Yükleniyor…
Analytics and marketing cookies load only with your explicit consent. You can change your preference any time from the menu. Learn more
Sabiha Gökçen corridor — airport hotels, lounge kitchens and production catering on the Tuzla industrial border. 700/900-series is typical for airport operations.
Wet produce waters down a salad, spits in the fryer and shortens shelf life. The draining bench lets washed produce shed its water through a perforated top into the tray below — and because air reaches it from all sides, it keeps drying. The perforated top lifts out, and the one-piece drawn tray connects to the drain. In heavy vegetable prep it sits directly beside the wash sink.
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 Pendik operations.