Island Hood — Filtered in Sancaktepe.

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.

Baffle filters separate grease by impingement. The filters go through the dishwasher, and duct grease build-up — with it, fire risk — drops. An island cooking line doesn't meet a wall — which means the hood can't either. The island hood drops from ceiling hangers and extracts from both sides, so crews working either face of the line get the same air. Depth starts at 1470 mm to fully cover the double row of equipment beneath. The filtered version carries baffle filters on both faces; hanger rods and body weight are engineered to the ceiling's load calculation.