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Airport-transfer hotels and seafront restaurants along Florya–Yeşilköy, plus established fine dining in the centre. Combined range + plate lines are the default ask for hotel banquet kitchens.
With base and mid shelf together, storage doubles within the same footprint. The mid shelf is height-adjustable, so it can be set to the containers in use. 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 Bakırköy operations.