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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. 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.
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.