For easy access food storage front of house or in commercial kitchens.
Part of SKOPE's premium Pegasus series, these underbench fridges are built to last, using gastronorm configuration to fit standard food industry containers.
| Description | Part No. | Refrigeration Unit | Stainless Steel Worktop | Door One | Door Two | Door Three | Shelf & Slide Layers | Mounting |
|---|---|---|---|---|---|---|---|---|
| Description: PG400-2 3S CAST/6" R134A S/S | Part No.: JH2303/X4013 | Refrigeration Unit: Left | Stainless Steel Worktop: No | Door One: Left Hand | Door Two: Left Hand | Door Three: Right Hand | Shelf & Slide Layers: 2 | Mounting: Castors and Legs |
| Door One: Left Hand | Door Two: Left Hand | Door Three: Right Hand | Shelf & Slide Layers: 2 | Mounting: Castors and Legs |
How to Respond to Increased Competition to your Bar, Café or Restaurant
A clear head goes a long way in a tough hospitality market.
Maha, Melbourne
When Shane Delia renovated Maha on the restaurant’s 10th Anniversary he insisted on S...
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...
Your Guide to Commercial Refrigeration
“The Irinox Bakery Day System has increased our bake off time by three times over conventional proofing.”
Harbourside, Auckland
Located in Auckland’s iconic Ferry Building, Harbourside Ocean Bar & Grill is a premi...
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...
How to Protect Your Refrigeration During COVID-19 Lockdown
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...
Just How Safe are Natural Refrigerants? Let Me Explain
One of the biggest roadblocks to cheaper, greener commercial refrigeration are persis...
What You Can Learn from the Hotel Industry’s Take on Asset Management
Planning is everything when it comes to future proofing revenue
6 Food Waste Innovations to Inspire Change in Your Restaurant
Need help reducing food waste? Take a leaf from these current and future technologies...
“With the Irinox Blast Chiller we are able to rapidly bring food down to a safe temperature for storage.”
“Irinox is the only blast chiller I would use.”
“Now that SKOPE’s offering is coupled with a best-in-class solution that supports every level of fleet management, it was difficult for Lion to consider any other option.”
“We worked with SKOPE to install the Irinox system as it is one of the few products that will enable our client's business to grow without expense further down the track.”
“The whole can-do attitude that came from the customs team was amazing because I kept throwing things at them.”
“The service and advice we've received from SKOPE is always outstanding and knowledgeable.”
Maha, Melbourne
When Shane Delia renovated Maha on the restaurant’s 10th Anniversary he insisted on S...
The Generous Squire, Perth
The only microbrewery in Perth’s CBD, The Generous Squire is open daily for lunch and...
Rivea, Gold Coast
The recently opened Rivea Italian Dining restaurant in Broadbeach, located in Pacific...
Milse, Auckland
Exquisite cakes, pastries and decadent degustation menus make Milse a must-visit for ...
The Loose Moose Tap & Grill House / The Roosevelt Lounge, Gold Coast
Quality, Reliability, Usability... All That Jazz
Paneton Bakery, Auckland
The first French bakery in New Zealand to produce a top quality, pure butter croissan...
Case Study: Whet Drinking Room
Your Guide to Commercial Refrigeration
Case Study: Gordon River Cruises
Case Study: Bennelong
Case Study: Brunetti's
