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Sefaköy–Cennet residential belt plus hotel/restaurant mix on the Florya border. 600-series is the lokanta-chain standard; 700-series is preferred for hotel banquet operations.
The base shelf adds a full-length second surface beneath the bench. Heavy pots, stockpots and gastronorm pans sit within reach instead of on the floor. Walking between wash and prep costs service speed. The single-sink bench brings a deep drawn bowl and a work area into one body — vegetables are washed, drained and cut on the same surface. The bowl is drawn in one piece; its radiused interior traps nothing and drains to a concealed trap. The top falls gently toward the bowl so water never pools.
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 Küçükçekmece operations.