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Cooking Equipments
Commercial Grills – Robata, Lava Stone, Teppanyaki & Live Cooking
Cooking Equipments
Commercial Grills – Robata, Lava Stone, Teppanyaki & Live Cooking
Turkey-Built, Designed for Theatrics & Throughput in Commercial Kitchens
A Grill Is Not Just a Grill Anymore
“Chef, the grill isn’t just cooking anymore. It’s performing.”
That’s what the executive chef of a boutique hotel in Kigali said after we installed their new teppanyaki line. He wasn’t joking. We seen guests filming steaks flipping, vegetables sizzling, flames leaping — and later tagging the hotel on Instagram with 40k+ views.
As part of our turnkey commercial kitchen projects, we don’t just deliver grills. We design culinary stages. Our Turkey-built grill systems are more than heating devices. They turn chefs into performers, food into memories, and FOH into a brand moment.
Whether you’re a consultant, project contractor, procurement manager, or interior designer, our mission is to match form with fire. We’re not just a factory. We are full-scope partner — handling BOQ matching, layout planning, MEP integration, manufacturing, and installation. From Maldives to Milan, we seen grill stations become most photogenic and efficient assets in professional kitchen design.
1-Year Factory Warranty
Service in 90+ countries
Spare parts in Turkey, UAE
Grill Models at a Glance – Performance by Format
- Chargrills & Lava Stone Grills: for steaks, kofta, Turkish ocakbaşı menus. Gas or hybrid with volcanic lava beds.
- Flat Top & Ribbed Grills: perfect for hotels, burgers, wraps, breakfast service.
- Robata & Teppanyaki Grills: FOH stars. Authenticity, drama, fast output.
- Custom Show Grills & U-Islands: when chef is attraction, not just cook. BOQ-matched.
Technical Snapshot
Model | Type | Heating | Size (mm) | kW | BTU |
GR700 | Chargrill | Gas | 800x700x850 | 12 | 41,000 |
FT900 | Flat Top | Electric | 800x900x850 | 9 | – |
RB1400 | Robata | Charcoal | 1400x700x900 | – | – |
TP1600 | Teppanyaki | Gas | 1600x900x900 | 14 | 48,000 |
SG-BOQ | Show Grill | Hybrid | Custom | – | – |
Ventilation, Fire & Hygiene – Plan Smart, Grill Safer
- Hood structures: Halton-compatible.
- Fire suppression ready (Ansul, Piranha).
- Downdraft for Teppanyaki FOH.
- Grease channel + drain slope.
- Flame-failure + pilot lock.
- Spark arrestor + grease filters for lava/charcoal.
We work with ventilation consultants early, so no retroactive fire risks later.
Installation & Support
- On-site install by Turkish technicians.
- Remote video commissioning.
- Manuals multilingual.
- Coordination with consultant MEP.
- After-installation support in 20+ countries.
We not only ship, we install and stay.
Why Choose Our Istanbul-Manufactured Grills?
- Designed with chefs, not just engineers.
- Modular, GN-compatible builds.
- Remote install support.
- Average 2-week production.
- Factory-direct pricing.
- CE + HACCP certified.
Clients choose us because Turkish engineering meets real chef workflow.
Why Our Grills Outperform – Engineered in Turkey, Customized Per Project
- Factory-direct manufacturing: no distributors, no delays. All grills shipped from Istanbul plants.
- Turnkey-driven design: matched to BOQ, MEP, layout, façade — not catalog guessing.
- Live-cooking ready: Robata, Teppanyaki, Show grills designed for FOH drama.
- Certified systems: CE, HACCP, MEP-compatible.
- Project-focused support: CAD blocks, ventilation drawings, installation guides.
- Built for heavy duty: daily 12–14h operations. Flame-tested steel bodies.
We don’t just engineer grills. We rehearse them with chefs across continents.
FOH Grill Design Tips
- 900mm chef space minimum: always allow at least 900mm space for chefs, otherwise FOH grill stations get crowded and workflow break.
- Use sneeze guards for buffets: buffet grills must include sneeze guards, they protect hygiene and still let guests watch flame show.
- LED lighting = guest engagement: LED lighting around grill counters increase guest attention, phones come out, social media posts multiply.
- Branding on panels and racks: panels and utensil racks can be branded, turning grill into marketing tool not only cooking device.
- Condiment shelving integrated: built-in shelves keep sauces and spices close, reducing clutter and speeding service.
Restaurant Kitchens – Grill Flow in FOH & BOH
Designing restaurant kitchens mean FOH grills must impress, BOH grills must deliver.
- FOH robata & teppanyaki: in FOH zones, robata and teppanyaki bring live flame theatre, giving guests both entertainment and authentic flavor.
- Chargrills & ribbed: in BOH, chargrills and ribbed surfaces act like power tools, handling steaks, burgers and prep volumes without slowing service.
- Flat tops: flat top grills are hotel breakfast lifesavers, cooking eggs, pancakes, halloumi fast during peak hours.
- OS&E matched: every grill shipment comes with trays, scrapers, gloves, so chefs start day one without sourcing delays.
👉 Wrong placement = chaos. We design flow to avoid it.
What Grill Matches What Menu?
Dish Type | Grill Type |
Steaks, Lamb | Chargrill or Robata |
Eggs, Pancakes | Flat Top Grill |
Seafood Mix | Teppanyaki or Show Grill |
Fusion Buffet | Ribbed + Show Combo |
Kofta, Halloumi | Lava Stone Grill |
OS&E + Chef Accessories
- Skewers (steel, bamboo).
- Teppanyaki scrapers.
- Branded condiment trays.
- Robata ash drawers.
- Granite/marble side shelves.
- Anti-burn gloves + cleaning kits.
We ship grills with OS&E pack. No last-minute sourcing.
Consultant & Project Contractor Support
- AutoCAD .DWG files.
- CE & SGS docs.
- MEP routing guides.
- Cut-out + island templates.
- Ventilation air volume estimates.
- BOQ-matching docs.
Send BOQ, we adapt line-by-line.
Real Kitchens, Real Fire
- Reethi Faru, Maldives: teppanyaki grill with glass sneeze guards and dual heat zones became both guest attraction and high-volume service tool.
- Rwanda Urban Grillhouse: chargrill and ribbed dual deck let chefs handle steaks and vegetables same time, cutting waiting lines.
- Dubai Creek Hotel: curved live-grill counter with granite facade and LED lighting turned FOH into performance space for buffet guests.
- Kenya Lodge: lava stone grill for outdoor goat roasting, giving authentic flavor and rugged durability in safari lodge setup.
Built in Turkey. Fired worldwide.
Hotel, Resort & Fine Dining Kitchens – Real-World Use Cases
We learned this: every space uses grills different. That why we map floor plan, check menu, airflow, then build.
- Hotel kitchens: flat tops for breakfast, ribbed grills for dinner.
- Cruise buffets: curved show grills with sneeze guards.
- Steakhouses: chargrill + teppanyaki combos.
- Resort pool bars: lava + robata grill combos.
Daily Maintenance Tips – Make It Last
- Don’t soak robata ash trays.
- Never wire scrub teppanyaki.
- Degrease at 60°C only.
- Keep skewers dry.
- Clean granite with pH-neutral cleaner.
❓ FAQ – No Heat Left Unanswered
Can gas + electric grills integrate in same island?
Yes. We often match fuel per zone: electric for FOH smoke control, gas for BOH firepower. This way chef keep control without breaking fire codes.
Ventilation airflow for charcoal grills?
Minimum 1,000 m³/h per meter of grill length for Halton downdraft. We provide ducting specs so engineers don’t guess.
Can grills be embedded into custom counters?
Yes. We send CAD cut-outs for granite, marble or laminate. This avoid cracks or heat damage during install.
Do you match to consultant BOQs or create proposals?
Both. If you send BOQ we adapt line-by-line. If no, we generate new proposal with MEP + utility layout.
Is fire suppression mandatory for FOH live grills?
In most hotels and cruise kitchens, yes. We pre-integrate Ansul or Piranha zones, so inspector approve faster.
Real Projects & Client Testimonials – What Our Partners Say
“Our robata grill turned into the hotel’s best marketing tool. Guests filmed every night, shared online, and bookings increased.”
“We sent a BOQ with multiple grill specs. Within 48 hours, we received a full 3D layout file — it sped up approval and impressed the client.”
“The grill wasn’t even hot yet, and guests were already lining
Professional Grills