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Cold Food & Salad Bar Counters – Turkey-Made for Hotels & Resorts
Cold Food & Salad Bar Counters – Turkey-Made for Hotels & Resorts
When we walked through resort kitchens in Antalya and Doha, chefs told us the same problem: the salad bars were the first station to collapse during peak breakfast. Guests complained, food lost its temperature, and service teams struggled. That is why we developed Turkey-made cold food counters, engineered to handle the rush without compromise.
Across Africa, the Middle East, and Europe, procurement managers and consultants have learned that salad bars are not just décor. They are part of the critical service flow in hotel kitchens and resort buffets. Without proper BOQ matching and hygienic build, the whole buffet line fails. Our turnkey kitchen projects ensure counters arrive factory-direct, CE-certified, and ready for long-term use.
Finally, as an
– Designed for hotel kitchens & resort buffets
– Factory-direct, manufactured in Istanbul
– Engineered for continuous service flow
– Built for HACCP hygiene & compliance
1-Year Factory Warranty
Service in 90+ countries
Spare parts in Turkey, UAE
Product Line Overview – Models & Technical Specs
Model Type | Capacity (GN) | Dimensions (mm) | Cooling Type | Voltage / Power | Material (AISI304) |
Drop-in Cold Well Units | 4×GN1/1 | 1500×700×900 | Static / Fan | 220V / 50Hz | Yes |
Self-Service Salad Bars | 6×GN1/1 | 2100×800×900 | Fan Cooling | 220V / 50Hz | Yes |
Refrigerated Base Units | 8×GN1/1 | 2400×850×900 | Static | 220V / 60Hz | Yes |
Modular Buffet Systems | 4–12×GN1/1 | Customizable | Static / Fan | 220V–380V | Yes |
Installation & Support – From Istanbul to Resorts
Hotels need fast mobilization. Our installation teams or local partners ensure plug-and-play delivery and seamless commissioning.
- Pre-assembled units for easy on-site fit, reducing setup time for hotel kitchens handling large guest volumes.
- Integration with MEP layouts, ensuring counters match electrical and drainage plans prepared by consultants.
- Training for F&B teams during handover so staff can operate and clean the counters correctly from day one.
- Remote support & spare parts supply with logistics hubs in Istanbul, keeping resorts in Africa and the Middle East running without interruption.
Durability & Build Quality – Made for 24/7 Service
Cold counters in hotel buffets run 365 days non-stop. Weak materials fail. That’s why we use factory-certified stainless steel combined with heavy-duty refrigeration.
- Turkey-made construction, CE-certified for global hospitality standards, delivering reliability in resort kitchens with 1000+ guests daily.
- Reinforced edges against trolley impact, protecting the counter during peak buffet hours and heavy traffic.
- Long-life compressors for tropical climates, engineered to perform at 40–45°C ambient temperatures without losing efficiency.
- Designed for industrial kitchen reliability, minimizing downtime and ensuring smooth guest experience during breakfast, lunch, and dinner.
Hygiene & Food Safety Compliance
Salad bars must maintain +2°C to +8°C even in peak service to comply with HACCP and guest safety standards.
- HACCP compliant design validated for international hotel audits.
- Easy-to-clean surfaces & rounded corners, preventing bacteria accumulation in high-volume foodservice operations.
- Drainage integrated in base to support continuous cleaning cycles required in resort kitchens.
- Glass sneeze guards for guest protection, mandatory in 5-star buffet service areas across Europe and the Middle East.
Why Choose Us & Key Advantages
Hotels & resorts choose us because we combine manufacturing + contracting, offering turnkey solutions from Istanbul.
- Factory-direct Turkey-built buffet counters, reducing import costs and ensuring consistent spare part availability.
- Contracting support: BOQ matching and layout drawings that save consultants weeks of revision time.
- Proven track record: 200+ hotel projects completed across Africa, the Middle East, and Europe with documented ROI.
- Cost-effective logistics & installation teams, ensuring faster project handover and reduced operating downtime.
Comparison Guide – Materials
Material Type | Advantages | Disadvantages | Best Use | Cost Level |
Wooden Counters | Warm look, easy branding | Sensitive to moisture, shorter lifespan | Boutique hotels, low-traffic buffets | Medium–Low |
Stone Counters (Granite / Marble / Quartz / Corian) | Premium look, high durability, easy clean | Heavy weight, higher cost | Luxury resorts & 5-star hotels | High |
Stainless Steel Counters | Longest durability, HACCP compliant, low maintenance | More industrial look | Central kitchens, high-traffic buffets | Medium |
Consultant & Tender Integration – Cold Buffet Projects
Buffet projects succeed only when specifications align with consultant BOQs and layouts. Cold counters require special detailing to avoid service bottlenecks.
- BOQ compliance for drop-in GN units, refrigerated bases, and modular cold lines
- Verified power supply notes (220V/50–60Hz) and cooling capacity details
- Drainage integration for condensation management in fan-cooled models
- HACCP-compliant zoning for salad, dairy, and dessert service
- Marked-up MEP drawings prepared for consultant approval
Design & Workflow Integration
Counters are not only technical equipment but also part of interior design. Our teams coordinate with architects & kitchen designers.
- Custom cladding: wood, stone, stainless
- Modular layouts for breakfast, lunch, dinner
- Smooth flow between hot & cold sections
- Ergonomic design for both guest & staff
Comparison Guide – Counter Models
Type | Capacity | Cooling | Best Use | Comment |
Drop-in Units | 4–6 GN | Static | Flexible buffets | Compact design |
Self-Service Counters | 6–8 GN | Fan | Resorts breakfast | Guest-facing |
Refrigerated Base Units | 8–10 GN | Static | Large hotels | High storage |
Modular Buffet Systems | Custom | Mixed | 5-star luxury | Fully tailored |
📑 Consultant & Tender Alignment
Mincers appear in most consultant specifications for hotels and institutional kitchens. We ensure:
- BOQ compliance with consultant layouts
- Verified 230V/380V power connections
- Integration into butcher zones with drainage planning
- MEP drawings marked-up for installation
- HACCP-ready processing layouts
Case Study – Goa Luxury Retreat Breakfast Buffet
At a 200-room retreat in Goa, the F&B team struggled with cold salads warming too quickly during breakfast. Guests complained about yogurt and fresh fruit losing freshness. We installed Turkey-built fan-cooled salad bars with modular layouts.
- Guest complaints dropped by 40% within two weeks
- Food waste from dairy and fruit reduced by 12%
- Buffet refill times shortened by 20 minutes per service
- ROI achieved in 14 months, validated by consultant audits
Cleaning & Maintenance
Low-maintenance design reduces downtime and supports hotel engineering teams.
- Removable GN pans for daily wash, saving staff time and ensuring consistent HACCP compliance.
- Sliding doors for service access, allowing quick checks and filter cleaning during buffet turnover.
- Easy compressor access, cutting downtime in resort kitchens where service interruptions directly affect guest ratings.
- Preventive maintenance manuals provided, enabling facility managers to plan regular servicing without external delays.
Export & Logistics – From Factory to Resort
We coordinate shipping to 90+ countries.
- Flat-pack or pre-assembled shipping
- 40HC container optimization
- CIF, FOB or EXW Istanbul terms
- Customs-ready documentation
OS&E Integration – Plates, Bowls & Serving Items
Cold counters must integrate with OS&E supplies to guarantee a smooth service line for hotel procurement managers.
- Plate stackers & tray guides designed to match GN pans and buffet flow, avoiding bottlenecks during breakfast service.
- Glassware shelving integrated with refrigeration zones, keeping drinks and desserts at safe serving temperature.
- Customized cutlery drawers to align with hotel procurement standards, simplifying ordering and replacement cycles.
- Harmonized with OS&E packages so procurement managers can finalize one complete turnkey project order.
ROI & Cost Savings – Cold Buffet Efficiency
Cold food counters are not just aesthetic, they bring financial efficiency.
- Reduce perishable food waste (salads, dairy, desserts) by 10–12% in large resorts
- Lower electricity bills with eco-mode fan cooling, saving 8–10% annually
- Save 100+ staff hours per month by reducing manual monitoring of ice beds
- Typical ROI in under 16 months for resort-scale buffets
Procurement & BOQ Integration
Consultants & procurement managers require exact data. We deliver BOQ-ready specs.
- Exact GN capacities & voltage details
- BIM & CAD files for consultants
- BOQ matching with international standards
- Fast response for RFQ & tenders
After-Sales & Spare Parts – Cold Counters
We don’t just deliver, we support the full lifecycle of cold counters.
- Two-year international warranty, covering compressors and cooling modules
- Spare kits shipped with every project: GN pans, sneeze guard glass, LED lighting strips
- Remote support from Istanbul + certified partners in Africa, Middle East, and Europe
- Fast replacement logistics ensure downtime stays under 24 hours in most locations
⚠️ Workflow Mistakes to Avoid
– Counters placed too far from dishwashing → delays
– Wrong GN capacities → food shortage in peak hours
– Poor ventilation near salad bars → condensation issues
🌐 Where They Work Best – Global Scenarios
We adapt designs to regional hospitality cultures.
- Antalya resorts (Turkey) – buffet lines with 1000+ guest capacity
- Dubai hotels (Middle East) – luxury stone finishes with hygiene certifications
- Zanzibar beach resorts (Africa) – tropical climate refrigeration solutions
❓ FAQ – Cold Food & Salad Counters
What temperature should cold counters maintain?
Are wooden salad bars hygienic enough for hotels?
How much space is needed for a resort salad bar?
Can you integrate salad bars with OS&E supplies?
Do you provide installation teams abroad?
Real Projects & Testimonials – What Our Partners Say
