Hot Service Counter in Tuzla.

Tuzla OSB, shipyards and airport corridor — factory canteens, marine catering and airport lounge kitchens. 900-series is standard for production kitchens running 3,000+ meals/day.

The hot buffet is where food holds its quality between kitchen and guest. A water-bath bain-marie holds gastronorm pans at 65–90 °C over heated water rather than direct flame — food neither dries out nor catches. The overshelf takes plates and garnishes; the tray slide sets the self-service flow. The electric version gives precise thermostatic control, the gas version independence from the grid.