Himaksan Modular Cooking and Oven Systems

Himaksan is an Istanbul-based brand manufacturing modular cooking, oven, service, and cooling equipment for professional kitchens. Its product portfolio includes 600, 700, and 900 series cooking lines; gas and electric ranges, cookers, fryers, grills, bain-maries, pizza ovens, and prep cabinets. This broad product structure requires Himaksan equipment to be evaluated within kitchen-line planning rather than as single-device purchases.

On a modular cooking line, devices' depths, working heights, energy connections, and service clearances need to be compatible with each other. Even within the same brand's products, the 600, 700, or 900 series distinction changes body dimensions and target production scale. Choosing a device based only on width or price before the business menu is clear can lead to future capacity and layout problems.

The Role of the 600, 700, and 900 Series in the Cooking Line

The series concept defines not just the cooking devices' design but also the depth and layout arrangement on the cooking line. More compact series can be considered for cafés, buffets, and kitchens with limited production. Deeper, higher-capacity lines, meanwhile, are geared toward the larger cooking surfaces needed in restaurant, hotel, catering, or bulk food production.

On a cooking line, a countertop device and a cabinet-mounted device have different functions. A countertop range, fryer, or bain-marie can be used on an existing base stand. A cabinet-mounted model, meanwhile, combines working height and the lower body within the same product. The lower section doesn't always have a storage or hot-holding function; the model's technical description should be separately examined.

When choosing between series, the entire line's total length should be calculated rather than measuring devices individually. Fire-safety clearances, hood coverage area, gas manifold, electrical panel, and service access should be included in the project. Although it's possible to use different series depths on the same line, this can require additional adjustment at the counter front and flue connections.

The Distinction Between Gas and Electric Cooking Devices

Himaksan's product group includes gas and electric ranges, cookers, ovens, and grills. Energy type shouldn't be chosen based on operating cost alone. The building's gas line capacity, installed electrical power, ventilation system, and local installation requirements should be evaluated together.

Gas devices offer direct control via flame response but require suitable gas pressure and combustion air. Electric models need sufficient line power and a suitable fuse group for the heating element or cooking surface. In a large kitchen, all devices running simultaneously creates a higher total load than the value on a single device's label.

Himaksan product names specify LPG and natural gas options separately. It shouldn't be assumed an LPG device can be connected directly to a natural gas line or a natural gas model to an LPG tank. Injector, regulator, and manufacturer-permitted conversion procedures should be evaluated by qualified technical staff.

Deck and Capacity Selection in Pizza Ovens

Himaksan's pizza oven family includes single and double-deck, gas or electric options. Product names include definitions like 4, 6, 4+4, or 6+6 capacity for 30 cm diameter pizzas. These values show the reference pizza count that can fit on the oven base; actual production speed varies by dough structure, heat recovery, and baking time.

A double-deck oven can help manage different products or two separate production sequences simultaneously. Whether the decks are independently controlled, temperature range, and energy value should be checked per model. A single-deck model can suffice for businesses with lower counter height or limited production volume.

In oven placement, the lower stand, flue arrangement, door-opening area, and product-loading height should be planned together. The distance between the dough-prep counter, ingredient cabinet, and oven should be arranged to reduce unnecessary staff movement.

Service Flow With Bain-Maries, Ranges, and Cookers

A bain-marie is used to keep prepared food within a specific service temperature range; it shouldn't be evaluated as a cooking device. Himaksan's product group includes countertop and cabinet-mounted electric bain-maries in different sizes such as 40×70 and 80×70 cm. GN container layout and water tank structure vary by selected model.

Cookers combine a stovetop cooking area with a lower oven in the same body. Body width and oven structure can differ across four-burner gas or electric models. Using a cooker instead of a separate range and oven can save space; however, the two sections' simultaneous usage intensity affects energy and service planning.

Devices developed for specific product groups such as gözleme, bazlama, tantuni, künefe, and döner have different surface and burner arrangements than general-purpose ranges. If the production volume of these products on the menu is high, a dedicated machine can offer a more controlled workflow than temporary solutions set up on a standard range.

Featured Highlights

• The 600, 700, and 900 series product families offer options for different kitchen-line depths and production scales
• Gas or electric configurations are available across range, cooker, fryer, grill, bain-marie, and oven groups
• Single and double-deck models with different reference pizza capacities are available in pizza ovens
• Countertop and cabinet-mounted device options offer separate solutions for existing infrastructure and newly built modular lines

Measurements to Check When Setting Up a Himaksan Line

At project start, devices' width, depth, and height should be transferred to a scaled layout plan. The hood should cover not just the device body but the spread area of resulting steam and smoke. Gas and electrical connections should be positioned so they don't block maintenance access behind devices.

Menu analysis determines each device's required capacity. How many pans will be used simultaneously, which products will be fried, how many GN containers will be in the bain-marie, and how many products will be prepared hourly in the oven should be calculated. Peak-hour need can be more determinative than daily total production.

Access should be provided to the underside, rear, and side surfaces of devices during cleaning. On fixed modular lines, it's important that joint points don't accumulate liquid and food residue. After installation, gas leak-tightness, electrical safety, and device operation checks should be completed by qualified personnel.

Himaksan Equipment on Mutfak10

Himaksan ranges, cookers, bain-maries, fryers, pizza ovens, and cooling equipment are listed on Mutfak10 by series, size, and energy type. You can review the Himaksan modular kitchen and oven equipment page to evaluate products suited to your cooking line together. Current prices are determined by series, capacity, energy type, and body configuration.

Frequently Asked Questions

How should one choose between Himaksan's 600, 700, and 900 series?

The choice is made based on the kitchen's usage area, daily production, and the depth of the line to be installed. A smaller-body series can suffice for a compact café, while a hotel or catering kitchen may need a wider cooking surface. The size and working height of all devices to be used on the same line should be checked together.

What is the core difference between Himaksan gas and electric cookers?

The core difference is energy source, connection infrastructure, and cooking control method. A gas cooker requires a suitable gas line, ventilation, and combustion control, while an electric model needs sufficient installed power and a separate electrical circuit. The technical power of the stovetop and oven sections should be compared on a model basis.

What production volume is a Himaksan double-deck pizza oven suitable for?

The double-deck model is geared toward businesses wanting to use two cooking sections simultaneously or needing to increase production capacity during intensive order hours. Suitability isn't determined only by pizza count like 4+4 or 6+6. Baking time, heat recovery, energy infrastructure, and staff loading speed should also be factored in.