Contact the SKOPE Customs Team
Your Guide to SKOPE's Entire Product Range
Choose the Right Commercial Refrigeration for You
DownloadMaha, Melbourne
When Shane Delia renovated Maha on the restaurant’s 10th Anniversary he insisted on S…
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…
“SKOPE has worked extremely hard to develop their products and the technology that goes into them.”
Case Study: Whet Drinking Room
SKOPE is Toitu carbonreduce certified
At SKOPE, we’re committed to sustainability and are working hard on actions in our th…
Le Meridien Hotel, Melbourne
Situated in the heart of the city, the Le Meridian stands as an emblem of sophisticat…
SKOPE 's Partnership With Vitamix
As a global leader in commercial refrigeration, We are thrilled to announce a strateg…
How to Respond to Increased Competition to your Bar, Café or Restaurant
A clear head goes a long way in a tough hospitality market.
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…
Just How Safe are Natural Refrigerants? Let Me Explain
One of the biggest roadblocks to cheaper, greener commercial refrigeration are persis…
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…
“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.”
“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 are delighted with the MISA cool room from SKOPE and have nick-named it ‘The Meadow’. ”
“SKOPE Funding is great for the balance sheet and we'll own a new asset at the end of it. Once again the team at SKOPE have made the whole process easy and seamless.”
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…
Jones the Grocer / Dubai
The Locations
Spirit of the Wild, Tasmania
Unique silent custom fridges for a uniquely silent tourism experience…When it comes t…
Chu the Phat, Brisbane
Located in South Brisbane’s up-and-coming Fish Lane is Chu the Phat, a vibrant and co…
Tuahiwi Marae, Christchurch
Modern Solutions for Traditional ValuesLocated in a small rural village between Rangi…
Your Guide to Commercial Refrigeration
Case Study: Whet Drinking Room
Case Study: Bennelong
Case Study: Gordon River Cruises
Case Study: Brunetti's
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