Atosa CookRite ATG-3624-S 36-Inch Thermostatic Polished Steel Griddle, Natural Gas, 90,000 BTU

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Who the ATG-3624-S Is For

The ATG-3624-S is the size most full-service kitchens end up with: three independent zones across 36" and a plate a full 24" deep, so a diner can run eggs, pancakes and bacon at three different temperatures without juggling one setting.

With 90,000 BTU spread across three 30,000 BTU U-shaped burners, the plate holds its zones through a weekend brunch push. Polished steel keeps the price well below the chrome version, which makes this the value pick for an operator who will season the plate and scrape it daily.

Common fits:

Diners and breakfast restaurants
Burger and sandwich shops running one main griddle
Brunch service that needs three set temperatures
Kitchens replacing an aging 36" griddle

Polished Steel or Chrome

The ATG-3624-S and the chrome ATG-3624-C share the same 1" plate thickness, three burners, thermostats and footprint. Steel is the lower-priced finish, and on a 36" plate it is the finish most line cooks already know how to run.

Steel is seasoned and builds a release layer with use. At 864 square inches, one seasoning coat takes roughly 6 ounces of oil. Chrome skips seasoning, and Atosa says it reduces radiant heat, minimizes sticking and flavor transfer, and can help lower energy use, but it cannot take abrasive cleaners or griddle stones. Pick steel if your crew scrapes hard and seasons by habit; pick chrome if heat at the station or flavor carryover is the bigger problem.

Choosing the Width

The 36" width is the middle of the range. It needs about 48" of counter with 6" side clearance to combustibles. Step down to the ATG-2424-S if space is tight, or up to the ATG-4824-S if two cooks will share the plate.

Model	Width	Work area	Zones	Total BTU	Net weight
ATG-2424-S	24"	24" x 24"	2	60,000	217 lb
ATG-3624-S (this model)	36"	36" x 24"	3	90,000	315 lb
ATG-4824-S	48"	48" x 24"	4	120,000	419 lb
ATG-6024-S	60"	60" x 24"	5	150,000	536 lb

ATG-3624 vs. ATTG-36 and ATMG-36

At 36" the gap in heat starts to show. The ATG-3624 runs 90,000 BTU across three zones, against 75,000 BTU on the thermostatic ATTG-36-NG. That is 15,000 BTU more when all three zones are loaded at the rush. The manual ATMG-36-NG matches the burner power but uses valves instead of thermostats and a thinner 3/4" plate about 20" deep. Both of those are lower priced and come in propane. If you do not need chrome, the real choice is ATG versus ATTG: both are thermostatic with 1" steel.

Running 3 Zones

Each 12" section has its own thermostat from 200°F to 450°F, and the burner cycles to hold the setting. Three zones let one cook keep three temperatures going at once: eggs at about 325°F on one end, pancakes at 350°F in the middle and bacon at 375°F on the other end. Atosa suggests lower temperatures on the outer sections and higher ones toward the center when zone cooking. Allow 20 to 25 minutes to preheat, and avoid crowding a zone right after loading.

To check calibration, Atosa's method is to set 350°F, let the zone cycle on and off at least twice, then read the center of each zone with a surface thermometer. Expect 350°F ±15°F. Atosa does not recommend infrared thermometers for this check.

Natural Gas Setup

The ATG-3624-S ships configured for natural gas with a 3/4" NPT rear connection and a convertible regulator preset to 4" W.C. At full fire it draws 90,000 BTU per hour, about 90 cubic feet of natural gas per hour. Size the gas line for that load plus everything else on the same supply.

For a griddle on its own branch, using the code capacity table in our natural gas line sizing guide: 3/4" pipe carries 90 CFH out to about 100 feet, so a dedicated 3/4" branch covers most layouts. A shared line has to be sized for the combined load, and your gas fitter makes the final call.

The Restaurant Warehouse sells the ATG line in natural gas only. Atosa's manual allows conversion to propane by a qualified, licensed technician, who changes the burner and pilot orifices, inverts the regulator plug to 10" W.C. and labels the rating plate. If you know you need propane, the ATTG-36-LP and ATMG-36-LP are built for it. See what a gas conversion involves.

ATG-3624-S Specifications

Model	ATG-3624-S
Type	Countertop thermostatic gas griddle
Gas	Natural gas, regulator preset 4" W.C.
Plate	1" thick polished steel
Work area	36" x 24" (864 sq in)
Burners	3 U-shaped, 30,000 BTU each, standby pilots
Total input	90,000 BTU/hr
Controls	3 independent thermostats, one per 12" zone
Temperature range	200°F to 450°F
Ignition	Standing pilot with automatic gas shutoff if the pilot goes out
Gas connection	3/4" NPT, rear
Grease drawer	Stainless steel, 6-3/4" W x 17-1/2" D x 2-1/2" H, 4 qt
Splashes	2mm, 14-ga stainless steel, rear and sides
Working height	12-3/4"
Dimensions	36" W x 32" D x 15-1/4" H
Net / shipping weight	315 lb / 374 lb
Certifications	cETLus, ETL-Sanitation; conforms to NSF/ANSI 4 and ANSI Z83.11b
Warranty	1 year parts and labor; extended warranty up to 5 years available

Installing the ATG-3624-S

Hood: Atosa requires installation under a commercial ventilation hood, with at least 18" between the flue outlet and the hood filters.
Clearances: Atosa's manual lists 6" at the back and sides from combustible construction and 4" of open space underneath. Do not box in the bottom.
Counter or stand: 315 lb on a surface at least 32" deep. Level the plate front to back and side to side, and do not extend the legs more than 1-3/4".
Casters: on a stand with casters, use a listed flexible connector, a quick disconnect and a restraint.
Gas: manual shutoff upstream, LP-resistant pipe compound, soap-and-water leak test, never a flame.
First light: preheat 20 to 25 minutes before cooking.

Installation must be done by a qualified, licensed technician to local code or the National Fuel Gas Code. Shipping is free on orders over $500 with lift gate delivery.

First Use, Seasoning and Daily Care

The plate ships with a rust inhibitor. Atosa's steps for polished steel: heat to 200–300°F for about 30 minutes, clean with a non-corrosive commercial cleaner, rinse and dry. Then season at 300–350°F with about 1 ounce of cooking oil per square foot, spread with a lint-free cloth, bake it in, wipe off the excess and repeat until the finish turns smooth and dark. At 864 square inches, one coat takes roughly 6 ounces of oil.

During service: scrape with a flexible spatula or griddle scraper and keep the grease moving to the drawer.
End of day: turn the thermostats off, let the plate cool to warm, empty and wash the 4 qt grease drawer.
Weekly: clean the splashes and front panel, check burner ports, and keep grease out of the flue.
Re-season after any deep cleaning, and oil the plate lightly before a long shutdown.

Never put water on a hot plate. See the main guide's cleaning section for more.

ATG-3624-S FAQ

How big is the ATG-3624-S?

36" wide, 32" deep and 15-1/4" tall, with a 36" x 24" work area (864 sq in). It weighs 315 lb.

How many BTU is the ATG-3624-S?

90,000 BTU per hour: 3 burners at 30,000 BTU each.

Is it thermostatic?

Yes. Each of the 3 12" zones has its own thermostat from 200°F to 450°F.

Can I buy it in propane?

No. It is sold in natural gas only. Atosa's manual allows a licensed technician to convert it. For a griddle built for propane, see the ATTG-36-LP.

Do I season the plate?

Yes. Follow Atosa's steps: 300–350°F, about 1 ounce of oil per square foot, repeat until the finish is dark. Re-season after deep cleaning.

Does it need a hood?

Yes. Atosa requires a commercial ventilation hood with at least 18" between the flue outlet and the hood filters.

How much counter space does it need?

About 48" of width, allowing 6" each side from combustible construction, and 32" of depth.

What warranty does it have?

1 year parts and labor, with an extended warranty up to 5 years available.