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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.
The base shelf adds a full-length second surface beneath the bench. Heavy pots, stockpots and gastronorm pans sit within reach instead of on the floor. The work bench is where mise en place discipline is set. A 40 mm upstand seals the bench against the wall, and folded seamless edges leave nowhere for grime. The base shelf carries heavy pots and stockpots; adding the mid shelf doubles storage. The 600 mm depth suits tight lines, 700 mm the main prep run. A 1.2 mm top on 40×40 mm square-profile legs stays rigid through service.
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.