These designs are AI-assisted 3D visualisations
Stand Dünyası can manufacture more than 90% of what you see here in its own workshop. Some details an AI cannot foresee may not be reproducible exactly as shown. When you contact us about a design you like, we tell you plainly which parts can be built as drawn and which need adapting — we do not make a promise we cannot keep.
Specification
| Stand type | Counter-type island kiosk |
|---|---|
| Placement | Island: in the open floor of the mall concourse, open to customers on all four sides. |
| Dimensions | 340 × 240 cm (11 ft 1.9 in × 7 ft 10.5 in), counter 110 cm (3 ft 7.3 in), two towers 210 cm (6 ft 10.7 in) |
| Sector | Kumpir: large oven-baked potatoes mashed with butter and cheese and loaded with toppings of the customer's choice |
| Brand shown | SPUDOLA — a fictional brand created for this concept |
The story
SPUDOLA brings the Istanbul seaside classic, kumpir, into the mall. A huge baked potato is split, mashed with butter and cheese right in its skin and then loaded with whatever the customer points at. The stand is built around that moment: sixteen toppings in a long cold bar at the front and the oven glowing through a window at the back.
The kiosk stays at the 110 cm counter height on every side, so there is no hood above the counter. The staff work at a lower 90 cm level inside the ring, the oven sits under the worktop and a downdraft unit handles the steam. Two olive towers of 60 × 15 × 210 cm on opposite corners carry the brand high enough to be seen from both directions of the concourse.
Terracotta, butter yellow and olive green give the stand the warmth of a baked-potato skin and a farmhouse kitchen.
Manufacturing and materials
- Counter body: 18 mm moisture-resistant MDF, terracotta matte lacquer; butter-yellow logo band with raised cream acrylic letters.
- Worktop: 12 mm cream solid-surface on a 30 mm substrate, food-safe and seamless.
- Topping bar: refrigerated 16-pan well (+3 °C) with a hinged 6 mm tempered-glass sneeze-guard lid flush with the worktop.
- Potato oven: built-in electric convection oven for 48 potatoes with a heat-resistant glass viewing window and warm LED lighting.
- Extraction: recirculating downdraft unit at the staff work level with grease and activated-carbon filters; no open frying.
- Hygiene: stainless hand-wash sink with hot water, water tank or mall connection and drain through the plinth.
- Towers: steel box frame, olive lacquered MDF, printed acrylic illustration panels, bolted to the counter structure.
Final dimensions are confirmed by on-site measurement before production. Mall height limits, electrical supply and fire regulations are checked with the centre’s technical office at project stage.