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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 dirty end of the dish line. A pre-wash sink and rack guide let a loaded rack slide into the machine rather than be lifted. A rack should slide in and slide out. The inlet bench gathers the dirty flow with a pre-wash sink and rack guide; the outlet bench receives the washed rack and gives it a flat run to steam off. Both are 750 mm deep to match standard rack dimensions exactly. With the top aligned to machine height, racks are pushed across rather than lifted — which spares the operator's back.
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 Sancaktepe operations.