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Cooking Equipments
Heating & Holding Equipment – Built in Turkey for Hotels, Restaurants & Central Kitchens
Cooking Equipments
Heating & Holding Equipment – Built in Turkey for Hotels, Restaurants & Central Kitchens
🔥 Not Just Hot. Built to Hold. Engineered for Real Kitchens.
“Chef, we prepped the food perfect. But it lost its soul before the guest touched it.”
That was what a head chef at a busy all-day-dining outlet in Nairobi once said — and he wasn’t wrong. We seen that many commercial kitchens, even well-designed ones, neglect the final link in the chain: holding temperature with precision and hygiene.
From our factory in Istanbul, we design and manufacture heating and holding equipment that ensures every plated dish arrives exactly as it should — warm, appetizing, and safe. As part of our turnkey industrial kitchen contracting scope, we deliver Bain Maries, food warmers, hot holding drawers, and chafing dish systems, all engineered with utility, safety, and serving flow in mind.
Whether you’re a restaurant chain consultant, hotel F&B planner, or a central catering kitchen contractor, our Turkish-built holding solutions adapt to your workflow. We work with layout drawings, service counter heights, MEP lines and OS&E integration points — this is not catalogue thinking. It’s real, built-to-match design.
1-Year Factory Warranty
Service in 90+ countries
Spare parts in Turkey, UAE
Performance Specifications – Heating & Holding Systems
Equipment Type | Capacity / Size | Temperature Range | Power Supply | Material | GN Compatibility |
Bain Marie – Drop-in | 2–5 GN 1/1 | 62–80°C | 220–240V/50Hz | AISI 304 / 316 SS | GN 1/1, 1/2, 1/3 |
Hot Drawer | 1–2 Drawer | 50–85°C | 220–240V/50Hz | AISI 304 / 316 SS | All GN Depths |
Chafing Dish Induct. | 9L or 12L | Adjustable | Induction | Mirror SS Finish | GN Optional |
Soup Kettle | 4L–15L | 60–90°C | 220V/50Hz | Black/Stainless | Custom |
Rice Warmer | 4L–10L | 60–90°C | 220V/50Hz | Enamel/Steel | GN 1/1 Option |
👉 All models are manufactured in AISI 304 stainless steel, with optional 316 grade for marine or acidic food environments.
Installation & Utility Requirements
- Delivered with CAD + DWG drawings for consultant approval.
- Plug & play electrical setup (220–240V / 50–60Hz).
- Gas units tested with NG & LPG connections before shipping.
- Drainage and water inlets pre-positioned to match counter height.
- Optional on-site installation teams or remote commissioning support.
Durability & Lifecycle Testing
- Built in AISI 304 stainless steel (316 optional) for extended lifespan.
- Thermostat and heating elements factory-tested for 10,000+ cycles.
- Resistant to humidity, grease, and high ambient temperatures.
- Welded body structure prevents vibration and leakage.
- Lifecycle: 7–10 years average in hotel kitchens with proper maintenance.
Maintenance & Hygiene – No Dirt Zones Allowed
- Wet trays emptied daily and rinsed.
- Use mild neutral pH detergent — never chlorine.
- Heating elements cleaned weekly.
- Chafing dishes de-limed biweekly.
- Drawer rails wiped with alcohol weekly.
👉 We supply a maintenance card with every unit. Hygiene isn’t optional.
Why Choose Our Heating & Holding Equipment – Key Benefits & Features
- Consistent Holding Temperature – 62–80°C range across all GN sizes.
- Hygienic construction – Rounded edges, no food trap zones.
- Plug & Play – Easy installation for drop-in or countertop formats.
- GN Compatibility – Works with GN 1/1, 1/2, 1/3 and custom tray depths.
- Precise thermostat controls – Keeps food out of danger zone.
- Dry & wet heat options – Choose per item type and holding duration.
- Made in Turkey – Istanbul factory, European-grade build, export-ready.
- Project-based manufacturing – BOQ driven, layout matched.
- Designed by chefs – Built for real restaurant & commercial kitchens.
- Full support – CAD files, installation, spare parts and after-sales.
Hotels in Cairo, Accra, Tashkent and Casablanca all had different needs — some needed Bain Maries for buffets, others wanted compact food warmers in à la carte kitchens. We designed for all. Because the plate deserves consistency.
We don’t build just hot boxes. We build confidence into your kitchen line.
Heating & Holding Applications by Kitchen Type
- Hotel kitchens – Drop-in Bain Marie + plate warmer near pass window for breakfast service.
- Restaurant kitchens – Compact heated drawers below hotline, near the plating station.
- Central production kitchens – Mobile hot holding carts + heavy-duty bain marie lines.
- Catering kitchens – Chafing dishes with integrated wind-resistant lid design.
- Resort kitchens – IP-rated soup warmers and rice hot pots with covered housing.
- Hospital kitchens – Reliable hot holding for dietary meals.
- Staff canteens – Compact hot drawers for daily service.
- Ghost kitchens – Small-footprint warmers with fast turnover.
👉 Sometimes staff don’t set thermostat, yet system still keep service safe.
⚖️ Comparison Table – Bain Marie vs. Hot Drawer vs. Chafing Dish
Feature | Bain Marie | Hot Drawer | Chafing Dish |
Best For | Buffets & bulk service | Quick plating & pass | FOH buffet display |
Heat Method | Wet/Dry GN heating | Insulated cavity | Electric/gel/induct |
Mobility | Fixed/Drop-in | Built-in undercounter | Portable, mobile |
Holding Duration | Long (up to 4h) | Medium (2–3h) | Short/Medium (2h) |
Types of Equipment We Manufacture
- Bain Marie Units (Wet & Dry Heat) – Drop-in or countertop, 2–5 GN configurations.
- Food Warmers & Hot Drawers – Single or double drawer, digital control, insulated cavity.
- Chafing Dishes – Roll-top, lift-top, or open; electric or gel heating.
- Soup Kettles & Rice Warmers – 4L–15L capacity, hinged or lift lids, wet insulation.
All models are CE-certified and GN-compatible for seamless integration with prep and serving zones.
ROI & Energy Efficiency
- Thermostatic controls save 20% electricity.
- Wet Bain Maries reduce food waste by keeping dishes fresh longer.
- Energy-efficient warmers = lower utility bills in hotels & industrial kitchens.
We seen ROI achieved in less than 12 months in large catering kitchens.
Sustainability in Heating & Holding Equipment
- Eco-friendly operation – Induction warmers reduce wasted heat.
- Lower emissions – Efficient systems cut energy demand in catering kitchens.
- Durable materials – Stainless steel 304/316 extends product lifecycle.
👉 Sustainability isn’t trend — it’s standard for our commercial kitchen projects.
Real Kitchen Stories – What We Fixed in Projects
- Hotel Buffet, Kampala – Scrambled eggs turned cold by 9am. Replaced with thermostatic wet Bain Marie → zero complaints.
- Resort Kitchen, Bodrum – Outdoor chafing dishes struggled with wind. Supplied wind-resistant roll-top units.
- Hospital Kitchen, Lagos – Hot drawers kept therapeutic meals safe overnight with minimal staff.
We seen it many times: holding equipment is sometimes more important than the stove. Because what guest tastes is not the cooking — it’s the moment of arrival.
💡 Chef Amina in Nairobi says: Always keep GN lids half-open when holding rice. It reduce condensation.
Restaurant & FOH Design Tips – Holding Zone Planning
- Place Bain Maries at the pass, not prep counters.
- Buffet chafing dishes must have sneeze guard integration.
- Hot drawers should sit under fry or grill stations.
- Match drop-in units to counter height.
- Never mix cold & hot units on same surface.
👉 FOH buffet islands benefit most from visible, guest-friendly holding gear.
OS&E Integration Guide
Heating gear without the right OS&E = chaos. Plan together:
- GN pans (solid/perforated)
- Soup ladles with hooks
- Portioning utensils
- Plate covers
- Trolleys with brake wheels
- Funnels for refill
❓ Frequently Asked Questions (FAQ)
Do you offer wet and dry heating?
Yes — designed per dish type & holding time.
Can units be customized for buffet counters?
Absolutely. Sneeze guards and FOH finishes available.
Are warmers compatible with local power specs?
Yes — 220–240V or 110V, 50/60Hz, with plug options.
3–4 hours at 65°C, depending on lid type.
Absolutely. All units are CE-certified, HACCP-ready, and tested for IEC electrical compliance.
Can these systems be used outdoors in resorts?
Yes — with IP-rated housings and weatherproof covers
💬 Real Projects & Client Testimonials – What Our Partners Say
