Your Expert Guide to the ATMG-24 Commercial Griddle

When you're running a busy commercial kitchen, the last thing you need is equipment that can't keep up. The ATMG-24 is a 24-inch countertop commercial gas griddle built specifically for those high-volume, fast-paced environments. It's the kind of reliable workhorse you'll find in diners, cafes, food trucks, and restaurants that depend on consistent performance, day in and day out.

An Introduction to the ATMG-24 Griddle

Think of the ATMG-24 as the engine of your hot line. It isn't loaded with flashy digital controls or complicated features. Instead, its entire focus is on delivering pure, dependable cooking power when you need it most. This commercial griddle was made for chefs and kitchen managers who can't afford inconsistent heat or frustrating downtime during a dinner rush.

If your menu relies on pushing out perfectly seared burgers, fluffy pancakes, or grilled sandwiches back-to-back, this commercial griddle is your new best friend. Its simple, effective design solves one of the biggest challenges in any commercial kitchen: keeping temperatures stable when the orders are flying in.

Built for Demanding Environments

A big part of what makes this commercial griddle so reliable is its rock-solid construction. The ATMG-24 is built around a heavy-duty 3/4-inch thick polished steel griddle plate. Underneath, it’s powered by two 30,000 BTU burners, giving you a combined total of 60,000 BTU of cooking power.

This beastly build means it holds heat incredibly well and recovers its temperature quickly, even when you slap down cold ingredients. It weighs a hefty 88.25 kilograms, which tells you everything you need to know about its industrial-grade quality. It's a true fixture in commercial kitchens that demand durability. You can dig into all the details by checking out the complete ATMG-24 technical specifications and features here.

Let's dive in and see if the ATMG-24 is the right piece of commercial equipment to really boost your kitchen's output.

Translating Specs Into Kitchen Performance

It’s easy to get lost in a spec sheet. All those numbers and technical terms can feel pretty disconnected from the reality of a busy commercial kitchen. But with the ATMG-24, every single detail is engineered to make your service faster, your food better, and your life easier.

Let's start with the big one: 60,000 BTU. Think of BTUs as the horsepower under the hood. This kind of power means the ATMG-24 heats up fast when you flip the switch, getting your crew cooking minutes sooner.

But where it really shines is in recovery time. Ever see a cook drop a load of frozen patties on a commercial griddle, only for the whole thing to cool down and steam the meat? Not with this beast. That high BTU output gets the surface back to searing hot almost instantly, guaranteeing a perfect crust every time.

The Power of a Thick Griddle Plate

The real MVP of the ATMG-24 is its 3/4-inch thick polished steel plate. This isn't just a slab of metal; it’s a heat reservoir. The sheer mass of that steel soaks up and holds onto an incredible amount of heat.

What does that mean for you? No more hot and cold spots. The pancake on the left corner cooks just as perfectly as the bacon on the right. Your team can stop shuffling food around and just focus on cooking, which is a game-changer during a big rush.

When you combine high BTUs with a thick plate, you get a commercial griddle that works for you, not against you. It's built to take the heat of a high-volume service without ever letting the food quality slip.

The controls on the ATMG-24 are simple and tough, with two manual knobs for the burners. In a pro kitchen, simple is smart—fewer fancy electronics means fewer things that can break mid-service. It's also field-convertible, so you can switch between gas types if you need to. If you're weighing your options, our guide on natural gas vs propane griddles breaks it all down.

To make it even clearer, here’s a quick chart connecting the specs to what really matters in a commercial kitchen.

ATMG-24 Specifications at a Glance

This table shows how every component is chosen for maximum performance and reliability where it counts—on the line.

Where the ATMG-24 Shines in a Real Kitchen

To really get why a chef would want an ATMG-24, you need to picture it during a mad rush. It's easy to talk about BTUs and steel thickness on a spec sheet, but what matters is how it performs when the tickets are flying and the pressure is on.

Let's imagine a classic diner on a Saturday morning. The whole place smells like bacon and coffee. On one side of the ATMG-24, a line cook has the burner on low, gently browning stacks of pancakes to golden perfection. No burnt spots, just fluffy goodness.

At the exact same time, the other side of the commercial griddle is blazing hot. It’s searing off strips of bacon and getting a beautiful color on sausage links, order after order. This is the beauty of the dual-burner design—it’s like having two separate griddles in one spot.

Surviving the Lunch Rush

Now, picture a busy lunch counter. The commercial griddle is the workhorse, grilling burgers and toasted sandwiches non-stop. On a lesser griddle, throwing a bunch of cold burger patties on the surface would kill the temperature, leaving you with sad, steamed meat instead of a proper sear.

This is where the ATMG-24’s quick heat recovery is a game-changer. Its powerful burners and thick griddle plate fight back, bouncing right back to searing temperature almost instantly. Every single burger gets that crispy, delicious crust customers love.

This ability to recover heat quickly means your cooks don't have to wait around. They can get into a rhythm and keep the food moving. The result? Faster service, better food, and a kitchen that runs like a well-oiled machine, even when it’s slammed. This commercial griddle doesn't just keep up; it helps you push the pace.

A Food Truck Favorite

In a food truck, every inch of space and every bit of power counts. The ATMG-24 is a lifesaver in these tight quarters. Its 24-inch width gives you a serious amount of cooking real estate without eating up your whole prep line.

For a food truck owner, this means serving a long line of hungry people without a bottleneck at the griddle. The performance of this commercial unit directly translates to more money in the register and happier customers coming back for more, making it a no-brainer for any mobile kitchen.

Your Guide to Setup and Proper Seasoning

Getting your new ATMG-24 commercial griddle unboxed and in place is the first step, but how you set it up makes all the difference. Right away, you’ll want to find the perfect spot for it. Make sure there’s plenty of breathing room on all sides for proper ventilation. This isn't just a suggestion—it keeps the unit from overheating and makes the kitchen a safer place for your crew.

Since this is a serious piece of commercial gas equipment, safety comes first. Hooking up the gas line is a job for a licensed professional, period. Trying to DIY this is a recipe for disaster. A pro will ensure everything is up to code, preventing dangerous leaks and protecting your staff and your investment.

The Art of Seasoning Your Griddle Plate

Once your ATMG-24 is safely installed, it's time for the most important ritual in a commercial griddle's life: seasoning. This isn't just about cleaning it. Think of it as creating your very own heavy-duty, non-stick surface directly on the steel. A great seasoning makes food slide right off and shields the griddle plate from rust.

This infographic gives you a glimpse of what a perfectly seasoned ATMG-24 looks like in action, handling a variety of foods without a single one sticking.

As you can see, a chef can go from flipping delicate pancakes to searing greasy bacon and burgers, all on the same surface, with zero fuss. That’s the magic of a good seasoning.

The whole idea is to bake thin layers of oil onto the steel until they bond with the metal through a process called polymerization. This creates that slick, hard surface that only gets better the more you cook on it.

A great seasoning is the difference between a frustrating, sticky griddle and a high-performance cooking machine. Taking the time to do it right from day one will pay off in faster service and easier cleanup for years to come.

Ready to build that perfect cooking surface? Here’s how you do it:

1. Scrub It Down: Give the new griddle plate a good wash with warm, soapy water to get rid of any factory oils or dust. Dry it completely.
2. Oil It Up: Grab a high-smoke-point oil (canola or grapeseed work great). Pour a little on the surface and use a cloth to spread a super-thin layer over every single inch.
3. Bring the Heat: Fire up the ATMG-24 to medium-high, somewhere around 350-400°F. Let the oil heat up until it starts to smoke, which usually takes 15-30 minutes.
4. Do It Again: Once the smoke clears, kill the heat and let it cool down a bit. Then, repeat the oiling and heating process another 3-5 times. You're done when the surface is dark, slick, and glossy.

For a deeper dive into this crucial process, check out our complete guide on how to season a new griddle.

Keeping Your Griddle in Peak Condition

Think of your ATMG-24 as the heart of your commercial kitchen. When it's running smoothly, so is your service. A little bit of care goes a long way, ensuring you get consistent results, keep your kitchen safe, and dodge those costly repair bills that always seem to pop up at the worst times.

The key is a simple daily routine. At the end of every shift, while the griddle is still warm, give it a good scrape. Getting all that food debris and grease off prevents it from carbonizing and tainting the flavor of tomorrow's breakfast special.

Next up is the grease trap. Make it a non-negotiable part of your closing duties to empty it. An overflowing trap isn't just a mess waiting to happen; it's a serious fire hazard.

Weekly and Monthly Checks

Beyond the daily wipe-down, a few extra checks will keep your commercial griddle firing on all cylinders. Once a week, give the cooktop a closer look. Are you noticing any cool spots or areas that aren't heating as quickly? That could be a sign of a clogged burner port, which you'll want to clear out right away.

Your best defense against equipment failure is a consistent maintenance schedule. Just 15 minutes a day can add years to your griddle's life and protect that perfect seasoned surface you've worked hard to build.

Once a month, take a moment to inspect the stainless steel exterior and wipe it down to maintain its finish. You'll also want to check the seasoning on the griddle plate. If food is starting to stick or you see any bare metal peeking through, it's probably time for a quick re-seasoning to bring back that non-stick magic.

For a full masterclass on cleaning, check out our guide on how to clean a flat top griddle for more detailed steps. Getting your team into these simple habits will ensure your ATMG-24 remains a trusted workhorse for years.

Common Questions About the ATMG-24

Whenever you're bringing a workhorse like the ATMG-24 into your commercial kitchen, you're bound to have a few questions. It's a serious investment, and you want to get it right. Let's walk through some of the most common things people ask, so you can feel confident whether you're buying one or training a new cook.

We'll clear up the basics, from how the controls work to fuel types and keeping that commercial griddle plate in perfect shape.

Understanding Griddle Controls and Fuel

One of the first things people want to know is the difference between griddle control styles. This is a big deal because it changes how your cooks work the line during a chaotic dinner rush.

The ATMG-24 is a manual griddle. This just means your team has direct, hands-on control over the flame with simple low, medium, and high settings. Think of it like driving a manual car—the cook feels the heat and adjusts on the fly. In contrast, a thermostatic griddle is more like an automatic; you set a specific temperature (say, 350°F), and the griddle turns its own burners on and off to stay there. While that precision sounds nice, manual griddles like the ATMG-24 are beasts of durability because they have fewer complex electronics to break down.

The ATMG-24’s manual controls are built for reliability in high-stress environments. Chefs who are skilled at managing heat zones often prefer this direct control for its responsiveness and robust design.

The other big question is about gas. The ATMG-24 usually ships ready for natural gas (NG), but it typically comes with a kit to convert it to liquid propane (LP). This is critical: you absolutely must have a licensed professional handle any conversion to match your kitchen's gas supply. It’s a safety and compliance issue you can’t afford to get wrong.

Seasoning and Cooking Versatility

Proper seasoning is everything for a commercial griddle, and it's a topic that comes up a lot. How often do you really need to do it?

• Initial Seasoning: Before you cook a single thing on it, the griddle needs a solid initial seasoning. This is what builds that slick, non-stick surface you're after.
• Daily Maintenance: A very light wipe of oil after cleaning each day is all it takes to maintain that surface and protect the steel.
• Full Re-seasoning: You only need to go back to square one and do the full seasoning process again if you've had to scrub the plate down to bare metal, usually to deal with heavy rust or carbon buildup.

And finally, can you cook different things at once on the ATMG-24? You bet. That’s what its dual-burner design is for. You can easily create two different heat zones—sear off burgers on one side with high heat while you gently toast buns on the other side on low. It’s a simple feature that makes your line much more efficient.

Ready to upgrade your kitchen with a commercial griddle built for performance and reliability? Explore the ATMG-24 and other professional-grade equipment at Griddles.com. Find the perfect solution for your high-volume kitchen today at https://griddles.com.