“In 8 out of 10 hotel kitchens we reviewed last year, consultants flagged the same issue: prep stations slowed down not because of chefs, but because cold storage was too far from the line. We notice this again and again during turnkey kitchen projects — counter refrigerators & freezers are not extras, they are anchors. A commercial kitchen may have the right grill, the right oven, but if garnishes or sauces are five steps away, service rhythm collapse.

That’s why our Turkey-manufactured counter refrigeration units are engineered for compact, line-level speed. Built in Istanbul, shipped worldwide, they integrate directly with GN 1/1 pans, BOQ drawings, and consultant-led layouts. Whether you are a contractor planning a hotel hotline, a designer fitting a ghost kitchen, or a procurement officer managing industrial kitchen projects, undercounter refrigeration is the difference between almost ready and always ready. Not every kitchen can run fast, but every kitchen need flow.”

In consultant-driven turnkey projects, compact refrigeration units for hotels and undercounter cold storage for restaurants have become critical. Without these, layouts fail BOQ checks and workflows break during audits. Turnkey refrigeration solutions ensure alignment between consultants, contractors, and operators.