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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.
A base-shelf-free body leaves the space between the legs completely open. Floor cleaning is unobstructed and the bench stays at its lightest — the choice for lines that get rearranged often. Walking between wash and prep costs service speed. The single-sink bench brings a deep drawn bowl and a work area into one body — vegetables are washed, drained and cut on the same surface. The bowl is drawn in one piece; its radiused interior traps nothing and drains to a concealed trap. The top falls gently toward the bowl so water never pools.
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 Silivri operations.