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Marmara seafront hotels, congress venues and weekend fish restaurants. A 900-series range + wide pasta cooker + bain-marie line is the typical banquet configuration.
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.
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.
The base shelf adds a full-length second surface for heavy pots, stockpots and gastronorm pans.
Tell us your kitchen flow — we'll come back within 48 hours with a quote tuned to Silivri operations.