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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.
Wet produce waters down a salad, spits in the fryer and shortens shelf life. The draining bench lets washed produce shed its water through a perforated top into the tray below — and because air reaches it from all sides, it keeps drying. The perforated top lifts out, and the one-piece drawn tray connects to the drain. In heavy vegetable prep it sits directly beside the wash sink.
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.