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Whet Drinking Room, Christchurch, New Zealand
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The Rolls Royce of Refrigeration

SKOPE Keeping Christchurch’s Hottest Places to Eat and Drink, Perfectly Cold.

Renowned Chef Phillip Kraal has set up three new establishments overlooking the banks of the Avon River; a restaurant, a pizza-café and a bar - Bamboozle, Johnny Sausage and Whet Drinking Room. While each venue presented a unique challenge in refrigeration, Kraal describes SKOPE’s work as “the Rolls Royce” of refrigeration as far as a restaurateur is concerned.

"It looks great, it performs great, and the service is fantastic as well. We are looking at other operations and we know we’ll never go with anything else because it’s just too easy for us."

-Phillip Kraal, Owner & Executive Chef

Bamboozle, Johnny Sausage and Whet Drinking Room

Kraal’s new establishments are quickly becoming three of the most popular places to eat and drink in the city.  Bamboozle restaurant offers a funky Asian-Fusion dining experience, while the Whet Drinking Room is the perfect place to consume craft beer, gin and whisky in style. For a more relaxed meal,  pizza-café Johnny Sausage (named after the Infamous American mobster) is a relaxed New York inspired venue to enjoy bagels, coffee, beer, wine and, obviously, pizza.

 

The most unique innovation from SKOPE was in the Whet Drinking Room where our engineers designed and installed a custom made ‘snow rail’, for customers to rest their drinks and keep them icy cold, and a ‘ice cave’ which keeps a wide variety of gin blends perfectly chilled.

"SKOPE started testing and after about three months of testing different ways of doing it, we ended up with a product and it works absolutely fantastically. It’s very unique – we’re the only place in Christchurch that has them."

-Phillip Kraal, Owner & Executive Chef
Whet Drinking Room's Customised Snow Rail
Whet Drinking Room's Customised Snow Rail
Perfectly Chilled at Whet Drinking Room
Perfectly Chilled at Whet Drinking Room

Installed in the restaurants are SKOPEunder-counter chillers, display cabinets, and Pegasus pizza preparation units. In the bars, as well as Backbar Bar Display Fridges for merchandising.

 

Three MISA Cool Rooms were custom fitted into a challenging triangular space in the building’s basement carpark. One unit is required to house up to 50 kegs, the other for fruit and vegetable refrigeration, and a freezer with a sliding door for space efficiency.

"What that allowed us was to fit everything in but allowed space around the triangular shape to fit dry goods in so it’s worked out perfectly for us, but the most important thing is that it was installed from start to finish in a day and a half. Fantastic."

-Phillip Kraal, Owner & Executive Chef
The Coolest Bar in Town
The Coolest Bar in Town

SKOPE for Inspiration

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Damian Heads- Executive Chef, Steel Bar and Grill

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“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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