CONTACT US Go Back Contact us Name Surname Email write a message Telephone Send Thank you for submitting! WORKING HOURS Monday 09:00 - 19:00 Tuesday : 09:00 - 19:00 Wednesday : 09:00 - 19:00 Thursday : 09:00 - 19:00 Friday : 09:00 - 19:00 Saturday : 10:00 - 18:00 Sunday : Close ADDRESS Phone. +90 432 216 54 85 email : info@ayazlarmutfak.com Şerefiye Mahallesi, Milli Egemenlik Caddesi Eray İş Merkezi No:9 İpekyolu / VAN on the map below you can access the navigation.

You can also access the categories from the main drop-down menu. CATEGORIES Go Back COOKER Grill, Fryer, Stove, Boiling Pasta, Wok Stove... 700 SERIES Mid-range Cooker Series, Wok Stove, Range, Grill, Lavastone Grill, Fryer, Potato Proofing, Bain-Marie, Tilting Pan, Boiling Pot Cooker, Show Stove, 900 SERIES Upper Segment Professional Cookers, Range Range, Tilting Pan, Boiling Pot, Stove, Grill, Fryer, Potato Proofing, Bain-marie, Show Stove, Lavastone Grill, OVEN Convection, Combi, Steam, Patisserie, Pizza Ovens, COOKER - COOKER High Performance, Suitable for Mass Consumption, Large and Small Burners, With Oven, Without Oven, Natural Gas, LPG, Electricity CHARCOAL GRILL - BBQ Traditional Cooking, High Standards and Durability, Stainless Steel, Fire Brick, Shaft or Slotted Surfaces, FAST FOOD Toaster, Fryer, Crepes, Cast Iron Grill, Boiled Sausage, Doner Grill, Pancakes, Waffles, Wraps, Doner Grill Machine High Capacity Standard or Custom Made, Top, Robotic, Bottom Engine, Classic, V Type, Automatic Cut-Off, LPG, Natural Gas, HEATER Warm Holder, Double Boiler, Water or Dry System, Pizza Display, Hamburger Display, Potato Resting, DISHWASHING MACHINE Under Counter, Guillotine Type, Conveyor Type, Glass Washing, 500 Plates, 1000 Plates, 2000 Plates, 5000 Plates COOLER Counter Type, Storage Type Refrigerator, Make Up Pizza Preparation Unit, Ice Machine, Cold Service Line, Cake Display Cabinet SERVICE LINE Bowl, Hot Cold Neutral Service Unit, Self Service, Salad Bar, Glass Rack, Waiter Counter, Service Refrigerator FOOD PREPARATION MACHINES Hamur Yoğurma, Et Kıyma, Spiral Planet Mikser, Sebze Doğrama, El Blender, Zırh, Patates Soyma, Köfte Şekillendirme, Dilimleme BEVERAGE DEVICES Tea Machine, Cold Beverage Dispenser, Lemonade, Sherbet, Orange Squeezing, Juice Press, Bar Blender, Water Dispenser COUNTERTOP - SINK Stainless Steel, Base and Intermediate Shelf, Cabinet, Drawers, Marble & Polyethylene Top, Movable, Single Double Three Sink, Vegetable Washing, Boiler Washing STACK - STORAGE New Generation Aluminum Stacking Shelves, Wire Stacking Shelves, Wall Shelves, Wall Cabinets, Material Cabinets, Floor Shelves, Spice Trolley EXHAUST HOOD Wall Mounted, Medium Type, With Filter, Without Filter, Double Walled, Air Blown, Oil Trap, Fast Food Type TROLLEYS Stainless Steel, Banquet, Service, Tray Carrying, Tray Collecting, Dirty Dishes, Flour Sugar, Garbage, Meat Hanger, Cargo Trolley SERVING - SET OUT Porcelain, Melamine, Porelin, Unbreakable, Hybrid Plate, Relief, New Generation, Open Buffet Trays, Section Tray, Snack Tray, AUXILIARY KITCHEN EQUIPMENT Stainless Steel, Helvane Pot, Double Handle Pan, Frying Pan, Cylindrical Pot, Gastronorm GN Tub, Frying Pan, Aluminum Tray FOOD BEVERAGE CARRYING EQUIPMENT Thermobox, Thermo Warm Keeper, Thermo Tray, Hospital Tray, Plate Stacking Trolley, Hors d'oeuvres Trolley, Medical Trolleys HYGIENE - STERILIZATION Blade Sterilization, Washing Hose, Fly Catcher, Floor Grid, Waste Oil Separator, Wet Volume Dispensers, Disinfectant Stands, GARBAGE - RECYCLING Antibacterial, HDPE, Indoor, Outdoor, Garbage Container, Recycling Stand, Medical Waste

PROJECT - DESIGNMENT - ARCHITECTURAL Go Back Key Components Kitchen Concept & Type Capacity The richness of gastronomy as a result of the nutritional differences between cultures triggered the variety of devices in the industrial kitchen sector. ​ In the supply of the right equipment, getting feedback about your concept from you will make our work easier and speed up the process. Just as important as using the right equipment is how well that equipment can serve you. ​ In order to determine this, we act by considering the factors such as the total seating capacity of your usage area and whether it will provide outside service. ​ In addition, seasonal overcapacity limits that you may encounter in your business should not be ignored. Usage Area Account Financial Status The correct calculation of areas such as storage, preparation, cooking and service allocated for the kitchen depends on many parameters. Some of these parameters are: the capacity of the people to be served, the distances of the process areas from each other, the work flow, the comfort of the personnel, etc. are elements. In addition, the technical infrastructure of the site causes variability in the calculations, such as the relationship of the area on the floor with non-kitchen uses. In kitchen projects, product, technical infrastructure, labor cost, spare parts etc. The procurement process of the items is a difficult and complex issue to be determined by the operator. Requirements and the budget allocated to work often do not coincide. We recommend seeking professional help to keep these two components in balance. Management Process: Construction Site Visit ​ If necessary, before the project field meeting can be scheduled. Survey from the Settlement Area It is the way to go if you don't have a digital copy of your project. Determination of the Spaces Allocated to the Kitchen It is essential for dominating the fields. ​ It is based on the information of the experts. ​ Draft Works Before the design, the locations determined are briefed to the customer, and the design is initiated upon approval. Flow Chart A schematic plan is designed considering the process flow direction. Layout Plans of Whole Project After the determination of the spaces and their flow, the equipment is transferred to your plan from our rich library according to the need. ​ The general working principle is 2-dimensional, if there are any incomprehensible points Supported by 3D or Section views. Equipment List Inputs such as number, brand, model, size of the equipment used in the project ​ is prepared using Product Technical Specifications Project after approval, together with a price offer A document with detailed technical specifications is presented. Custom Made Product Design Custom made products are designed for your project within the appropriate technical conditions. Available with isometric drawings Installation (MEP) Layouts After the contract approval, the installation values of the equipment used are measured on the plan with reference points, "Electric", "Sanitary", if used It is separated as "gas" and presented on a sheet by sheet. Technical Drawing of Products If there is a non-standard product in the equipment used, it is directed to the factory by making a production drawing. ​ At the same time, although these designs prevent an irreversible mistake in production, It is shared with you and processed after approval. Customer Presentation Sheet Various presentations are made periodically in order to ensure coordination with you in all the aforementioned transactions. In terms of efficiency, face-to-face discussion of presentations will yield better results. Project and Design Solutions in Commercial Kitchen ​ In the world of gastronomy, it is all of the obligations to provide consultancy services to the customer within the scope of the planned budget, in all areas associated with the field of activity, the concept of food & beverage, by displaying a professional and impartial stance. ​ Due to our work, we use more experience than a business can have to add value to your business, we spend all of our time on your project in order to get maximum efficiency, and we create permanent values. ​ Act with us for accurate solutions. AYAZLAR Kitchen What Does It Do For You? ​ It prevents costly and inappropriate financial behaviors in line with efficient kitchen design and planning. By establishing the relationship between the kitchen working areas and the place and the people, they act as a whole within the hygiene rules accepted in international platforms. This leads to increased efficiency and trouble-free operations. Today, many operators are under the misconception that kitchen design and planning is simple. In order to get the process back on track after delays in the project as a result of wrong decisions, the business face unplanned extra costs. At the same time, there may be a revision of equipment with incorrect specifications. The walls built according to the project in the kitchen should be demolished and new ones should be built, which again creates delays and additional costs in the project. ​ Although the effect of ignoring these mistakes is not understood in the short term, it will create problems in the long term. Sooner or later, it will manifest in the quality of the food served, the cumbersomeness in the service and the overall business. ​ Trying to fix the problems during the construction phase of the kitchen will cause situations such as increase in labor costs, postponement of the opening date, potential loss of opportunities in the region, and payment of financial issues such as rent before the establishment is opened. Correct Use of Volume Each square meter of the areas reserved for the kitchen should be kept in accordance with the capacity. Seating capacity to calculate the area to be used, personal number, with variables such as service frequency coordinated action. Maximum person in minimum kitchen space service mentality is wrong. It is inevitable that this understanding will lose its function in a short time and harm the business. Process Flow ​ various foods, with storage After the starting process, preparation, cooking, serving, etc. The process ends when it is delivered to the customer after the stages. This process has its own dynamics and flow direction. And this is not a variable parameter. We act in accordance with the standards, not according to the people, but according to the rules. The aim here is to complete the flow as soon as possible and to create customer satisfaction. Your Requirements Determination ​ Today, hotels, restaurants, cafes are generally considered as a concept when designing spaces. If planning is made, what will be cooked in the kitchen, what can be added to the menu later, The answers to questions such as the number of personnel, how much employment it will create, and how many days the storage will be charged are most likely obvious. In order to create a permanent and healthy solution in your business, it will be beneficial for you to solve such factors without setting up your kitchen. Service and Operation ​ There are times when the service and operation of every business peaks in capacity. It is only possible to get through these intervals without any problems, but with the right planning. The delay that the food prepared for service will experience during the service process, all the effort and It can be destroyed in one fell swoop. In order to prevent such situations, the hot kitchen as well as the service stations must be correctly positioned and the product equipment must be sufficient. ​ The result is happy customers.