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Büyükada–Heybeli–Burgaz–Kınalı — seasonal fish restaurants, hotel kitchens and day-tour operations. Delivery timing matters: equipment shipment is planned around the ferry schedule.
In most kitchens the space under the sink is dead — wet, open, untidy. The cabinet sink bench closes it in: sliding doors keep detergent, brushes and spare pans out of sight and out of the splash zone. The bowl compartment is fully isolated from the cabinet, so the lower shelf stays dry. Drain plumbing is concealed inside the body and never gets in the way of cleaning.
Electric wet bain-marie — ideal hot-hold for service line.
Station that keeps fried potatoes hot and crisp — for high-volume service.
Fully open between the legs — nothing blocks floor cleaning, and the body stays at its lightest.
Tell us your kitchen flow — we'll come back within 48 hours with a quote tuned to Adalar operations.