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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 cold chain usually breaks at the service counter. The top-cooled build holds gastronorm pans at 2–8 °C through a chilled deck — ideal for fast-turning salad and meze lines. The cabinet-cooled build refrigerates the enclosed volume below as well, so back-up pans wait cold through service and the counter refills without delay. Both run quietly on static cooling.
Tell us your kitchen flow — we'll come back within 48 hours with a quote tuned to Sancaktepe operations.