Who the ATRC-36-NG Is Built For

The ATRC-36-NG is the charbroiler most full-service restaurants end up with: three 35,000 BTU burners under stainless steel radiants, 105,000 BTU total, on natural gas, with about 721 sq in of reversible cast iron grate. Three zones let one cook sear, cook through and hold at the same time, which is what a main grill station needs.

The radiant design gives clean, consistent heat and less flare-up than lava rock, which makes it the better choice for menus that put seafood, chicken and vegetables on the grill alongside beef. A radiant grill also takes less closing-time work, with no rock to turn or replace. At 158.7 lb it is 32.2 lb lighter than the lava rock ATCB-36.

Choose it over the 24" when the grill is your main protein station, and over the 48" when you rarely fill four zones or your hood is short. For more smoke flavor at the same width, compare the ATCB-36. On propane, the same grill is the ATRC-36-LP.

Common fits for this model:

• Full-service restaurants with a main grill station
• Seafood restaurants and fish-forward menus
• Fast-casual concepts with grilled chicken, salmon and vegetables
• Burger restaurants that want low maintenance

Is the ATRC-36-NG the Right Size?

The ATRC-36-NG is 36" wide with three 12" zones and about 721 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 36" 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-36-NG vs. ATCB-36: Radiant or Lava Rock

The ATRC-36-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-36 has the same burners, BTU and grates but a heavier, smokier char and more upkeep, and it weighs 32.2 lb more.

Zones and Grates on the ATRC-36-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.

Grilling Fish Without Sticking

Fish is the hardest item on any charbroiler and the place a radiant grill shines, because there is less flare-up to blacken a delicate fillet. Most sticking comes down to three things: grates that are not clean, not hot or not oiled.

• Choose fish that holds together. Salmon, swordfish, tuna, halibut, mahi-mahi and grouper grill well. Flaky fish like sole and flounder are better in a grill basket, on a plank or on a flat-top.
• Use the flat side of the grate. Atosa's reversible grates have a flat side and a grease-trough side. The flat side gives more support and contact for fish.
• Clean, hot, oiled. Scrape the grates, let the zone come fully up to heat, then wipe the bars with an oiled towel held in tongs. Oil the fish lightly too.
• Dry the surface. Pat fish dry before seasoning. Surface moisture steams and glues the flesh to the bars.
• Leave it alone. Set the fish down at an angle to the bars and do not move it until it releases on its own. When the sear is formed, a thin, flexible fish spatula slides under it cleanly.
• Skin side first for skin-on fillets. The skin protects the flesh and crisps on the grate.
• Cook to temperature. The FDA Food Code standard for fish is 145°F for 15 seconds. Many restaurants serve tuna and some salmon rarer by guest request, which your health department's consumer advisory rules govern.

Three zones help: mark the fish on the hot zone, finish thicker steaks on the middle zone, and keep the third zone for vegetables or a cedar plank.

Cedar Plank Cooking on a Charbroiler

A cedar plank turns a charbroiler into a gentle, smoky oven for salmon, trout, shrimp, vegetables and even soft cheeses. The plank shields the food from direct flame, and the smoldering wood adds aroma.

1. Use untreated, food-grade cedar sold for cooking, never construction lumber.
2. Soak the plank in water for at least an hour, weighted down, so it smolders instead of catching fire.
3. Preheat the plank on a medium zone for a few minutes until it starts to crackle and smoke lightly.
4. Add the food to the plank and cook on medium. Salmon fillets typically take somewhere around 15 to 20 minutes depending on thickness. Check with a thermometer.
5. Watch the edges. If the plank catches, move it to a cooler zone. Keep a pan nearby to set it on. Never spray water onto the burners.
6. Serve on the plank for presentation, or discard after use. Planks are often single-use in restaurant service for sanitation.

On a three-zone grill, the plank can live on the cool zone while the other two zones keep running proteins and vegetables.

Cleaning Grates and Stainless Radiants

The ATRC-36-NG has two different metals to care for. The grates are cast iron and need seasoning. The radiants and the body are stainless steel and need to be kept clean without scratching or chemical damage.

Cast iron grates

Brush and scrape between loads. At the end of the day, let the grill cool, lift the grates out with insulated gloves, wire-brush them, scrape the slots, then oil them and run the grill open for 45 minutes uncovered. That is Atosa's procedure, and it is the same whether the grates have been cleaned lightly or stripped.

Stainless steel radiants

The radiants catch drippings, so they collect carbon. With the grates out and the grill cool, scrape the radiants with a flat scraper and brush off loose carbon. A clean radiant spreads heat evenly; a crusted one creates hot and cold spots and more smoke. Weekly is a good starting point for a busy grill.

Stainless steel body and panel

Atosa's manual calls for wiping the body and the control panel daily with a soft cloth and mild detergent. Wipe with the grain of the steel, dry it, and avoid steel wool, chlorine bleach and other abrasive or corrosive cleaners, which scratch and pit stainless. Do not hose down or pressure wash any part except the catch tray.

Common mistakes

• Soaking cast iron grates overnight (they rust).
• Using oven cleaner or harsh degreasers on stainless and the controls.
• Putting grates back wet.
• Skipping the catch tray until it overflows.

Natural Gas Setup and Gas Use

The ATRC-36-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-36-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-36-NG

• Gas at the hookup: confirm you have natural gas at the cooking line. This listing is the natural gas model.
• Space: 36" wide x 27-3/5" deep, plus 6" at each side and the back. Measure about 48" of open, non-combustible counter or stand.
• Hood: the hood must cover the full 36" 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 105,000 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 158.7 lb.
• Installer: book a licensed gas technician for install day.
• Delivery: the shipping weight is 205 lb. Plan who will receive and inspect the freight, and note any damage with the driver.

ATRC-36-NG Specifications

Installing the ATRC-36-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 48" 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 158.7 lb net, the ATRC-36-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-36-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-36-NG FAQ

How many BTU is the ATRC-36-NG?

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

What size is the ATRC-36-NG?

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 158.7 lb.

Does the ATRC-36-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 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.

Is a radiant charbroiler better for fish?

Generally yes. Radiants produce less flare-up than lava rock, which protects delicate fish. Use the flat side of the grate, and make sure the grates are clean, fully hot and oiled.

Can I use a cedar plank on the ATRC-36-NG?

Yes. Soak a food-grade cedar plank, preheat it on a medium zone, then cook on it. Keep it on a medium or cool zone and move it if the edges catch.

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