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Turnkey Solutions for Central Production Kitchens

Industrial Food Production Kitchens – Built in Turkey for Mass Catering Efficiency

Across Istanbul, Riyadh, and beyond – we’ve walked into kitchens built wide but not smart. Huge spaces, powerful machines… but no production logic.

From our experience with contractors, consultants, and procurement managers involved in government tenders and food factory projects, we know that high-volume kitchens need more than equipment. They need engineered layouts, smart utility zoning, and Turkey-built modular production units that operate 16 hours a day, 7 days a week. No downtime, no wasted motion.

We design and manufacture complete central production kitchens in Turkey – ready for bulk cooking, hot-cold packaging, blast chilling, and dispatch. Fully integrated with OS&E and smart process lines. This is not kitchen supply. This is food production engineering.

✅ Designed for 5,000 to 50,000 meals/day

✅ Modular workstations, shift-based rotation

✅ Flow mapping: raw intake > prep > cook > chill > pack > dispatch

✅ Heavy-duty power/gas water routing for 24/7 ops

✅ Separate dirty/clean corridors (HACCP)

Whether it’s a hospital food factory, airline catering base, or army central kitchen, our Turkish-made units are built to handle mass throughput with precision.

  • Semi-auto kettle & tilting pan systems (PLC-integrated)
    Ideal for cooking large quantities of soups and sauces without manual labor. The PLC interface allows real-time monitoring of temperature and mixing cycles — saving time, reducing human error.
  • Automated vegetable peelers, washers, slicers
    These systems can reduce prep time by up to 70%. Especially useful in high-throughput facilities like military kitchens or airline caterers.
  • Batch cooking modules with time/temp control
    Designed for consistency and repeatability. Each batch is controlled for HACCP-compliant time and temperature, ensuring food safety.
  • Conveyor blast chillers and inline packing stations
    These allow for seamless transition from cooking to chilling to packaging. No food sits in unsafe temperature zones.
  • SCADA or touchscreen command centers
    Gives supervisors complete visibility over the cooking process, with remote alerts and real-time batch data.

We integrate automation based on your crew skill level and batch style. From manual to touchless, it’s scalable.

  • Utility maps pre-designed (gas, drain, air, electric)
  • Pre-walls for hot/cold/neutral zones
  • Wash, prep, cook, dispatch zoning
  • Anti-contamination door + drainage logic
  • ISO/FDA/HACCP alignment included

Most kitchens are retrofitted with zones later. Ours come designed for them. We don’t react to inspections. We engineer to pass them.

Modules designed per menu type:

  • Soup & Sauce Zones
    High-capacity kettle banks with built-in stirrers and automatic filling. Portioning machines downstream fill containers with millimeter precision.
  • Meat/Fish Lines
    Chilled marination tanks connect to combi ovens, followed by shock chill tunnels. This setup retains texture and reduces bacterial risks.
  • Rice/Pasta Lines
    Bulk cookers with auto-drain conveyors ensure non-sticky, batch-consistent starches. Great for NGO and airline catering.
  • Bakery/Pastry Units
    Modular sections with proofers, dough sheeters, and tunnel ovens. From dough to tray in under 15 minutes.
  • Salad Preparation
    Chilled stainless tables, ergonomic cutting zones, and nitrogen-seal packaging for fresh delivery — used widely in hospital cold kitchens.

Each module is temperature tracked from raw in to pack out. Sensors, flow logic, and rapid transfer.

The Role of Kitchens in Hotel Revenue Strategy

Industrial Food Production Kitchens – Built in Turkey for Mass Catering Efficiency

📦 Equipment, OS&E & Packaging Integration – End-to-End Preparedness

  • 700/900 line CE cooking equipment
  • Commercial dishwashing zones (rack/conveyor)
  • GN system trolleys, trays, containers
  • Stainless steel prep + wash + service lines
  • Consumables: wrap, labels, crates

We export complete BOQ lists, with QR-tagged OS&E kits. All linked to your process maps.

🌐 Factory Integration Examples – Soup, Sauce, Meatball, Bakery & More

Real-world setups:

  • 🍲 Government soup kitchen: 4 kettle lines, 2-ton/day
  • 🥩 Airline pastry hub: modular bakery units + cold dispatch
  • 🍗 Meatball plant: formers + conveyor chargrills + blast chill
  • 🌿 Salad packing: chilled prep + nitrogen-flush sealing

Each factory built in Turkey. Shipped ready. Passed audit.

FAQ – For Food Truck Investors & Operators

Yes. We design for external tech plug-ins.

Yes, CE/ISO + tagged lists and shipping manifests.

Yes, and our layout includes it by default.

Anytime. We recommend it.

💬 Real Projects & Client Testimonials – Proven in Mass Production

“We cook 15,000 rice meals per shift. The Turkish-made kettles didn’t fail once in 6 months.” — Hamad, Head Chef, Qatar Catering
Hamad, Head Chef, Qatar Catering
Hamad, Head Chef, Qatar Catering
“The labeling + packaging workflow saved us 8 staff per shift. It’s engineering, not just a kitchen.” — Adele, Production Manager, Hospital Chain
Adele, Production Manager, Hospital Chain
Adele, Production Manager, Hospital Chain
“We had 3 days for inspection before funding. They passed in 1.” — Nasser, NGO Facility Planner
Nasser, NGO Facility Planner

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