Bağcılar / Güneşli, İstanbul
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After the site survey, technical drawings and the equipment schedule are typically ready within 3–7 working days. The timescale varies with the size of the project and the state of the building services. Once approved, manufacturing and installation generally take 3–6 weeks.
The main cost drivers are the floor area, daily cover capacity, menu type, the brand and capacity of the selected equipment, ventilation requirements and the volume of bespoke stainless fabrication. After the survey we issue an itemised, fixed-price proposal.
Our stainless steel fabrication carries a 2-year warranty; branded equipment carries the manufacturer's warranty, usually 1–2 years. Spare parts supply and technical service continue well beyond the warranty period.
As a general rule 25–35% of the total operating area should be allocated to the kitchen. A 100-cover à la carte restaurant typically needs 35–45 m², while high-volume hotel kitchens are planned at roughly 0.5–0.7 m² per cover.
The core principle is that clean and dirty flows must never cross. Goods-in, storage, preparation, cooking, service and warewashing are laid out along a one-way line, with hand wash basins, a grease trap and appropriate ventilation designed in from the outset.
Grade 304 contains nickel, making it far more resistant to corrosion and acidic foods, and it is the correct choice for surfaces in direct food contact. Grade 430 is more economical but can stain over time in wet environments. We manufacture all food-contact surfaces in grade 304.
Yes. We export to operations across Europe, the Middle East, the Caucasus, Central Asia and North Africa, combining remote design, export documentation, container loading and — on request — on-site installation.
The site survey is free of charge in Istanbul and neighbouring provinces. We also make no charge for the layout plan and equipment proposal prepared afterwards; payment begins only once an order is confirmed.