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Cooking Equipments
Cooking Ranges – Gas, Induction & Electric Systems for Heavy-Duty Kitchens
Cooking Equipments
Cooking Ranges – Gas, Induction & Electric Systems for Heavy-Duty Kitchens
Turkey-Made for Hotel Kitchens, Central Production Units & Live Cooking Projects
Why Cooking Ranges Are the Kitchen’s Heartbeat
“We replaced a 4-burner gas range with induction, thinking we save energy. But the prep line fall apart. Sauce took longer, wok heat was uneven, chef got mad.”
This was feedback from a resort chef in Maldives. We hear it many times: wrong cooking range = broken kitchen rhythm.
In our turnkey commercial kitchen projects, ranges not chosen by catalog. They chosen by dish logic, MEP flow, and utility access. From hotel kitchens in Nairobi to resort buffets in Bodrum, we manufacture and export gas, induction, and electric ranges that work in real kitchens with real fire logic.
Whether you a kitchen planner, procurement lead, or project contractor, this page is your deep-dive into burner choices.
1-Year Factory Warranty
Service in 90+ countries
Spare parts in Turkey, UAE
Technical Data
Range Type | Best For | Fuel Type | Size Format |
Gas Ranges | À la carte & sauté lines | LPG / NG | 2, 4, 6, 8 burners |
Stock Pot Ranges | Bulk soup, broth, stew stations | LPG / NG | 60L – 120L |
Wok Stations | Asian menus, stir fry | LPG | Single, double |
Electric Ranges | Cruise kitchens, low noise zones | Electric 230/400V | GN base |
Induction Ranges | Energy-efficient zones, show cook | Electric / Built-in coils | Modular |
All manufactured in Istanbul. All tested in project kitchens.
Technical Utilities & Ventilation
- CE certified gas valves & pilot ignition.
- Hood clearance: 1200mm for wok/gas.
- Fire suppression nozzle-ready zones.
- 3-phase wiring for induction.
Need DWG or MEP? Delivered in 24h.
Installation & Support
- Warranty: 1 year standard.
- Service in 20+ countries.
- Remote video setup & PDF manuals.
- Spare parts stocked in Istanbul & Dubai.
We not stop at shipping. We stay with project.
Fire & Compliance
- Ansul R-102 ready.
- CE flame fail protection.
- Thermal fuse shut-off.
- Hood fire trigger integration.
Safety is base, not option.
Why Choose Our Turkey-Built Cooking Ranges?
Why Choose Our Turkey-Built Cooking Ranges?
- Built in Istanbul with CE + HACCP compliance.
- Used in hotel kitchens, catering hubs, resorts, cruise ships.
- Factory-direct pricing, no middlemen.
- Designed for MEP integration from day one.
- Support team available post-installation.
Clients choose us because we combine Turkish engineering with global project know-how.
Menu-Based Range Matching
Some chefs swear gas is only way for steak sear. Truth is, modern induction with 15–18kW can outperform flame in precision and recovery. Less noise, same char.
Dish Type | Recommended Range |
Stir Fry | Wok Station |
Stew / Broth | Stock Pot |
Steak / Fish | Gas Range |
Buffet Prep | Electric or Induction |
Show Cooking | Induction + FOH |
Match dish first. Then burner. Then spec.
Project Guide – Choosing the Right Unit
Every kitchen project different, so our guide not just a list – it’s a decision map for contractors, consultants, and chefs.
Need | Range Type | Micro Notes |
Bulk liquid prep | Stock Pot | Handles stews and soups for 200–400 pax without slowing other lines. |
High-heat stir fry | Wok Station | Delivers instant heat, must align with Asian menu and strong hood. |
Flexible à la carte | Gas Range | Covers multiple dishes, but chef training matter for efficiency. |
Low-noise service | Induction | Perfect for FOH, reduce kitchen heat, safe for open counters. |
Buffet line | Electric | Reliable when LPG not available, easy to maintain in cruise or banquets. |
📩 Send us your floorplan and menu draft. Within 48h we return full burner setup with hood matching, workflow notes, and service volume calculations. This save time, cost, and reduce redesign risk.
Restaurant Kitchens – Key Design Insights
When we design restaurant kitchens, we not only think equipment, we think flow:
- FOH induction units keep show cooking silent and safe, but still strong enough for searing fish or steak.
- Gas backline give chefs real flame control, perfect for grills and sauté lines where seconds matter.
- Stock pots in prep kitchen allow bulk soups and broths without disturbing service workflow.
- OS&E matched: pans, GN trays, ladles all delivered together so restaurant kitchen ready to cook from day one.
👉 For restaurants, layout between prep and FOH matters as much as burner choice. Wrong placement = wasted steps.
Why the Right Cooking Range Matters
In one 200-seat hotel kitchen in Kigali, the gas range was placed 4 meters away from prep zone. It look small, but each chef walked 500 meters extra per shift. Range choice is not only BTU, it about workflow distance.
- Heat logic decide dish timing – not every burner can sear, boil, and simmer.
- Fuel access change project specs – LPG, natural gas, or electric grid?
- Menu style shape utilities – Asian, à la carte, buffet, banquet?
- Ventilation and safety impact layout – not all ranges fit all ducts.
In short: power, precision, position. All must align.
Fuel Type Matters – Don’t Let Grid or Code Limit You
In islands like Maldives or Seychelles, fuel supply is problem. Resorts choose electric ranges not by love, but because LPG delivery not stable. That’s why every project start with utility mapping, not just menu list.
- Gas: Open flame control, but need ventilation.
- Electric: Stable recovery, depend on grid. Perfect for banquets.
- Induction: Safe, low heat loss, silent FOH service.
We help clients pick by site utility, hood plan, and chef’s feedback.
Integration with OS&E – Matching Accessories
Ranges not work alone. We ship full kits:
- Flame rings, wok adaptors.
- Pot supports (adjustable).
- GN utensil rails.
- Spill trays, gloves, ladles.
Factory-direct from Turkey. Logistics bundled.
Where They Work Best – Global Kitchen Scenarios
- Hotel Kitchens: Gas range + stock pot combo.
- Central Production: Electric range + stock pot + bulk boiling.
- Resort Buffet FOH: Induction + visible live ranges.
- Asian Live Station: Double wok with flame guard.
- Cruise Galley: Compact electric with low-heat sides.
We adjust not by trend, but per project.
Cleaning & Maintenance
- Detachable burners, splash trays.
- Easy-access repair panels.
- Induction: wipe and go.
- Gas: nozzle check monthly.
Designed to clean fast, without specialist call.
FAQ – Quick Answers for Consultants & Buyers
Can these cooking ranges be used with both LPG and Natural Gas in commercial kitchens?
Absolutely. All models are configurable. Just let us know your gas supply setup during ordering.
Is induction strong enough?
Yes, commercial units go 20kW+.
Fire suppression ready?
All units Ansul-ready.
Can you match OS&E accessories like woks, pans, and ladles to the equipment?
Definitely. We customize accessory kits based on your menu, dish volume, and kitchen layout.
Gas + electric mixed?
Always, layout dependent.
Real Projects & Client Testimonials – What Our Partners Say
