Ayinoks manufactures stainless steel kitchen equipment, cold rooms and laundry systems at its own plant. From hotels to hospitals, from restaurant chains to catering facilities, we handle design, manufacturing, installation and after-sales service under one roof — at home and in export markets.
Ayinoks manufactures high-strength stainless steel equipment on advanced automated production lines at its plant in the 5th Organised Industrial Zone of Gaziantep. From concept design to 3D layout planning, from certified manufacturing to installation and after-sales service, the entire chain is in-house — there is no intermediary.
A significant share of our output goes abroad. For export customers we handle CE-compliant manufacturing, export packaging, container loading plans and customs documentation; our installation team travels to site where required.
DWG drawings based on the architectural project, 3D kitchen modelling and line layouts matched to capacity.
Monobloc bodies compliant with CE, ISO 9001 and HACCP, with radiused corners that give bacteria nowhere to settle.
Export packaging, container loading plans and customs documentation; on-site installation on request.
Immediate on-site response with guaranteed original spare parts, across Türkiye and through our international distributors.
All four product groups are made at the same plant, so a kitchen’s hot line, cold chain and laundry all come from a single responsible party. Dimensions, capacity and stainless steel grade are set project by project.
Cooking islands and service lines planned around capacity and joined into a single block.
Chilled storage, blast freezing and deep freeze rooms; from the panel to the condensing unit, installed by one team.
Hotel and hospital laundries laid out around capacity, keeping the soiled and clean zones apart.
Stainless bodywork made to project-specific dimensions — every part a standard catalogue cannot cover.
For high-capacity kitchen operations we provide bespoke design and engineering, hygienic line layouts and highly efficient workflows.
Integrated infrastructure for round-the-clock buffet service, main kitchens, patisseries and à la carte cooking islands.
Standardised cooking technologies, ergonomic preparation counters and compact service lines.
Central cold chain systems and monobloc stainless hygiene zones built to HACCP international hygiene standards.
Send us your facility’s architectural drawings, capacity requirements or refurbishment plans, and our project team will prepare a layout proposal and budget feasibility study. For export enquiries, telling us the delivery terms and port of destination speeds things up.
