Our ready-made Doner varieties
In our facility, which has a production capacity of 60 tons, only meat doner is produced. All of our meat is produced from natural fats obtained from Balıkesir and Gönen regions, and production is carried out within the framework of food safety and hygiene rules at every stage of production.
Sait Döner Production Facility
Ready_Made Doner Production and Delivery Process
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First, the meat is sliced very thin.
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Then, the meat is put to rest for 3 days with a Special Marinade Sauce and softened
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After marination process, finely sliced meats are carefully skewered on a long solid rod.
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The doner kebabs are shaved for an equal cooking process.
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It is wrapped with anti-moisture stretch films.
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All of the Doners and other meat products are labeled and stored in our cold storage.
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Our Lahmacun (pancake with spicy meat filling) minced meat, kebab minced meat and meatball minced meat products are vacuumed and their contact with the air is completely terminated.
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It is carefully loaded into our refrigerated vehicles for the delivery.
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Cold chain management is carried out with care.
Frequently Asked Questions
The marinating methods used in the production of standard döner kebab allow the marinade to process from 6% to 8% of the meat. Thanks to the marinating methods and vacuum technology that Sait Doner has experienced and applied for more than 40 years allow the marinade to process from25% to 35% of the meat. When placing the doner, there is no space between the thin meat slices with the special compression method applied. And, this provides a prevention for the unwanted heat to spaces reducing the rate of wastage around 10 to 15 percent. In a standard doner kebab production enterprise, rates of wastage are between 45% and 55%, while our rate is between 35-40% in our ready-made doner products supplied with Sait Doner assurance. This, in turn, ensures that the taste of the meat is not wasted, but also gives the business a chance to save a serious amount.
Sait Döner uses the same quality ingredients in all product items, preferring the highest quality meat in the production of ready-made doner. With a work system that focuses only on finely sliced meat, at least 60% of finely sliced meat is used in all its products. Depending on the requirements and needs of the company, product suggestions are made by our sales representatives based on the required needs. This ensures that the company uses the product appropriately.
In most companies, the production of doners varies from chef to chef. Although the same quality ingredients are used, the taste and quality of the product can vary depending on the skill of the chef skewering the doner. Due to this, the enterprise may not be able to provide a standard taste and have to rely on the chef of the doner. Furthermore, the fact that taste changes and costs differ when the chef changes is an inevitable loss to the enterprise. If ready-made doner is chosen, you can expect the same standard of flavor and cost every day. This guarantees both the gustative quality of the business and financial stability. Additionally, our Ready-made Doner production stage ensures a high material recovery rate as well as a reduction in waste rates, thanks to our special production methods.
The doner supplied by Sait Döner are wrapped and placed in carton boxes preserving -18 degrees. The Doner is placed in the fireplace on the day of use, the protective film is removed without damaging the product, and it is cooked on low heat for about 30-40 minutes while resting. Then the product is ready for cooking.
The problem of dryness in the doner can be caused by several factors. The first of these is the wrong choice of meat and fat at the stage of doner placement. If sufficient fat is not added to the kebab doner, it will result in the doner drying in the next few hours. Another reason is experienced when business circulation is slow. The ideal slicing and consumption time of doner is between 6 and 8 hours. As a result of constant exposure to fire, the fat and meat on the product begin to drain and dry out after 8 hours. In such a business, for example, if consumption is 50 kilograms per day, placing a 25-kilogram doner every 6 hours can help improve product quality and prevent the problem of dryness.
We have selected our meat from naturally nourished calves in the Bandırma and Gönen regions since 1978. The natural fattening animals grown in these regions are the most delicious fattening animals available in this geography. Different grades of meat are obtained from different parts of each fattening animal. We also slice the parts such as topside, silverside and knuckle parts of the beef as finely as other parts. Then we add them to our Doner by adjusting the right ratio.
The marination of the doner is prepared without any protective additives. After many trials for more than 40 years, Sait Döner's special is prepared by combining the ingredients that give the meat the most flavor. The only spices added to our Doner marinade are salt and white pepper, in contrast to what many companies use for flavoring and reproducing products. The Sait Döner marinade is used to soften the meat, and our finely sliced meat is rested in this marinade for 3 days. Afterwards, the doner is prepared by skewering the meats.
Surely every doner kebab chef has his own methods of making doner, and a good doner chef will undoubtedly make delicious doner. There is no doubt that every doner chef has his own methods of making doner, and a good doner chef will undoubtedly make delicious doner. The main factor of choosing ready-made doner is to standardize the cost efficiency and to achieve a stable delicacy for your business. Businesses that use ready-made Doner focus on their business by aiming to sell more than just the doner, without having to worry about taste and cost details, and this helps the business strengthen its sales. It provides great comfort to the operating authority by taking over all the burden and responsibility related to the production of Doner. For some businesses, it allows them to reduce costs by reducing a doner chef that is overworked. A significant amount of money is saved when it is examined on a monthly and annual basis with a minimum decrease in waste rates. To illustrate, when a business that consumes 50 KG of doner kebab saves 1 kg of waste per day, it allows it to save 150 kg in 5 months. When calculated based on today's meat prices, this 150 kg saving helps the business to achieve high profitability.
Our ready-made Doner varieties give much lesser waste compared to the ones prepared in a unexperienced enterprise. According to the feedbacks from our customers, it is pointed out that the ratio is 5 where the fast circulation of selling Doner is. At points with slower circulation, this rate increases to -45.
Sait Döner has been at the forefront of the döner sector for 40 years with its experience gained since 1978 and its reliability is known to the entire sector. As one of the first doner restaurants in İstanbul, Sait Iskender has opened its İstinye Branch after the Kasımpaşa and Laleli branches and welcomes more than 300,000 guests annually. The meat processing plant, which opened in 2015, has a capacity of 60 tons of meat processing, and the highest food hygiene standards are applied. Our meat processing plant, which has been approved in accordance with ISO 22000 and ISO 9001 Quality Standard Certificates, is under the supervision of our veterinarians, meat admissions are made and inspected by our food engineers on a daily basis. Ready-made doner produced at our Meat Processing Plant are loaded into our reefer truck to both our own enterprises and our customers, whom we supply with ready-made doner, and delivered in a healthy, hygienic and safe way without breaking the cold chain. Sait Döner provides its customers with ready-made döner of the same high quality as the products it uses in its restaurants. We always aimed to be the best in both quality and delicacy in our products and avoided to use low quality materials to protect our legacy.
Kasimpasa, Laleli and Istinye branches use exactly the same products delivered to customers. We are happy to welcome our customers who want to taste our doner in our branches. Sait Döner has been awarded the title of the Most Delicious Döner in Turkey in many newspapers and has gained public appreciation over the years.
The use of ready-made doner allows you to reduce your personnel costs in the business by reducing staff dependancy. It reduces your operating costs by using only a chef or robot who knows how to cut a doner kebab and either a doner cutting machine, without the need for a chef who knows how to make a doner. At the same time, our special marinating methods and the compression method applied at the process of making doner kebab allow the waste rate of doner to be reduced by up to 5% during cooking. It provides a high amount of savings for your business. a business that consumes 100 kg will give 50 kg of waste with an average P waste rate if it does not use ready-made döner supplied from Sait Döner. Sait döner reduces waste up to 5%, depending on the work cycle and saves 5-10 kg per day. If based on 5 kg, this is equivalent to 150 kg per month and 1800 kg per year. Considering the current meat prices, saving 1800 kg on red meat with a kg price of 35₺ is going to save the company 1800 kg x 35₺ = 63,000₺ on an annual basis.
At no stage of our production, the use of frozen meat or frozen fat is ever produced. The taste goes away when the meat is frozen.
Contrary to what was thought, doner keeps the flavor into the products as opposed to losing the flavor when it is frozen. During the freezing process ,it is possible that there may be a loss of taste because the product is frozen slowly by our machines but thanks to our state-of-the-art quenching cabinet used at our meat processing plant, the meat can be frozen at -40 C degrees for less than 4 hours, preventing both the blood of the meat and the meat remains in the broth and retains the same flavor when stored in the right conditions for 6 months.
Tail fat is one of the essentials for doner. The tail oil placed at the space intervals during the skewing stage of the doner prevents the meat from drying out, ensuring that the meat remains soft and remains juicy all the time, which gives the meat a high amount of flavor
