Loading
Search Suggestions: Find Inspiration
Choose the Right Equipment to Keep Food Safety
Loading
SHARE:   / /

How to Save Your Bottom Line

Are you seeing your refrigeration system as an asset to your business or just another piece of necessary kitchen equipment? The reality is that choosing and maintaining the right refrigeration systems can make a significant difference not only to your trade, but to your bottom line.

 

So what really makes a difference?

1. Food Safety is Paramount

Ensuring food safety is the most obvious. Serving food that has spoiled is only going to lead to costs to your business in terms of wasted and compliance requirements, a potential shutdown if there is a food poisoning issue, and of course the cost in lost business, reputation and good will from your customers.

Introducing Food Safety - Why Bad Food is Not Cool

Think of these potential costs to your business

  • Compliance requirements
  • Potential shutdown to get standards back up to code
  • Lost business while the kitchen, restaurant or café is closed
  • Loss of patronage and goodwill from affected customers
  • Loss of potential new customers through word of mouth or media coverage of the negative experience

 

So how do I get it right?

  • FIFO – First in, first out. Make sure you clearly write dates on food containers and use the oldest food first
  • To assist this place new stock behind older items to ensure regular turnover
  • Ensure containers are airtight to eliminate the chance of oxygen spoiling the food
  • Invest in an internal thermometer to ensure food temperatures are consistent. This is crucial in a busy environment where doors are continually opened and closed
  • Don’t overload. Refrigerators need a good airflow between items to work efficiently. Crowding fridges not only leads to an increased risk of spoilage but also makes the motor work harder – which costs you more in power

 

Education of staff is crucial

  • Remind staff about the importance of storage, and especially storing uncooked and cooked meats at the bottom of the refrigerator units to avoid it contaminating other food
  • Ensure staff carefully wrap food and store in containers that are not punctured
  • Date every product – that way there is no confusion on how old an item actually is
  • Keep items off the floor. Ensure shelving keeps the product off the ground (stainless or galvanised shelves are perfect) and doesn’t rest directly against walls or ceilings to avoid stale air
  • Keep things organised. Food products and cleaning products should be stored well apart, chicken away from fish and the like
  • Don’t forget that what staff bring with them to work can be a hazard too. When in doubt throw or leave it out
Educate Staff about Food Safety
Educate Staff about Food Safety

2. Choosing the Right Equipment Matters to your Bottom Line

The refrigeration unit you choose makes a tremendous difference to the performance of your business as a whole. Refrigeration options can vary to suit your specific requirements. SKOPE offer a variety of units from glass door front of house display fridges that can display your products and drive sales, through to fit for purpose industrial chillers. One aspect that doesn’t change when you choose SKOPE however is our ongoing commitment to reliability, quality of build, and energy efficiency.

Keep Food Fresher For Longer with a Pegasus Prep Fridge with a Refrigerated Reach-In Top
Keep Food Fresher For Longer with a Pegasus Prep Fridge with a Refrigerated Reach-In Top

Minimise your electric bill and increase your efficiency

We have all read an article that demonstrates the fallout noted above when a restaurant makes a customer ill through poor handling, hygiene or equipment. However, have you also considered that choosing an energy efficient refrigeration unit can provide significant cost savings that help to build your profitability, as well as ensuring the ongoing quality of your products.

 

At SKOPE we continue to redevelop and redesign our products to ensure industry leading energy efficiency. A SKOPE cabinet today uses approximately 70% less energy than one made just ten years ago – and our work in this area continues. By understanding your needs you can ensure you choose the ideal SKOPE option for your business using the easy product selector tool on our website.  All SKOPE units feature our smaller but more powerful, higher performing fan motors ensuring outstanding chilling and maximum energy efficiency. Look out for the ‘High Energy Efficiency’ icon throughout the product portfolio, this signifies the very best in engineered efficiency and performance.

High Energy Efficiency

 

 

 

The choice of door type and additional features – self closing doors, long life magnetic door gaskets, low/e argon glass, slotted back panels designed for precise temperature control  – can improve efficiency and drive cost savings further. No matter the environment, SKOPE have a product to suit. It’s an easy decision and a smart choice to pay less in the long term while ensuring your products – and what you deliver to your customer – are kept in optimum condition.

SKOPE for Inspiration

“We're able to store over 2,500 stems of fresh red roses in our MISA Cool Room for Valentine’s Day to enable premium freshness in the hot summer heat of these highly sensitive flowers.”

Jo-Ann Moss- Owner, Best Blooms

“Having used SKOPE in the past, I wanted to install SKOPE at Red Lantern due to the proven performance, quality and reliability.”

Luke Nguyen- Executive Chef, Red Lantern

“We chose SKOPE fridges as they are a great brand that stands up to high-end cooking.”

Rob Cockerill- Chef de Cuisine, Bennelong Sydney Opera House

“SKOPE was easy to deal with and provided support all the way through from start to finish.”

Anthony Scauso- Director, Platinum Commercial Kitchens

“Irinox ensures croissants, and other products, hold their temperature and shape before they are shock frozen.”

Dominique Colombie- Owner, Paneton Bakery

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

Damian Heads- Executive Chef, Steel Bar and Grill
Your Guide to Commercial Refrigeration

Your Guide to Commercial Refrigeration 

Case Study: Bamboozle

Case Study: Bamboozle 

Case Study: Brunetti's

Case Study: Brunetti's 

Case Study: Bennelong

Case Study: Bennelong 

Gordon River Cruises

Gordon River Cruises 

SHARE:   / /