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Case Study /read

Masu, Auckland

Dedication to detail and a passion for flavour are key to the success of this Sky City restaurant and bar in the heart of Auckland. Located in the Federal Street dining precinct, MASU brings a contemporary twist to the traditional robata style of cooking over an open charcoal grill. The lively, informal atmosphere is enhanced by the open kitchen, where knives are placed in one direction only and the addition to detail is flawless, to the point where wait-staff use a laser beam to straighten the chopsticks at each place-setting before guests arrive!

Masu at Sky City
Masu at Sky City

When choosing equipment for the open kitchen, chef-owner Nic Watt looked for products that would ensure ingredients were easy to find and retrieve during service in a fast-paced kitchen environment. SKOPE’s Pegasus range offered a gastronorm solution to fulfill his requirements, with the drawer system and gastronorm trays meeting the requirements of such a busy workplace.

Pegasus Refrigerated Drawers at Masu
Pegasus Refrigerated Drawers at Masu
SKOPE Pegasus 12 Drawer Fridge
SKOPE Pegasus 12 Drawer Fridge

“SKOPE fridges have clean lines, practical design and efficient use of space. ”

Damian Heads- Executive Chef, Steel Bar and Grill

“SKOPE produce a visually pleasing and efficient range of kitchen refrigeration units.”

Damian Heads- Executive Chef, Steel Bar and Grill

“The Irinox Bakery Day System has increased our bake off time by three times over conventional proofing.”

Dominique Colombie- Owner, Paneton Bakery

“The Irinox Bakery Day System enables us to produce each and every product to our exacting requirements, no matter how many pastries we are producing. ”

Dominique Colombie- Owner, Paneton Bakery

“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.”

Dominique Colombie- Owner, Paneton Bakery

“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.”

Dominique Colombie- Owner, Paneton Bakery
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