SKOPE designs and manufactures commercial refrigeration and foodservice products for the hospitality and retail sectors.
For the last few years SCK has been one of Skope’ biggest retailers. In part this is because we continue to offer a 3 years parts & labour warranty on their core product line. Most of our competitors only offer a 2 year warranty. Our prices are still very competitive and this strategy is provving very popular with our customers.
SKOPE Industries Limited is a family owned company with a global reputation for designing and manufacturing commercial refrigeration solutions.
Skope’s comprehensive range of products caters for small to large-scale businesses, from convenience stores, bars and restaurants to commercial kitchens, bakeries, conference facilities, and everything in between.
Their products enable chefs and others in the retail and hospitality sectors to shape the future of the food and beverage industry. As many of the sales team are former chefs themselves, their expertise in this highly specialised area sets Skope apart from their competitors.
Energy efficiency is a key component in the design and production of all SKOPE products. The small but more powerful, higher performing fan motors used in their refrigeration cabinets result in outstanding chilling and maximum energy efficiency.
Fact: a SKOPE cabinet made today can use around 70% less energy than one that was made 10 years ago.
Raising standards in design and performance, whilst at the same time lowering the environmental impact, is critical to SKOPE, as they plan for the future.
Dedication to environmental sustainability also means implementing best environmental practice methods in the Skope production plant. “Greening” their own backyard is an area they are continuously developing through recycling programmes, reduction in water, electricity and LPG consumption, and cutting back on solid waste.
You can depend on us to provide your business with commercial refrigeration products that will significantly reduce your impact on the environment.
With our combined research, design and production plant based in Christchurch, New Zealand, SKOPE is proud to have the largest design and innovation centre of its kind in Australasia.
A couple of popular sayings spring to mind when considering Adelaide’s new Bar Torino – in particular "good things take time" and "it runs in the family". For owner Nick Favaro, good food and drink is in his blood.
Though it only opened in February this year Nick says Bar Torino has been “in the works” for ten years. With his Italian family in hospitality for over three decades now and Nick’s long-term ambition to start his own venture, the sustained dreams and hard work have paid off with a successful opening and on-going patronage.
After finding a suitable site for the bar in 2013 Nick left behind a career as an accountant and embarked on a research trip to Europe. Here, he focused on exploring his Italian heritage and learning as much as possible about how Italians and Spaniards eat, drink and enjoy life.
"In Europe food and drink is so much a part of the culture. It’s about refined enjoyment. It brings people together. We wanted to bring a bit of this home to Australia," Nick says.
Now, with Nick and his sister Jessica running Bar Torino and the pair sharing ownership with their parents, the family has together shaped the venue into a unique and memorable dining and drinking destination. The bar’s popularity is due in no small part to the balance it delivers.
"We have a great bar with a wide variety of drinks (including some unique gins), and an elaborate shared menu," says Nick. "We want everyone to drink responsibly so you can come in from 11am to midnight and you’ll always find something delicious to eat as well as drink."
The food is fun, relaxed and communal. The "bar bits" menu includes such tempting tastes as house-cured meats and popcorn drizzled with honey butter – then served with salted caramel sauce. The interior of the bar also has a warm, European feel with white-washed walls, black tiles and lots of rustic, wooden tones.
Open for 11 hours a day, six days a week, and with seating for 120 people, demand on the kitchen is considerable. The kitchen and bar area is also on display to patrons. So it’s important that it’s in keeping with the contemporary, sophisticated fit-out.
When setting up their kitchen Nick turned to Moffat, before installing a whole range of the high performing Waldorf 800 Series equipment. This includes a Waldorf twin pan gas fryer, a chargrill, salamander, cooktop and target top.
To add to this impressive line-up of powerful equipment, Bar Torino has installed a 10.10 and 6.10 gas Convotherm combi-steamer ovens as the double-stacked backbone of the kitchen. There’s also a Turbofan prover & holding cabinet, a Friginox blast freezer and for a productive dishwashing solution, a Wexiodisk dishwasher and Washtech dishwasher.
"Moffat offer good products, and have personable, on-site service", says Nick. "We’ve only been open a short while, but so far, I think we’re all quite impressed with the equipment."
With a technology line-up like this, and Nick’s passion helping to drive it, Bar Torino will continue to offer culinary treats and beverage delicacies – bringing people together to share in his Italian dreams.
Original post on Moffat.com.au
The food and beverage industry operates with incredibly tight margins, and as a chef, manager or owner, it is important to continually identify ways to streamline your production and commercial kitchen equipment in your business in order to save you time and money.
When it comes to working more efficiently, increasing food quality, and boosting your bottom line, a Friginox blast chiller or blast freezer can help you achieve a significant return on investment.
Here are five ways that Moffat’s Friginox blast chiller and blast freezer restaurant equipment can help you save money:
Unlike normal refrigeration, commercial kitchen equipment solutions like blast chilling or blast freezing can significantly extend the shelf life of your food. By incorporating a Friginox blast chiller or blast freezer into your kitchen, you can reduce moisture loss in cooked foods - increasing yield and maintaining delicious natural flavour and quality.
A chiller system also means you can keep much tighter product control, produce a higher quality of food all year around, and cut the waste that can result from the traditional chilling and freezing process.
As blast chiller or blast freezer ensures superior quality of your ingredients, you can buy larger quantities of produce when it is in season, readily available, and priced at its lowest. You can then store it for long periods of time, without compromising on quality or freshness.
It is widely accepted that in season premium quality products that have been blast frozen and thawed is often better quality than a fresh product that is available out of its peak season.
Blast chilling and blast freezing equipment simplifies your overall commercial kitchen ordering process, and enables you to plan more effectively, without too many disruptions to your menu caused by a lack of availability.
With standard refrigeration and freezing, there are always some items that suffer from product deterioration, freezer burn, shelf life reduction, and as a result are required to be discarded due to poor processes.
Friginox blast chillers and blast freezers from Moffat help alleviate this problem, and enable you to reduce the likelihood of soiled or damaged food.
A blast chiller / blast freezer system can also streamline production processes within your commercial kitchen – assisting your staff to work faster and more effectively.
This gives you the flexibility to adjust your staffing levels to meet demand, as well as manage your overall operating costs.
Friginox blast chillers and blast freezers also help you meet food safety requirements by reducing the potential growth of micro-organisms which result in your food deteriorating more quickly.
With an optional printer or USB port, gathering information on chilling and food temperatures, as well as meeting legislative requirements has never been so easy.
When considering a blast chiller or blast freezer for your business it is important to regognise their importance in the overall refrigeration process.
In many traditional kitchens it is common practice to place warm food into a fridge or freezer to bring the food down to 3°C or -18°C respectively; this practice results in the fridge or freezer having to operate outside of its designed capabilities. This equipment misuse results in increased power and service costs, as well as a shortening of the equipment’s expected life cycle.
Remember a cool room or fridge is designed to keep cold food cold, and a freezer room is designed to keep frozen food frozen.
In contrast, your Friginox unit is designed to take hot food directly from your oven and turn the food cold - whether for chilling to 3°C or freezing to -18°C.
While all other commercial blast chillers and blast freezers on the market operate at a single 'factory set' temperature, whatever the product, the Friginox blast chillers and blast freezers automatically select the temperature most appropriate for the product characteristics out of more than 40 different temperatures.
To ensure optimal energy consumption savings during your chilling processes, the unique self-adapting intelligent i-Chilling by Friginox automatically analyses the products chilling behaviour, determined by its quantity, weight, thickness, consistency etc., and calculates the chilling air temperature most suitable for that product, in order to chill within a defined time. This process also prevents ice from forming on a product, which can significantly reduce its quality.
Plus with the added feature of Self-Adapting Intelligent Chilling
Friginox i-Chilling blast chillers / freezers are the only ones in the world to use a cooling air temperature automatically adapted to the product to be cooled.
Keen to find out more about what makes Moffat’s Friginox blast chillers and blast freezers superior to other commercial chiller and commercial refrigeration products?
SCK is well resourced to provide all the information you need on the Friginox range.
To see any of the equipment in action, simply book in for a demonstration at a Moffat test kitchen near you. Their skilled chefs and knowledgeable sales team will help you in selecting the right commercial kitchen equipment for your business.
Original post by Moffat
The Robot-Coupe food processor was created more than 40 years ago in France, in the heart of Burgundy, a region well-known for its gastronomy.
With Robot Coupe anything is possible!
As the precursor and uncontested leader, Robot-coupe, manufacturer of food preparation equipment, offers a wide range of machines adapted to each professional needs of restaurants, institutions, delicatessens and caterers.
Designed to process all types of food there is a Robot Coupe food preparation machine that is perfect for your business. They can cut, slice, mix, grind, chop, knead and puree with speed and efficiency, giving consistent high quality end products in a few minutes and saving you countless dollars on wage costs for preparation times. And now with Robot-Cook you can do even more.
Creating smoother, quieter blends in a single cycle and global consistency across thousands of chain locations.
Vitamix machines offer 100% chunk-free blends unlike our competition where re-blending was required 50% of the time*. 100% chunk free means that only one blend is necessary meaning faster more consistent results. Our customers have seen up to a 35% faster service time when they switched to Vitamix.
3dBA – At its loudest, The Quiet One® is just 3dBA above a normal conversation.*
Intuitive controls, pre-programmed settings, and patented designs virtually eliminate user error and improve speed of service.
The patented Advance® Container poured thick shakes in 8 seconds compared to the competition who took 17 seconds. That’s up to a 50% faster pour.*
The Vitamix is extremely easy and fast to clean. The time spent disassembling and cleaning a Vitamix takes 10 seconds compared to the competition, which can take up to almost 3 minutes!*
Premium equipment delivers low maintenance costs and maximum up time.
Over a 5 year period our customers have needed to make repairs to less than 5% of their over 1,200 machines and replaced zero containers.**
The Vitamix runs 30% cooler than the competition resulting in a machine that will stand the test of time.*
Some warranties limit based on cycle count. This can mean your warranty runs out in as little as 9 months depending on how much you use it. Every Vitamix comes with a 3 year warranty that has no restriction on how many times you use your blenders.***
That means $0 dollars spent on key components like containers and motors for a full 3 years no matter how much you use it.
Since consumable parts are covered by Vitamix warranty for 3 years, we can calculate your average cost per blend with just 2 basic numbers.
Blends per year 16,425 (45 per day, based on typical high volume usage.)
5-Year Blender cost $2,606 [Recommended Retail as at July 2015]
$2,606 / 16,425 / 5 Years = $0.032 Average Cost Per Blend
* Third party testing provided by OnSpex™
** Data provided by national Vitamix client
*** Data provided by national Vitamix client
In an age where business relationships, and often businesses themselves, seem to come and go, SKOPE Industries (SKOPE) is proud to be celebrating its ten-year partnership with Chinese manufacturer Haier.
Today, the SKOPE brand is recognised as one of the greatest commercial refrigeration brands worldwide. Haier, the world’s largest white goods manufacturer, and SKOPE, recently celebrated the ten-year anniversary of their relationship with an event in Qingdao, China, attended by SKOPE founder Sir Robert Stewart and his son, SKOPE Managing Director Guy Stewart and Alexandra Stewart, the company’s Creative Director.
Early in the 21st Century, SKOPE recognised that in order to survive and grow, the Christchurch-based company with an international reputation for producing high quality commercial refrigeration would need to travel the world and sell its products where it could. It was decided that the solution was to find a manufacturing partner that had the ability to leverage economies of scale, but that also understand the importance of quality as a key point of difference in an increasingly competitive market. Haier was the perfect partner.
Sir Robert, who has now retired but sits on the board of the Stewart’s family-owned company, says he is a passionate believer in the importance of a brand and the 80:20 rule, which says you can get 80 per cent of the market with the best quality and best priced products, and 20 per cent requires a different luxury brand to meet the demands of customers who want to be perceived to own something that is better. The relationship with Haier enables SKOPE to strive for that 80 per cent market share. "I believe that Haier has the potential to dominate all levels of electrical appliances, particularly refrigeration, both domestic and commercial," says Sir Robert Stewart.
For the 20 per cent markets, such as Coca Cola and 7-Eleven, Sir Robert says SKOPE knows how to design commercial refrigeration that fulfils these global requirements. In response to other corporate and customer demands, in September SKOPE will launch its revolutionary new ActiveCore™ technology that is being manufactured by Haier, but has been designed in Christchurch at SKOPE’s innovation and design centre. It is the ultimate innovation, and a major leap forward for our industry, says Sir Robert. Each and every component of the ActiveCore™ unit has been developed with energy efficiency in mind. The ActiveCore™ technology will reduce energy costs for the customer; provide users with a quicker rate of return with over 50 per cent savings when compared to SKOPE’s current biggest selling two-door chiller. This equates to savings of nearly $600 per annum, a huge feat in engineering for SKOPE.
Guy Stewart, who took over the role of managing director from his father, Sir Robert Stewart, in 2002, says the future competitive landscape in commercial refrigeration is going to evolve to be a mixture of energy efficiency, product features, greater serviceability, minimal noise, with maximum customer engagement and price.
"This equates to a value proposition, and we are well positioned to create solutions for this together with Haier using our combined talents. This will be key for global corporate customers, who want to invest value solutions for themselves," says Mr Stewart.
Original story from scoop.co.nz
Obtaining used equipment is an excellent option when starting a new business. Not only is it cost-effective, but it reduces the cost of the initial outlays for your business. Cash flow is a massive challenge for small businesses and most fail in the first 12 months due to poor cash flow management.
You never know, but ex-rental equipment from Silverchef might be your businesses best chance of surviving.
The word ‘used’ has the perception that an item is possibly old and faulty but with Silver Chef, all their equipment are ex-rentals that have been professionally cleaned and serviced. They also come with a 3-month warranty on parts and labour with a lot of the equipment being less than 12 months old.
Silver Chef prides itself on giving the best value possible against industry prices so you can be sure that you’ll receive quality goods at an excellent price!
Want to know more!
For more information about Silver Chef’s used equipment visit the our used equipment page, complete the simple form and a quote will be sent to you, usually by the next business day.
The Fenice7 & Fenice13 are the perfect solution to displaying ice cream and gelato, sleek lines and angles and LED lighting for maximum product visibility.
See the range at Bromic Ice Cream & Gelato Displays
Don’t fear the unknown. Don’t doubt your passion. Just be prepared! Opening a hospitality venture is incredibly exciting and we’re here to back you every step of the way.
Silver Chef has nearly 30 years experience providing flexible equipment funding to the Australian hospitality industry. We are passionate about offering our customers an alternative to traditional finance options. And with a 75% nett rental rebate in the first year, plus the option to buy, upgrade or return, freedom and flexibility have never been simpler.
Remember, it’s the use of the equipment – not the ownership of it – that makes a business successful.
A whopping 92% of Silver Chef customers were on or over budget for fit-out and set-up costs.
Whether it’s a local fish & chip shop or a fine dining restaurant, every hospitality venture can benefit financially and strategically by using Silver Chef.
Capital is king in business, and with cost blow-outs forcing an average of 44 small Australian businesses to close their doors every day, it’s critical to safeguard your capital and keep your cash flow positive.
Tournus Equipment is the French great designer and manufacturer of stainless steel catering equipment. Their extensive product ranges as well as their very high productions have made Tournus one of most sophisticated and largest catering equipment builders in Europe.
The different parts of Tournus’ catering equipment are assembled in-house. According to the company, such processes make communication easier, are beneficial for teamwork and delivery lead times are kept as short as possible.
All pieces of catering equipment are designed to be resistant and long-lasting. Tournus catering equipment includes dishwashing tables, pans, sinks, tables, trolleys, hand wash-basins, floor drains, fish counter, catering units, dustbins and other various products designed for catering industries.