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Bar Refrigeration has Never Looked so Good

Your Guide Cover January 2020

Your Guide to SKOPE's Entire Product Range

Choose the Right Commercial Refrigeration for You

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"In the bar, we had SKOPE design fridges with glass fronts and soft lighting to showcase the variety of wines on offer. The resulting colour from the illuminated bottles contributes to the warmth and character of the bar."

Damian Heads - Executive Chef, Steel Bar and Grill

"SKOPE’s series of temperature controlled fridges, which keep red wine at the optimum temperature, were the perfect solution to keep members happy."

Lachlan Furnell - CEO, Queensland Cricketers' Club

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

Damian Heads - Executive Chef, Steel Bar and Grill

SKOPE for Inspiration

Which Delivery Model is Best for Your Business?
Front of House

Which Delivery Model is Best for Your Business? 

Every business is different, which makes choosing the right model for delivery an imp…

Fridge Not Taking the Heat in the Kitchen? Here are the Top 3 Things You Can Do
Back of House

Fridge Not Taking the Heat in the Kitchen? Here are the Top 3 Things You Can Do 

We talk to SKOPE refrigeration expert Glenn Hinman about how to keep your back of hou…

Three Essential Tools for Reducing Food Waste in the Commercial Kitchen
Back of House

Three Essential Tools for Reducing Food Waste in the Commercial Kitchen 

Practical advice for kitchen managers who want to begin the battle against food waste…

How to Respond to Increased Competition to your Bar, Café or Restaurant
Front of House

How to Respond to Increased Competition to your Bar, Café or Restaurant 

A clear head goes a long way in a tough hospitality market.

How to Protect Your Refrigeration During COVID-19 Lockdown
Stories

How to Protect Your Refrigeration During COVID-19 Lockdown 

In these uncertain times our industry is being asked to close down its cafés, restaur…

How to Pivot to Delivery while Maintaining Food Safety and Saving Money
Back of House

How to Pivot to Delivery while Maintaining Food Safety and Saving Money 

Pivoting to delivery is on the mind of every food and drink business owner in Austral…

“SKOPE is a very important part of the picture because we need concepts that work on many levels – our venues need to be labour-efficient and maintenance-efficient, and we need the confidence that the equipment we choose can be relied upon.”

Nick Rosato, co-director rawGROUP - Brisbane

“SKOPE has worked extremely hard to develop their products and the technology that goes into them.”

Chef Shannon Kellam, Montrachet - Brisbane

“Choosing SKOPE was about design aesthetics, functionality, and also hygiene. But we also wanted to make sure we chose a product that we could clean easily and was from a brand that had a really fabled reputation founded on reliability.”

Chef Shane Delia, Maha - Melbourne

“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

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

Anthony Scauso - Director, Platinum Commercial Kitchens

“Braising meat is very simple with an Irinox Blast Chiller, we just place a temperature probe in it and then leave it to cook. Because it cooks very gently we get up to 15% higher yield due to less moisture.”

Lil Huckle - Food Services Manager and Executive Chef, White Tie Catering
Your Guide to Commercial Refrigeration

Your Guide to Commercial Refrigeration 

Case Study: Whet Drinking Room

Case Study: Whet Drinking Room 

Case Study: Brunetti's

Case Study: Brunetti's 

Case Study: Bennelong

Case Study: Bennelong 

Case Study: Gordon River Cruises

Case Study: Gordon River Cruises 

Learn More about the Bar Display Series