- Home
- Mass Catering & High-Volume Kitchen Projects – Turkey-Made Systems for Global Institutions
Why Ethnic Restaurant Kitchens Need Tailored Design
Mass Catering & High-Volume Kitchen Projects – Turkey-Made Systems for Global Institutions
We observed it over and over again. From a military base in Qatar to an airline catering hub in Kenya, kitchens that can’t scale under pressure break down when it matters most. Mass catering isn’t just cooking. It’s about repetition, flow, safety and consistency. And in today’s institutional foodservice, these ain’t luxuries — they is the standard.
As part of our turnkey industrial kitchen manufacturing & contracting model, we design, fabricate and export high-volume catering kitchens from Turkey to the world. Whether you’re serving industrial food production, airline tray catering, or military base meals, our job is to engineer kitchens that handle volume — without compromise.
We work directly with contractors, institutional operators, defense ministries, aviation groups, and international catering chains. From concept to commissioning, we don’t just ship equipment — we deliver kitchen ecosystems that cook 5,000 meals per shift with zero bottlenecks.
Why Choose Us – Trusted by Contractors, Consultants & Catering Teams
- 20+ years of experience in mass catering systems
- Over 350 large-scale projects delivered in 40+ countries
- HACCP, ISO 22000, CE, GCC & airline-grade certifications
- Fully integrated BOQ, MEP & layout support
- Fast production timelines: 6–8 weeks for full line delivery
- Factory-direct support, spares, and aftersales logistics
- BOQ-ready specs for consultants & procurement managers
- Audit-passed layouts for airlines, ministries & institutional clients
- Manufactured in Istanbul, Turkey with industrial-grade durability
We had it happen before: operators losing 10% of meals due to layout mistakes. We fix flow, not just ovens.
Design Considerations for High-Volume Kitchens
- Always separate raw/cooked prep zones
- Use modular counters for airline vs institutional menus
- Ensure dish return flow doesn’t cross tray prep
- Integrate OS&E redundancy: duplicate kits for shift overlap
- Fire suppression systems mandatory for 24h cycles
With our Turkey-built commercial kitchens, consultants and facility managers secure long-term, scalable layouts.
Installation & On-Site Support
Our installation supervisors provide:
- Utility alignment with MEP drawings
- Staff training for high-volume OS&E use
- Fire suppression + safety testing
- Overnight retrofits for active kitchens
We done installs in Qatar, Kenya, and Malaysia where kitchens went live under strict deadlines.
Operational Complexities We Solve
- Cross-contamination in shift overlap zones
- Cooking/chilling/packaging timing misalignments
- Cleaning and drain access bottlenecks
- Hot + cold tray sync for airline ops
- Inaccurate portioning from manual prep
- Fire risk in 24h continuous kitchens
We don’t just fix problems. We anticipate them before they start.
The Role of Kitchens in Hotel Revenue Strategy
Mass Catering & High-Volume Kitchen Projects – Turkey-Made Systems for Global Institutions
Project Types We Specialize In
Industrial Food Production Kitchens
Run 18+ hours/day, often producing 10,000+ daily portions. We focus on
workflows. Clients include
Airline & Flight Catering Projects
Here, timing is everything. Kitchens are designed around
Our systems are used by
Military Base Dining Hall Kitchens
Field durability, troop volume, fire safety and mobility matter most. We engineer
for breakfast-lunch-dinner cycles, with tray logistics, prep lines and HACCP zoning built in.
🧠 Engineering & Layout Planning
- Zoning by function (receiving > storage > prep > cook > pack)– ensures food safety & smooth workflow
- Routing logic for humans + product– reduces collisions and staff fatigue
- Color-coded floor demarcation– simplifies HACCP compliance during audits
- Air flow zoning: positive/negative pressure– keeps odors, heat and contamination under control
- Fire suppression + alarm logic– protects high-volume kitchens running 24/7
- Energy-efficient kitchen triangle planning– saves time and cuts utility costs per shift
Our engineers work with your consultants and facility managers. Always.
✈️ Airline & Tray Packaging Modules
- 3-line airline tray stations– enable parallel meal assembly for thousands of trays per hour
- Modular menu labeling & wrapping systems– support multiple menus with easy changeover
- Heat-seal stations with built-in expiry coding– ensure food safety and traceability
- Tray trolleys with 20-tray quick-load modules– reduce turnaround time at airports
- Chilling-to-loading tunnel conveyor systems– maintain cold chain integrity right up to aircraft loading
Designed for tight schedules and zero-error tray prep.
📊 Throughput Matrix: Meals/Hour
Equipment Type | Avg Meals/hr | Use Case |
300L Tilting Kettle | 750 | Soups, stews, sauces |
20-Tray Combi Oven | 400 | Main dishes, bulk proteins |
2-Line Tray Sealer | 800 | Sealed packs + airline trays |
Rack Conveyor Dishwasher | 3,000 | Tray washing in loop systems |
2x Blast Chillers (80kg) | 700 | Safe cooling, multi-batch |
Frequently Asked Questions (FAQ)
Can you handle both airline and military mass kitchens?
Yes. We tailor tray size, fire zoning, and workflow for each spec.
Do your kettles and combi ovens survive 24h shifts?
Absolutely. Built with 304/316 steel for nonstop cycles.
Can you supply turnkey Made in Turkey institutional kitchens?
Yes. Full BOQ, MEP, equipment and OS&E packs ready in 72h.
Do you provide vacuum pack + sealing lines for airline catering?
Yes. Modular cook-chill-pack lines with labeling integration.
How fast can you deliver a turnkey high-volume project?
6–8 weeks standard after approval on products. Faster for modular container kitchens.
Real Projects & Client Testimonials – What Our Partners Say
