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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.
A base-shelf-free body leaves the space between the legs completely open. Floor cleaning is unobstructed and the bench stays at its lightest — the choice for lines that get rearranged often. Buttered dough falls apart on a warm surface. Marble sits below room temperature and rescues laminated dough, chocolate tempering and sugar work — this is the pastry line's defining surface. The natural stone is polished non-porous, so flour doesn't cling and dough doesn't stick. A stainless frame surrounds the slab with protected edges against knocks.
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.