- 01
Pizza ovens
Single and multi-chamber, strong insulation, stainless steel materials, simple maintenance and repair.
- 02
Kitchen appliances
Vegetable cutters, cutters, slicers, meat grinders, dough kneaders, dough rollers.
- 03
Refrigeration
Refrigeration and freezing equipment for storage, preparation and service: retail refrigeration, pizza prep counters, refrigerators.
- 04
Cooking & frying equipment
Deep fryers, griddle plates, lava stone grills, chicken grills, ranges, salamanders, bain-marie, chip warmers — in gas and electric versions.
Pizza ovens, kitchen appliances, refrigeration as well as cooking and frying equipment. In this category CEYLAN® acts as an outfitter: the equipment comes from the specialist trade business and is selected by whether it holds up in snack bar operation, whether it can be operated during service, and whether parts remain obtainable.
Selection instead of range width
A snack bar is not a restaurant kitchen. Ambient temperature is higher, cleaning intervals are shorter, equipment runs longer without interruption and is operated by changing staff. A device that lasts two years under these conditions is the worse decision than one whose wear parts are available at short notice.
Pizza ovens
Single- and multi-chamber ovens in gas and electric versions, plus conveyor ovens. What counts for the choice is the number of chambers and baking area in relation to order volume, the insulation — it decides heat-up time and energy consumption in continuous use — and the connected load on site. Stands, trays, peels and thermal boxes are available as accessories.
Kitchen appliances
Vegetable cutters, cutters, slicers, meat grinders, dough kneading and rolling machines. What matters is the preparation volume per day, the cleanability of the components in contact with food, and the availability of discs, blades and perforated plates as wear parts.
Refrigeration
Refrigeration and freezing equipment for storage, preparation and sale, plus refrigerated counters for the pizza station. Design parameters are the usable volume in relation to the goods receipt rhythm, the ambient temperature at the installation site and accessibility in the workflow.
Cooking and frying equipment
Fryers, griddles, lava stone grills, chicken grills, ranges, bain-marie and salamanders — in gas and electric versions, combinable in the 600 and 700 series dimensions. Anyone building a line defines series dimension, working height and connection type before the individual device.
Planning
Location, connected load, extraction situation and installation dimensions decide the combination. For new fit-outs and conversions we coordinate the line in advance rather than adding up individual devices.