Our in-house exec chef Carl experiments with a slow cooked roast beef in our Thermodyne food warmers. Full of flavour, amazingly tender, and this easy…

Wouldn't it be great if in future we had commercial refrigeration so efficient it can shave 1/4 off your power consumption, eliminate toxic refrigerants, plus reduce heat, noise, and food waste. Well the future is here and now is great.

We are extremely proud have been again announced as the exclusive Australian distributor for Gram commercial. To celebrate, here's a bit of history on this innovative brand.

Our hats go off to the chefs and foodservice professionals taking care of our aging loved ones. They are the unsung heroes of the catering industry.

Scalabrini village has an incredible catering team. When we met the Village Manager, they were experiencing difficulties with their food transport as demand grew.

Could there be a less costly, more energy efficient, high performance solution for a custom built blast chiller?

Blast chiller vs freezer, what do you need? Preserve the quality, appearance, natural goodness and flavour of your 'just cooked' batches destined for cold storage.

We are told repeatedly that meal times are among the most anticipated moments in a resident’s day; this makes it extremely important for their wellbeing to get right.

Sydney’s Sustainable Office Buildings Plan is a future-proofing vision underway and we’re on call to keep doing our bit.

Skanos has developed a purpose-built solution for hotel kitchens, service teams, and discerning guests, combining advanced functionality with premium design to elevate the in-room dining experience.

Earlier this year, Skanos had the pleasure of working with acclaimed Executive Chef of Taronga Zoo Gursu Mertel. Chef Mertel and his team will enjoy a brand new kitchen to service a new restaurant and event space - the name of which will soon be announced

Hot and Cold food transport to residents is challenging enough in aged care. When you’re transporting food considerable distances several times per day in a unit at capacity, sloped or difficult terrain can become a challenge. What's the solution?

For seasoned pizzaiolo and brand ambassador Enrico Sgarbossa, investing in premium pizza equipment hasn’t only elevated the quality of his delicious pizzas; it’s also transformed the way his kitchens operate.

At Skanos HQ we like to regularly test our equipment as it would be used in a busy catering operation or process kitchen. Our very own exec chef and National Hotel & Catering Services BDM, Sean Miskin, has slow-cooked up a serious feast in the Thermod