Griddles.com is owned by The Restaurant Warehouse, and it carries one thing: Atosa CookRite commercial gas griddles. That is 12 models in 24", 36" and 48" widths, each with manual or thermostatic controls and in natural gas or propane. When you choose a model, pricing and checkout are handled by The Restaurant Warehouse, with free freight on Atosa equipment.

A griddle is often the busiest station in a commercial kitchen. It cooks breakfast, burgers, cheesesteaks, quesadillas, chicken and vegetables on one flat, evenly heated steel plate, and it keeps working shift after shift. Because we only sell griddles, everything on this site is about choosing, installing, cooking on and caring for one. Start here, then go deeper in the complete commercial griddle guide.

Choose Your Griddle in Three Decisions

Every Atosa griddle is built the same way: a polished steel plate 19-9/10" deep, stainless steel construction, a stainless burner and standby pilot under every 12" of width, a front grease trough and drawer, adjustable legs and a 3/4" NPT rear gas connection with a factory regulator. Only three things change between models, and each one is a separate decision.

1. Manual or thermostatic control

Manual ATMG griddles have a valve for each 12" zone. The knob sets the size of the flame, and the cook reads the plate. With 30,000 BTU burners and a 3/4" plate, they heat fast and recover fast under back-to-back loads, which is why burger shops and cheesesteak lines favor them.

Thermostatic ATTG griddles have a thermostat for each zone. The knob sets a temperature, and the valve holds it. They use 25,000 BTU burners under a heavier 1" plate that stores more heat, and they add flame-out protection. They are the choice for eggs, pancakes, mixed menus and kitchens where cooks rotate.

2. Width: 24", 36" or 48"

Each 12" of width adds one burner and one independently controlled zone. A 24" plate has about 476 square inches and two zones, a 36" has about 710 and three zones, and a 48" has about 953 and four zones. Because the depth never changes, a cook reaches the back of every size equally well.

• 24": food trucks, concessions, cafés, bar kitchens and a second griddle beside a range. Roughly 12 quarter-pound patties in one load.
• 36": the width most restaurants choose for a main station. Three zones cover sear, cook and hold at the same time. Roughly 18 patties in one load.
• 48": diners, breakfast restaurants and burger and cheesesteak shops where the griddle carries the menu. Roughly 24 patties in one load.

The rule of thumb is to size for your busiest 15 minutes. If that peak fills more than about three quarters of the plate, move up a size. See griddle sizes and capacity for egg, pancake, sandwich and cheesesteak counts.

3. Natural gas or propane

Kitchens on a utility gas line need a natural gas griddle, with its regulator set at 4" water column. Food trucks, trailers, concessions, caterers and kitchens without a gas main need a propane griddle, with its regulator set at 10" water column. Output is the same on either fuel. Order the right one: Atosa allows conversion only by an authorized, licensed technician who swaps the nozzles, pilot orifices and regulator.

Every Atosa Griddle at a Glance

Each product page covers who that model suits, how to set up its zones, its exact gas use, installation, care and a model-specific FAQ.

Natural gas griddles are the standard choice for restaurants with a utility gas line. Every Atosa natural gas model ships with a regulator set at 4" water column and connects at a 3/4" NPT rear inlet. Natural gas is a steady, piped supply with no tanks to swap during service, which makes it the low-maintenance choice for a fixed kitchen.

Before you order, have a licensed installer confirm your gas line can carry the griddle's full load along with everything else on the same supply. At full fire, natural gas use runs from about 50 cubic feet per hour for an ATTG-24 to about 120 for an ATMG-48. An undersized line shows up as weak flames and slow recovery once every burner is on during a rush. Our guide to natural gas line size for commercial griddles covers what to check.

Match the Griddle to Your Kitchen

The guide covers each of these in more detail under griddles by type of operation.

Planning a Griddle Station

The griddle works best where the line naturally flows: cold storage for proteins within a step or two, a landing space for finished plates, and room on both sides to stage buns, eggs and toppings. A few planning points save trouble later.

• Put it under the hood. Gas griddles must sit under an exhaust hood that meets your local code, so hood length often decides how wide a griddle you can install. See hoods and ventilation.
• Leave the clearance. Atosa calls for at least 6" at both sides and the back and 4" underneath, on a level, non-combustible counter or equipment stand. Plan about 36" of open width for a 24" griddle, 48" for a 36" and 60" for a 48".
• Pick the base. An open stainless stand is simplest. A refrigerated chef base rated for cooking equipment puts patties, eggs and cheese in drawers under the cook's hands. Size it to the griddle plus side clearance.
• Plan the gas connection. A commercial flexible connector with a quick disconnect and a restraint cable lets you pull the griddle forward to clean behind and under it. See gas connectors and quick disconnects.
• Flow one direction. Raw product on one side, the griddle in the middle, buns, plates and the pass on the other, so food never doubles back.

A Shift on a Commercial Griddle

Here is how a well-run griddle station works from opening to close. The detail behind each step is in the guide.

Opening

Light the griddle and preheat fully so the whole plate is saturated with heat, not just the area over the burners. Set the zones in the same layout every day. On a 36" or 48", that usually means a hot zone for proteins and potatoes, a medium zone for pancakes or chicken, and a cooler zone for eggs, buns and holding. Wipe on a thin film of oil and check each zone with a surface thermometer.

Breakfast

Bacon and sausage render at 325-350°F and finish hotter. Pancakes and French toast want 350-375°F. Eggs cook best at 300-325°F with clarified butter, in their own zone. Hash browns go on the hottest section. On a thermostatic ATTG each of those zones holds its setting; on a manual ATMG the cook keeps the egg zone turned down.

Lunch

Scrape the plate between services. Smash burgers and shaved steak go on the hottest zone at 400-450°F, onions and peppers in the medium zone, and buns toast at 300-325°F at the cool end. Cook in waves rather than covering the plate edge to edge, so the steel recovers between loads.

During the rush

Give every item a fixed home on the plate, keep proteins pre-portioned in the cold drawer below, keep oil and water in squeeze bottles, and use separate spatulas for raw and cooked food. Scrape a section every time the item on it changes. The guide's running the griddle during a rush section covers station workflow in detail.

Closing

Scrape the plate while it is still warm, clean the cooled plate with a non-abrasive cleaner, empty and wash the grease drawer, and wipe on a thin coat of oil to protect the steel overnight. Never hose down the griddle or throw cold water on a hot plate. See cleaning: during service, daily and deep.

Cooking Temperatures at a Glance

Always confirm doneness with a probe thermometer. The full temperature and time chart includes FDA internal temperatures, and cooking technique by menu item covers method for each.

Propane griddles are the choice for food trucks, trailers, concession stands, catering setups and kitchens without a natural gas main. Atosa propane models ship with a regulator set at 10" water column for propane's higher supply pressure. Burner output is the same as the natural gas versions, so you do not give up heat by running on propane.

Size your propane supply to the griddle. At full fire, an ATTG-24 burns about 0.55 gallons an hour and an ATMG-48 about 1.31. A 20 lb cylinder holds about 4.7 gallons and a 100 lb cylinder about 23.6, which is why food trucks and caterers running a full day usually plan on a 100 lb cylinder or a mounted tank. Your tank, regulator and supply line all need to be rated for the load, so have your propane supplier or a licensed installer confirm the setup. See BTU, gas demand and fuel cost for every model's numbers.

Natural Gas and Propane Library

Fuel is the decision buyers ask us about most, so we keep a dedicated set of guides on it:

• Natural gas vs. propane for commercial griddles: heat output, operating cost, installation and how Atosa griddles handle both fuels.
• Gas vs. propane griddles: performance, true cost of operation, safety codes and which fuel fits your business model.
• LP gas vs. natural gas: energy output, hookup and fuel delivery logistics, cost and availability.
• Natural gas line size: the factors behind line sizing, a step-by-step calculation and common sizing mistakes.
• Natural gas to propane conversion: why operators convert, the process, leak checks and when to call a gas technician.
• How to convert a natural gas griddle to propane: tools, the conversion kit, safety testing and common mistakes.
• Natural gas to propane conversion kits: why mobile kitchens switch, choosing the right kit and post-conversion checks.
• Converting a natural gas griddle to LP: compatibility, the conversion, whether it is worth the cost and when to use a licensed technician.

Owning an Atosa Griddle

Delivery and installation

Griddles ship by freight on a pallet, from about 195 lb for a 24" manual to about 431 lb for a 48" thermostatic. Inspect the crate before you sign and note any damage on the delivery receipt. Atosa requires installation by an authorized, licensed technician to local code or the National Fuel Gas Code. The installer levels the griddle, connects and leak-tests the gas line, checks operating pressure, and posts gas leak instructions. The full installation checklist lists every step.

First-day seasoning

The plate ships with a rust-inhibiting coating. Heat it to 200-300°F, clean the coating off, then heat to 300-350°F and wipe on about an ounce of oil per square foot, repeating until the plate is slick. That is roughly 3 ounces per coat on a 24", 5 on a 36" and 6-1/2 on a 48". See seasoning a new griddle.

Daily and weekly care

Scrape during service, empty the grease drawer every day, clean the cooled plate with a non-abrasive cleaner, and oil it before closing. Weekly, deep clean the trough and the area behind the griddle and look at the burner flames. Atosa prohibits abrasive, corrosive and flammable cleaners, so skip pumice bricks and steel wool. A good griddle scraper does most of the work.

When something is off

Most griddle problems come from the setup, not the griddle: drafts from fans putting pilots out, a plate out of level sending grease to one corner, an undersized gas line starving the burners at peak, or carbon buildup insulating part of the plate. The guide's troubleshooting table, calibration steps and thermostat valve guide cover what to check before calling a technician.

Why Buy Through Griddles.com

• Griddle specialists: this site covers one category in depth, so the guidance matches the exact models you are choosing between.
• Checkout at The Restaurant Warehouse: pricing, payment and delivery are handled by our parent store, with free freight on Atosa equipment.
• Help choosing: call or text (206) 419-5801 and we will match a griddle to your menu, space and gas supply.

Griddles.com FAQ

What brand of griddles does Griddles.com sell?

Atosa CookRite commercial gas griddles: the manual ATMG series and the thermostatic ATTG series, in 24", 36" and 48" widths, for natural gas or propane.

Where do I buy?

Choose a model here. Pricing, checkout and delivery are handled by our parent store, The Restaurant Warehouse, which ships Atosa equipment with free freight.

Which is better, manual or thermostatic?

Neither is better for every kitchen. Manual ATMG griddles have more burner output and recover fastest for high-volume searing. Thermostatic ATTG griddles hold a set temperature in each zone and suit eggs, pancakes and mixed menus.

What size griddle do I need?

Size for your busiest 15 minutes. A 24" suits food trucks and small menus, a 36" covers most restaurant lines, and a 48" suits diners and high-volume breakfast or burger service.

How hot does a commercial griddle get?

Most griddle cooking happens between 300°F and 450°F: eggs around 300-325°F, pancakes 350-375°F, and smash burgers 400-450°F.

What gas connection do these griddles use?

Every model has a 3/4" NPT rear connection with a factory regulator, set at 4" W.C. for natural gas or 10" W.C. for propane.

Can I convert a griddle between natural gas and propane?

Only through an authorized, licensed technician who changes the nozzles, pilot orifices and regulator. It is simpler to order the right fuel.

Do I need a hood?

Yes. Atosa calls for installation under an exhaust hood that meets local code, with 6" of clearance at the sides and back.

Can I put a griddle on a refrigerated chef base?

Yes, if the chef base is rated to carry cooking equipment and is long enough for the griddle plus side clearance.

Are these griddles certified for commercial kitchens?

Yes. Atosa lists them as cETLus and ETL-Sanitation certified, conforming to ANSI Z83.11 and NSF/ANSI 4.

Can I use one outdoors?

No. Atosa's manual states these griddles are for indoor commercial use under a ventilation hood.

Can I use one in a food truck?

Food truck installations are common, usually with a propane model. Secure the griddle, protect the gas line from vibration, and confirm the installation with your local fire and health departments.

How do I clean a commercial griddle?

Scrape it warm, clean the cooled plate with a non-abrasive cleaner, empty and wash the grease drawer, and oil the plate before closing. Never hose it down.

Who can I ask for help choosing?

Call or text (206) 419-5801 and we will help you match a griddle to your menu, space and gas supply.