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Bosphorus seafood restaurants, sheltered-cove hotels and weekend breakfast spots. Electric, quiet-running cook lines are preferred along the Anadolu Hisarı–Kanlıca stretch.
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.
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.
The base shelf adds a full-length second surface for heavy pots, stockpots and gastronorm pans.
Tell us your kitchen flow — we'll come back within 48 hours with a quote tuned to Beykoz operations.