Hot Service Counter in Ataşehir.

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 hot buffet is where food holds its quality between kitchen and guest. A water-bath bain-marie holds gastronorm pans at 65–90 °C over heated water rather than direct flame — food neither dries out nor catches. The overshelf takes plates and garnishes; the tray slide sets the self-service flow. The electric version gives precise thermostatic control, the gas version independence from the grid.