Hot Service Counter in Pendik.

Sabiha Gökçen corridor — airport hotels, lounge kitchens and production catering on the Tuzla industrial border. 700/900-series is typical for airport operations.

The hot buffet is where food holds its quality between kitchen and guest. A water-bath bain-marie holds gastronorm pans at 65–90 °C over heated water rather than direct flame — food neither dries out nor catches. The overshelf takes plates and garnishes; the tray slide sets the self-service flow. The electric version gives precise thermostatic control, the gas version independence from the grid.