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Show Cooking Stations – Turkey-Engineered for Hotels & Resorts
Show Cooking Stations – Turkey-Engineered for Hotels & Resorts
Live Cooking as a Guest Magnet
At a Maldives island resort, guests asked chefs to prepare omelets and stir-fries right in front of them. In an Istanbul business hotel, the Sunday brunch lacked energy until a live pasta station was added. From Doha banquets to Cape Town weddings, we seen that show cooking stations are more than just equipment – they create theatre, interaction, and unforgettable dining moments.
As both hospitality kitchen manufacturer combined with turnkey contracting, , we deliver factory-direct show cooking stations built in Turkey. From teppanyaki grills to induction woks and carving counters, our units merge durability with aesthetics. Consultants and architects rely on us for BOQ compliance, MEP integration, and turnkey project delivery worldwide.
- Designed forhotel kitchens, resorts, and banqueting halls
- Manufactured in Istanbul withCE-certified stainless steel
- Integrated withOS&E supply – plates, serving utensils, carving knives
- Built forHACCP compliance and guest safety
1-Year Factory Warranty
Service in 90+ countries
Spare parts in Turkey, UAE
Product Line Overview – Live Cooking Models
Every hotel and resort requires different live cooking solutions. Our line covers multiple cuisines and service formats. Each model is optimized for specific guest interactions and operational needs.
Model Type | Capacity | Dimensions (mm) | Energy Type | Voltage / Power | Material (AISI304) |
Teppanyaki Grills | 4–8 portions | 1600×800×900 | Electric / Gas | 220V–380V | Yes |
Induction Wok Stations | 1–3 woks | 1200×800×900 | Induction | 220V / 50–60Hz | Yes |
Pasta Cooking Units | 2–6 baskets | 1500×700×900 | Electric / Gas | 220V / 50Hz | Yes |
Carving Stations | 1–2 joints | 1200×700×900 | Electric Heated | 220V / 50Hz | Yes |
Crepe & Dessert Units | 2 plates | 1000×700×900 | Electric | 220V / 50Hz | Yes |
Teppanyaki Grills – ideal for resorts and themed restaurants, giving guests direct interaction with chefs while offering authentic Asian-style dining.
Induction Wok Stations – energy-efficient, precise, and safe; perfect for business hotels or high-volume brunch buffets.
Pasta Cooking Units – highly popular in European hotels, enabling chefs to serve made-to-order pasta quickly during brunch or banquets.
Carving Stations – iconic in luxury banquets and gala dinners, ensuring premium presentation of meats with safe holding temperatures.
Crepe & Dessert Units – guest-facing, engaging stations that add entertainment and upsell opportunities in breakfast or wedding buffets.
Installation & Workflow Integration
Live cooking stations must fit seamlessly into buffet layouts.
- Plug-and-play installation with markedMEP drawings
- Ergonomic heights (850–900mm) for both chefs and guests
- Smoke extraction integration for indoor units
- Training for staff on safe FOH operation and guest interaction
Build Quality & Performance – Made for Daily Shows
Show stations face constant heat and heavy use. We engineer them for long-term reliability.
- Turkey-engineered stainless steelresistant to heat, stains, and spills, proven in hundreds of international hotel kitchens.
- Long-life induction modules tested for15,000+ hours of service in commercial kitchen environments.
- Reinforced edges to handle trolley and guest traffic in crowded resort buffets.
- Coastal and tropical testing: units validated insalt spray and 45°C ambient conditions to ensure performance in beach resorts.
- Designed forindustrial kitchen reliability and FOH aesthetics, bridging back-of-house durability with guest-facing design.
Hygiene & Guest Safety Standards
Cooking in front of guests requires the highest safety standards.
- HACCP-compliant surfaces and rounded edges
- Heat shields and protective glass for guest safety
- Easy-clean drip trays and grease filters
- CE-certified components with fire-safe wiring
- Optionalanti-bacterial coatings on guest-facing panels to support strict audits
- Integratedgrease management systems and fire suppression compatibility for safer operations
Why Partner With Us – Competitive Advantages
Hotels & resorts trust us because we combine manufacturing + contracting expertise.
- Turkey-built show cooking counters with factory-direct pricing
- Consultant-ready BOQs and tender documentation
- 30+ years of experience in hotel & resort buffet projects
- After-sales warranty and spare parts support worldwide
⚖️ Technology Comparison – Live Cooking Options
Technology Type | Advantages | Considerations | Best Use Case |
Induction Wok | Energy-efficient, precise, safe | Requires compatible cookware | Business hotels, Asian buffets |
Gas Teppanyaki | Authentic cooking style, high heat | Needs ventilation/extraction | Resorts, themed restaurants |
Electric Pasta | Fast service, guest-friendly | Requires water drainage | Brunch buffets, banquets |
Carving Station | Premium presentation, guest theatre | Needs heat lamps, space | Weddings, gala dinners |
Induction wok stations are increasingly demanded in Asian buffets, combining safety and energy efficiency. Gas teppanyaki remains the authentic choice for resort show kitchens, while electric pasta units are popular in European hotels for brunch service. Carving stations continue to symbolize luxury in weddings and banquets, offering theatre
💰 ROI & Revenue Growth From Live Cooking
Show cooking is not only an attraction but also a revenue driver.
- Upselling opportunities: premium seafood & steak cuts, generating additional per-cover revenue.
- Guest satisfaction scores improved by15–20%, validated by post-event surveys.
- Reduced food waste by up to12% through made-to-order cooking, lowering procurement costs.
- Faster FOH service flow saved70+ staff hours monthly, freeing staff for guest engagement.
- ROI achieved in under14 months, with stronger financial performance in resort buffets and gala dinners.
📊 Case Study – Maldives Resort Seafood Grill
In a Maldives luxury resort, seafood grills were previously done in BOH kitchens, limiting guest engagement. We introduced Turkey-built beachfront show cooking grills.
- Guest satisfaction scores improved by18%
- Seafood waste reduced by10% through made-to-order cooking
- Positive online reviews highlighted the new guest interaction
- ROI achieved in13 months
Design & FOH Experience Integration
Show cooking is part of the FOH theatre. Our design team works with architects to align stations with brand identity.
- Custom cladding: wood, stone, compact laminate, or glass for a premium FOH presentation.
- Branding options: engraved hotel logos, LED lighting, themed facades tailored to guest experience.
- Guest interaction: open layouts that allow chefs to engage directly with guests, boosting satisfaction.
- OS&E alignment: stations designed with utensil storage, plate stackers, and serving trays in mind.
- Ergonomic designs: reduced chef fatigue during long banquets while maintaining visual impact.
By integrating functional design with FOH aesthetics, hotels elevate both operational flow and guest perception.
👷 Consultant Collaboration & Technical Support
We collaborate closely with hospitality consultants to make sure show cooking projects move smoothly from design to delivery. Our role is not limited to supplying equipment – we integrate into the consultant workflow and help reduce project delays.
- Shop drawings and marked MEP plans with clear notes on ventilation, drainage, and electrical supply requirements.
- BIM and CAD files delivered early so architects and kitchen designers can integrate counters into layouts without clashes.
- Mock-ups and prototype units prepared for consultant presentations, giving hotel owners confidence before large investments.
- Compliance notes for HACCP, fire safety, and building codes, making approval easier with authorities.
- Support during tender evaluation, including alternative options that fit budget constraints while maintaining performance.
- Revision handling: our engineering team adapts quickly to consultant feedback, ensuring projects stay on timeline.
By providing technical depth and responsive collaboration, we help consultants deliver approved designs that meet both hotel operator expectations and international standards.
🌐 Where They Work Best – Global Scenarios
We customize beverage stations for regional hospitality needs.
- Mauritius resorts – juice & water stations for tropical breakfasts
- Frankfurt business hotels – high-volume coffee stations for conferences
- Muscat luxury resorts – soda fountains integrated into dinner buffets
- Cape Town convention centers – ice & water counters for large events
- Bangkok conference hotels – beverage stations for international delegates with 24/7 demand
- Nairobi catering hubs – mobile beverage units designed for high-volume outdoor events
Procurement & Consultant Compliance
Consultants and procurement managers need precise data. We deliver BOQ-ready specs.
- GN capacity, induction power, and gas connection details
- CAD & BIM files for consultant approvals
- Lifecycle cost analysis to support tender evaluations
- Compliance with EU, GCC, and African hospitality standards
🌐 Global Applications – Where Show Cooking Works Best
Different hospitality markets use show cooking in unique ways.
- Maldives resorts– live seafood grills by the beach
- Doha banquets– carving stations for 1000+ guests
- Frankfurt business hotels– pasta cooking stations at brunch buffets
- Cape Town weddings– crepe & dessert counters for guest entertainment
- Bangkok luxury hotels– wok and teppanyaki units for Asian live cooking
- Nairobi catering hubs– mobile show cooking for outdoor events
- Riyadh convention centers– large-scale live grills with integrated fire suppression
- Athens seaside resorts– dessert flambé counters with Mediterranean themes
- Singapore airport lounges– compact induction stations for 24/7 service
Case Study – Doha Luxury Banquet
At a five-star hotel in Doha, carving stations were bottlenecked by poor layouts. We installed Turkey-built modular carving counters with heat lamps and ergonomic designs.
- Guest queues reduced by30%
- Meat held at65–70°C safely for 4+ hours
- Staff workload decreased by15%
- ROI achieved in12 months
🔧 After-Sales & Spare Parts – Show Cooking Units
We support projects beyond installation with dedicated after-sales service.
- Two-year international warrantycovering induction modules, burners, and electrical components.
- Spare kits shipped with each project: grease filters, drip trays, heat lamp bulbs, and wok induction coils.
- Remote support from Istanbul and certified partners in Middle East, Africa, and Europe.
- Fast logistics ensure downtime is minimized even in peak banquet operations.
⚠️ Common Workflow Mistakes to Avoid
Hotels often repeat mistakes when installing live cooking stations.
- Poor ventilation planning → smoke issues in FOH
- Wrong capacity → chef overwhelmed during peak hours
- Counters placed too close to guest flow → safety risks
- Lack of OS&E alignment → mismatched serving utensils
❓ FAQ – Show Cooking Stations
1. What types of show cooking stations are available?
2. Are show cooking stations HACCP compliant?
3. Can show cooking boost hotel revenue?
4. How are these stations installed?
5. Do you provide after-sales service?
Real Projects & Testimonials – What Our Partners Say
