VF1300X 2 Glass or Solid Door Top Mount Freezer

Just How Safe are Natural Refrigerants? Let Me Explain

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

Maha, Melbourne

When Shane Delia renovated Maha on the restaurant’s 10th Anniversary he insisted on S...

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...

“The whole can-do attitude that came from the customs team was amazing because I kept throwing things at them.”
David Quon- Hospitality Consultant, David Quon & Associates

Tuahiwi Marae, Christchurch

Located in a small rural village between Rangiora and Kaiapoi in Canterbury, Tuahiwi ...

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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...

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...

Back of House

6 Food Waste Innovations to Inspire Change in Your Restaurant

Need help reducing food waste? Take a leaf from these current and future technologies...

Back of House

What You Can Learn from the Hotel Industry’s Take on Asset Management

Planning is everything when it comes to future proofing revenue

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

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

Just How Safe are Natural Refrigerants? Let Me Explain

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

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“When we knew we needed a walk in cool room there was only one name we looked into and that was SKOPE.”
Jo-Ann Moss- Owner, Best Blooms

“SKOPE is the Rolls Royce of refrigeration.”
Philip Kraal- Owner, Whet Drinking Room

“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

“We emphasise fresh produce in our menus, so having SKOPE chillers we can rely on is essential to the quality of our food.”
Bundit Kijpalakorn- Owner, Spice Paragon

“It is important that the cooler doesn't get too cold as this would freeze the flowers, causing untold damage. We love the MISA Cool Room because the digital controlling unit means stock won't ever freeze.”
Jo-Ann Moss- Owner, Best Blooms

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Maha, Melbourne

When Shane Delia renovated Maha on the restaurant’s 10th Anniversary he insisted on S...

Ortolana, Auckland

Located in Auckland’s Britomart, Ortolana is best described as a neighbourhood dining...