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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.
Reaching down for knives, tongs, portion scoops and gastronorm pans costs time. The drawer block keeps the most-used kit at bench height while the enclosed base below stores the heavy and the seldom-needed. Drawers run on telescopic slides and open fully, so the back is reachable. After service the block lifts out for washing.
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.