CP One is designed for bakeries, ice cream makers and pastry chefs to perfectly preserve their quality creations in a compact space.
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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...
How to Choose a Bar Fridge That’ll Have Your Back
You’d be forgiven for thinking every backbar fridge is the same. There’s plenty of ch...
Maha, Melbourne
When Shane Delia renovated Maha on the restaurant’s 10th Anniversary he insisted on S...
Your Guide to Commercial Refrigeration
“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.”
Spirit of the Wild, Tasmania
When it comes to fitting out the Southern Hemisphere’s first hybrid cruise vessel the...
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Shannon Kellam Reinvents the Commercial Kitchen with the Help of Digital Innovation
Shannon Kellam’s production kitchen and culinary school at Breakfast Creek share a lo...
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“SKOPE has worked extremely hard to develop their products and the technology that goes into them.”
“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.”
“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.”
“SKOPE Funding is great for the balance sheet and we'll own a new asset at the end of it. Once again the team at SKOPE have made the whole process easy and seamless.”
“SKOPE is a company and brand we can trust.”
“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.”
Maha, Melbourne
When Shane Delia renovated Maha on the restaurant’s 10th Anniversary he insisted on S...
Steel Bar and Grill, Sydney
With space at a premium in cities across the globe, the way restaurant kitchens are d...
Milse, Auckland
Exquisite cakes, pastries and decadent degustation menus make Milse a must-visit for ...
The Generous Squire, Perth
The only microbrewery in Perth’s CBD, The Generous Squire is open daily for lunch and...
Dux Dine, Christchurch
In part a successor to the famous Dux de Lux, which was damaged in the Christchurch e...
Chu the Phat, Brisbane
Located in South Brisbane’s up-and-coming Fish Lane is Chu the Phat, a vibrant and co...
Case Study: Whet Drinking Room
Your Guide to Commercial Refrigeration
Case Study: Gordon River Cruises
Case Study: Brunetti's
Case Study: Bennelong