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Choose the Right Commercial Refrigeration for You
Download“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.”
Maha, Melbourne
When Shane Delia renovated Maha on the restaurant’s 10th Anniversary he insisted on S…
Case Study: Whet Drinking Room
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 Choose a Bar Fridge That’ll Have Your Back
The right backbar fridge can be a powerhouse investment for bar entrepreneurs that yo…
Paneton Bakery, Auckland
The first French bakery in New Zealand to produce a top quality, pure butter croissan…
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…
6 Food Waste Innovations to Inspire Change in Your Restaurant
Need help reducing food waste? Take a leaf from these current and future technologies…
How to Protect Your Refrigeration During COVID-19 Lockdown
In these uncertain times our industry is being asked to close down its cafés, restaur…
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…
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…
“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.”
“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.”
“We choose equipment that is high quality and from local suppliers like SKOPE, so we know they are reliable and the servicing is not going to be an issue.”
“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 Generous Squire, Perth
The only microbrewery in Perth’s CBD, The Generous Squire is open daily for lunch and…
Steel Bar and Grill, Sydney
SKOPE Steel's the Show in Stylish Sydney Restaurant KitchenWith space at a premium in…
Jones the Grocer / Dubai
The Locations
Casa Cibo, Brisbane
The latest venue from rawGROUP is expertly Italian…Casa Cibo takes the flavours and f…
COMO The Treasury, Perth
Voted #1 Best Hotel in Australia and #2 Best Hotel in the World in the Conde Nast Tra…
Case Study: Whet Drinking Room
Your Guide to Commercial Refrigeration
Case Study: Gordon River Cruises
Case Study: Brunetti's
Case Study: Bennelong
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