	60 inches (1524 mm)	615 lbs (280 kg)
3260-30-1.5RB	30-inch griddle, 18-inch radiant broiler	60 inches (1524 mm)	595 lbs (270 kg)
3260-36-2RB	36-inch griddle, 24-inch radiant broiler	60 inches (1524 mm)	685 lbs (311 kg)
3272-36-2RB	2 burners, 36-inch griddle, 24-inch radiant broiler	72 inches (1829 mm)	760 lbs (345 kg)
3272-42-2.5RB	42-inch griddle, 30-inch radiant broiler	72 inches (1829 mm)	820 lbs (373 kg)
3272-48-2RB	48-inch griddle, 24-inch radiant broiler	72 inches (1829 mm)	825 lbs (375 kg)

Comstock-Castle notes that the above models represent the popular configurations and that many other combinations are available by contacting the factory. The Restaurant Warehouse will be stocking the most common configurations once the 32 Series is added to the catalog.

Common 32 Series Configuration Strategies

The "right" configuration depends on the menu. The 32 Series allows for several common setups that replace multiple standalone units.

The Breakfast Powerhouse (48-inch)

The 3248-36 pairs a 36-inch griddle with 2 open burners on a 48-inch chassis. This allows the cook to handle eggs, pancakes, French toast, and hash browns on the 1-inch plate while boiling water for poached eggs or simmering hollandaise on the 24,000 BTU open burners. The unit replaces a standalone 36-inch griddle and a separate hot plate, reduces gas connections from two to one, and consolidates the footprint to 48 inches.

The Burger Station (36-inch)

The 3236-18-1.5RB combines an 18-inch griddle with an 18-inch radiant broiler on a 36-inch chassis. The char-broiler section handles the high-heat searing of patties using two 30,000 BTU "H" burners (or 35,000 BTU each with the optional upgrade), while the 18-inch griddle section is used for toasting buns, sauteing onions, and finishing. This is a strong fit for a build-out where the operator wants both surfaces but does not have room for two dedicated 24-inch units side by side.

The Full Line (60-inch)

The 3260-36-2RB is a 36-inch griddle paired with a 24-inch radiant broiler on a 60-inch chassis. This single unit effectively serves as the entire hot line for a small-to-medium-sized cafe, all running off a single gas manifold. For operators who need open burners in addition to the griddle and char-broiler, the 3272-36-2RB adds 2 open burners alongside a 36-inch griddle and 24-inch radiant broiler on a 72-inch chassis.

The Charbroiler-Heavy Build (60-inch)

The 3260-24-2RB allocates 24 inches of griddle and 24 inches of char-broiler on a 60-inch chassis - a balanced split for operators who do significant volume on both surfaces. For operators who want even more char-broiler width, the 3272-42-2.5RB pairs a 42-inch griddle with a 30-inch radiant broiler on the 72-inch chassis.

Gas and Installation for the 32 Series

Gas setup is one of the easiest places to create problems with countertop combinations, especially when a unit includes multiple cooking sections on one chassis. The 32 Series uses a 3/4-inch NPT manifold connection, and the gas train has to be matched correctly to the fuel type and pressure requirements before startup.

Manifold pressure requirements:

• Natural gas: 4 inches WC
• Propane: 10 inches WC

Those values matter because burner performance is tied directly to gas pressure. If the pressure is too low, the burners can run lazy, recover slowly, and fail to deliver rated heat. If the pressure is too high, the flame can become unstable, noisy, or unsafe. On a combination unit, bad pressure setup tends to show up differently across each section, which can make troubleshooting more annoying than on a single-function appliance.

Pressure regulators on the 32 Series are set at the factory for the gas type specified at the time of order. All controls are tested and confirmed in good working order before the unit ships. Calibration and adjustments during installation are the responsibility of the installer.

Controls and Standing Pilots

The 32 Series is equipped with brass gas valves and automatic standing pilots. Brass valves are the commercial standard for durability and serviceability. Standing pilots provide instant ignition response across the cooking sections without requiring electrical power or electronic ignition modules.

Installation Clearance Requirements

Installation clearances for non-combustible surfaces on the 32 Series are 0 inches on the sides and 4 inches in the rear. This zero side clearance allows the unit to be installed flush against other non-combustible equipment in a tight line layout, which is part of why this platform fits well in space-constrained build-outs.

An important restriction: char-broilers on the 32 Series are approved for use in non-combustible locations only. The radiant heat load and grease vapor produced by the char-broiler section requires a non-combustible installation environment. This is not a 32 Series limitation specifically - it is consistent with how commercial char-broilers are rated across the industry.

Installation Details That Matter

• Verify the incoming gas type before connecting the unit.
• Confirm regulator orientation and capacity.
• Check manifold pressure under live operating conditions, not just static supply pressure.
• Level the unit so grease management and heat distribution work correctly.
• Maintain required clearances from combustible and non-combustible surfaces per the unit rating plate and installation documentation.
• Confirm the installation location qualifies as non-combustible if the unit includes a char-broiler section.

Clearance requirements should never be guessed. They need to follow the manufacturer listing and local code because nearby wall material, ventilation design, and line layout all affect safe installation. This is especially important if the combination includes char-broiling sections, since those zones create a more aggressive grease and heat load than a burner-only top.

32 Series Technical Specifications Reference Tables

Construction Specifications

Comstock-Castle 32 Series Construction Specifications

Specification Item	Detail
Frame material	Welded angle iron
Inner framing	Aluminized steel
Exterior finish	Easy cleaning, corrosion resistant stainless steel
Wall construction	Double wall with heavy insulation for cooler operation
Legs	5-inch heavy duty stainless pipe legs with adjustable feet
Bullnose rail	Stainless steel, functional shelf and control protection
Splash guard	4 inches high, stainless steel, three sides
NSF listing	NSF certified

Dimensional Data

Comstock-Castle 32 Series Dimensional Data

Dimensional Feature	Specification
Incremental widths	Available in 12-inch increments (24 to 72 inches total)
Griddle plate thickness	1 inch standard
Griddle cooking depth	24 inches deep
Overall platform depth	32 inches (series body depth)
Char-grate depth	23.75 inches
Splash guard height	4 inches
Grease drain slot	3.5 inches by 1 inch
Grease trough	Full-width front cold zone grease trough
Grease drawer	Seamless, deep, removable
Open burner grate size	12 inches by 12 inches solid cast iron with spillover bowl

Gas Connection and Pressure Requirements

Comstock-Castle 32 Series Gas Connection and Pressure Requirements

Gas Specification	Requirement
Manifold connection size	3/4 inch NPT
Natural gas manifold pressure	4 inches WC
Propane manifold pressure	10 inches WC
Gas valves	Brass gas valves
Ignition	Automatic standing pilots
Regulator	Factory set for specified gas type
Side clearance (non-combustible)	0 inches
Rear clearance (non-combustible)	4 inches
Char-broiler installation restriction	Approved for non-combustible locations only
Gas setup	Match unit to fuel type before installation

Step-by-Step Maintenance Procedures for the 32 Series

To maintain the technical integrity of the 32 Series, a strict maintenance schedule is required. The combination of different cooking surfaces means that cleaning and calibration must be handled specifically for each component.

Daily Maintenance

1. Griddle seasoning: After the final scrape-down, apply a thin layer of high-smoke-point oil to the 1-inch plate while it is still warm. This prevents the polished steel from oxidizing overnight.
2. Char-broiler grates: Scrub the cast iron grates with a wire brush while they are hot to remove carbon buildup. Do not soak these grates in water, as it can lead to rusting and cracking.
3. Grease drawer: Slide out the removable grease drawer and empty it. Grease buildup is a primary cause of kitchen fires.
4. Lava rock or "V" radiant inspection: If using lava rock, check for excessive grease saturation. If using "V" type radiants, remove and brush off accumulated debris.

Monthly Technical Inspection

1. Burner orifice cleaning: For the open burners and char-broilers, check the orifices for grease clogs. Use a small wire or a dedicated orifice cleaner to ensure the gas flow is unobstructed.
2. Air shutter adjustment: Check the flame color. If the flame is yellow or lazy, adjust the air shutters on the burners to increase oxygen flow. You are looking for a crisp, blue flame with a distinct inner cone.
3. Pilot inspection: Ensure the standing pilots are clear of debris. A flickering or weak pilot can lead to delayed ignition, which causes a "boom" when the gas finally catches.
4. Manifold pressure verification: Check manifold pressure under live operating conditions. Confirm 4 inches WC for natural gas or 10 inches WC for propane.
5. "V" radiant cleaning: Remove the inverted "V" radiants for thorough cleaning. Their removable design makes this fast.

Accessories and Options for the 32 Series

Comstock-Castle offers a range of factory accessories and options for the 32 Series that operators should specify at the time of order:

• Thermostats: Available as an upgrade for griddle sections, providing closed-loop temperature control instead of manual valve operation.
• Safety pilots: Add flame-failure protection on standing pilots for additional safety on the combination platform.
• 35,000 BTU "H" char-broiler burners: Optional upgrade from the standard 30,000 BTU char-broiler burners on 12-inch incremental sections.
• Grill scrapers, spatulas, and cleaning supplies: Manufacturer-matched tools for the 32 Series.
• Chrome and grooved griddle plates: Specialty plate options for menus that benefit from chrome (lower heat absorption, easier cleanup) or grooved (decorative grill marks on griddle products) finishes.
• Gas hoses: Manufacturer-spec gas connection hoses for the 3/4-inch NPT manifold.
• Knob protectors: Add protection against accidental knob bumps during service.
• Matching equipment stands: Required for working-height installation since the 32 Series is a countertop unit, not a floor model.

Operators should specify the accessories and options needed at the time of order, since some items are factory-installed and not easily added in the field.

ATRC vs. Comstock-Castle 32 Series Char-broiler Section: A Direct Comparison

Operators choosing between a dedicated Atosa ATRC charbroiler and the char-broiler section of a Comstock-Castle 32 Series combo unit should understand the key differences between these two approaches to char-broiling.

Atosa ATRC Dedicated Charbroiler vs. Comstock-Castle 32 Series Char-broiler Section

Factor	Atosa ATRC (Dedicated)	Comstock-Castle 32 Series Char-broiler Section
Available width (char-broiler surface)	24, 36, or 48 inches (full width)	12, 18, 24, or 30 inches depending on model
BTU dedicated to char-broiler	70,000 / 105,000 / 140,000 BTU (full unit)	30,000 BTU per 12-inch increment (35,000 BTU optional), or 20,000 BTU per straight burner on 18 and 30 inch sections
Heat medium options	Lava rock standard	Lava rock or heavy duty angle iron "V" type radiants
Grate material	Cast iron (reversible sloped or flat)	Cast iron (reversible sloped or flat), 23.75 inches deep
Footprint requirement	Full dedicated unit width plus stand	Shared with griddle section in single 32-inch deep footprint
Independent temperature control	Yes (dedicated zone controls)	Yes (separate controls for each section)
Maintenance isolation	Yes (service one unit without affecting the other)	No (both sections share unit; full unit affected if unit needs service)
Best for	Full-service restaurant with high char-broiler volume	Food truck, ghost kitchen, concession, space-constrained build-out

The conclusion from this comparison is consistent with the overall theme of this guide: dedicated units win on capacity and operational flexibility; combo units win on footprint efficiency. Choose based on the constraints of your specific operation.

Coming Soon: Browse the Current Charbroiler and Griddle Lineup

While the Comstock-Castle 32 Series is being added to The Restaurant Warehouse catalog, the current inventory of dedicated charbroilers and griddles is available now. Browse the Atosa charbroiler collection, the Atosa griddle collection, or the full charbroilers and griddles collection. The full Atosa lineup is in stock for immediate order.

For operators who have already determined that a dedicated griddle is the right choice for their operation, the definitive guide to commercial griddle options, the electric griddles guide, the Atosa griddle guide, and the commercial stainless steel griddle complete guide provide additional depth on griddle selection, plate specifications, and long-term maintenance planning.

Frequently Asked Questions: Charbroiler, Griddle, and Combo Units

Do I need a combo unit or two separate units?

It depends on your available cook line space and your peak volume on each surface. Two separate units - a dedicated charbroiler and a dedicated griddle - give you full width on each surface and independent operational control. If your cook line has at least 6 linear feet available under a Type I hood and your menu requires significant charbroiler and griddle capacity simultaneously, two separate units are the better choice. If you are operating in a food truck, ghost kitchen, or concession trailer where total cook line space is limited, a combo unit like the Comstock-Castle 32 Series packs both surfaces into a single integrated chassis. The combo unit trades capacity for efficiency; two dedicated units trade efficiency for capacity.

What is the right BTU per linear foot for a charbroiler?

Commercial charbroilers are generally specified in the range of 30,000 to 40,000 BTU per 12-inch zone. The Atosa ATRC series delivers approximately 35,000 BTU per zone (70,000 BTU total for 24 inches, 105,000 for 36 inches, 140,000 for 48 inches). For ventilation sizing purposes, use 350-400 CFM per linear foot of charbroiler when calculating hood exhaust requirements. Higher-BTU charbroilers or units with particularly high flare-up potential (heavily marinated proteins, fatty cuts) should use the upper end of that range.

What is the right BTU per linear foot for a griddle?

Commercial griddles are typically specified at 25,000 to 30,000 BTU per 12-inch burner zone. The Atosa ATMG series delivers 30,000 BTU per burner; the ATTG series delivers 25,000 BTU per burner (the lower BTU on the ATTG is offset by the 1-inch plate's superior heat retention and the thermostatic control system that maintains consistent temperature under load). For ventilation sizing, use 300 CFM per linear foot of griddle when calculating hood exhaust rates.

Can I run a 36-inch combo unit on a standard commercial gas line?

A 36-inch Comstock-Castle 32 Series combo unit typically runs between 90,000 and 120,000 BTU total depending on the specific configuration (griddle width, char-broiler width, and burner upgrades). The 32 Series uses a 3/4-inch NPT manifold connection. A standard 3/4-inch iron pipe commercial gas run up to 25 feet at 7 inches water column (standard NG supply pressure) can typically handle this load. However, if other appliances share the same line (fryers, ranges, ovens), the total connected load determines the required pipe diameter. Have a licensed plumber or gas fitter calculate the full connected BTU load and size the supply line accordingly. Never assume the existing gas line is adequate - undersized supply reduces equipment performance and creates potential safety issues.

Lava rock or radiant for a steakhouse menu?

For a steakhouse menu where the smoke character of fat vaporizing on the heat medium is a defined part of the product's identity, lava rock is the traditional choice. The periodic smoke from lava rock adds a flavor dimension that a radiant charbroiler, by design, does not produce in the same way. However, if your kitchen runs heavy volume nightly with multiple high-fat proteins (ribeyes, T-bones, pork chops), lava rock will saturate and require replacement quarterly or more frequently. Some high-volume steakhouses specify radiant charbroilers for operational simplicity and then use wood chips or specific cooking techniques to introduce smoke flavor. The right answer depends on how central the lava-rock smoke character is to your specific menu identity versus how much maintenance overhead your operation can support.

How do I size a Type I hood for a combo unit?

Use the zone-by-zone method: calculate CFM for the griddle section at 300 CFM per linear foot and for the charbroiler section at 375 CFM per linear foot. Sum the two figures for minimum exhaust rate. Verify the hood length provides at least 12 inches of overhang on each side of the combo unit. Ensure the UL 300 wet chemical fire suppression system is sized to cover the full cooking surface of the combo unit, including both the griddle and charbroiler sections. Have the installation reviewed and signed off by a fire suppression contractor before operating.

What is the difference between sloped and flat charbroiler grates?

Sloped grates angle downward from front to back (or toward a drain channel), directing rendered fat away from the heat medium. This reduces flare-up frequency and simplifies grease management, making sloped grates well-suited to fatty proteins like ribeye, chicken thighs, and pork belly. Flat grates sit level across the cooking surface and allow fat to drip directly through the grate openings onto the lava rock or radiant element below. Flat grates produce the most consistent parallel grill marks and are preferred in operations where the visual presentation of grill marks is a menu feature. Sloped grates are the more practical choice for high-volume operations where grease management efficiency matters more than grill mark aesthetics.

Can I run an Atosa ATRC charbroiler next to an Atosa ATMG or ATTG griddle under one hood?

Yes. This is in fact the recommended two-unit configuration described in Part 2 of this guide. Both units are countertop units designed for side-by-side installation on a shared equipment stand. They operate independently with separate gas connections and independent temperature controls. The combined unit footprint determines the required hood length (unit widths plus at least 12 inches of overhang on each side). One Type I hood with a properly sized UL 300 suppression system serves both units as a single zone. This setup is practical, efficient, and the standard choice for full-service restaurants that need both cooking surfaces at full capacity.

What is the split ratio difference between 32 Series configurations?

The split ratio defines how much of the combo unit's total cooking width is allocated to the griddle section versus the char-broiler section. The 32 Series model lineup offers several split configurations: 50/50 splits (e.g., 24-inch griddle + 24-inch radiant broiler on the 3260-24-2RB) give equal surface area to both cooking functions. Griddle-dominant splits (e.g., 30-inch griddle + 12-inch radiant broiler on the 3242-30-1RB, or 48-inch griddle + 24-inch radiant broiler on the 3272-48-2RB) are appropriate for menus where the griddle handles the primary cooking load and the char-broiler is supplemental. For most mixed-menu operations (breakfast-lunch-dinner concept or burger-steak combination), a griddle-dominant split tends to match production requirements most accurately. The 32 Series also offers models with no char-broiler at all (3236-24 and 3248-36) that pair open burners with a dedicated griddle width.

Does The Restaurant Warehouse sell combo charbroiler-griddle units?

The Restaurant Warehouse currently carries dedicated Atosa charbroilers (ATRC series) and dedicated Atosa griddles (ATMG and ATTG series) as standalone units. The Comstock-Castle 32 Series counter top combinations are being added to the catalog. The 32 Series - covering 15 standard configurations from 24 to 72 inches total width, with griddle sections, radiant broiler sections, and optional open burners on selected models - will be available through The Restaurant Warehouse when the product line launches. Check the Atosa charbroiler collection, the Atosa griddle collection, and the full charbroilers and griddles collection for updates as new SKUs are added.

Are combo units field-convertible from NG to LP?

Yes. Comstock-Castle 32 Series units, like most commercial gas cooking equipment, can be converted from natural gas to LP configuration in the field. The conversion must be performed by a qualified service technician before the first use of the unit. It involves replacing the gas orifices in each burner with LP-rated orifices and adjusting the pressure regulator to LP inlet pressure specifications (10 inches WC for LP, 4 inches WC for NG). Running an NG-configured unit on LP gas - even briefly - creates an unsafe fuel-rich condition and can damage burner components. The 32 Series pressure regulators are set at the factory for the gas type specified at the time of order, so specify your fuel type at order if possible.

What is the plate thickness on Comstock-Castle 32 Series combo units?

The 32 Series uses a 1-inch thick highly polished steel griddle plate as standard across all models. There is no 3/4-inch plate option - Comstock-Castle ships the heavy-duty 1-inch plate on every 32 Series unit. This is one of the platform's strongest specifications: the 1-inch plate delivers better thermal recovery under load and superior heat uniformity, which is exactly what is needed for high-volume smash burger operations, full-plate breakfast loads, and other high-demand cooking tasks. Combined with the 24-inch deep cooking surface, the 32 Series griddle section is built for serious production rather than light-duty work.

What is free freight, and does it apply to Atosa charbroilers and griddles?

Free freight means the shipping cost from The Restaurant Warehouse's distribution network to your delivery address is included in the product order. Free liftgate means the driver's truck is equipped with a hydraulic lift platform that lowers the pallet from truck bed to ground level at your delivery location - important for any delivery address without a loading dock. Both free freight and free liftgate apply to Atosa ATRC, ATMG, and ATTG orders. This eliminates the unexpected shipping cost that operators sometimes encounter when ordering heavy commercial equipment through other channels.

Why does a 1-inch griddle plate outperform a 3/4-inch plate for heavy menus?

A 1-inch plate contains roughly 33% more steel mass than a 3/4-inch plate of the same surface area. That additional mass stores more thermal energy, which does two things: it resists temperature drop when cold product is loaded rapidly onto the surface (faster sear development, less steam from excessive temperature drop), and it distributes heat laterally across the plate more uniformly (less visible hot and cold zones between burners). For a heavy menu - a smash burger concept running 200-plus covers during peak hours, a full-service diner loading the entire plate during a Saturday breakfast rush, a high-volume catering operation cooking for 300 guests - the 1-inch plate maintains cooking quality under load that a 3/4-inch plate cannot sustain. The trade-off is a longer heat-up time (15-20 additional minutes from cold start) and a slightly higher unit cost.

How often should I replace lava rock in a charbroiler?

At minimum, replace lava rock twice yearly in standard-volume commercial charbroiler operations. High-volume operations running five or more full service periods per week should inspect the lava rock quarterly and replace more frequently. Signs that lava rock needs replacement include: persistent excessive smoke during preheat (before any food is loaded), an off or rancid odor during warm-up, and visible darkening and heavy saturation of the rock surface. Turning (flipping) the lava rock extends useful life modestly but does not substitute for replacement. Saturated lava rock creates flare-up risks and imparts off-flavors to food - it is a maintenance item with a clear replacement schedule, not an indefinite-life component.

What is NFPA 96 and why does it matter for my hood installation?

NFPA 96 is the National Fire Protection Association's Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations. It is the nationally recognized minimum standard for commercial kitchen exhaust hood installation and maintenance, covering hood dimensions, exhaust rates, grease filter requirements, duct construction, and fire suppression system specifications. Local jurisdictions often adopt NFPA 96 by reference and may layer additional requirements on top. Any Type I hood installation over a charbroiler, griddle, or combo unit must comply with NFPA 96 as a baseline. Failure to comply can result in health inspection failures, insurance coverage disputes after a fire event, and potential liability if a fire suppression system fails because it was not properly installed or maintained.

What is UL 300, and how often does it need inspection?

UL 300 is the Underwriters Laboratories standard for fire extinguishing systems for protection of restaurant cooking areas. A UL 300-listed system uses a wet chemical agent delivered through nozzles positioned over the cooking equipment when the suppression system activates. The wet chemical agent extinguishes grease fires by saponification - chemically converting burning grease to a foam that suppresses the fire. UL 300 systems must be inspected by a certified fire suppression contractor every six months. During inspection, the contractor verifies nozzle placement and condition, agent charge levels, fusible link integrity, and system activation mechanisms. Maintain inspection records - your insurance carrier and local fire marshal may both require documentation of current inspection status.

What is the difference between the ATRC series and the ATMG/ATTG series?

The ATRC series is a lava rock charbroiler - it uses cast iron grates over a lava rock bed and is designed for cooking proteins that benefit from radiant and open-air heat with smoke character from fat vaporization. The ATMG and ATTG series are flat-top griddles - they use a polished steel plate and are designed for full-surface contact cooking of eggs, pancakes, smash burgers, cheesesteaks, and other items that require a solid cooking surface. The ATRC is the grill station; the ATMG and ATTG are the flat-top station. They are not interchangeable and serve different cooking functions. Many operations run one of each, side by side, as described in Part 2 of this guide.

Can I split my cook line between a combo unit and a dedicated unit?

Yes, and this is a practical solution for operations transitioning from a single-surface setup to a dual-surface kitchen. A typical hybrid configuration might be a dedicated Atosa ATTG-48 griddle (for high-volume flat-top cooking) paired with a Comstock-Castle 32 Series 3236-18-1.5RB combo unit for overflow capacity on both surfaces without requiring the full footprint of two dedicated 48-inch units. This approach lets you add the second cooking surface in a compact increment rather than committing to the full two-unit dedicated setup. The tradeoff is that the combo unit's char-broiler section will have less surface area and lower dedicated BTU than a standalone ATRC unit of the same width. Evaluate whether the char-broiler volume in your operation warrants a dedicated unit or can be handled by the smaller char-broiler section of a combo unit alongside the dedicated griddle.

Does charbroiler vs. griddle seasoning follow the same process?

No. Seasoning a griddle plate involves applying a thin layer of cooking oil to the steel surface and heating it to polymerize the oil into a protective non-stick layer - a process covered in detail in the griddle bricking guide. This process is specific to flat steel plates. A charbroiler does not have a steel plate surface to season - it has cast iron grates and a lava rock or radiant medium. Cast iron charbroiler grates should be brushed clean and lightly oiled to prevent rust, but the porous lava rock heat medium cannot be "seasoned" in the same sense. New lava rock is simply loaded and the unit is brought up to temperature before service. The grate oiling is a rust-prevention step, not a polymerization process.

How does food truck ventilation differ from fixed commercial kitchen ventilation for a combo unit?

In a fixed commercial kitchen, ventilation is handled by a permanently installed Type I exhaust hood connected to a dedicated duct run through the building to the exterior, with a powered makeup air system to replace exhausted air. In a food truck, the hood is typically a custom-fabricated unit mounted to the truck's interior ceiling or roof, connected to an exhaust fan that vents through the roof or side of the vehicle. Makeup air enters through intake vents, windows, or the serving window opening. Food truck ventilation systems must be designed for the specific BTU load of the installed cooking equipment and must meet local health code requirements - which vary significantly by jurisdiction. The mobile nature of food trucks means the ventilation system must function correctly across different weather conditions, ambient temperatures, and wind environments. Have your food truck fabricator specify the hood and exhaust system based on the exact 32 Series model you are installing. For more on food truck cooking equipment configuration, see the food truck grill guide.

What is the Comstock-Castle 32 Series char-broiler section heat medium compared to the Atosa ATRC?

The Atosa ATRC uses lava rock as the char-broiler heat medium. The Comstock-Castle 32 Series offers two radiant options on the char-broiler section: lava rock or heavy duty angle iron inverted "V" type radiants. The primary technical difference between the two platforms is that the Atosa ATRC is a dedicated char-broiler unit - the entire unit's BTU output and cooking surface area is dedicated to char-broiling, with cast iron grates across the full unit width. The 32 Series char-broiler section is a portion of a combo unit's total cooking surface, with proportionally less BTU dedicated to the char-broiler function and a smaller grate area (though the 32 Series uses 30,000 BTU per 12-inch increment, or 35,000 BTU optional, which is competitive on a per-section basis). For operations where the char-broiler is the primary production surface, the dedicated ATRC delivers more capacity. For operations where the char-broiler is supplemental or occasionally used, the 32 Series char-broiler section is adequate and saves significant footprint.

What are fish grates and when should I use them?

Fish grates are charbroiler grate inserts with narrower spacing between the bars than standard cast iron grates. Standard charbroiler grates have bar spacing wide enough for steaks and chicken to sit securely, but too wide for delicate fish fillets, shrimp, or small cuts that would fall through or break apart. Fish grates provide a narrower, more supportive surface for these items. Use fish grates for firm fish fillets (salmon, swordfish, halibut, mahi-mahi), shrimp, scallops, and any delicate protein that requires charbroiler cooking but would not hold together on standard grates. Fish grates are typically used as a zone insert over one section of the charbroiler grate surface rather than replacing the full set of grates.

What makes the ATTG thermostatic griddle better suited for high-volume smash burger operations than the ATMG manual griddle?

Three factors: plate thickness, temperature control, and consistency under load. The ATTG's 1-inch plate holds more thermal energy than the ATMG's 3/4-inch plate, which means it recovers faster when cold burger balls are smashed onto the surface in rapid succession. The ATTG's thermostatic control maintains the set temperature automatically, ensuring that the plate returns to the target smashing temperature (typically 400-425 degrees F for optimal Maillard crust development) as quickly as possible after each load. The ATMG manual control requires the cook to monitor and adjust heat manually, which introduces inconsistency under the pressure of a high-tempo smash burger service. For a concept where the griddle is the primary production tool and product consistency is a brand standard, the ATTG's additional cost over the ATMG is justified by better throughput and more reliable crust development across every patty.

Can a ghost kitchen operator share a combo unit across two menu concepts?

Operationally yes, but it requires clear workflow planning. A combo unit provides two distinct cooking surfaces - griddle and charbroiler - that are physically adjacent but independently controlled. If two ghost kitchen concepts share a single 32 Series unit, one concept might operate primarily on the griddle section (a smash burger brand) while the other uses the char-broiler section (a grilled chicken concept), with each section running at its respective service temperature. The complication is timing: if both concepts receive high-volume orders simultaneously, the shared unit may not have adequate capacity on the section each brand needs. A dedicated unit per brand or a larger-format 32 Series unit (3260-36-2RB or 3272-48-2RB) that provides more surface area per section is a better long-term solution for concurrent multi-brand ghost kitchen operations.

How does high elevation affect my gas appliance performance, and what do I need to do?

At elevations above 2,000 feet, lower atmospheric pressure changes the air-to-fuel ratio in gas burner combustion, causing the appliance to run fuel-rich. This produces reduced effective BTU output, yellow or orange flame tips instead of blue, carbon soot deposits, and potential incomplete combustion products. Above 4,500 feet, this effect is significant enough to require a high-altitude orifice conversion - replacing the standard burner orifices with smaller-diameter orifices that reduce gas flow to achieve the correct stoichiometric ratio at lower atmospheric pressure. Specify your elevation to the equipment supplier at time of ordering so the unit can be factory-configured correctly, or arrange for a certified service technician to perform the high-altitude conversion on delivery. Locations in Colorado, New Mexico, Arizona (higher elevations), Utah, Nevada (high-desert areas), and similar high-altitude regions are most commonly affected. Operating standard-altitude equipment at high elevation is not simply an efficiency issue - it can create combustion safety concerns and will void warranty coverage if the issue is not addressed.

What internal links should I follow for more depth on each topic in this guide?

This guide covers the broad decision framework, equipment specifications, and ventilation requirements for charbroiler-griddle configurations. For deeper technical coverage on specific topics, the following resources on The Restaurant Warehouse blog cover individual subjects in full:

• Griddle selection overview: The Definitive Guide to Commercial Griddle Options
• Stainless steel plate construction: Commercial Stainless Steel Griddle Complete Guide
• Atosa griddle model comparison: Atosa Griddle Guide
• Electric griddle alternatives: Best Electric Griddles
• Griddle cleaning and maintenance: How to Clean a Commercial Griddle
• Griddle plate conditioning: Bricking the Griddle
• Large-format griddle specifications: 48-Inch Commercial Griddle Buying Guide
• Mobile food service grill planning: Food Truck Grill Guide

What is the main technical difference between the ATMG, ATTG, and ATRC?

The ATMG is a manual griddle with a 3/4" plate and 30,000 BTU burners per 12-inch section. The ATTG is a thermostatic griddle with a 1" plate and 25,000 BTU burners per section. The ATRC is a radiant charbroiler with 35,000 BTU burners per section and cast iron grates over radiants.

What is the gas connection size for Atosa griddles and charbroilers?

All units in the ATMG, ATTG, and ATRC series come standard with a 3/4" NPT rear gas connection. A pressure regulator is included with the unit and must be installed for safe operation. Manifold pressure is 4" W.C. for natural gas and 10" W.C. for liquid propane.

Why does the ATTG griddle have lower BTUs than the ATMG?

The ATTG uses a thermostatic system and a thicker 1" plate. It does not rely on raw burner intensity alone. The 25,000 BTU burner works with the added plate mass and the thermostat to maintain a more stable cooking temperature with less overshoot.

Why does the ATMG recover quickly even though its plate is thinner?

The ATMG pairs a 3/4" plate with 30,000 BTU burners. That higher burner input helps the plate rebound quickly after cold product is loaded. It is a responsive setup for operators who actively manage heat by hand.

What kind of cooking surface does the ATRC use?

The ATRC uses heavy-duty reversible cast iron grates positioned over a radiant system. Cast iron stores heat well, supports searing, and creates defined grill marks. Reversible grate sections let operators choose between sloped and flat orientation depending on the product.

Does the ATMG manual griddle have a pilot light?

Yes. Each 12" section is equipped with a standing pilot light. This allows individual sections to remain ready for ignition without relighting between cooking cycles.

What is the recommended clearance for Atosa countertop units?

For safe installation and proper combustion, maintain the required clearance listed in the unit documentation and install the equipment on a non-combustible surface with the supplied regulator. Follow local code requirements for combustible wall clearance and rear clearance for service access.