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Cooking Equipments
Light Cooking Tools – Compact Solutions for Turnkey Commercial Kitchen Projects
Cooking Equipments
Light Cooking Tools – Compact Solutions for Turnkey Commercial Kitchen Projects
🔥 Frontline Cooking, Fast Results – Designed for Compact Power
Some hotel chefs whispered it clearly: “We don’t need bulk. We need speed.” And they right. In countless resort buffet lines, airport lounges, and staff cafeterias we’ve helped equip, one thing became clear — light-duty cooking tools aren’t secondary. They’re mission-critical. They help you toast, reheat, seal, sear, bubble, boil, and more — in seconds.
As part of our customized commercial kitchen manufacturing scope, we provide a full range of light cooking equipment designed, built, and shipped from our Istanbul-based production center. These units are made for turnkey kitchen contractors, spec consultants, food operators, and hospitality investors looking for compact firepower.
Whether you’re planning hotel kitchens, staff canteens, ghost kitchens, or resort breakfast lines, our tools match international BOQ specs, CE-certified electrical safety standards, and modular installation layouts.
Turkey-built. Globally tuned. Compactly powerful.
1-Year Factory Warranty
Service in 90+ countries
Spare parts in Turkey, UAE
Performance Specifications – Light Cooking Systems
Equipment Type | Power (kW) | Dimensions (mm) | Material | Control Type | Heating Time |
Salamander | 3.6 | 600×450×480 | SS304 | Thermostat | 60 sec |
Panini Grill | 2.0 | 340×370×210 | Cast+SS | Manual | 45 sec |
Crepe Maker | 2.2 | 400×400×220 | Iron | Dial | 90 sec |
Waffle Maker | 1.6 | 310×320×240 | Aluminum | Digital | 60 sec |
Microwave | 1.5 | 520×410×310 | Inox+Glass | Touch | Instant |
Rice Cooker | 1.95 | 380×380×340 | Aluminum | Auto | 40 min (full) |
Sous-Vide | 1.2 | 320×150×310 | Stainless | PID Digital | 0.1°C Control |
👉 All models are manufactured in AISI 304 stainless steel with optional 316 for high-demand or marine environments.
Installation & Utility Requirements
- Delivered with CAD + DWG drawings for consultants.
- Plug-and-play electrical setup (220–240V / 50–60Hz).
- Multi-region plug types (EU, UK, US, GCC).
- No plumbing required for most units.
- Optional on-site installation or remote commissioning support.
- Proven easy installation for industrial kitchen projects worldwide.
Durability & Lifecycle Testing
- Built in AISI 304 stainless steel (316 optional) for extended use.
- Heating elements factory-tested for 10,000+ cycles.
- Resistant to humidity, grease, and tropical ambient temperatures.
- Average lifecycle: 7–8 years in daily-use commercial kitchens and industrial kitchens with proper maintenance.
Energy Efficiency & Sustainability
- Low-amp models for reduced energy draw.
- Fast preheat = less idle power waste.
- Durable build reduces equipment turnover & waste.
- Energy savings proven in both commercial kitchen and industrial kitchen operations.
🌍 Why Our Light Cooking Tools Are the Right Fit – Core Advantages Combined
- Turkey-made, CE-tested
- Compact for all commercial kitchen sizes
- Trusted by ghost kitchen operators
- Customized layouts with your BOQ
- Short lead times, global shipping
- Integration support for OS&E
- Plug & play setup (no plumbing, no exhaust needed)
- Fast preheat cycles (45–90 sec)
- Thermostatic or digital controls (by product type)
- Stainless steel or non-stick heating surfaces
- Low voltage compatibility for tropical regions
- CE-certified, HACCP-friendly
- Lightweight and mobile design
- Ideal for backup service lines, live cooking, or rush-hour flow support
Sometimes chefs don’t reset timer, but unit still cook perfect.
Where Light Cooking Tools Prove Essential
- Hotel & Resort Kitchens – For breakfast buffets, egg stations, or room service prep, panini grills and microwave ovens are essential. Most 5-star properties keep a crepe or waffle maker by the front-line bar.
- Staff Canteens – Used for reheating batch-cooked meals, boiling rice for up to 100 meals, or preparing quick sandwiches during peak.
- Ghost Kitchens – Salamanders are perfect for finishing dishes before dispatch. Waffle makers add a dessert menu with zero extra space.
- Coffee Chains & Bakeries – From toast to melted cheese, panini grills and crepe makers support limited-space menus with high turnover.
- Fine Dining Kitchens – Sous-vide cookers handle pre-service protein prep with precise control.
- Industrial Kitchens – Heavy-use facilities benefit from durable, compact fryers and salamanders that withstand 12–16 hours of daily work.
Product Portfolio – Built in Turkey, Designed for Flow
- Salamanders – Electric or gas-powered, wall-mounted or countertop, timer or thermostatic control.
- Panini Grills & Toasters – Flat or ribbed plate, teflon or cast-iron, auto shut-off optional.
- Crepe Makers – Single or double plate, 300–400 mm diameter, thermostatic precision.
- Waffle Makers – Belgian or Hong Kong bubble, non-stick coating, digital time/temp setting.
- Microwave Ovens – Manual or digital interface, 1000W to 1800W, inox chamber and tempered glass.
- Rice Cookers – 5, 10, 20L capacity, keep-warm function, lightweight and transportable.
- Sous-Vide Cookers – Circulating or water-bath, temperature tolerance 0.1°C, PID control.
Layout Advice for Designers & Consultants
- Wall-mount salamander above service pass.
- Pair crepe & waffle units near breakfast counters.
- Use stack-shelf concept for microwaves.
- Separate sous-vide from live fire section.
- Group rice cooker next to holding zone.
- In industrial kitchen layouts, allocate additional clearance for heavy-duty salamanders and fryers.
Turnkey Bundles – Matched with BOQ, Matched with Results
- Pre-selected kits (e.g., breakfast bar, room-service station, ghost line module).
- Matching accessories: trays, utensils, pans, inserts.
- BOQ-based load schedules & voltage adaptations.
- CAD-ready dimensions & plug info.
- Warranty and CE docs in the same pack.
👉 Just send us your kitchen layout or BOQ — we’ll map it to the right tools.
⚡ Speed & Recovery Tests – Proven in Real Kitchens
In high-output commercial kitchens and compact industrial kitchen setups, speed isn’t luxury — it’s survival. We tested our light cooking tools in real projects to measure recovery time and service impact.
Equipment | Recovery Time | Notes from Field Use |
Panini Grill | 45 sec | Handles 30 sandwiches in a row without overheating. |
Waffle Maker | 60 sec | Perfect for resort breakfast rush, no sticking. |
Salamander | 55 sec | Recovers heat instantly after 10+ gratins. |
Crepe Maker | 90 sec | Even heat across plate, consistent results. |
👉 In a hotel kitchen line with 300+ covers, recovery speed decides if guests wait… or smile.
OS&E Compatibility Checklist
- Heat-resistant spatulas (for crepes & paninis)
- Portion rings (for consistent sizing)
- Waffle trays and non-stick mats
- Rice bowls, scoops, and measuring cups
- Food-safe vacuum bags (for sous-vide)
- Stainless tray inserts
- Insulated carry pans (for ghost delivery)
Hygiene & Maintenance Tips
- Crepe/Waffle – Clean plate with soft cloth while warm.
- Panini Grills – Avoid metal scraping.
- Microwave – Daily chamber wipe and weekly descaling.
- Rice Cookers – Wash bowl after every shift.
- Sous-Vide – Run descaling cycle monthly.
👨🍳 Chef’s Tips from Real Projects
Real kitchens teach us real lessons. Here are micro insights from chefs we worked with:
- Chef Amina (Nairobi): “Always color-code waffle baskets in staff canteens. It reduce mix-ups during peak service.”
- Chef Miguel (Lisbon): “Put salamander above pass window. Saves me 5 steps per dish.”
- Chef Noura (Dubai): “Sous-vide cookers should be separate from grill line — avoids cross heat.”
👉 These small details make a big difference in commercial kitchen design.
❓ Frequently Asked Questions (FAQ)
Can I use these near wet zones?
Yes. Most models are IP-rated, safe for splash zones.
Can power plugs be customized?
Definitely. Plug type & voltage matched per region.
Are these tools CE-certified?
Yes. All units ship with CE compliance.
Do you supply matching utensils?
Yes. Bundled with heat-safe spatulas, bowls, trays.
How long is the expected lifecycle in an industrial kitchen setup?
7–8 years on average, depending on usage and maintenance.
💬 Real Projects & Client Testimonials – What Our Partners Say
