01
Cutting technology
Cut precisely, shift after shift. Electric Döner knives and circular blades for professional continuous use. In combination with the NG4 Master power supply unit, a servo system holds the speed under load instead of running it against resistance.
Motors from maxonServo system with NG4 MasterØ 80 or 90 mm
02
Grill technology
Constant heat, controlled output. Gas and electric Döner grills with top or bottom drive as well as contact grills. Designed for even heat across the entire spit height and for maintainability.
30–120 kg7–17.5 kWTop and bottom drive
03
Robotics & automation
Automate what recurs every day. CEYLAN ROBOTS cut and portion automatically — for conical and cylindrical spits, with adjustable cutting thickness and an integrated holding system.
Gas or electric70 or 100 kgRemote maintenance
04
Kitchen technology
Equipment for the whole operation. Pizza ovens, kitchen appliances, refrigeration as well as cooking and frying equipment. Selected by whether they hold up in snack bar operation and whether parts remain obtainable.
600 and 700 seriesGas and electric
Technology in actual use
CEYLAN technology is used wherever professional workflows have to run precisely and reliably — in the Döner business, the snack bar, the quick-service restaurant, the large-scale kitchen, catering and the food truck. The applications range from processing and preparation through to supporting technical processes.
Development does not begin with the technology but with the application: everyday work sets requirements. CEYLAN understands them. Technology solves them. People benefit from it.
What counts in operation
- An even cut
- Constant heat
- A reproducible result
- Consistent portion quality
Target groups
- Gastronomy businesses and operators
- Employees and users
- Dealers and wholesale
- International business partners
- Planners and project customers
Döner business
The sequence is tightly timed: mount the spit, make the first cut, then take it down evenly over hours. What matters is a cut that looks the same from the first to the last order, and heat that stays constant across the entire spit height. If either fails, the guest notices it on the plate.
Quick-service restaurant
Here repeatability across changing staff is what counts. Portion sizes have to be right regardless of who is at the device. Where that cannot be ensured across a shift, an automatic solution shifts the requirement from the person to the setting.
Large kitchen
Preparation volumes are higher, equipment runs longer without interruption, cleaning is organised. What is decisive is service life under continuous load and how quickly a device runs again after a failure.
Specialist trade and partner businesses
For dealers and service businesses it is less the individual device that counts than security of supply: do spare parts remain obtainable? Is technical information reachable? Can a device still be repaired after years? Product responsibility is designed for exactly that.
What they all have in common
The measure is not the data sheet but the workflow. A machine that convinces in the brochure but obstructs the spit change or cannot be cleaned is the wrong choice in operation.
Technology has to work in the business
What matters is not only what a machine can do — but how it fits into the daily workflow.
How CEYLAN develops, engineers and manufactures is shown under Engineering.