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University-led density of cafes, burger spots and kebab chains. Compact 600-series lines paired with a potato warmer are the most-picked combo for high-tempo service.
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. As the menu changes, so does the line. The mobile bench rides on four braked swivel castors: a prep island during banquet service, an extra pass during a rush, a module that rolls out entirely for deep cleaning. With the brakes down it is as rigid as a fixed bench. 100 mm castors clear wet floors and thresholds without snagging.
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 Avcılar operations.