Restoran & Café — 1 products.

Türkiye runs 230,000+ active restaurants and 90,000+ cafes; post-pandemic open/close churn sits at 22% — first-time entrepreneurs hit equipment-selection mistakes most often (capacity/concept mismatch, brand lock-in, post-install service issues). Critical kitchen design metrics: kitchen ratio of total area (25-35% ideal), cooking line length (covers × 0.15 m), hood capacity (10-15 air changes per hour), dish capacity (1.5× covers as plates/hour). Concept differentiation is dramatic: pizzeria needs wood oven + cold line; sushi/cold-bar dominated by cold storage; steakhouse needs grill/salamander + resting cabinets; cafe revolves around espresso + cooling + hot display. Brand-side: İnoksan turnkey projects, Empero rapid/budget set-top equipment, Öztiryakiler custom stainless tables, Silter steam cooking. Kleppa is authorized distributor for all four — single-invoice turnkey kitchens are our standard delivery, with engineering managing hood/ventilation/fire suppression integration.