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Plaza catering, banquet hotels and corporate dining are dense around the Finance Centre. Quiet, hygienic, digitally controlled cook lines are what gets specified most often.
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. Food-safety protocol wants wash separated from rinse. The double-sink bench solves that in one body: first bowl washes, second rinses. Both are drawn in one piece with independent drains, so one can empty while the other stays full. It sets the dirty-to-clean flow in vegetable prep and the pre-wash-to-rinse flow on the dish line. The cabinet build turns the volume below into enclosed storage.
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 Ataşehir operations.