Commercial Hot Plates Seattle

Commercial Hot Plate Buying Guide for Seattle Restaurants

A countertop hot plate adds open burners anywhere you have a counter and a gas line. It's for sauces, soups, rice, beans, sautéing and stock work, without the size, weight or cost of a full range. Many kitchens use one to add burners beside a griddle or charbroiler, or to build a full burner station in a ghost kitchen or commissary.

A lot of Seattle owners start by looking for a used hot plate, and many found the original Encore Seattle that way when it sold used restaurant equipment. Today Encore Seattle sells only new Atosa equipment. This guide explains why new is the better buy, then covers sizing, gas, installation and care.

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New vs. Used Commercial Hot Plates

Hot plates are simple, which is why used ones look like an easy buy. But open burners take spills, boil-overs and grease every day, and that wear adds up.

What wears out on a used hot plate

• Burners: boil-overs and grease clog the burner ports, which gives you a weak, uneven or yellow flame.
• Pilots: worn or dirty pilots won't stay lit, so burners won't light reliably.
• Valves and knobs: worn valves stick or won't hold a low simmer.
• Grates: cast iron grates crack, warp or rust, and pots sit unevenly.
• Crumb tray and body: often bent, rusted or caked with grease, which is a fire risk.
• The wrong gas type: a natural gas hot plate won't run on propane without new nozzles and a technician, and the reverse is also true.

The warranty gap

Most used hot plates are sold as-is. Every new Atosa hot plate on this page carries a 1-year parts and labor warranty (US only), with new burners, pilots, valves and grates.

The real cost of a used hot plate

If you still buy used, check this first

• Light every burner and check for a steady blue flame at both high and low settings.
• Make sure every pilot stays lit and every valve turns smoothly.
• Look for cracked or warped grates.
• Confirm the gas type and ask for the model and serial number.
• Have a licensed gas technician inspect and install it.

Hot Plate vs. Range

If you need an oven too, see our cooking equipment for Atosa ranges.

Compare Every Atosa Hot Plate

Every ACHP hot plate has 32,000 BTU burners with standing pilots, an independent manual control for each burner, heavy-duty cast iron grates, a full-width stainless steel crumb tray, stainless steel construction and legs, and a 3/4" NPT rear gas connection with a regulator (4" W.C. natural gas, 10" W.C. propane). All are 27-3/5" deep and 13-1/10" tall, and carry a 1-year parts and labor warranty. Propane models keep the full BTU rating.

At 27-3/5" deep, the ACHP matches the depth of Atosa's ATRC charbroilers, so they can share the same counter run.

Installation, Gas and Ventilation

• Use a licensed technician. Atosa's manual calls for installation by an authorized, licensed technician. It is not for outdoor use.
• Install under an exhaust hood as local code requires.
• Set it on a non-combustible counter or stand rated for the weight.
• Leave clearance. Atosa calls for at least 6" on both sides and the back.
• Check your gas supply. A 6 burner hot plate adds up to 192,000 BTU per hour of gas demand. Have your plumber or propane supplier confirm your line or tank can handle it.
• Use a proper gas hose kit. The WA300001 kit includes a 3/4" x 48" connector, a quick disconnect, a gas valve and a restraining cable.

Lighting and Daily Use

• With every knob off, light the standing pilots. On a new install, the pilots may take a minute to light while air clears from the gas line.
• Turn a knob to light its burner from the pilot, then adjust the flame.
• Expect some smoke the first time as factory oil burns off. Run the hood.
• Match the pot to the burner. Very large stock pots belong on a stock pot range, not a hot plate grate.

Cleaning and Care

• Turn off the gas and let it cool before cleaning.
• Don't hose down or pressure wash the hot plate.
• No abrasive or corrosive cleaners on stainless steel.

Quick Troubleshooting

If you smell gas, shut off the main gas valve, put out all flames and call 911.

Free Freight to Seattle and the Lower 48: We Handle the Hard Work

When you order a new Atosa hot plate from Encore Seattle, we handle the freight for you:

• Free freight on orders of $500 and up to business addresses in Seattle and anywhere in the lower 48 states.
• Liftgate service included. The truck lowers your order to the curb or parking lot, so you do not need a loading dock or forklift.
• Fast delivery. We offer 1-3 day delivery from 12 distribution centers.
• Tracking sent to you. We email the PRO tracking number and the freight company's contact information.
• Delivery Damage Promise. If the box is damaged, write "BOX DAMAGED" on the delivery receipt, inspect the unit and contact us within 48 hours. We deal with the freight company for you.

Delivery is curbside. See the Seattle neighborhoods we serve.

Hot Plate Questions

How many BTU are Atosa hot plates?

Each burner is 32,000 BTU: 64,000 BTU for the 2 burner, 128,000 for the 4 burner and 192,000 for the 6 burner.

Can I run an Atosa hot plate on propane?

Yes. Every size comes in a natural gas (NG) and a propane (LP) model, and the propane models keep the full BTU rating.

Does a gas hot plate need a hood?

Yes. Install it under an exhaust hood as local code requires.

How much counter space do I need?

Add 12" to the width for Atosa's 6" side clearances: 24" for the 2 burner, 36" for the 4 burner and 48" for the 6 burner.

What warranty comes with Atosa hot plates?

A 1-year parts and labor warranty, US only.

Should I buy a used hot plate?

Used hot plates are usually sold as-is, with worn burners, pilots and valves. Read our new vs. used guide above.

Who handles pricing and checkout?

Pricing and checkout are handled by our partner store, The Restaurant Warehouse. Each product page has a button that takes you to the matching listing.

Building out the hot line? See our commercial griddles, commercial charbroilers, commercial fryers and all cooking equipment.

Questions about the right hot plate for your kitchen? Call or text +1 (206) 419-5801.