Monthly Archives: April 2014

Why MISA Cool and Freezer Rooms are the Smart Food Storage Solution

Keeping produce cool and in perfect condition is absolutely essential in the hospitality industry, so ensuring that you are using the best technology to preserve not only your food, but also the environment is key to choosing a cool or freezer room solution.

8 Reasons MISA is the Smart Solution for Food Storage

  1. Energy Savings – Patented technology-MSV (MISA Vacuum System) provides excellent insulation properties to reduce power costs
  2. Reduced Insurance Costs – You could benefit from reduced insurance premiums due to the Fire Retardant properties of the polyurethane panels
  3. Food Safety – A HACCP Certified product; incorporating MISA Food Defense – an innovative permanent active anti-bacterial system within the panel coating
  4. Long-life Asset – As a flexible solution it can be easily updated, moved or relocated if circumstances change, maximizing the life of the room
  5. Quality Finish – Non-toxic tough plastic surface is significantly stronger and more durable than pre-painted resulting in a long life, scratch and rust resistant finish
  6. Quick & Convenient – Built in a matter of hours with quick on-site assembly, no messy panel cutting and limited expertise needed using MISA patented Fast-Fit System
  7. Fully Compliant – MISA cool and freezer rooms are an ISO 9001 Certified Quality System and also comply with the Australian and New Zealand building code, the Australian Food Safety Standard 3.2.3 (food premises and equipment) and the Australian Standard AS 4674-2004 (design, construction and fitout of food premises)
  8. Combo Rooms – talk to us about SKOPE Made to Order

Chilled product – for export or for domestic use, gathers a premium over frozen, and has a longer storage life than fresh, and nobody knows that better than the team at Chill, one of Australia’s leading refrigerated logistics companies.

They recently went through the process of choosing a provider for their cold storage and chose to install MISA cool rooms, distributed exclusively in Australia through SKOPE.

Chill installed three large industrial cold storage rooms (two cool rooms and one freezer) in their Sydney storage facility giving the company a combined storage space of 2,500 m³.

Having the new cool rooms on site meant that Chill could move away from depending on outside companies for their bulk storage, and have all their storage facilities within their new Sydney warehouse.

The company is planning to install further MISA solutions in their facilities as they expand services around Australia, including locations in Queensland and Western Australia.

So why did Chill choose MISA?

1. MISA panels use high density MVS Polyurethane patented technology panel system rather than polystyrene

Chill’s research lead them to an understanding that polyurethane was far better for the environment and from a technology perspective than the more traditional polystyrene alternative.

Facts about polyurethane:

  • It provides far greater insulation properties and excellent energy efficiency with no possibility of moisture penetration
  • Food vapours cannot bond to polyurethane like they can to polystyrene making it more suitable for storage of perishable foods
  • MISA PUR’s self-extinguishing foam restricts fire versus polystyrene which is highly flammable due to its ability to absorb 40% more moisture such as fat, oil and water from a kitchen’s environment
  • Polyurethanes are HFC & CFC free and play a crucial role in preserving the natural resources of our planet
High density MVS patented polyurethane panel system

High density MVS patented polyurethane panel system

2. MISA provides modular solutions for food storage management

Chill needed a modular solution that fitted into new and existing warehouse facilities.

  • Rooms can be easily assembled and dissembled  providing significant installation savings
  • MISA is modular rather than kitset making them suitable for almost any location
  • MISA is ideal for tight spaces as it can be constructed within the room space
  • MISA cool rooms are available in nine standard footprints and four standard footprints for the freezer models
  • A built in coving system allows for full internal coving to exceed commercial food preparation and storage requirements and make for easy cleaning. U Channel systems, fully coved for cold rooms without a floor are also available
  • Illuminated exit/person sign and internal safety release door handle system as well as audible bell are fitted to meet Australian safety standards


MISA Cool Rooms – Nine Standard Sizes


MISA Freezer Rooms – Four Standard Sizes

4. MISA panels have a hardwearing, durable finish

Chill wanted to invest in high quality products that would stand the test of time

  • MISA’s durable plastic powder coat finish extends the lifetime of the panels and ensures they meet food hygiene standards
  • The finish is scratch resistant with HACCP, CE and food hygiene certification
  • MISA insulated floor systems are made from reinforced galvanised steel with an anti-slip coating that’s capable of handling a 4000kg/m³ static load and 250 kg roll in trolley weight

5. More energy efficient even in extreme temperatures

Chill’s staff love working out of the new rooms, especially when the temperature outdoors has reached 45degrees Celsius

  • MISA’s 60mm polyurethane panels for cool rooms and 100mm panels for freezer rooms are up to 50% more efficient when operating in 43°C and 75% RH ambient temperatures compared to 75mm and 80mm EPS panel systems
  • MISA cool and freezer rooms can be fitted with Tropical 43 degree C ambient rated integral MISA Freeblock condensing units to help maintain consistent temperatures more efficiently
  • MISA cool and freezer rooms have lived up to expectations, with temperatures remaining stable at all times

For more about Chill’s experience with MISA, you can read and download the case study.

For more information about MISA download the brochure.

Bathurst 12 Hour – an amazing race, and it is both a fantastic and brutal track

The 2014 edition of the Liqui-Moly Bathurst 12 Hour is the biggest in event history; never before have so many highly regarded international teams and drivers dared to tackle the once-around-the-clock classic. It’s an international endurance race, for performance and production cars, at the spiritual home of Australian motor sport.

A fantastic day racing in the Bathurst 12H 2014

A fantastic day racing in the Bathurst 12H 2014

Mount Panorma is the top race track in Australia, and one of the best anywhere in the world. Bathurst is a breathtaking mixture of high speed straights, and tight, twisting, blind corners. A new track surface for 2014 means that the late Allan Simonsen’s 2:04.95 lap record from 2012 will most likely fall.

Six different classes of cars — A, B, C, D, F, and I — competed in the 2014 Liqui-Moly Bathurst 12 hour. Class A, also referred to as GT3 Outright, is for the newest GT3-spec cars that will fight for overall victory. I raced in Class D, the largest of the invitational classes, is for cars with 3001cc+ with Motorsport Services (New Zealand). It was the first time I have raced a front wheel drive car (a 400HP Seat Leon Supercopa) with sequential “paddle shift” and dedicated left foot braking. It was an amazing race, and it is both a fantastic and brutal track. We got hit a couple of times, lost aero and other body work, got doused in fire extinguisher stuff, and still came third in our and 23rd overall.

A fantastic crazy day.

Look at the cars in this class. A Seat Leon Supercopa? An old M3-GTR? An Australian reproduction of the Shelby Daytona Coupe? Sure, why not? This was certainly fun to race and I’m sure to watch because it’s such a hodgepodge of cars.

7 – Maximum Motorsport – Subaru WRX Sti
22 – GT Radial / Radio Hauraki – Seat Leon Supercopa
28 – GWS Personnel – BMW 335i
42 – Motorline BMW – BMW E46 M3-GTR
65 – Daytona Sportscars – Daytona Sportscar Coupe
66 – Motorsport Services Limited – Seat Leon Supercopa
97 – Mortimer Motorsports – BMW M3 E92

See for yourself – http://youtu.be/s1X2vwH4UDM
Bathurst2014

Why is preventative maintenance important?

We design SKOPE cabinets to provide many years of uninterrupted performance. However, even a SKOPE product can be subject to the rigours of time and lack of care.

Just like everything you purchase and own, it is important to keep up with cleaning and maintenance to avoid disappointment, for example, if you were to purchase a brand new car and did not service this on a regular basis, the car would end up failing on you.

We know refrigeration plays an integral part of your business performance, and any down time can be detrimental to your establishment, which is why the correct setup, positioning, cleaning, maintenance of your chiller and freezer cabinets is essential to you getting the most from your refrigeration cabinets whilst minimising your power consumption. Lack of care will only lead to disappointment and complications with your warranty cover.

This post focuses on how to inspect and clean your cabinet. If your cabinet is not correctly cleaned dust can build up around the condenser causing the cabinet to work harder to keep the temperature down. Eventually the cabinet will be overworked and unable to provide the suitable temperature for your products.

Alarm description on cabinet controller

Images show the different alarm codes that may start flashing on your controller; this means the condenser of your cabinet is overworking and requires cleaning

For the best results and to minimise power consumption, SKOPE recommends that the condenser of the cabinet is cleaned every month.

Cleaning

  1. Inspect the cabinet regularly and clean it at least once a week or as required.
  2. Empty the product from the cabinet.
  3. Disconnect the cabinet from the power supply (switch off and unplug).
  4. Check the condenser monthly and clean if necessary. The condenser is the finned radiator that is external to the insulated evaporator box.
    – If the air path through the condenser fins has any visual restriction, use a vacuum cleaner or brush to clear the condenser. SKOPE recommends that the condenser is checked and cleaned by an authorised SKOPE refrigeration mechanic.
  5. Wipe the interior and exterior of the cabinet with soapy water.
  6. Wash away soap residue.
  7. Wax the exterior with automobile polish for extra protection.
  8. Do not use abrasive cleaners.
  9. Check and clean the door seal gaskets. These may be wiped down with a damp cloth. Ill-fitting door seal gaskets will reduce a cabinet’s efficiency and increase power consumption. If the door seal gaskets are not sealing, call SKOPE to arrange a replacement.
  10. Reconnect to the power supply and switch on.

For more information on the cleaning required, please see the service manual specific to each product.

Or if video is your thing, check out our How-to-Service videos.

Click here for more general maintenance tips

Christchurch’s Saggio di vino Going from Strength to Strength

Being in the restaurant trade can be a rocky road at the best of times. For Lisa Scholz, owner of Christchurch fine dining restaurant Saggio di vino, the last three years have been a combination of stress, insurance company wrangling, council regulation juggling, real estate hunting and finally, designing and opening her dream restaurant next door to her original location.

Located on the corner of Bealey Ave and Victoria Street, Saggio’s was one of the city’s best known restaurants with an enviable customer base of loyal regulars boosted by travelers over the summer months.

The September 2010 earthquake tipped all of that on its head. The building that housed Saggio di vino had been previously earthquake strengthened, so it withstood the 7.1 magnitude quake, but the older building next door, which had just been emptied of tenants by its new owner ready for renovations, did not.

Within 10 days of the quake, developer Richard Driver had made a decision to demolish, got the necessary consents and was underway. In the meantime, Scholz’s restaurant business was on indefinite hold as the landlord of her building decided to repair the corner site, starting with the erection of scaffolding and the removal of two walls.

Just a few months later, in February 2011, the second major quake saw the building become no longer viable and Saggio di vino had lost its home. Fortunately, the initial decision to repair meant that there was time to remove the existing kitchen equipment and furniture, including the two SKOPE gastronorm fridges that had been part of the business for the previous 20 years.

In the meantime, the neighbouring property had started construction but the ground floor space had already been leased, so Scholz began the task of trying to find new premises in a city full of broken buildings and other restaurants and cafes looking for new homes.

After 6 months of looking, Scholz placed an advertisement in the Press stating her business was looking for space, and provided her contact details. Within a day or two she had a pile of plans and proposals to consider, most of which were in their very early stages. Despite signing several expression of interest documents, no progress was made till November 2011 when Scholz was contacted by Driver, who told her the previous tenants had fallen through and offered her the space.

“It was bigger than our old restaurant but of course I said yes – it was perfect, to be able to stay in the same location and give our customers something familiar,” Scholz says.

Once the lease was signed, it was all about getting the interior designed, fitted and up and running as quickly as possible, particularly as the business still had staff on the payroll, bills to pay and no income coming in.

The restaurant re-opened for business on June 14, 2012, one of the first businesses to re-open – on virtually the same site, on the periphery of the CBD, but with 60 seats instead of 45 in the old restaurant.

At the time, only a few hotels were up and running, with The George on Park Terrace the only one within walking distance. That meant a tough first year, without the usual tourist business, but the boost of seeing regular customers coming back through the doors more than made up for it.

With the influx of workers involved in the Christchurch rebuild – from engineers to construction workers, and the amount of building activity going on in Victoria Street, the restaurant has been kept busy – and has found no need for a dress code, unlike others in the street.

“Turning people away because of what they are wearing is not hospitality and we are in the hospitality business,” Scholz points out.

She has even adapted their menu to include steak frito – steak and fries cooked in duck fat to cater for the increase in male diners.

“If a worker comes in wanting a meal and a glass of wine, we are certainly not going to send them home to get changed first. Once they have left the area, who knows where they might decide to go for the evening.”

The tourist trade has started to grow again with the re-opening of more hotels in the city, and having a number of bars and restaurants in Victoria Street itself has been a positive for Saggio’s too.

“We always benefit when there are a number of places for people to choose from – it is far better than being the only one in a street.”

Scholz and her partner Yommi Pawelke are positive about the future in Christchurch and believe that things will be largely back to normal within the next two years or so.

They would like to see more developers like Driver pushing projects through in other parts of the city, and look forward to a time when the Gapfiller projects are no longer needed.