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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.
Reaching down for knives, tongs, portion scoops and gastronorm pans costs time. The drawer block keeps the most-used kit at bench height while the enclosed base below stores the heavy and the seldom-needed. Drawers run on telescopic slides and open fully, so the back is reachable. After service the block lifts out for washing.
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.