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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.
An enclosed body with sliding doors separates storage from dust and splash. Unlike hinged doors, sliding panels claim no aisle space. Food-safety protocol wants wash separated from rinse. The double-sink bench solves that in one body: first bowl washes, second rinses. Both are drawn in one piece with independent drains, so one can empty while the other stays full. It sets the dirty-to-clean flow in vegetable prep and the pre-wash-to-rinse flow on the dish line. The cabinet build turns the volume below into enclosed storage.
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 Beşiktaş operations.