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Renowned Chef Phillip Kraal has set up three new establishments overlooking the banks of the Avon River; a restaurant, a pizza-café and a bar - Bamboozle, Johnny Sausage and Whet Drinking Room. While each venue presented a unique challenge in refrigeration, Kraal describes SKOPE’s work as “the Rolls Royce” of refrigeration as far as a restaurateur is concerned.
"It looks great, it performs great, and the service is fantastic as well. We are looking at other operations and we know we’ll never go with anything else because it’s just too easy for us."
Kraal’s new establishments are quickly becoming three of the most popular places to eat and drink in the city. Bamboozle restaurant offers a funky Asian-Fusion dining experience, while the Whet Drinking Room is the perfect place to consume craft beer, gin and whisky in style. For a more relaxed meal, pizza-café Johnny Sausage (named after the Infamous American mobster) is a relaxed New York inspired venue to enjoy bagels, coffee, beer, wine and, obviously, pizza.
The most unique innovation from SKOPE was in the Whet Drinking Room where our engineers designed and installed a custom made ‘snow rail’, for customers to rest their drinks and keep them icy cold, and a ‘ice cave’ which keeps a wide variety of gin blends perfectly chilled.
"SKOPE started testing and after about three months of testing different ways of doing it, we ended up with a product and it works absolutely fantastically. It’s very unique – we’re the only place in Christchurch that has them."
Installed in the restaurants are SKOPE under-counter chillers, display cabinets, and Pegasus pizza preparation units. In the bars, as well as Backbar Bar Display Fridges for merchandising.
Three MISA Cool Rooms were custom fitted into a challenging triangular space in the building’s basement carpark. One unit is required to house up to 50 kegs, the other for fruit and vegetable refrigeration, and a freezer with a sliding door for space efficiency.
"What that allowed us was to fit everything in but allowed space around the triangular shape to fit dry goods in so it’s worked out perfectly for us, but the most important thing is that it was installed from start to finish in a day and a half. Fantastic."
End / Previous Story
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“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.”
“When we knew we needed a walk in cool room there was only one name we looked into and that was SKOPE.”
“I am passionate about creating unique and innovative products that allow people to enjoy a little taste of France in the form of pastries. The Irinox Bakery Day System fulfils all our bakery’s requirements and expectations.”
“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.”
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