Charbroilers

Turn each knob counterclockwise to light the burners from the pilots.

Burn in: the first heat-up smokes as protective oil burns off. Atosa says it clears after about an hour at maximum. Run the hood and cook nothing during the burn-in.

Season the grates: oil them and run the grill open for 45 minutes, uncovered.

Preheat 15 to 20 minutes before each service.

After shutting off a main burner, wait more than 5 minutes before relighting it.

Daily Care

Turn off all valves and let the grill cool before cleaning. Do not hose down, immerse or pressure wash any part except the catch tray. Have the grill inspected by an authorized, licensed technician at least once a year.

Troubleshooting the ATCB-36

Adapted from Atosa's troubleshooting table. If anything goes wrong, stop using the grill and have a technician check it.

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

ATCB-36 FAQ

How many BTU is the ATCB-36?

105,000 BTU total from three 35,000 BTU burners on natural gas.

What size is the ATCB-36?

36" wide, 27-3/5" deep and 15-1/5" tall, with a 35-7/10" x 20-1/5" work area (about 721 sq in). It weighs 190.9 lb.

Does the ATCB-36 need a hood?

Yes. Atosa's manual requires installation under an exhaust hood per local regulations. Confirm hood and fire suppression requirements with your local code official.

How much clearance does it need?

At least 6" on both sides and the back and 4" underneath, on a non-combustible surface. Plan about 48" of counter width.

What gas connection does it need?

A 3/4" NPT rear connection; the supplied regulator is set at 4" W.C. for natural gas.

How do I season the grates?

Clean them, coat them with cooking oil and run the grill open for 45 minutes without covering the grates, per Atosa's manual.

Can I use it outdoors?

No. Atosa's manual says not to use the charbroiler outdoors.

What is the warranty?

1 year parts and labor, US only. Licensed installation and manufacturer parts are required to keep coverage.

What comes with the ATCB-36?

Per Atosa's manual: 4 adjustable stainless steel legs, a catch tray, a pressure regulator, 3 spare A18 orifices and the instructions. Lava briquettes are included.

How often should I season the grates?

Lightly oil warm grates after every daily cleaning, and run a full seasoning cycle (oil, then 45 minutes open, uncovered) whenever the grates look dry or food starts sticking, and after any rust removal.

Compare every model in our commercial charbroiler guide. Questions? Call or text 206-419-5801.

Station Layout, Stands and Chef Bases

All 9 models stand 15-1/5" tall on their legs, the same height as Atosa's ATTG and ATMG countertop griddles. A matching-width griddle and charbroiler set side by side line up flat, which makes a clean burger-and-breakfast line.

What you set it on matters. The grill has to sit on a non-combustible surface, and the support has to carry the weight with a margin:

Equipment stands are the simplest option. Choose stainless steel, a width at least as wide as the grill, and a rated load above its weight. Refrigerated chef bases put cold protein storage directly under the grill, so the cook pulls patties and steaks without leaving the station. Match the chef base width to the grill and confirm the base is rated for countertop cooking equipment on top. Lava rock grills are the heaviest units here, so check the top load rating carefully for an ATCB-48.

Line order. A common hot line runs fryer, griddle, charbroiler, then the plating and pass area. Keep the charbroiler away from fryers per code and your hood designer's spacing, and keep cold-side prep within one step of the grill.

Charbroilers by Type of Operation

Burger restaurants

A 36" is the usual start. One zone sears hot, the middle cooks through and the third holds or toasts buns. If smash burgers are part of the menu too, pair it with a griddle. Read more in our home page charbroiler guide.

Steakhouses

A 48", often lava rock, gives room to sear, finish and rest at different temperatures. Many steakhouses use the char flavor as part of the brand. Read more on the ATCB-48 page.

Mexican and Latin grills

Carne asada, pollo asado and grilled peppers and onions all benefit from flare-up flavor, so lava rock is a natural fit. Read more on the ATCB-24 page.

Bars, pubs and cafés

A 24" handles burgers, chicken sandwiches and grilled vegetables without taking over the line. The ATRC-24 is the lightest option for a tight counter.

Food trucks and trailers

Propane ATRC models are sold ready for LP. Check weight, hood requirements for your mobile permit, and tank capacity before you buy. A 24" or 36" is typical.

Catering and commissary kitchens

For batch-grilling proteins to chill and finish later, size for the batch: a 48" lets you mark a full sheet pan's worth of chicken in one load.

Healthy and fast-casual concepts

Grilled chicken, salmon and vegetable bowls run on a charbroiler all day. Radiant models give consistent marks with less flare-up to manage. Read more on the ATRC-24-NG page.

Setting Up Heat Zones

Each 12" section has its own burner and manual control, which is what makes zone cooking possible.

• Hot zone (sear and mark). The burner is near full. Use it for steaks, burgers and anything that needs crust and marks fast.
• Medium zone (cook through). The burner is turned down. Move items here after marking to bring them to temperature without burning the outside.
• Low or off zone (hold, rest, toast). Low flame or burner off. Use it for resting steaks, melting cheese at a distance, warming buns and holding finished items for a few minutes. This is the same idea as indirect cooking.

Adjustable grates. The grates are reversible and tilt-adjustable. Atosa's manual describes one side with a grease trough and one side flat. Run the trough side up for fatty foods such as burgers, so grease runs into the catch tray instead of flaring. Use the flat side for fish, vegetables and delicate items. Angle the grate to move grease toward the trough or to cook a little cooler at the high end.

Cooking Technique by Menu Item

These are starting points for a properly preheated grill. Your thickness, fat content and doneness targets will move the times, so always confirm with a thermometer.

Burgers

Run the grease-trough side of the grate up. Use a hot zone to mark, flip once the patty releases on its own, then move it to medium to finish. Don't press burgers on the grates. You squeeze out the juice and start flare-ups. Read more in our home page charbroiler guide.

Steaks

Pat the steaks dry and season them. Mark on the hot zone, giving each steak a quarter turn for crosshatch marks, then flip and finish on medium. Rest on the hold zone or the plating station. Read more on the ATCB-48 page.

Chicken

Pound breasts to an even thickness so they cook evenly. Mark them hot, then finish them on medium. Bone-in pieces need longer on medium or the hold zone. Poultry is the item where a thermometer matters most.

Fish and seafood

Use clean, well-oiled grates on the flat side. Firm fish like salmon, swordfish and tuna works best. Leave it alone until it releases. Read more on the ATRC-36-NG page.

Vegetables

Cut them large enough not to fall through, oil them lightly, and grill on medium. Peppers, onions, zucchini, corn and asparagus are all charbroiler staples. Read more on the ATRC-24-NG page.

Read more in our home page charbroiler guide.

Cooking Temperatures and Food Safety

Restaurants follow the FDA Food Code as adopted by their state or local health department. Home-style charts often use the USDA's consumer numbers instead. Here's how they compare for charbroiler staples:

Your health department's adopted code is the rule you're inspected against, and it also covers when undercooked items like rare steaks or medium burgers are allowed and what consumer advisory your menu needs. Check with your local inspector. Use a calibrated probe thermometer in the thickest part of the food.

Running the Charbroiler During a Rush

• Preheat on time. Light the zones 15 to 20 minutes before service, as Atosa recommends, so the grates are fully hot when the first ticket hits.
• Load from back to front. Put new items at the back and move them forward as they cook, so the oldest item is always closest to you.
• Keep one zone in reserve. A hold or low zone keeps you from burning food when tickets bunch up.
• Brush between loads. A quick scrape between rounds keeps carbon from sticking to the next item.
• Watch the catch tray. Atosa's manual warns against letting the catch tray fill too high. On a busy night, empty it during a lull, not at close.
• Manage flare-ups. Move the item to a cooler zone. Don't spray water on a gas grill. Running the grease-trough side up for fatty items cuts flare-ups at the source.
• Turn down when it slows. Drop unused zones to low or off between pushes to save gas and keep the station cooler.

First Use and Burn-In

1. Level the grill and seat the catch tray. Atosa's manual says to do both before you operate the unit.
2. Wipe it down. Clean the grill with a mild detergent before first use. No corrosive or abrasive cleaners.
3. Light the pilots. Make sure every control knob is at "0", then hold an ignition source at the pilots. On a new install, the pilot may take a minute to light while air clears out of the gas line.
4. Light the main burners. Turn each knob counterclockwise. The pilot lights the burner, and heat rises as you turn the knob further.
5. Burn in. The first heat-up will smoke. That's the factory protective oil burning off the grates and parts, and it's normal. Atosa says it clears after about an hour at maximum. Run this with the hood on and before you cook any food.
6. Season the grates. See the next section.
7. Shut down properly. Turning a knob to "0" shuts off that main burner, but the pilot stays lit. Atosa's manual says to wait more than 5 minutes after shutting off the main burner before relighting it.

Seasoning Cast Iron Grates

Both lines use heavy cast iron grates. Seasoning, a baked-on layer of oil, protects the grates from rust and helps food release.

Atosa's method, from the cleaning table in the manual: wire-brush the grates clean, clear the grate slots with a scraper, spread cooking oil on the grates, then run the charbroiler open for 45 minutes so the oil bakes in. Don't cover the grates during this step.

Practical notes.

• Use a thin coat of a high smoke point oil. Thick oil turns gummy instead of hardening.
• Season new grates, any grates you've stripped to remove rust, and grates that have started to look dry or gray.
• A quick wipe of oil after the end-of-day cleaning keeps the seasoning going between full seasoning runs.
• Oil the char grate back support brace and the catch tray after cleaning too, as the manual's table directs.

Read more on the ATCB-36 page and the ATCB-24 page.

Lava Rock Care (ATCB)

• Size and spread. Atosa calls for rock about 3 to 5 cm across, placed evenly on the bottom frame. Uneven rock means uneven heat.
• Turn the rock. As grease builds up on the top face, flip the rocks so the clean side faces up. Heat burns off part of the grease on the next run.
• Watch for grease saturation. Rocks that are black, heavy and causing constant flare-ups have absorbed too much grease. That's when to replace them.
• Replace crumbled rock. Small pieces fall through, change the heat pattern and fill the catch tray. Pull them and top up with full-size rock.
• Keep the fire shields in place. During setup, the manual says to confirm the fire shields under the bottom frame haven't moved before you add rock.

Ceramic Briquettes.

Cleaning: During Service, Daily and Deep

Atosa's ground rules. Turn off all control valves and let the grill cool before you clean. Don't hose, soak or pressure-wash any part of the charbroiler except the catch tray. Don't use abrasive, corrosive or flammable cleaners. After cleaning, relight using the full lighting procedure.

During service: scrape the grates between loads with a grill brush or scraper, and empty the catch tray when it gets full.

End of day: burn the grates off on high for a few minutes, shut down, let the grill cool, then brush the grates and clean the catch tray, the back brace and the exterior using the table above.

Weekly deep clean: pull the grates and clean the radiants (ATRC), or turn and check the lava rock (ATCB). Clear any debris around the burners, then reseason the grates.

Read more on the ATRC-48-NG page, the ATRC-24-NG page, the ATCB-48 page and the ATRC-48-LP page.

Preventing and Removing Rust

Cast iron rusts when it's left wet or unseasoned. Most rust on a commercial charbroiler comes from soaking the grates, putting them away damp, or leaving the grill unused for a long stretch.

• Prevent it: keep the grates seasoned, dry them completely (a few minutes on the heat does it), and oil them lightly after cleaning.
• Light surface rust: wire-brush it off, wipe the grates clean, then reseason with Atosa's 45-minute oil burn.
• Heavy rust or pitting: scrub down to bare metal, then reseason in several thin coats. Replace grates that are cracked or badly pitted.
• Long shutdowns: Atosa's manual says to wipe the surfaces with a soft cloth and keep the unit in a well-ventilated area. Shut off the gas when the grill isn't in use.

Read more on the ATRC-36-LP page and the ATCB-24 page.

Maintenance Schedule

What a healthy flame looks like. Burner flames should be steady and mostly blue. A lazy yellow flame with black smoke means poor combustion. Atosa's troubleshooting table lists the causes as the wrong gas, a mismatched orifice, too little air, or low supply pressure at peak demand. Air shutter (damper) adjustments are for licensed technicians only.

Read more on the ATRC-36-LP page.

Troubleshooting

Adapted from Atosa's troubleshooting table. The manual says these are for reference only: if anything goes wrong, stop using the grill and have a technician check it. Shut off the gas before any service.

If you smell gas, turn off the main gas valve, put out all flames and call 911. Read more on the ATRC-48-NG page.

Parts and Repair

• Use manufacturer parts. Atosa's manual says the manufacturer may refuse warranty service if parts from other companies are used. It also warns that attachments not recommended or sold by the manufacturer can cause fire or injury.
• No user-serviceable parts inside. The manual says repairs should be done by dealers or technicians.
• Have your info ready. When you order parts, give the model number, serial number and part description.
• Common wear parts on any commercial charbroiler include grates, radiants, lava rock, burners, pilot assemblies, control valves and knobs. Read more on the ATRC-48-NG page.

Food Cost, Waste and the Right Size

The grill itself is a small share of what a charbroiler station costs you over its life. Protein is the big number, so the grill choices that matter most are the ones that cut waste.

• Undersizing costs food. When the grates are packed, cooks pull items early or push them on a zone that's too hot. That means overcooked or returned plates. If you're filling every zone at peak, size up.
• Oversizing costs gas. A 48" with only one zone in use most of the day burns gas you don't need, unless you turn the unused zones off.
• Zones reduce waste. A hold zone lets you cook slightly ahead during a rush without drying food out.
• Seasoned grates protect yield. Food that sticks tears and gets tossed. Clean, seasoned grates mean more plates from the same case of protein.
• Temperature discipline. Thermometer checks prevent both food safety problems and overcooking. Overcooked protein is lost weight and lost margin.

Certifications and Warranty

Certifications. Atosa's spec sheets list cETLus and ETL-Sanitation certification for both lines. The sheets say the units conform to ANSI Z83.11b and NSF/ANSI Standard 4 and are certified to CSA 1.8b. Health inspectors and insurers usually look for exactly these: gas safety, sanitation and commercial cooking standards.

Warranty. Atosa's spec sheets list a 1-year warranty on all parts and labor, US only. To keep coverage, follow the manual: installation and gas work by an authorized, licensed technician, installation to code, and manufacturer parts only. Keep your receipt and record the serial number.

Charbroiler vs. Griddle: Which One, or Both?

This is the most common question we get from burger and breakfast operators. The honest answer is that the two do different jobs, and many kitchens end up with both.

If you can only fit one. Choose by your top three sellers. If they're steaks, grilled chicken and a thick pub burger, it's a charbroiler. If they're smash burgers, breakfast and cheesesteaks, it's a griddle. If your menu is split, a 24" charbroiler next to a 24" or 36" griddle covers both in 48" to 60" of line, and because the Atosa units here are all 15-1/5" tall, they sit level side by side.

Will Your Gas Supply Keep Up?

A new charbroiler adds 70,000 to 140,000 BTU/hr to your building's gas demand. Before you order, make sure the supply can carry the extra load at the same time as everything else on the line.

• Add up your connected load. List every gas appliance on the line with its rated BTU/hr: fryers, ranges, griddles, ovens, water heater. Add the charbroiler. That total is what your piping and meter have to deliver at the same time.
• Pipe size depends on length and load. Gas piping is sized from tables in the fuel gas code based on total demand and pipe run length. A line that was fine for a 24" griddle may not support a 48" charbroiler added at the end of a long run. That's a job for your licensed plumber or gas fitter.
• Watch for peak-hour symptoms. Atosa's troubleshooting table lists low supply pressure, and pressure that drops at peak gas usage, as causes of hard lighting, noisy burners and yellow, smoky flames. If those show up only when the whole line is running, the supply is the likely suspect, not the grill.
• Utility meters have limits too. If you're adding a lot of new equipment, your gas utility may need to confirm the meter and service size.
• Propane tanks. On propane, the tank has to vaporize gas fast enough for the load. Your propane supplier sizes bulk tanks based on total BTU demand and your local climate.

Training Your Crew

A charbroiler is simple to run but easy to abuse. A short training checklist protects the grill, the food and the cook.

Opening checklist

1. Confirm the catch tray is in place and empty.
2. Check that the grates are seated and the lava rock is spread evenly (ATCB).
3. Confirm all knobs are at "0" and the pilots are lit. If a pilot is out, relight it following the manual.
4. Light the zones you need and preheat 15 to 20 minutes.
5. Brush the grates once they're hot and wipe on a thin film of oil.
6. Check that the hood is running before the first item goes on.

Closing checklist

1. Burn off the grates on high briefly, then turn every main burner to "0".
2. Let the grill cool. Atosa's manual says to wait for it to cool before cleaning.
3. Brush and scrape the grates. Clean the catch tray and the back support brace, and oil them.
4. Wipe the body and control panel with mild detergent. No hose, no abrasives.
5. Shut off the gas if the grill won't be used for a long period.

Rules to post at the station

• Never hose down or pressure-wash the grill. Only the catch tray goes in water.
• Never test for gas leaks with a flame.
• Smell gas? Shut the main valve, put out flames and call 911.
• Don't put fans or air conditioning on the flame.
• Insulated gloves for pulling hot grates.
• Thermometer checks on every protein that needs one.
• Wait more than 5 minutes after shutoff before relighting a main burner.

Sanitation and Cross-Contact

• Separate raw and cooked. Use different tongs and spatulas for raw protein and finished food, and keep raw product trays off the plating side of the station.
• Zone by protein when you can. Running chicken on one zone and beef or vegetables on another makes it easier to manage cross-contact and different target temperatures.
• Allergen-friendly and vegetarian orders. A shared grate carries residue from everything cooked on it. If a guest needs separation, clean a section first or cook their item on a clean pan. Follow your health department's guidance and your own allergen policy.
• Catch tray grease. Empty it into your grease disposal or rendering container, not the drain.
• Certified for sanitation. Both lines carry ETL-Sanitation listing and conform to NSF/ANSI Standard 4, the standard for commercial cooking equipment, so the build itself is designed to be cleanable.

Common Charbroiler Mistakes

1. Buying for the average night. Size for your busiest hour, or the grill becomes the bottleneck when it matters most.
2. Ordering the wrong gas. Confirm natural gas or propane at the actual hookup point before ordering.
3. Skipping the hood check. A charbroiler that doesn't fit under your hood, or that your code official won't allow there, can't be turned on.
4. Ignoring clearance. The manual's 6" sides and back and 4" underneath are part of the installation. Tucking the grill tight against a wall or another appliance is a fire and warranty problem.
5. Do-it-yourself gas work. Atosa requires authorized, licensed technicians for installation, adjustment and conversion.
6. Undersized connector. A hose that's too small starves the burners. Atosa's own troubleshooting table points to insufficient connector flow.
7. Hosing the grill. Water on the burners, valves and controls causes problems. Only the catch tray is washable.
8. Never reseasoning. Dry cast iron sticks and rusts. Oil the grates and bake the coat in.
9. Letting the catch tray overflow. Overflowing grease is a flare-up and fire hazard.
10. Running every zone all day. Turn off zones you aren't using to save gas.
11. Non-manufacturer parts. These can void warranty service under Atosa's manual.
12. Using it outdoors. The manual says not to.

Buying New vs. Used

Used charbroilers can look like a bargain. Before you buy one, weigh what you give up:

• Warranty. A new Atosa comes with 1 year of parts and labor coverage (US only). A used grill usually has none.
• Unknown history. Hosed-down valves, mismatched orifices from a past conversion, warped radiants and cracked grates don't always show in photos.
• Parts and service. Older or discontinued brands can be hard to get parts for. Atosa's manual asks for the model and serial number when you order parts, so make sure the data plate is intact on any used unit.
• Certification labels. Inspectors may look for the cETLus and sanitation labels. The manual itself says not to remove labels.

Menu Planning Around the Charbroiler

A charbroiler can carry a big share of a menu, so plan the menu with its zones in mind.

• Group items by heat. Steaks and burgers want the hot zone. Chicken and pork want medium after marking. Vegetables, buns and resting proteins want low. Plan so each zone has a job at peak.
• Balance cook times. A menu with only thick steaks ties up grate space for long stretches. Mixing in quicker items such as skewers, thin chicken and vegetables keeps the grill turning.
• Use the char as a feature. "Flame-grilled" and "charbroiled" carry weight on a menu. Lava rock grills lean into that hardest.
• Use the grill beyond protein. Grilled romaine, charred corn, grilled bread, peppers, onions, pineapple and stone fruit add margin with little added cost.
• Daypart planning. If you serve breakfast, you'll need a griddle for eggs and batters. The charbroiler can be turned down or off until lunch.

Before You Order

1. Gas type. Natural gas or propane at the cooking line? This decides between NG and LP models.
2. Width. How many 12" zones do you need at peak? Measure the space with 6" clearance on each side and at the back.
3. Radiant or lava rock. Do you want maximum smoke flavor (ATCB), or the least upkeep and a propane-ready option (ATRC)?
4. Hood. Does your existing hood cover the full width with the required overhang? Have you confirmed with your code official?
5. Gas supply. Can your gas line or tank handle 70,000 to 140,000 BTU/hr on top of your other equipment? Ask your plumber or propane supplier.
6. Connector. Do you have a correctly sized commercial connector with a quick disconnect and restraining cable?
7. Support. Is your stand, chef base or counter non-combustible and rated for the grill's weight?
8. Installer. Is a licensed gas technician booked for install day?
9. Delivery. Who will receive and inspect the freight? Can you get a 146 to 314 lb crate to the kitchen?

Questions about any of this? Call or text 206-419-5801.

Commercial Charbroiler FAQ

What's the difference between the ATRC and the ATCB?

The heat medium. The ATRC uses stainless steel radiants over the burners. The ATCB uses a bed of lava rock, which gives more flare-up and smoke flavor but needs rock upkeep. Burners, BTU, grates, work area and dimensions are the same at each width.

How many BTU does each model have?

35,000 BTU per burner, one burner per 12": 70,000 BTU (24"), 105,000 BTU (36") and 140,000 BTU (48").

Can I use a lava rock charbroiler on propane?

The ATCB models we sell ship set up for natural gas. Atosa's manual describes a propane conversion using the included spare orifices and the regulator's gas insert, done only by a licensed technician. If you know you'll be on propane, the ATRC-LP models come ready for it.

What gas pressure do they need?

The supplied regulator is factory set at 4" W.C. for natural gas and 10" W.C. for propane. The gas inlet is 3/4" NPT at the rear.

Does a commercial charbroiler need a hood?

Yes. Atosa's manual requires installation under a matched exhaust hood according to local regulations, and the International Mechanical Code classifies gas underfired broilers as heavy-duty cooking appliances. Confirm the hood and fire suppression requirements with your local code official.

How much clearance does it need?

At least 6" on both sides and the back and 4" underneath, on a non-combustible surface.

Can I put it on a regular table?

Only if the surface is non-combustible, level and rated for the weight (116.8 to 247.8 lb net). Stainless steel equipment stands and chef bases rated for cooking equipment are the standard choices.

Can I use it outdoors?

No. Atosa's manual says not to use it outdoors.

How long does preheating take?

Atosa recommends 15 to 20 minutes before cooking.

Why does my new charbroiler smoke?

The first heat-up burns off the factory protective oil. Atosa says it clears after about an hour at maximum. Run the burn-in with the hood on, before cooking food.

How do I season the grates?

Clean them, coat them with cooking oil, and run the charbroiler open for 45 minutes without covering the grates.

Which side of the grate goes up?

The grease-trough side for fatty foods like burgers, so grease drains to the catch tray. The flat side for fish, vegetables and delicate items. The grates can also be angled.

Can I hose it down?

No. Only the catch tray can be washed with water. Atosa's manual prohibits hosing, soaking or pressure-washing the rest of the grill, and using abrasive or corrosive cleaners.

How often should a technician inspect it?

At least once a year, by an authorized, licensed technician, per Atosa's manual.

What size charbroiler do I need?

Count the 12" zones you need at your busiest hour. A 24" (two zones) suits bars and cafés, a 36" (three zones) suits most restaurants, and a 48" (four zones) suits steakhouses and high-volume lines. See the capacity table.

What's the warranty?

Atosa lists a 1-year warranty on parts and labor, US only. Licensed installation and manufacturer parts are required to keep coverage.

How much gas does a charbroiler use per hour?

At full fire, about 70, 105 or 140 cubic feet of natural gas per hour (0.70, 1.05 or 1.40 therms) for the 24", 36" and 48". On propane, that's about 0.77, 1.15 or 1.53 gallons per hour. Real use is lower when zones are turned down or off. See BTU, gas demand and fuel cost.

How long will a 20 lb propane tank last?

At full fire, roughly 6.2 hours on a 24", 4.1 hours on a 36" and 3.1 hours on a 48", in theory. In practice it's often less, because small cylinders can't vaporize propane fast enough for a big load, especially in the cold. Most restaurants on propane use a bulk tank.

What's included with the grill?

Per Atosa's manual for the ATCB, the accessory pack includes 4 adjustable stainless steel legs, a catch tray, a pressure regulator, spare A18 orifices (one per burner) and the instructions. The lava rock grill ships with lava briquettes. Gas connectors are sold separately.

How wide is the cooking surface?

The work area is 23-9/10", 35-7/10" or 47-9/10" wide by 20-1/5" deep, about 483, 721 or 968 sq in.

How heavy are they?

The ATRC weighs 116.8, 158.7 or 200.6 lb net. The ATCB weighs 136.9, 190.9 or 247.8 lb net. Shipping weights run from 146.6 lb (ATRC-24) to 313.7 lb (ATCB-48).

When should I replace lava rock?

When the rock is saturated with grease and causing constant flare-ups, or when it has crumbled into small pieces. Keep the bed made up of evenly spread 3 to 5 cm pieces.

Do the burners have pilots?

Yes. Each burner has its own standby pilot that lights the main burner when you turn the knob. Pilot flame height can be adjusted with a screwdriver, per the manual.

Is the charbroiler NSF certified?

Atosa's spec sheets list ETL-Sanitation and say the units conform to NSF/ANSI Standard 4, along with cETLus, ANSI Z83.11b and CSA 1.8b.

Can I put a charbroiler next to a griddle?

Yes. All of these models are 15-1/5" tall, the same as Atosa's ATTG and ATMG countertop griddles, so a matched line sits level.