Yükleniyor…
Analytics and marketing cookies load only with your explicit consent. You can change your preference any time from the menu. Learn more
Marmara seafront hotels, congress venues and weekend fish restaurants. A 900-series range + wide pasta cooker + bain-marie line is the typical banquet configuration.
With base and mid shelf together, storage doubles within the same footprint. The mid shelf is height-adjustable, so it can be set to the containers in use. The work bench is where mise en place discipline is set. A 40 mm upstand seals the bench against the wall, and folded seamless edges leave nowhere for grime. The base shelf carries heavy pots and stockpots; adding the mid shelf doubles storage. The 600 mm depth suits tight lines, 700 mm the main prep run. A 1.2 mm top on 40×40 mm square-profile legs stays rigid through service.
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.