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Vadi Istanbul and Cendere corridor — new office mutfak builds, plaza catering and corporate dining. The range + plate combo is the default for banquet output.
An enclosed body with sliding doors separates storage from dust and splash. Unlike hinged doors, sliding panels claim no aisle space. The dish line begins where scrap leaves the plate. The scrap bench takes waste straight into the bin below through a ringed opening in the top — plates are scraped in place, the bin sits inside the body. A raised rim frames the opening so liquid doesn't spread. In the cabinet build the bin disappears from view and the odour path closes with it.
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 Kağıthane operations.