The Ultimate Atosa 24 Griddle Guide for Chefs

August 1, 2025

In any commercial kitchen, the right gear isn't just a piece of equipment—it's the engine that drives the whole operation. The Atosa 24 griddle is a real gem, a compact beast that chefs and restaurateurs love because it hits that sweet spot between a small footprint and serious cooking power. As a key player in restaurant equipment trends, it’s earned its reputation as a true workhorse, whether you're flipping pancakes in a busy diner or searing burgers for a high-volume lunch rush.

The Compact Powerhouse Your Kitchen Needs

Let's face it, in a modern kitchen, every square inch of counter space is gold. You're often forced to choose between a machine's size and its capabilities. The Atosa 24 griddle neatly avoids this problem, giving you a generous cooking surface without hogging all your prep area. This makes it a perfect fit for places where space is tight, like food trucks, cozy cafes, and smaller restaurant kitchens.

But this griddle is much more than just a space-saver. Its real value comes from its sheer durability and the consistent heat it throws down. Think of it as that one reliable line cook who always shows up on time and performs flawlessly under pressure, day in and day out. Stay informed on industry trends, and you'll see why efficient, powerful equipment like this is becoming essential.

Built for the Grind of Service

The Atosa 24 griddle is a heavy-duty appliance designed specifically for the pros. It’s got two powerful burners that pump out a combined 60,000 BTUs, which means you get reliable, high heat across the entire cooking surface. No frustrating hot and cold spots. The 24-inch width is a smart balance, giving you enough room to work without dominating your cookline—a key reason it's so popular in small to medium-sized spots.

For a chef, consistency is everything. The Atosa 24 griddle’s ability to hold an even temperature means fewer burnt offerings, less food waste, and faster ticket times. All of that adds up to a healthier bottom line.

The philosophy behind this griddle is simple: build a tough, compact machine that just works. Its stainless steel construction means it can take a beating and is a breeze to clean and maintain. To dig deeper into its features and see how it stacks up against other restaurant equipment and supplies, check out our Atosa griddle guide for more details.

To get a clearer picture, here's a quick rundown of the specs that make this griddle such a kitchen staple.

Atosa 24 Griddle Key Specifications at a Glance

Feature	Specification
Cooking Surface	24" W x 27.6" D
Total BTUs	60,000 BTU/hr
Burners	2 Independent Burners
Griddle Plate	3/4" Thick Polished Steel
Construction	Stainless Steel Exterior & Interior
Gas Type	Natural Gas (with LP conversion kit)
Controls	Manual

As you can see, the combination of a thick steel plate and powerful burners is what delivers that fantastic heat retention and recovery, letting you cook product back-to-back without missing a beat.

What Really Powers This Griddle? A Look at Performance and Design

Let's get past the spec sheet. The numbers are impressive, sure, but the real magic of the Atosa 24 griddle lies in how it performs under pressure. In a real commercial kitchen, that’s all that matters. It's built smart, starting with the very materials it’s made from.

The entire body is constructed from heavy-duty stainless steel. This isn't just about looking shiny and professional. Stainless steel is the go-to for a reason: it stands up to the constant abuse of a busy kitchen, fighting off corrosion, dents, and the relentless heat. But inside that sturdy frame is where the work gets done.

A Thick Plate for a Flawless Sear

The cooking surface is a beast: a 3/4-inch thick, highly polished steel plate. The thickness here is everything. Think of it like a seasoned cast-iron pan versus a flimsy, thin one. That heavy slab of steel soaks up heat and holds onto it for dear life.

Why does that matter so much? Two big reasons:

Quick Heat Recovery: Ever thrown a batch of cold burger patties on a cheap griddle? The temperature tanks, and you end up steaming the meat instead of searing it. The Atosa’s thick plate bounces back almost instantly, giving you a powerful, consistent sear from the first item to the last.
No More Hot Spots: The thick steel spreads the heat out evenly across the whole 24-inch surface. You can finally stop shuffling food around trying to find the "hot spot." Everything cooks uniformly, which means less waste and happier customers.

This one-two punch of a tough stainless body and a massive cooking plate makes this griddle a true workhorse, built to last and perform consistently day in and day out.

What 60,000 BTUs Actually Means for Your Food

The term BTU (British Thermal Unit) gets thrown around a lot, but what does it mean in the kitchen? Simply put, it's a measure of raw heat output. The Atosa 24 griddle packs two burners that deliver a combined 60,000 BTUs. For a chef, that's serious firepower.

Think about getting that perfect, crispy crust on a burger or steak—the Maillard reaction. That only happens with intense, direct heat. 60,000 BTUs gives you the muscle to get the griddle surface ripping hot and keep it there, so every single item gets that beautiful, flavorful sear. It’s the difference between perfectly golden pancakes and sad, pale ones.

A high BTU count is your best defense against a sluggish cook line. It’s the thermal horsepower you need to keep up with a rush without sacrificing quality, which directly translates to faster ticket times and better food.

But all that power would be useless without control.

Independent Controls Unlock True Versatility

One of the smartest features on the Atosa 24 griddle is the two independent manual controls. Each one operates a different burner, effectively splitting the 24-inch griddle into two separate cooking zones.

This is a huge advantage for any kitchen with a diverse menu. You can set one side to a low, gentle heat for holding finished items or cooking delicate foods like fish and eggs. At the very same time, the other side can be blasting away on high for searing off steaks or charring vegetables. You're essentially getting two griddles in one compact space.

Picture a busy breakfast service: you could have one zone keeping bacon perfectly crisp and warm while the other is firing off fresh pancakes to order. This kind of control, paired with its raw power and even heat, is exactly why chefs swear by the Atosa 24 griddle. It’s a foundational piece of restaurant equipment for a reason.

Getting Started: Setup and Seasoning for Your Atosa 24 Griddle

There's nothing quite like the excitement of unboxing a new piece of kitchen equipment. That Atosa 24 griddle represents a world of new menu potential and a more efficient cook line. But before you even think about throwing on that first patty, there are a couple of crucial first steps: proper setup and initial seasoning. Getting these right from the start is the key to guaranteeing safety, top-notch performance, and the long-term health of your new workhorse.

From the Box to the Cook Line

First things first, proper installation isn't just about finding an open spot on the counter. The Atosa 24 griddle is a gas appliance, and that means its connection to the gas line must be handled by a qualified professional. This isn’t a step you can afford to overlook; it’s essential for preventing dangerous leaks and ensuring you meet all local safety codes.

Ventilation is equally critical. A powerful griddle like this one throws off a lot of heat, smoke, and grease-filled vapor. All of that needs to be managed by a commercial-grade ventilation hood. Making sure your entire setup is code-compliant from day one will save you from major headaches down the road and keep your kitchen air clean and comfortable for your staff.

If you're outfitting a new space or doing a major upgrade, our commercial kitchen equipment checklist is a fantastic resource to ensure you haven't missed any essential steps.

Your First, Most Important Job: Seasoning the Griddle

Once your Atosa 24 is safely installed and hooked up, it’s time for the most important task of all: seasoning the griddle plate. This simple process is what transforms that raw steel into a beautiful, naturally non-stick cooking surface and protects it from rust.

Think of it like breaking in a new baseball glove or a cast-iron skillet. You’re building up a protective, slick layer that will make cooking a dream and cleanup remarkably easy for years to come.

Skipping this step is one of the biggest mistakes a new owner can make. An unseasoned griddle is a recipe for frustration—food will stick, it won't cook evenly, and the surface will be vulnerable to corrosion. A little time spent seasoning it correctly now is an investment that pays off with every single service.

A Simple Guide to the Perfect Season

The goal here is straightforward: to polymerize oil onto the griddle's steel surface, creating a hard, slick coating. Don't be intimidated; it's easier than it sounds.

Here’s a simple, step-by-step method to get it done right:

Start Clean: Before anything else, wash the new griddle plate with warm, soapy water. This gets rid of any factory residue or dust. Rinse it well and dry it completely with a clean towel.
Apply Oil: Grab a high-smoke-point oil—canola, grapeseed, or even flaxseed oil works great. Pour a small amount onto the griddle and use a clean cloth or paper towel to spread a very thin, even layer across the entire surface. You want a sheen, not a puddle.
Bring the Heat: Fire up the Atosa 24 to a medium-high heat, somewhere in the 350-400°F range. Let the oil heat up until it starts to smoke.
Wait and Repeat: Let the griddle smoke for about 15-20 minutes. Once the smoke begins to die down, it means that layer of oil has bonded with the steel. Let it cool down a bit, then wipe on another thin layer of oil and repeat the heating process. You'll want to do this a total of 3-4 times.

With each layer, you'll see the surface get darker, building that durable, non-stick finish. Once you're done, your Atosa 24 griddle is officially ready for action, primed to deliver incredible results from the very first order.

From Hot Metal to Hot Menu: Making the Most of Your Griddle

So, you've got your Atosa 24 griddle seasoned and fired up. That's the easy part. Now comes the fun: turning that slab of polished steel into the most profitable workhorse in your kitchen. We're talking about moving beyond just heating it up and truly mastering its day-to-day operation, from the morning breakfast rush right through to the last dinner plate.

The real secret isn't just about heat; it's about controlling it. Your griddle has independent burners for a reason. Don't think of it as one big, hot surface. Think of it as two separate cooking zones you can command, a simple trick that will completely change your kitchen's efficiency and what you can put on your menu.

The Two-Zone Technique: Your Secret Weapon

Knowing how to manage your heat zones is what separates the pros from the rookies. The Atosa 24 griddle’s dual manual controls are perfect for creating a "sear zone" and a "holding zone" at the same time. During a chaotic service, this is an absolute game-changer.

Picture the lunch rush. On one side, you can crank a burner to get the surface roaring at 400-450°F. This is your money zone for getting a perfect, crusty sear on smash burgers. Meanwhile, the other side can be dialed way back to a gentle 250-300°F. It's the ideal spot for toasting buns until they're golden (without turning them into charcoal) or holding cooked bacon at that perfect crispness right until you need it.

This two-zone strategy is just plain smart. Your cooks can work on multiple parts of a dish in one place, which slashes ticket times and guarantees every component is perfectly cooked. In fact, kitchens that really nail their cookline flow have been shown to cut ticket times by up to 20%—a massive advantage when you're in the weeds.

Building a Menu Around Your Griddle

With its versatility, that Atosa 24 can be the foundation of your menu all day long. Its steady heat and zoned cooking open the door to all kinds of profitable dishes that go way beyond typical diner food.

The Breakfast and Brunch Powerhouse:

Pancakes & French Toast: Lay down perfectly golden pancakes on one side while keeping your link sausages and bacon warm and ready to plate on the other.
Eggs & Omelets: The even, controlled heat is fantastic for delicate eggs. You can get a soft scramble or a perfectly folded omelet without it browning too fast.
Hash Browns: Start them on the hot side to get that crispy, golden-brown crust, then slide them over to the warm side to finish cooking through.

The Lunch and Dinner Workhorse:

Gourmet Grilled Cheese: A medium heat zone is your best friend here. It toasts the bread to a perfect golden brown while giving the cheese inside plenty of time to get fully melted and gooey.
Quesadillas & Fajitas: Sear your steak or chicken on the hot zone while you warm tortillas and get a nice char on your peppers and onions on the cooler side. It's a beautiful, efficient dance.
Seared Fish & Veggies: That precise temperature control is exactly what you need for a beautiful sear on a piece of salmon or for caramelizing vegetables without them turning to mush.

A griddle that's put to good use is a true profit center. Think about it: items like pancakes, burgers, and quesadillas often have some of the best profit margins on any menu. The Atosa 24 is built to churn them out quickly and consistently, every single time.

When you start building menu items specifically for your griddle, your whole kitchen finds its rhythm. The team moves smoothly from one task to the next on a single station, which means less running around, less wasted time, and a better, more consistent dish for your customers. That’s how your investment in an Atosa 24 griddle becomes the cornerstone of a successful kitchen.

Protecting Your Investment with Smart Maintenance

Your Atosa 24 griddle isn't just another piece of kitchen hardware; it's a serious investment in your kitchen's output and the quality of every plate you send out. And just like any high-performance machine, it needs consistent care to keep it running like a champ. Putting a simple, effective maintenance routine in place is the single best thing you can do to protect that investment, potentially doubling its lifespan and saving you a fortune in future repair bills.

We're not talking about complicated, hours-long procedures here. These are quick habits that, when done consistently, stop the most common equipment failures right in their tracks. A well-kept griddle gives you reliable results, operates safely, and prevents the kind of costly downtime that can bring a busy service to a grinding halt.

The Daily Clean-Down Routine

After a long shift, the last thing anyone feels like doing is a deep clean. Thankfully, the daily upkeep for the Atosa 24 griddle is pretty straightforward, especially if you work smart, not hard. The trick is to clean the surface while it’s still warm, which makes getting rid of grease and food residue a whole lot easier.

Once service wraps up, shut off the burners and let the griddle cool down a bit—you want it warm, not searing hot. Grab a griddle scraper or a sturdy spatula and push all the leftover food bits and grease into the grease trap. Next, go over the surface with a griddle pad or brick. This will lift off any stubborn, cooked-on gunk without stripping away that beautiful seasoning you've worked hard to develop.

Think of this daily scrape-down as preventative medicine for your griddle. A clean surface heats more evenly and prevents old, burnt flavors from tainting fresh food, ensuring every dish tastes exactly as it should.

Finally, dealing with the grease trap is an absolute must for both cleanliness and safety. Carefully slide out the trap, empty the contents into a proper heat-proof container for disposal, and give it a good wash with hot, soapy water. A clean grease trap stops messy overflows and seriously cuts down on the risk of kitchen fires—a vital safety check in any professional kitchen.

Weekly and Monthly Health Checks

While the daily wipe-down keeps the cooking surface in top shape, a slightly more thorough check on a weekly and monthly basis will help you spot small issues before they blow up into big, expensive problems. These checks are quick and focus on the parts doing all the work: the burners and gas lines.

Weekly Burner Inspection:

Visual Check: Once a week, peek at the burner tubes. Make sure the ports—the little holes where the flame emerges—are clear of any gunk or carbon buildup.
Flame Quality: Fire up the griddle and look at the flame. You're looking for a steady, mostly blue flame with small yellow tips. If you see a lazy, mostly yellow, or uneven flame, it’s a red flag for a blockage or a gas pressure problem.

Monthly Deeper Inspection:

Gas Lines and Connections: Do a quick visual scan of the gas hose and all its connections. Keep an eye out for any signs of cracking, fraying, or general wear and tear.
Ignition System: Test the pilot light or ignitor. It should light up quickly and reliably every time. If it’s slow to catch or takes a few tries, that's often the first sign a component needs a closer look.

Sticking to these simple routines turns maintenance from a chore into a smart business move. A well-cared-for Atosa 24 griddle becomes a reliable workhorse that will churn out fantastic food, save you from surprise breakdowns, and faithfully serve your kitchen for years to come.

Where to Find and Buy Your Atosa 24 Griddle

Alright, you've seen what this griddle is capable of, and you're thinking it's time to bring this workhorse into your kitchen. Getting your hands on one is the last hurdle, but a little strategy goes a long way. You want to do more than just click a "buy" button; you need to find a great deal from a trusted source for restaurant equipment and supplies, figure out how to handle stock shortages, and make sure you're covered long after it's delivered.

Think of buying new equipment less like a one-off purchase and more like starting a relationship with your supplier. The sticker price is important, of course, but the dependability of the company you buy from and the warranty they stand behind are just as crucial for your kitchen's success. A cheap price today means nothing if it comes with terrible support tomorrow.

Getting a Handle on Price and Value

First things first, you need to know where the Atosa 24 griddle stands in the market. There's a good reason it's so popular—it delivers serious performance without an astronomical price tag. As of now, you'll typically see this model priced around $1,480 USD, which makes it a very competitive choice for any professional kitchen. Keep an eye out for exclusive deals which can make this an even better value.

Of course, that popularity is a double-edged sword. It means the griddle often sells out fast, which says a lot about its value. This excellent price-to-performance ratio is really its sweet spot. You're getting a durable, high-output machine that can hang with the big-name brands but at a much more manageable cost.

What to Do When It's Out of Stock

Seeing that "out of stock" notice is a real pain, but it doesn't mean you've hit a dead end. Here are a few things you can do to track one down:

Sign Up for Stock Alerts: Nearly every good supplier has an email or text notification system. Get on that list, and you'll be the first to know the latest news on when a new shipment lands.
Pick Up the Phone: Don't just trust the website. A quick call to a sales rep can give you the inside scoop on incoming inventory or even let you place a pre-order.
Explore Used Equipment (From the Right Place): A well-cared-for used Atosa 24 can be an incredible deal. Just make sure you're buying from a reputable dealer who inspects, tests, and warranties their gear.

A solid relationship with a supplier is one of your best tools in this business. They can give you a heads-up on inventory and point you toward other great Atosa equipment if you're outfitting your entire kitchen. For example, if you also need refrigeration, a good rep can help you find a freezer that works perfectly with your new cooktop. Check out our guide on choosing the right Atosa freezer to see how these pieces fit together.

Why Warranty and Support Are Deal-Breakers

Finally, and this is important, look past the initial sale. A rock-solid warranty and accessible customer support are non-negotiable. Atosa generally provides a good parts and labor warranty, but how that service is delivered often comes down to the supplier.

Before you pull the trigger, ask them about their service process. Who do you call when things go wrong? A reliable supplier will have a clear, simple plan to get you back up and running with minimal downtime. Doing this last bit of homework is what ensures your Atosa 24 griddle remains a productive part of your kitchen for years to come.

Got Questions About Your Atosa 24 Griddle? We've Got Answers.

Even the most reliable piece of kitchen equipment comes with a learning curve. When you're in the middle of a busy service, you need quick, straightforward answers to keep things moving. We've compiled some of the most common questions we get from chefs about the Atosa 24 griddle, along with practical advice to help you master your new flat top.

What’s the Best Way to Season a New Atosa 24 Griddle?

Think of seasoning as the first, most crucial step to unlocking your griddle's potential. It's what creates that beautiful, naturally non-stick surface you're after. Start by giving the new griddle plate a good wash with warm, soapy water to get rid of any protective oils from the factory. Then, dry it completely.

Now for the magic. Grab a high-smoke-point oil—canola or grapeseed work great—and wipe a very thin, even layer across the entire surface. Fire up the griddle to somewhere between 350-400°F and let that oil cook on until it stops smoking, usually about 15-20 minutes. Let it cool down a bit, wipe away any excess oil, and then repeat the process three or four more times. You'll know you've nailed it when the steel transforms into a dark, slick, and perfectly seasoned cooking surface.

Can I Really Cook Delicate Foods like Fish or Eggs on This Griddle?

You absolutely can, and this is where the Atosa 24 griddle truly shines. The secret lies in its independent heat zones. You’re not stuck with one temperature across the whole surface.

For delicate items, just set one side to a lower, gentler heat, maybe around 275-325°F. This is the sweet spot for cooking fluffy eggs that don't burn or searing a piece of fish without it sticking and tearing apart. Meanwhile, you can have the other side cranking at a higher temp for searing burgers or caramelizing onions. It’s this kind of control that turns a simple griddle into a true multi-tasking powerhouse for a diverse menu.

By managing your heat zones effectively, you transform the griddle from a simple hot plate into a strategic cooking station. This allows for precise cooking, reducing food waste and ensuring every item, from robust steaks to fragile fish fillets, is cooked perfectly.

How Do I Fix Uneven Heating?

Noticing hot and cold spots on your griddle? Don't panic. Before you pick up the phone to call a technician, there are a few common culprits you can check yourself. These simple steps often solve the problem right away.

Is It Level? Grab a small level and check the griddle surface. If it's tilted, oil and grease will pool in one area, creating significant temperature differences across the plate.
Are the Burners Clogged? Make sure the gas is off, then take a look at the burner tubes underneath. It's common for food bits and carbon to clog the little ports where the gas comes out, resulting in a weak or uneven flame. A quick scrub with a stiff wire brush usually clears them right out.
What's the Gas Flow Like? You'll need a pro for any actual pressure adjustments, but you can do a quick visual check. Make sure the gas line isn't kinked or blocked. When the griddle is on, you want to see a steady, consistent blue flame, which is a good sign of proper gas flow.

Ready to add the power and reliability of an Atosa griddle to your kitchen? Encore Seattle Restaurant Equipment offers premium new and used equipment with expert guidance and unbeatable pricing. Explore our full range of cooking equipment today

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