From restaurants, cafés and bars to bakeries, butcheries, hotels, stadiums, supermarkets, airports, training institutes, food processing facilities, and florists, when it comes to the types of businesses using commercial refrigeration, the requirements are varied and often unique. With over 50 years in the industry SKOPE has been lucky enough to work on some inspiring and innovative projects. Explore our collection of case studies, stories, videos, inspired customisation projects and discover why our customers choose SKOPE.
Why Now was the Right Time for a 5 Year Full Warranty
Keri Thomas, General Manager – Sales and Marketing
Spirit of the Wild, Tasmania
When it comes to fitting out the Southern Hemisphere’s first hybrid cruise vessel the...
Casa Cibo, Brisbane
Casa Cibo takes the flavours and feel of authentic Italian home-cooked meals shared a...
“SKOPE fridges have clean lines, practical design and efficient use of space. ”
“The Irinox Bakery Day System has enabled us to increase our production to far greater levels, whilst maintaining the high quality of our products, at peak times of the year, such as Christmas.”
“I am passionate about creating unique and innovative products that allow people to enjoy a little taste of France in the form of pastries. The Irinox Bakery Day System fulfils all our bakery’s requirements and expectations.”
“SKOPE’s series of temperature controlled fridges, which keep red wine at the optimum temperature, were the perfect solution to keep members happy.”
“It’s really exciting to know that if we need to we can easily expand our MISA Cool Room as the business grows – this is a really great option for the future.”
“We highly recommend a SKOPE MISA Cool Room for the storage of flowers.”
“SKOPE produce a visually pleasing and efficient range of kitchen refrigeration units.”
“The Irinox Bakery Day System has increased our bake off time by three times over conventional proofing.”
“The Irinox Bakery Day System has completely changed the taste of our products, it has changed the taste of the butter content, as it no longer has a chance to oxidise.”
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