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Building an Industrial Kitchen
Cooking, cooling, prep, dishwashing, storage — concept-agnostic complete kitchen. Inoksan + Empero + Öztiryakiler from one supplier, HACCP-compliant install.
Six core lines covering the full kitchen — cooking to dishwashing, storage to ventilation.
Conventional/convection oven + commercial range + grill/salamander. Empero and Inoksan options.
Grease-trap hood, fan motors and chimney connections. Fire alarm + shut-off system integrated.
Stainless-steel counters, vegetable cutter, planetary mixer, meat grinder.
Blast freezer + walk-in cold room + upright commercial refrigerator. Digital temperature monitoring.
Tunnel or hood-type dishwasher + pre-wash counter + drying rack. Water filter included.
Hot/cold service line, bain-marie, plate warmer, salad bar — for buffet or plated service.
Empero set-top heavy + basic hood — rent/build-out adds ₺4-8M
Mixed brands (İnoksan main + Empero set-top) + full hood + dish tunnel
İnoksan turnkey + parallel service lines + cold storage + uniform laundry
Industrial kitchen steam — capacity calculation, gas vs electric, brand comparison.
Read GuideBuying three brands (Inoksan, Empero, Öztiryakiler) from one vendor is a real edge — after install we make one phone call for service, no chasing different suppliers for different machines.
Share kitchen type and daily covers — our engineering team will respond within 1 business day.