Karacasan Professional Oven, Grill and Range Systems

Judging Karacasan oven and grill prices only by the unit's outer width can be misleading. Whether the plate is flat or ribbed, the burner zones on gas models, the actual product diameter on pizza ovens, and the pots to be used simultaneously on a range all determine total kitchen capacity. Karacasan products should therefore be compared based on menu and line depth.

The Karacasan name is associated with the professional kitchen products of Karaca Bakır ve Mutfak Ekipmanları. The product range is also presented within the CSA Inox online structure under grills, ranges, cookers, fryers, ovens, toasters, rotisseries, and various preparation-cooling systems. Businesses can choose equipment at different scales, from countertop units to modular 600, 700, or 900 series lines.

Snack, 600, 700 and 900 Series Bodies

Countertop Snack-class grills, ranges and toasters are aimed at narrow cafés, buffets and support kitchens. They offer the advantage of a small footprint; product preparation, oil drainage, and the safe clearance next to hot equipment must still be planned.

In 600 and 700 series products, body depth and working width help align different modules on the same line. Grills, ranges, fryers, bain-maries and neutral intermediate counters can be combined at a common working height. The same series name does not indicate that all units have the same gas or electrical power.

The 900 series ranges and cookers-with-ovens are aimed at larger pots and heavier hot production loads. They require a deeper body, a wider hood, and a front working corridor. It should also be checked that a 900 series unit that physically fits the kitchen does not narrow staff passage.

Single- and Multi-Zone Cooking on Flat Plates

Karacasan flat-plate models can be used for hamburgers, eggs, vegetables, fish and other products requiring broad surface contact. The official online product structure lists sizes ranging from 40 × 90 cm electric countertop plates to 60 × 60 cm gas models and larger cabinet-mounted systems.

In some full-module gas models with two separate cooking zones, instead of using the entire surface at one temperature, different product loads can be managed. If one section is set to a low temperature and the other to a high temperature, the utensils for raw and ready-to-serve products must be kept separate.

In electric half-channeled cabinet models, flat and ribbed surfaces can be combined on the same body. Selected products have a temperature range of approximately 50–300 °C and a removable oil collection tray. These values apply only to the specific product code in question.

Choosing Between Lava-Stone Grills and Flat-Plate Surfaces

On a lava-stone grill, burner heat is transferred to the product through the stones and metal grate. On Karacasan's selected fish-bone models, a V-profile sloped grate and separate piezo control for each burner may be found. The sloped surface helps direct free fat in the intended direction.

A flat plate grill generates contact heat on a closed metal surface, while a lava-stone system creates a different smoke-aroma behavior through the open grate and stones beneath the product. In fatty meat, fish and chicken production, the hood and fire safety are especially important for lava-stone systems.

The amount and placement of lava stones must be distributed evenly over the burner. Overly greasy or broken stones can change temperature behavior. Daily cleaning times for plate and lava-stone units are not the same.

Heat Distance in Toaster and Salamander Systems

Karacasan toasters may offer gas or electric, flat or ribbed upper-lower plate options. A selected gas model is stated to have ribbed top and bottom surfaces and operate at approximately 7.02 kW power class. This information should not be generalized to other toasters.

On a contact toaster, product thickness affects how parallel the top plate sits against the surface. If sandwiches of very different heights are placed at the same time, a thinner product may not receive sufficient contact.

A salamander applies heat from above and is used for melting cheese, gratin, and pre-service surface finishing. The distance between the product and the heating element varies by model and is adjustable. A salamander should not be used in place of the main oven, which safely cooks the center of thick or raw products.

Pizza, Pastry and Convection Ovens

Karacasan's product line includes electric pizza, pastry, and convection ovens. One active product on the market is listed with a capacity of four 30 cm-diameter pizzas. The nominal count must be recalculated based on the actual pizza diameter used and the spacing left between products.

In a pizza oven, bottom heat affects the dough's base structure while top energy affects the edge and topping surface. A pastry or convection oven, on the other hand, has a different cooking arrangement through tray rails and fan-driven air circulation. Similar external dimensions do not mean two ovens perform the same job.

Fitting a tray inside the oven is not sufficient on its own. Product height, shelf spacing, the air path around the fan, and the front clearance needed to safely remove the tray must all be checked.

Matching Range, Cooker and Fryer Lines

Karacasan countertop ranges are offered with two, four or six burners in various gas-electric configurations. Burner spacing should be compared with the diameter of the pots to be used. Not all burners on a six-burner unit may be usable simultaneously with large stockpots.

A cooker combines top burners with a bottom oven in the same body. This layout can save floor space; the front working corridor and hot-air movement when the oven door opens must be evaluated together.

In single- or double-basket fryers, oil volume, basket size and temperature recovery determine actual output. Adequate splash-safety distance must be kept between the fryer and a range or pasta cooker that uses water.

Key Features

• Body options ranging from Snack units to 600, 700 and high-capacity 900 series cooking lines
• Different surface, size and energy configurations across flat, half-channeled and lava-stone grills
• Separate cabinet and cooking approaches across the pizza, pastry and convection classes
• Ability to complete the hot line with ranges, cookers, fryers, toasters, salamanders and rotisserie equipment

How to Place a Karacasan Line in a Project?

Grilling, frying, range, oven and finishing operations on the menu should be calculated separately. For each unit, the peak 15-minute product count and the size of the pot, tray or basket to be used must be determined.

Gas type, electrical power, phase, water-drainage requirements, and hood airflow must be planned based on the exact product code. Gas and electric models of the same external dimensions create different infrastructure requirements.

The clearance needed for the removable oil tray, oven door, toaster top plate, and technical service panels must not be blocked by furniture or adjacent equipment.

Karacasan Products on Mutfak10

The current listing status and newly added professional kitchen models on the Karacasan brand page can be followed on the Karacasan oven and cooking equipment section of Mutfak10, operated by Arlinoks. Price comparisons should consider series, energy type, plate surface, oven volume and installation hardware together.

Frequently Asked Questions

How should a Karacasan flat plate versus a lava-stone grill be chosen?

A flat plate, with its broad contact surface, suits products such as hamburgers, eggs and vegetables; a lava-stone system is aimed at meat or fish production requiring an open grate, stones and a more pronounced smoke-aroma effect. Cleaning and hood loads also differ.

What is the difference between a Karacasan pizza oven and a pastry oven?

A pizza oven is oriented toward a bottom-top heat balance, while a pastry oven relies on tray rails and, depending on the model, fan-driven hot air circulation. Selection should be based on tray or pizza diameter, cabinet height, and the target cooking temperature.

What features affect Karacasan oven and grill prices?

Price is determined by the Snack, 600, 700 or 900 series; gas-electric operation; surface width; and countertop versus cabinet body. For ovens, deck count, pizza/tray capacity and controls, and for grills, plate or lava-stone type, change the total cost.