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Case Study: Whet Drinking Room
“SKOPE has worked extremely hard to develop their products and the technology that goes into them.”
How to Protect Your Refrigeration During COVID-19 Lockdown
In these uncertain times our industry is being asked to close down its cafés, restaur…
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…
Spirit of the Wild, Tasmania
Unique silent custom fridges for a uniquely silent tourism experience…When it comes t…
SKOPE is Toitu carbonreduce certified
At SKOPE, we’re committed to sustainability and are working hard on actions in our th…
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 Choose a Bar Fridge That’ll Have Your Back
The right backbar fridge can be a powerhouse investment for bar entrepreneurs that yo…
What You Can Learn from the Hotel Industry’s Take on Asset Management
Planning is everything when it comes to future proofing revenue
How to Protect Your Refrigeration During COVID-19 Lockdown
In these uncertain times our industry is being asked to close down its cafés, restaur…
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…
“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.”
“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.”
“SKOPE is a company and brand we can trust.”
“Irinox is the only blast chiller I would use.”
Maha, Melbourne
When Shane Delia renovated Maha on the restaurant’s 10th Anniversary he insisted on S…
Le Meridien Hotel, Melbourne
Situated in the heart of the city, the Le Meridian stands as an emblem of sophisticat…
Masu, Auckland
Dedication to detail and a passion for flavour are key to the success of this Sky Cit…
COMO The Treasury, Perth
Voted #1 Best Hotel in Australia and #2 Best Hotel in the World in the Conde Nast Tra…
Steel Bar and Grill, Sydney
SKOPE Steel's the Show in Stylish Sydney Restaurant KitchenWith space at a premium in…
Spirit of the Wild, Tasmania
Unique silent custom fridges for a uniquely silent tourism experience…When it comes t…
Your Guide to Commercial Refrigeration
Case Study: Whet Drinking Room
Case Study: Brunetti's
Case Study: Bennelong
Case Study: Gordon River Cruises
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