All posts by Natalie Taylor

The art and science of preparing food

Creating an outstanding dining experience for customers is both an art and a science. The art comes from chefs and business owners who are passionate about food, flavour and have flair for creating an outstanding customer experience.  The science from the importance of getting aspects like food quality and safety right, particularly in regards to food temperature.

Food safety is almost the antithesis of what makes a great hospitality venue. The foundation of safe food is all about attention to detail, process and consistency. From handling to storing of fresh, raw and cooked food. Having a proven and well understood approach across your business, from initial purchase of ingredients through to correct food storage is critical to minimising food safety risks.

Avoiding the ‘danger zone’ – temperature is key to keeping your food safe

Key to the science of food preparation and storage is avoiding the so-called ‘danger zone’, where food at temperatures between 5°C and 60°C. At these temperatures bacteria is more likely to grow faster and the risk of food poisoning increases.  This can be a real challenge in a hot, busy environment like a commercial kitchen.  Bacteria can double in number in as little as 20 minutes between 5°C and 60°. In a commercial fridge, bacteria is prevented from growing if a tight temperature control of between 0 and 4°C is maintained inside the fridge.

Safe temperatures are 5°C or colder, or 60°C or hotter. Potentially hazardous food needs to be kept at these temperatures to prevent food-poisoning bacteria, which may be present in the food, from multiplying to dangerous levels. These bacteria can grow at temperatures between 5°C and 60°C, which is known as the temperature danger zone.

The challenge

Places like kitchens and sculleries are often subject to high ambient temperatures. With all the activity and appliances running, the ‘room’ temperature can run in excess of 45°C. This poses a number of challenges in regards to refrigeration.

Each type of fridge or freezer will have an optimum temperature that it is set to and will stay at while the door is closed and operating. However, once the door is opened, warm kitchen air rushes in replacing the lost cold air and bringing in moisture. This moisture can contain bacteria, which then condenses as it cools, falling like raindrops onto the food. As the cold air drops out the opened door, hot air flows in and the compressor and fans inside the fridge will stop to prevent further air from leaving, but the temperature inside the fridge still increases.

All fridges are not equal when it comes to food safety

When the temperature is fluctuating frequently (for example when the door is opened and closed frequently) and the fridge is working hard to maintain its optimum level,  the quality and potentially the safety of your food is at risk. By getting a handle on this and maintaining a more consistent temperature level in your fridge, you are guaranteeing a higher quality level of food and reducing the risk associated with poorly stored food.

One way to do this is to restrict the amount of times that a door is opened and closed. This reduces the time the food is exposed to warm air outside the fridge but is not a viable solution during busy service hours.

Another way to look at the problem is to consider the accuracy of the temperature being recorded from inside the fridge – you will often see an increase in temperature when the door is opened.   This is due to the cold air spilling out from the fridge and the temperature internally rising.

SKOPE has become aware over recent years of cheaper imported products entering the market that appear not to display a temperature increase on the controller. This may be down to the placement of the temperature probes inside the fridge and where the temperature is being logged.  If the sensor or probe is placed where the cold air is spilling out (rather than where the returned air is circulating inside the fridge), you will see a decrease on the temperature display when the door is opened.

However, this is not only impossible, it is misleading and dangerous. Customers can easily
be fooled into believing their fridge is working as the temperature reading on the controller is moving up and down, but not necessarily understand what this means for food safety and safe product temperatures.

How cool is SKOPE?

SKOPE’s test objective is to guarantee average temperature readings inside the fridge within 0.5 accuracy. Our state-of-the art environmental test chamber has significantly increased testing capacity at SKOPE and is continually improving accuracy in temperature control for food safety.

SKOPE sets high standards to ensure customer expectations are exceeded. We design products that are made to last, with a focus on tight temperature control and rapid pull down of temperature, in the harshest of climates. This is proven in our latest ActiveCore technology.  Below, is a graph taken from the MEPS (Minimum Energy Performance Standards) report, showing that an ActiveCore 2 door bottom mounted fridge not only has incredible temperature consistency inside the fridge but consistently holds temperature at below 5°C. The report measures the thermal properties of up to 476 MEPS packs (M packs) using dataloggers and probes to record the core temperature of each of pack throughout the cabinet.  The M packs represent the same properties of perishable product, and comply with the ISO Standards for Performance Tests on Household and Commercial Appliances.

The test data shows internal temperature over a 24 hour period, at Climate Class 3 (Minimum Energy Performance Standards) in testing conditions of 25°C – 60% Relative Humidity. The graph lines show that the product remains between -1°C and +5°C for the duration of the test with minimal fluctuations and minimal energy consumption.

SKOPE’s testrooms and equipment is calibrated by Air New Zealand Engineering every 12 months. This includes dataloggers, room controllers and humidifiers.Test packs are measured & weighed on regular a basis to ensure they conform to the 5% mass limits and size tolerances.


How airflow helps achieve consistent temperatures

Air is the most commonly used heat transfer in refrigeration systems. We typically remove heat from a refrigerated space by circulating cooled air throughout the fridge. A good airflow pattern is critical to an even and consistent spread of chilled air onto a product.  In SKOPE fridges, chilled air is pushed directly onto the product. It is a commercial refrigerator’s job to keep the product inside in optimal conditions for as long as possible, to ensure food safety.  Many “market- standard” fridges fall well short  of this objective. 

A poor airflow pattern will result in fluctuations in a product’s core temperature affecting its flavour, quality and nutritional integrity.   For food to remain safe, the internal temperature must not go higher than 5°ᶜ. Many inferior fridges can’t maintain these tight temperatures during busy periods and seasonally warmer temperatures, even though the temperature display may say otherwise. A good airflow pattern will keep tight cabinet temperatures, regardless of the frequency of outside fluctuations.

The selection of a fridge depends on several factors such as the type of food being stored, the volume of meals being prepared daily, and the frequency of the food being delivered to patrons (i.e. how many services being managed). Before selecting refrigeration equipment, check out our Guide to Commercial Refrigeration or talk to your local SKOPE representative, who can give you helpful advice.

Selecting the wrong type of fridge can make it hard to avoid that danger zone which significantly increases your risk of unsafe food.

What are your best options for different types of refrigeration to promote safe food?

  • Beverage Fridges: intended solely for the storage and display of packaged beverage products such as carbonated beverages, beer and wine. They are not designed to store potentially hazardous foods, and are often the culprit in food safety incidents.
  • Display Fridges: designed to display foods to the consumer for purchase in areas where environmental conditions are controlled and maintained. This type of fridge is designed to maintain a consistent, safe temperatures – not for cooling down.
  • Rapid Pull-Down Fridges: also known as Blast Chillers, these are specifically designed for rapid chilling of food products. When used correctly these are ideal for the rapid cooling of hot foods.
  • Food Preparation Fridges: designed with a refrigerated open top or open condiment rail. They include refrigerated sandwich units and pizza preparation for example. The fridges are designed to maintain foods at a safely cool temperature.
  • Storage Fridges: cold storage for non-frozen foods between periods of preparation, service, display or sale. Could be referred to as “day” fridges because they are not intended for long-term storage of foods.
  • Walk-in Fridges: enclosed, mechanically refrigerated and temperature controlled room with integrated walls, floor and ceiling used to maintain prescribed cold food at consistent temperatures. Probably the most widely used in food service.

SKOPE have 50 years’ experience keeping your drinks cold and food safe and are market leaders in energy efficient products. You can depend on us for the best in refrigeration and our unique ActiveCoreTM technology can help lower your operating costs. We offer the ability to customise the solutions to suit your requirements and you can rest easy with our superior warranty protection.

To understand more about the science of keeping food safe in your kitchen? We’ve prepared an eBook called “Why bad food is not cool; a practical guide to NOT destroying your kitchen’s reputation. Download it now to read about ways to protect your reputation.

Commercial refrigeration requirements? We can help!

This blog is a handy overview of our product categories to help you find the commercial refrigeration solution that’s right for your establishment. Download Your Guide to Commercial Refrigeration for more detailed information about our products and product categories.

Food Preparation

Commercial kitchens share one thing in common: no matter how big they are and how many people they have to accommodate – every appliance and every surface needs to work hard – just as hard as your team.

Providing streamlined, highly efficient and multi-purpose refrigeration that makes working life easier is what SKOPE is all about.

You know you can rely on every SKOPE product to perform to the standard you expect – and beyond, so investing in a SKOPE equipped kitchen is a great way to get your business off to a great start.

Our range features fridges to suit any kitchen environment. From stainless steel surfaces that double as benches for prep work; underbench fridge or freezer storage so everything you need is right at hand, to multi-purpose Gastronorm fridges compatible with your ovens and service areas.

Food Storage

Got a super small or super large kitchen? No matter what the space you are working with, our premium range of food storage underbench fridges can be customised to fit.

Options include more or fewer doors, drawers, remote control and more. You can also choose Gastronom or non-Gastronorm fridges and freezers to better streamline your kitchen workflow.

You can be confident that no matter how hot it is outside or in your kitchen, your SKOPE fridges and freezers can handle it. All SKOPE products are designed to keep food fresh and at consistent temperatures to avoid waste due to spoilage, even when you’re busy and the doors are being opened frequently.

Food Display

We all know that presentation makes perfect. Your refrigeration should showcase the creations you’ve taken the utmost care to produce and drive high margin impulse sales. Our food display range, designed with your customer in mind, combines style with function. This unrivaled range not only looks great, it maintains a consistent temperature to ensure food freshness and quality.

With options including glass frontage, glass doors or no doors, mix and match these highly efficient models to create the perfect display for you.

Bar Display

Make a statement in your bar with our stylish Backbar fridges, perfect for keeping your best sellers chilled. From a modern frameless glass door design, whisper quiet operation, high efficiency power savings, and clever internal airflow to keep product icy cold, our Backbar fridges provide an outstanding beverage retailing solution. Perfect for front of house, these fridges will enhance the presentation of your beverages in any environment.

When you get busy SKOPE steps in to help you get the drinks out faster. Our fridges feature rapid cooling technology which chills beverages to 5° (or colder) quickly and efficiently so you can nail happy hour.

General Display

The multi-purpose premium range features the latest ActiveCore™ technology for maximum performance and market-leading energy efficiency. Our ActiveCore range of glass door fridges are the most energy efficient in the Southern Hemisphere, over 50% more efficient than our previous glass door range, and up to 65% more efficient than others in the market. Energy efficient refrigeration saves big dollars on your power bill – up to $1,000 per year by replacing just one fridge with a modern, energy efficient equivalent.

Tight temperature control across all fridges ensures food and drink are safely stored and attractively presented in any environment, even in really hot environments. Our SKT and SKB models provide plenty of flexible options, and feature our new modern frameless glass door design to showcase your products in the way they deserve.

Blast Chillers

When it comes to blast chilling, every chef has their own precise needs. Our world-leading Irinox brand gives you perfection at your fingertips, with fully flexible delicate or strong chilling and freezing options.

The advanced features of this range include; personalised cycles for the ultimate in efficiency, low temperature cooking functions and a touchscreen interface.

Irinox allows you to chill and freeze meals hours or days before serving using advanced chilling technology. Capable of preserving food hygienically and quickly,
Irinox Blast Chillers, Shock Freezers and holding cabinets minimise bacteria growth and preseve food quality. This range includes models with the capacity to preserve sizeable cooked foods in a commercial environment, an invaluable asset for times of high demand.

Cool Rooms

MISA walk in cool and freezer rooms are an efficient way to provide refrigerated storage for multiple chilled or frozen products within a single space. The polyurethane panels provide maximum insulation and food safety peace of mind with MISA’s innovative antibacterial system.

The patented fast-fit twin hook CAMLOCK systems makes these rooms easy to assemble anywhere within your business.

Customisation

Want to make something larger, smaller, deeper, higher, a different colour or finish? We can create a refrigeration solution unique to your business. If you can imagine it, we’d love to hear from you.

 

Getting it right matters

What’s right for me?

Getting it right matters, right? Beverages need to be cold, food needs to be well presented and above all, safe. A bad customer experience can be a lost customer.

How do you make the right choice about refrigeration? There are lots of types of refrigeration suitable for different purposes with all kinds of features.

To help you get it right we’ve put together a simple guide to SKOPE’s refrigeration range, called Your Guide to Commercial Refrigeration.”

Jargon-free and visually appealing – our new guide offers a richer, more user friendly experience to visitors who aren’t familiar with our product range or need assistance navigating through it.

“Your Guide to Commercial Refrigeration” aims to help you find the right product for you, whether you’re a supermarket, club or pub, convenience store, hotel, school, cafeteria or restaurant, or quick service outlet.

As a hospitality provider your focus is on delivering outstanding experience to your customers. SKOPE’s job as a commercial refrigeration supplier is to give you a reliable fridge, freezer, blast chiller or cool room that will keep your food safe and drinks cold 24 hours a day. You don’t want refrigeration failures that result in food wastage, unhappy customers or a repairman in the middle of your café or restaurant trying to fix the problem.

At the heart of food safety or serving an ‘ice’ cold beverage is tight temperature control. Not only do SKOPE fridges hold tight temperatures to protect perishable food items, they’ve been designed to rapidly cool beverages to 5° (or colder) in the fastest and most efficient way.

Choosing the Right Equipment Matters to your Bottom Line

The refrigeration you choose makes a huge difference to the performance of your business. Choosing and maintaining the right refrigeration can make a significant difference not only to your trade, but to your bottom line. Selecting the wrong type of commercial fridge or freezer increases the risk of unsafe food which could damage your reputation.

SKOPE offer a variety of options, from glass door front-of-house display fridges that drive sales, through to fit for purpose industrial fridges or freezers. Can’t find what suits your specific requirements? We can design something perfect for you.

One aspect that doesn’t change when you choose SKOPE however is our ongoing commitment to reliability, quality of build, and energy efficiency.

Here’s a quick summary on how to use the guide to find what you are looking for:

Product Categorisation

Navigate our wide range of products with the following categories

Instead of poring over a brochure full of refrigeration options, our guide sorts products into usage categories. So whether you are looking for a bar display solution, food storage solution or all of the above, you can find all the relevant solutions on one page.

Each category has its own page and they are in the same order as listed above.

Industry Recommendations

You can refer to these industry symbols for our recommendation on where each product is best suited.

Quick Comparisons

We’ve added a quick reference table to help you compare our different ranges and find out which option is best based on the type of requirements you have. For example, if you want to see which range is best for a busy kitchen environment, the comparison table will quickly show you which products you should consider.

Our new guide makes it easy to compare product features with easy to use comparison tables.

Customisation

SKOPE are solutions focused and understand that every need is different. Because of this, we’ve added a helpful option in the comparison tables to let you know if the range is customisable or not. This way, you can choose a solution that you know is right for you, not the next best option.

Style your doors, handles and other features to really stand out from the crowd. If you can imagine it, then we’d love to hear from you.

SKOPE have 50 years’ experience keeping your drinks cold and food safe and are market leaders in energy efficient products. You can depend on us for the best in refrigeration and our unique ActiveCoreTM technology can help lower your operating costs. We offer the ability to customise the solutions to suit your requirements and you can rest easy with our superior warranty protection.

Download “Your Guide to Commercial Refrigeration” and use this helpful guide to choose a solution that is the right fit for you.

A contemporary facelift for the Crows Nest Hotel in Sydney

The Crows Nest Hotel is quintessentially North Shore Sydney. Having been around for the past century, the hotel has recently gone through a much deserved $8m facelift.

While maintaining some of the charm of the old “Crowie”, the hotel has transformed itself into a modern entertainment complex, boasting a restaurant, VIP lounge, craft beer venue and rooftop terrace.

The lower level of the hotel is home to their ‘pub’ and their VIP lounge. The bar area is a homage to the original character of the building, having kept many of the things that gave it such a particular charm in the first place. The lounge area has been created to have a very old-school vibe with the Chesterfield-style couches and low coffee tables.

Alongside these is the ‘One Willoughby’, a boutique and craft beer venue within the Crows Nest Hotel which takes a step into the contemporary world. One Willoughby is lined with booths and makes for a relaxed venue to chat and try local and international beers with friends.

Overall, ornate features of the historical building have been maintained along with a modern, contemporary scheme inside.

The refurbishments of the Crows Nest Hotel haven’t gone unnoticed with the Hotel winning the Best New/Redeveloped Hotel award at the 2016 AHA NSW Awards for Excellence.

Winners of other categories are well-reputed restaurants around the state so to be included amongst these is great recognition of the work completed for the hotel.

A widely-accepted truth for Australians is that you can always get your hands on an ice cold beer no matter what pub you go to. To stray from this would severely damage a pub’s reputation. It was important for the Crows Nest Hotel to ensure that all beverages sold were the perfect temperature. It is because of this expectation that they turned to the reliability of SKOPE’s commercial fridges.

To complement the look and feel of the different areas within the hotel, the owners AHL Group, have installed a range of SKOPE fridges including underbench prep and storage fridges for the busy kitchen and SKOPE backbar fridges for the bar areas.  The sleek look of the SKOPE backbars have aligned well with the back-lit marble bar and dark wood tables.

Maintaining consistent refrigeration temperatures in a busy kitchen or bar is a vital factor for any restaurant or bar owner. Not only for maintaining food freshness but to ensure the customer always receives a perfectly chilled beverage. SKOPE fridges are reliable and able to work in hotter and more humid conditions such as a busy kitchen or bar commented SKOPE regional sales manager New South Wales, Peter Bennett.

Chilled but not Shaken – dining in style at COMO The Treasury, Perth

The recently opened COMO The Treasury hotel in Perth Western Australia, located inside the painstakingly restored 19th-century former State Buildings (Treasury, Post Office, Land & Titles), is a spectacular testament to the patience and dedication of its architect, developers and project managers Caterlink who have restored and re-opened a complex that was unused for the last 20 years.

The property was recently awarded publisher Conde Nast Traveler’s Reader’s Choice for Best Hotel of the Year (Australia and New Zealand) award and the accolade is well deserved.

Brainchild of Perth developer Adrian Fini and Perth-born architect Kerry Hill, the hotel oozes history and charm – from the warm brick facade, elaborate cornices and slate roof tiles to the contemporary whites, beiges and blonde woods of its interiors, all striking against the original jarrah flooring and scattered shadows of the past: steel vault doors, ornate fireplaces, an old boot encased in glass.

No attention to detail has been spared in the creation of the sophisticated 48 bedroom hotel with restaurants Post (in the former Post Office), fine dining restaurant Wildflower, the Treasury Lounge and Bar and the Halford Basement Bar.

Designed to be understated yet something very special, the hotel has plenty of “wow” features. The 20-metre pool on the third floor is surrounded by louvred-glass walls, creating an impressive indoor-outdoor effect. The original concrete staircase in the Titles building cuts a swathe through the hotel’s east wing, with a bronzed stainless-steel cage running up through the centre.

The spacious nature of the original buildings means there is plenty of room for “ease” in this complex, by comparison with the usual hotel world of long corridors with identical rooms, optimised for the maximum number of beds.

The discernment and quality of the design, fittings and materials used in this restoration are also reflected in the selection of SKOPE equipment throughout kitchens and bars of the entire complex.

 

Among the SKOPE equipment fitted into the kitchens and bars are Irinox blast chillers, SKOPE backbars, wine chillers, gastronorm under-counter chillers, upright freezers and more.

“This was a significant installation for the SKOPE team and we were proud to work with our distributor Caterlink providing quality products for a project of this nature,” commented SKOPE regional sales manager, Western Australia and South Australia, Jason Cook.

Don’t risk a crack in your reputation

“Glass, china, and reputation are easily cracked and never well mended,” American political legend Benjamin Franklin said in the 1700s. In the age of social media and online reviews, this insight has never been more relevant to the food services business. Night after night, event after event you can build a stellar reputation, for one negative customer experience to ‘crack’ it.

Reinforcing what any food services business knows from experience, a good reputation online equals dollars. An academic study cited in the Harvard Business Review, showed that a one-star increase in Yelp (online review site) ratings for a restaurant led to a 5-9% increase in revenue.

google-is-biased-to-negative

On the flip side, bad news travels fast online. According to this recent article, Google tends to bias towards negative content. As the author explains it, “. . . on the information superhighway, when there’s an accident, people tend to be rubberneckers.” For food service businesses this means not just negative reviews, but incidents such as fire or food safety failures can have a significant and immediate impact.

According to insurers GIO, top risks restaurants have to be aware of and prepared to deal with include:

  • Fire damage: they identify as the main risk, and include electrical sources as common cause;
  • Food poisoning: refrigeration can be a root cause of this major risk area.
  • Customer injury: a lesser risk, but still the potential remains for customers to be injured in your premises from equipment failures. Worker safety could be added to this.

You can insure against these risks as GIO suggests to limit the financial impact, but the reputational damage of equipment related problems can be much harder to mitigate.

In terms of the potential impact of commercial refrigeration equipment failures on your reputation, you can reduce the risk relatively easily. In Australia and New Zealand clear standards exist to ensure equipment is mechanically and electronically safe. Ensuring your equipment is compliant can give you confidence it will be safe and reliable, and that there is a credible supplier to provide support.

We’ve prepared an eBook for food services providers “The cold, hard facts about technical compliance”, that helps you understand the key areas of compliance and how to easily check if your equipment is likely to avoid any risk to your reputation.

Download the eBook “The cold, hard facts about technical compliance” or contact SKOPE to discuss your compliance questions.

It’s all about food quality

A survey result that wouldn’t surprise many in the food services sector across Australia and New Zealand, 89% of patrons cite poor food quality as the main reason they will avoid returning to a restaurant. The study, cited on the Restaurant Association of New Zealand website, was carried out with a sample of New Zealand consumers by a marketing agency specialising in the food and beverage industry.

Other factors such as poor service (61%) figured highly also, but food quality remained at the heart of attracting repeat customers. The fact 95% relied on word of mouth and online reviews reinforces the importance of getting the customer experience right.

While delivering quality food is part-art and part-science, refrigeration is a fundamental to delivering food and beverage that exceeds a consumer’s expectation. The challenge for food service businesses can be having confidence in their refrigeration equipment, a category which is often outside their own expertise.

There are many excellent food service consultants and equipment suppliers that can provide useful advice, as well as online sources of information, about refrigeration options.

9975136_lAnother key way of having confidence in your refrigeration equipment is how they stack up to various compliance standards. As any food service business must meet standards around the quality and safety of their produce, reputable manufacturers of commercial refrigeration equipment have to do the same with their products.

The correct compliance for your refrigeration equipment can give you some confidence it will perform as expected, and that your supplier has invested in its own production process to ensure its products meet the standards.

For commercial refrigeration, there are three areas of compliance that are relevant:

  1. Safety: Australia and New Zealand have agreed standards on what constitutes mechanically and electrically safe equipment.
  2. Electromagnetic compliance: any electrical equipment emits electromagnetic energy, which needs to be within proscribed Trans-Tasman standards to avoid interfering or damaging other equipment.
  3. Energy efficiency: minimum energy efficiency standards exist to ensure your equipment is cost-effective and environmentally acceptable.

Refrigeration compliance may not be the first thing you think about for your food service business, but understanding the basic standards will help you assess whether your current equipment is going to help deliver on food quality day-in and day-out. It’s also a useful check when you are evaluating new equipment purchases.

tickCompliance may seem complicated, but it is actually relatively quick and easy to check. We’ve put together a simple guide to help you understand the three main compliance standards, and how to determine whether your equipment makes the grade.

 

Download the eBook “The cold, hard facts on commercial
refrigeration compliance” or contact SKOPE to discuss your compliance questions.

Bar Refrigeration has never looked so good

The lights are dimmed. The music is humming. The drinks are poured. And at the bar’s centre is the most elegant element of all – the BackBar X.

SKOPE has worked hard to bring the new BackBar X to the market. Our benchmark barchiller range has been refreshed, reworked and redesigned  to look, and work, better than ever.

BackBar X has been given new attention grabbing looks that complement any bar setting. The unit cover has a sharper, seamless louvre blade design, while the doors have been upgraded to frameless glass and are equipped with sleek easy grip handles.

However, the new BackBar X offers far more than simply cosmetic changes. Not only does it look good, the new unit provides improved energy savings. Users can expect to save up to $200 a year, as the unit consumes 24% less energy than the previous swing door models. The frameless glass doors provide energy efficient condensation protection technology, while the fan blade has been redesigned to ensure beverages are chilled quickly and easily.

An integrated hushkit has been installed to produce significantly reduced noise for quieter operation- by 5 dB when compared to the previous model – and the industrial grade powder coat finish ensures the cabinet maintains its appearance, product durability and
high performance

Combining great appearance with energy savings and cooling performance technology, the BackBar X is an easy choice for any venue. Everything in a bar is planned down to the last detail- don’t leave one of the most important elements to chance.

For more information on the BackBar X visit www.skope.com.

BackBar X is available in 2, 3, 4 swing door models. Available in tropical, integral and remoted, black, stainless steel and powder coated finishes. Sliding door currently not available.

Avoid damage when receiving freight

Transport damage is incredibly frustrating for all involved and the difficulty is that it can happen at any point along the supply chain. To ensure that our clients are not penalised, SKOPE has best practice guidelines which are followed every time inwards goods are received.

For starters, SKOPE does not use common carriers to move its cabinets within Australia; we only use private carriers who are experienced in handling fragile freight.

However, Australia has no legislation that details the responsibilities (and more importantly, the liabilities!) of private road carriers. To counter this, SKOPE has negotiated an insurance package with its carriers to cover any damages to cabinets whilst they are being transported within Australia.

rsz_p1070684

There is a condition, though. For the insurance to be applicable, all claims must be received within 48 hours of product delivery and the product must not have been moved elsewhere by another carrier.

Here are SKOPE’S general guidelines for receiving freight:

  • Examine the freight immediately upon arrival.
  • Note any exceptions/damage on the delivery docket. Sign and date the docket and have the driver do likewise.
  • If damage is noted, take photos immediately both prior to un-packaging and after un-packaging.
  • Do not dispose of packaging materials.
  • Immediately contact SKOPE.
  • Conduct your own inspection.
  • Note everything for your records.
  • All damage needs to be notified to SKOPE within 48 hours of receipt (including concealed damage).
  • Take photos before, during, and after unloading and/or unpacking freight.

If you have any queries on how freight is handled by SKOPE and/or its carriers contact us at customer service team SKOPE@skope.com.

SKOPE the “Rolls Royce of Refrigeration”

SKOPE is helping keep Christchurch’s hottest new places to eat and drink, perfectly cold.

Renowned Chef Philip Kraal has set up three new establishments overlooking the banks of the Avon River: a restaurant, a pizza-café and a bar.

While each venue presented a unique challenge in refrigeration, Kraal describes SKOPE’s work as “the Rolls Royce” of refrigeration as far as a restauranteur is concerned.

“It looks great, it performs great, and the service is fantastic as well. We are looking at other operations and we know we’ll never go with anything else because it’s just too easy for us”.bamboozle

Kraal’s new establishments are quickly becoming three of the most popular places to eat and drink in the city.  Bamboozle restaurant offers a funky Asian-Fusion dining experience, while the Whet Drinking Room is the perfect place to consume craft beer, gin and whiskey in style. For a more relaxed meal,  pizza-café Johnny Sausage (named after the Infamous American mobster) is a relaxed New York inspired venue to enjoy bagels, coffee, beer, wine and, obviously, pizza.

The most unique innovation from SKOPE was in the Whet Drinking Room where our engineers designed and installed a custom made ‘snow rail’, for customers to rest their drinks and keep them icy cold, and a ‘ice cave’ which keeps a wide variety of gin blends perfectly chilled.

Ice rail

“SKOPE started testing and after about three months of testing different ways of doing it, we ended up with a product and it works absolutely fantastically,” Kraal says. “It’s very unique – we’re the only place in Christchurch that has them”.

Installed in the restaurants are SKOPE under-counter chillers, display cabinets, and Pegasus pizza preparation units. In the bars, as well as Backbars for merchandising.

3 MISA Cool Rooms were custom fitted into a challenging triangular space in the building’s basement carpark. One unit is required to house up to 50 kegs, the other for fruit and vegetable refrigeration, and a freezer with a sliding door for space efficiency.

“What that allowed us was to fit everything in but allowed space around the  triangular shape to fit dry goods in so it’s worked out perfectly for us,” Kraal says. “But the most important thing is that it was installed from start to finish in a day and a half. Fantastic”.

Find out more by watching SKOPE’s video on Bamboozle, the Whet Drinking Room and Johnny Sausage.