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Custom Bar Display Fridge Lighting, The Carlton, Christchurch
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Contact the SKOPE Customs Team

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SKOPE for Inspiration

Which Delivery Model is Best for Your Business?
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Which Delivery Model is Best for Your Business? 

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

Just How Safe are Natural Refrigerants? Let Me Explain
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Just How Safe are Natural Refrigerants? Let Me Explain 

One of the biggest roadblocks to cheaper, greener commercial refrigeration are persis...

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

How to Respond to Increased Competition to your Bar, Café or Restaurant
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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 Choose a Bar Fridge That’ll Have Your Back
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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...

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

“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 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

“SKOPE are reliable and live up to their name in quality, and back up their products with support and a good warranty offer.”

Anthony Scauso- Director, Platinum Commercial Kitchens

“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

“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

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

Damian Heads- Executive Chef, Steel Bar and Grill
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Case Study: Whet Drinking Room 

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Your Guide to Commercial Refrigeration 

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Case Study: Brunetti's 

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Case Study: Bennelong