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Newly developing district — compound cafes, kebab chains and family restaurants are expanding fast. 600-series is standard; lava-stone grill is the common add-on for kebab operators.
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.
Tell us your kitchen flow — we'll come back within 48 hours with a quote tuned to Sancaktepe operations.