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Fine dining, boutique hotels and gastro-bar density along the Bosphorus. Lava-stone grills for the fish-and-meze restaurants in Çarşı, combined cook lines for the seafront hotels.
The bain-marie holds prepared dishes between 65–90°C, preventing drying and overcooking during service waiting time. The wet system provides humidity-protected hot-hold; automatic water-level indicator and low-water alarm ensure operational safety. Essential for buffets, banquet service and catering operations.
Tell us your kitchen flow — we'll come back within 48 hours with a quote tuned to Beşiktaş operations.