Be in to win $50K and reduce your carbon footprint. We’ll plant a tree for every eco-friendly product sold, like this one that uses natural refrigerant.
Description | Part No. | Stock | Internal Finish | External Finish |
---|---|---|---|---|
Description: TCE1000N EZICORE LED OPAL WH | Part No.: EM10BYN/W0591 | Stock: N/A | Internal Finish: White | External Finish: White |
External Finish: White |
Maha, Melbourne
When Shane Delia renovated Maha on the restaurant’s 10th Anniversary he insisted on S...
Your Guide to Commercial Refrigeration
“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.”
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Dux Dine, Christchurch
In part a successor to the famous Dux de Lux, which was damaged in the Christchurch e...
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A clear head goes a long way in a tough hospitality market.
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Shannon Kellam Reinvents the Commercial Kitchen with the Help of Digital Innovation
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One of the biggest roadblocks to cheaper, greener commercial refrigeration are persis...
“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 has worked extremely hard to develop their products and the technology that goes into them.”
“The Irinox Bakery Day System has completely changed the taste of our products, it has changed the taste of the butter content, as it no longer has a chance to oxidise.”
“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.”
“It’s really exciting to know that if we need to we can easily expand our MISA Cool Room as the business grows – this is a really great option for the future.”
Maha, Melbourne
When Shane Delia renovated Maha on the restaurant’s 10th Anniversary he insisted on S...
Casa Cibo, Brisbane
Casa Cibo takes the flavours and feel of authentic Italian home-cooked meals shared a...
Rivea, Gold Coast
The recently opened Rivea Italian Dining restaurant in Broadbeach, located in Pacific...
Paneton Bakery, Auckland
The first French bakery in New Zealand to produce a top quality, pure butter croissan...
Ortolana, Auckland
Located in Auckland’s Britomart, Ortolana is best described as a neighbourhood dining...
Masu, Auckland
Dedication to detail and a passion for flavour are key to the success of this Sky Cit...
Case Study: Whet Drinking Room
Your Guide to Commercial Refrigeration
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