Home / Products / Food Display
This model has been discontinued. You can find our replacement model here.
Case Study: Whet Drinking Room
“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.”
Maha, Melbourne
When Shane Delia renovated Maha on the restaurant’s 10th Anniversary he insisted on S…
SKOPE is Toitu carbonreduce certified
At SKOPE, we’re committed to sustainability and are working hard on actions in our th…
How to Protect Your Refrigeration During COVID-19 Lockdown
In these uncertain times our industry is being asked to close down its cafés, restaur…
Masu, Auckland
Dedication to detail and a passion for flavour are key to the success of this Sky Cit…
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
A clear head goes a long way in a tough hospitality market.
Have you considered Short Term Rental as a solution for your customers?
Short-term rental is a phrase that gets thrown around our industry, but what does it …
New Insights into Energy Consumption
No one is escaping the crunch of rising energy costs. Hospitality is being hit partic…
How to Choose a Bar Fridge That’ll Have Your Back
The right backbar fridge can be a powerhouse investment for bar entrepreneurs that yo…
Why Now was the Right Time for a 5 Year Full Warranty
SKOPE may be known as one of the world’s leading manufacturers of commercial refriger…
“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 has worked extremely hard to develop their products and the technology that goes into them.”
“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.”
“Irinox is the only blast chiller I would use.”
“When we knew we needed a walk in cool room there was only one name we looked into and that was SKOPE.”
“A wine shop wanted to offer deli food like: salami and cheese but didn’t want to buy fridges, in case it wasn’t a good return on investment. They started with renting one Open Deck display fridge which proved to be a hit. They then decided to rent at multiple locations. Knowing that they could simply return at any time if sales didn’t warrant it or move fridges to different locations gave them peace of mind.”
Maha, Melbourne
When Shane Delia renovated Maha on the restaurant’s 10th Anniversary he insisted on S…
The Happening, Christchurch
Located in the heart of Christchurch, The Happening Bar and Kitchen, brings elegance …
Harbourside, Auckland
Located in Auckland’s iconic Ferry Building, Harbourside Ocean Bar & Grill is a premi…
Paneton Bakery, Auckland
The first French bakery in New Zealand to produce a top quality, pure butter croissan…
Spirit of the Wild, Tasmania
Unique silent custom fridges for a uniquely silent tourism experience…When it comes t…
Ortolana, Auckland
Located in Auckland’s Britomart, Ortolana is best described as a neighbourhood dining…
Your Guide to Commercial Refrigeration
Case Study: Whet Drinking Room
Case Study: Gordon River Cruises
Case Study: Bennelong
Case Study: Brunetti's
We use cookies to improve your browsing experience, provide personalised content, and analyze site traffic. By using our site, you acknowledge that you have read and understood our use of cookies. Choose to accept or decline our use of cookies by clicking the buttons below. If you decline, we will not use cookies on our site. However, some features may not be available to you.