Who the ATRC-24-NG Is Built For

The ATRC-24-NG is the smallest, lightest charbroiler in the Atosa line: two 35,000 BTU burners under stainless steel radiants, 70,000 BTU total, on natural gas. At 116.8 lb it is the easiest unit to place on a stand, a shared counter or the open spot at the end of an existing line, and with no lava rock to buy, spread or replace, it is also the least work to run.

It fits kitchens where the grill is important but not the whole menu: a bar or pub running burgers and grilled chicken sandwiches, a café adding grilled vegetables and paninis with real marks, a deli or sandwich shop grilling proteins to order, or a full restaurant adding a dedicated vegetable or seafood grill next to its main broiler. Two independently controlled 12" zones let one cook run a hot side and a cooler side all shift.

The limit is two zones and about 483 sq in of grate. If the charbroiler becomes your main protein station, or if you regularly need to sear, cook through and hold at the same time, the ATRC-36-NG adds a third zone for one more foot of counter. If you want lava rock flavor at this width, compare the ATCB-24.

Common fits for this model:

• Bars and pubs with a burger and grilled sandwich menu
• Cafés and delis adding grilled vegetables and proteins
• A dedicated vegetable or seafood grill beside a main broiler
• Small restaurants with limited hood length

Is the ATRC-24-NG the Right Size?

The ATRC-24-NG is 24" wide with two 12" zones and about 483 sq in of grate. Every Atosa charbroiler uses the same 12" zone, so sizing comes down to how many zones your busiest hour needs at the same time: one to sear, one to cook through, and ideally one to hold.

How much fits on the 24" grate

Estimated full-grate counts with room to flip. In real service, plan on about two-thirds to three-quarters of these numbers, because a zone is usually kept for holding or cooler cooking.

Compare the other radiant sizes

ATRC-24-NG vs. ATCB-24: Radiant or Lava Rock

The ATRC-24-NG uses stainless steel radiants over each burner. They spread the flame into even heat under the grates and catch drippings so they sizzle into smoke, with fewer flare-ups than lava rock and no rock to maintain. The lava rock ATCB-24 has the same burners, BTU and grates but a heavier, smokier char and more upkeep, and it weighs 20.1 lb more.

Zones and Grates on the ATRC-24-NG

Each 12" section has its own 35,000 BTU burner, standby pilot and manual control. The knob sets the flame size, not a temperature, so cooks control results by zone: turn one up to sear, another down to cook through, and keep one low or off to rest and hold. Turning off zones you are not using during slow periods is also the easiest way to save gas.

Reversible, adjustable grates. Per Atosa's manual, one side of each cast iron grate has a grease trough and the other side is flat. Use the trough side up for fatty foods like burgers, ribeyes and chicken thighs, so fat drains to the catch tray instead of flaring. Use the flat side for fish, vegetables and delicate items. The grates can also be angled to move grease toward the trough or to cook a little cooler at the high end.

Two-Zone Cooking on the ATRC-24-NG

Two zones are exactly what you need for the most useful technique on any grill: a direct side and an indirect side. Run the right burner high for searing and marking, and keep the left burner low or off. Food gets its color and grill marks over the flame, then moves across to finish gently without burning the outside.

Indirect cooking on a countertop grill. A charbroiler has no lid, so "indirect" here means cooking beside the flame instead of over it. It works well for bone-in chicken pieces, thick pork chops, sausages that would split over high heat and anything with a sugary glaze that scorches. Mark the item on the hot side first, then move it to the cool side to come up to temperature. A hotel pan or sheet pan set over the cool zone can act as a makeshift cover for melting cheese on burgers.

Switching sides during service. Because each burner has its own control, you can flip the layout in a minute: turn the left side up and the right side down when the hot side needs a hard scrape, or run both zones high during a burger rush and drop one back down when tickets slow.

Grilling Vegetables on a 24" Charbroiler

Vegetables are where a small radiant grill earns its keep. They take marks well, cook quickly, carry a high food-cost margin, and do not produce the heavy fat drippings that make a lava rock grill flare.

• Cut for the grates. Slice zucchini, squash and eggplant lengthwise into planks about 1/2" thick, cut peppers into flat sides, slice onions into thick rounds and pin them with a skewer, and leave asparagus and green onions whole and lay them across the grates.
• Oil the vegetables, not just the grates. A light toss in oil and salt right before grilling helps marks and stops sticking. Heavy oil drips and smokes.
• Use the flat side of the grate for vegetables. Atosa's grates are reversible: one side has a grease trough for fatty foods, the other is flat. The flat side gives more contact and better marks on vegetables.
• Medium heat for most items. Dense items like corn, whole peppers and potato planks (par-cooked first) do best on the cooler zone; quick items like asparagus, scallions and romaine halves go over high heat for a minute or two.
• Batch for service. Many kitchens grill vegetables ahead in batches during prep, hold them at room temperature or chilled according to their food safety plan, and refresh them on the grill to order.

Vegetable and seafood cooking is the reason many full-service kitchens add a 24" grill even when they already have a main broiler: it keeps fish and vegetables away from the beef grates and the flavors that come with them.

Daily Grate Cleaning for a Small Line

On a two-zone grill, a dirty grate means half your cooking surface is compromised, so the cleaning routine matters more, not less. Atosa's manual lists the grates for cleaning daily or as needed.

1. During service: scrape the grates between loads with a grill brush or scraper. Carbon left on the bars sticks to the next item.
2. End of service burn-off: run both burners up for a few minutes to carbonize residue, then turn them to "0".
3. Once cool, wearing insulated gloves, lift the grates out, wire-brush them, and clear the slots with a scraper.
4. Re-oil and bake in: per Atosa, spread cooking oil on the grates and run the charbroiler open for 45 minutes. Do not cover the grates during this step.
5. Catch tray every use: pull it out the front once cool, clean it, reinstall and wipe it with oil. It is the only part of the grill that can be washed with water.
6. Radiants weekly: with the grates out, scrape carbon from the stainless steel radiants so heat spreads evenly.

Never hose down or pressure wash the charbroiler, and do not use abrasive or corrosive cleaners. Those rules come straight from Atosa's manual and protect the valves, burners and finish.

Natural Gas Setup and Gas Use

The ATRC-24-NG is set up for natural gas, with the supplied regulator set at 4" W.C. and a 3/4" NPT rear gas connection. The main burner orifices are #36 for natural gas in Atosa's charbroiler specifications. If you need propane, order the ATRC-24-LP instead of converting.

Estimates use about 1,000 BTU per cubic foot of natural gas, 100,000 BTU per therm and about 21,500 BTU per pound of propane. Real use is lower when zones are turned down or off.

Gas conversion. Atosa's manual says the main burner orifices are installed at the factory and that switching gas means changing the orifices and the regulator setting, work that must be done only by authorized, licensed technicians. Do not attempt a conversion yourself.

Before You Order the ATRC-24-NG

• Gas at the hookup: confirm you have natural gas at the cooking line. This listing is the natural gas model.
• Space: 24" wide x 27-3/5" deep, plus 6" at each side and the back. Measure about 36" of open, non-combustible counter or stand.
• Hood: the hood must cover the full 24" width with the overhang your code requires. Confirm with your code official before delivery.
• Gas supply: make sure your gas piping and meter can add 70,000 BTU/hr on top of the rest of the line. Ask your plumber or gas fitter.
• Connector: a commercial flexible gas connector sized for the load, with a quick disconnect and a restraining cable where code requires one.
• Support: a stand or chef base rated above 116.8 lb.
• Installer: book a licensed gas technician for install day.
• Delivery: the shipping weight is 146.6 lb. Plan who will receive and inspect the freight, and note any damage with the driver.

ATRC-24-NG Specifications

Installing the ATRC-24-NG

From Atosa's charbroiler manual:

• Installation, adjustment and gas work by an authorized, licensed technician, to local code (or ANSI Z223.1/NFPA 54 where there is none). Otherwise the manufacturer may refuse warranty service.
• A level, solid, non-skid, non-combustible surface, away from customers and children.
• At least 6" clearance on both sides and the back and 4" underneath. With side clearance, plan about 36" of counter width.
• Install under an exhaust hood as local regulations require. Gas underfired broilers are classed as heavy-duty cooking appliances under the International Mechanical Code; confirm hood and fire suppression with your local code official.
• Screw in the 4 adjustable legs and level the unit. Lift it rather than dragging it.
• Confirm the radiants and grates are seated before first lighting.
• Leak-test every gas joint with soapy water or a detector, never a flame, and have the technician check working gas pressure.
• Disconnect the appliance shutoff valve during supply pressure tests above 1/2 psi (3.45 kPa).
• Keep fans and air conditioning from blowing on the flame. Do not use outdoors.

Stand or chef base. At 116.8 lb net, the ATRC-24-NG needs a non-combustible stand or a chef base rated for countertop cooking equipment, with capacity above the grill's weight. All Atosa charbroilers stand 15-1/5" tall, the same as Atosa's ATTG and ATMG countertop griddles, so a matched line sits level.

First-Day Setup

1. Level the grill and seat the catch tray.
2. Wipe it down with a mild detergent. No corrosive or abrasive cleaners.
3. With all knobs at "0", light the pilots. The first light can take a minute while air clears from the line.
4. Turn each knob counterclockwise to light the burners from the pilots.
5. 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.
6. Season the grates: oil them and run the grill open for 45 minutes, uncovered.
7. Preheat 15 to 20 minutes before each service.
8. 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 ATRC-24-NG

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.

ATRC-24-NG FAQ

How many BTU is the ATRC-24-NG?

70,000 BTU total from two 35,000 BTU burners on natural gas.

What size is the ATRC-24-NG?

24" wide, 27-3/5" deep and 15-1/5" tall, with a 23-9/10" x 20-1/5" work area (about 483 sq in). It weighs 116.8 lb.

Does the ATRC-24-NG 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 36" 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.

Is the ATRC-24-NG big enough for a burger restaurant?

For a bar or café where burgers are one item among several, yes: the grate fits roughly 16 four-inch patties at once with room to flip. For a burger-focused restaurant where the grill is the main station, most operators are better served by the three-zone ATRC-36-NG.

Can I cook vegetables and meat on it at the same time?

Yes. Run meat on one zone and vegetables on the other. Many kitchens dedicate the whole 24" to vegetables and seafood to keep flavors separate from a main beef grill.

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