This model has been discontinued.
Maha, Melbourne
When Shane Delia renovated Maha on the restaurant’s 10th Anniversary he insisted on S…
The Australian Energy Crisis and How Your Refrigeration Choice Can Help
With factors such as generator shortfalls, the war in Ukraine and rising utility cost…
Your Guide to Commercial Refrigeration
SKOPE is Toitu carbonreduce certified
At SKOPE, we’re committed to sustainability and are working hard on actions in our th…
“SKOPE has worked extremely hard to develop their products and the technology that goes into them.”
COMO The Treasury, Perth
Voted #1 Best Hotel in Australia and #2 Best Hotel in the World in the Conde Nast Tra…
How to Protect Your Refrigeration During COVID-19 Lockdown
In these uncertain times our industry is being asked to close down its cafés, restaur…
6 Food Waste Innovations to Inspire Change in Your Restaurant
Need help reducing food waste? Take a leaf from these current and future technologies…
SKOPE 's Partnership With Vitamix
As a global leader in commercial refrigeration, We are thrilled to announce a strateg…
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 Pivot to Delivery while Maintaining Food Safety and Saving Money
Pivoting to delivery is on the mind of every food and drink business owner in Austral…
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…
“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.”
“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.”
“The Irinox Bakery Day System has enabled us to increase our production to far greater levels, whilst maintaining the high quality of our products, at peak times of the year, such as Christmas.”
“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.”
“Irinox ensures croissants, and other products, hold their temperature and shape before they are shock frozen.”
Maha, Melbourne
When Shane Delia renovated Maha on the restaurant’s 10th Anniversary he insisted on S…
The Loose Moose Tap & Grill House / The Roosevelt Lounge, Gold Coast
Quality, Reliability, Usability. . . All That Jazz
It takes hard work to run a speak…
Chu the Phat, Brisbane
Located in South Brisbane’s up-and-coming Fish Lane is Chu the Phat, a vibrant and co…
Steel Bar and Grill, Sydney
SKOPE Steel's the Show in Stylish Sydney Restaurant KitchenWith space at a premium in…
Ortolana, Auckland
Located in Auckland’s Britomart, Ortolana is best described as a neighbourhood dining…
Best Blooms, Auckland
Best Blooms' Jo-Ann Moss talks about every florists' most important day of the year a…
Your Guide to Commercial Refrigeration
Case Study: Whet Drinking Room
Case Study: Gordon River Cruises
Case Study: Brunetti's
Case Study: Bennelong
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