Wagga Catering Equipment News

Castle Chemicals

Monday, September 21, 2020


An industry leader in the design and formulation of cleaning products and dispensing systems for the hospitality and institutional industries, Castle Chemicals are working hard to keep us safe. With high levels of cleaning, disinfecting and waste management being top of everyone’s priority in the current climate, the wonderful team over at Castle Chemicals have kindly provided us with a Cleaning Procedure Program, specialised for the Food Service Industry.

Scroll down to see sections of the in-depth document on how to keep everything clean and everyone safe.



Robot Coupe Promotion

Friday, July 24, 2020

SanRemo - A new member of the fleet has arrived!

Monday, July 06, 2020


There's more to this than meets the eye

The Sanremo single boiler ZOE competition was built to meet the requirements of the coffee industry in Australia.



Monday, June 22, 2020


Have you heard about the newest innovation from AeroPress?


Like the original AeroPress, the AeroPress Go brews remarkably delicious American, espresso, and cold brew style coffee. The AeroPress Go is optimized for traveling, camping, or just going to work by making it convenient and easy to take your AeroPress with you. Its smart design ensures that you will never be without delicious AeroPress brewed coffee wherever you go.

Why is the AeroPress Go the better travel press?

  • Tastier: It brews smooth, rich coffee without the bitterness and high acidity you can expect from French press brewed coffee.
  • Fast and easy: The AeroPress Go brews hot coffee in about 1 minute or cold brew coffee in around 2 minutes.
  • Compact, lightweight, and durable: Ingeniously engineered to ensure that everything fits inside the mug.

Want a demo?

Watch the video below!

Smeg Cashback!

Friday, June 19, 2020


Did you know Smeg Dishwashers have optimal & constant levels of Sanitisation? Superior to any dishwasher without a rinse pump!

& If you’ve had your eye on one of the Smeg products we have available, now’s the best time to buy with their Cashback Promotion - currently offering upto $1,000 Cashback!

To qualify for the Smeg Cashback offer, all you have to do is purchase selected Smeg Foodservice appliances before 30th June 2020 and complete the form here: https://www.smegpromotions.com/foodservice-cashback-offer/Claim/Step_1

For the full terms and conditions, visit their website here: https://www.smegpromotions.com/foodservice-cashback-offer/Home/TermsAndConditions

Hurry, Promotion Ends 30th June, 2020.


Cosmorex Tasting Notes

Thursday, June 11, 2020



One of our favourite coffee suppliers is Cosmorex; a third-generation coffee roasting business operating since the early 1960’s. They are proudly Canberra’s longest standing coffee roaster. The Cosmorex team creates perfect blends and single origin coffees, with each product showcasing exotic flavours from around the globe.

Below are the tasting notes prepared especially by Cosmorex, for a range of coffee beans which we now have available to purchase in store in 250gram bags; perfect size for the home barista or if you just want to try a taste of something a little different.

Our first Cosmorex Blend highlight is ‘Sumatra’. Who needs a strong coffee hit to start the day? Sumatra provides it. Cocoa and dark chocolate flavours are accented by pulpy fruits, followed by a distinctive pepper and spice finish. Single origins of Indonesia with a Medium to Dark Roast style.


Next up is ‘New Guinea’. Originating in New Guinea with a medium roast, this blend is an exceptionally smooth brew with complex characteristics. Tropical fruits and spices, moving to a long chocolate finish.


Now, close your eyes and imagine you are in Colombia. A balanced sweet and zesty coffee, our next blend ‘Colombian Supremo’ delivers a delicate flavour profile with lightly fruity aromas, raisin flavours and a browned sugar finish. A single origins coffee with a medium roast style.




This blend is a real crowd-pleaser; ‘Brazil’ offers sweet musky aromas with pleasant low acidity and distinctive nuttiness. Soft stone fruits, caramel, honey and marzipan flavours combine in this clean, well-balanced, smooth single origin and a medium roast style.




& last, but certainly not least is ‘Double Barrel’ - A beautifully balanced crowd-pleaser that highlights rich nutty and chocolate syrup notes through milk. As an espresso, it's clean, full-bodied and easy to drink, with a satisfying complexity. A mix of Brazil & Colombian origins with a Medium-dark roast style.

For a taste of any of the 5 blends above, be sure to pop in store and grab a bag one for yourself!


NSW Government Venue Checklist for Re-opening Cafes & Restaurants

Tuesday, June 02, 2020

The New South Wales government has released a COVID-19 checklist for cafes and restaurants as restrictions continue to relax. From 1 June, 50 customers are allowed to dine in at a venue. However physical distancing must still be followed.

Points covered in the checklist include staff and customer well-being, physical distancing, hygiene and cleaning and record keeping. Under Public Health Orders, venues must have a COVID-19 Safety Plan in place when they reopen.

Download the COVID-19 Safety Plan: restaurants and cafes.

Below is the full Checklist:

Well-being of staff and customers

  • Exclude staff and customers who are unwell from the premises.
  • Provide staff with information and training on COVID-19, including when to get tested, physical distancing and cleaning.
  • Make staff aware of their leave entitlements if they are sick or required to self-isolate.
  • Display conditions of entry (website, social media, venue entry).

Physical distancing

  • Capacity must not exceed 50 customers per separate existing seated food or drink area; or one customer per 4 square metres of space on the premises, whichever is the lesser.
  • Weddings are permitted to book for a maximum of 20 guests (excluding the couple, the persons involved in conducting the service and the photographer and the videographer). Funerals and memorial services are permitted to book for a maximum of 50 mourners (excluding the persons involved in conducting the service).
  • No more than 10 customers at a table (except for gatherings immediately after a wedding, funeral or memorial service).
  • Consider a time-based booking system, with phone or online options, to limit the number of people entering the premises or waiting outside.
  • Reduce contact between customer groups.
  • Move or remove tables and seating to support 1.5 metres of physical distance.
  • Reduce crowding and promote physical distancing with markers on the floor.
  • Where possible, ensure staff maintain 1.5 metres physical distancing and assign workers to specific work stations.
  • Alcohol can only be consumed by seated customers.
  • Where reasonably practical, stagger start times and breaks for staff members.
  • Consider physical barriers such as plexiglass around counters with high volume interactions with customers.
  • Review regular deliveries and request contactless delivery/ invoicing where practical.
  • Introduce strategies to manage gatherings that may occur outside the premises.
  • Avoid group singing and wind instruments (such as flute, oboe or clarinet). Solo singers should maintain at least 3 metres physical distance from other people.

Hygiene and cleaning

  • Adopt good hand hygiene practise and ensure hand hygiene facilities are available to customers and staff.
  • Ensure bathrooms are well stocked with hand soap and paper towels.
  • Reduce the number of surfaces touched by customers.
  • No self-serve buffet style food service areas, communal bar snacks, communal condiments, or hookahs allowed.
  • Clean cutlery and tableware with detergent, or with a commercial grade dishwasher if available.
  • Menus must be laminated (clean between use), displayed or be single use. Place takeaway menus outside the venue.
  • Clean frequently used areas at least daily with detergent or disinfectant. Clean frequently touched areas and surfaces several times per day.
  • Maintain disinfectant solutions at an appropriate strength and use in accordance with the manufacturers’ instructions.
  • Staff are to wear gloves when cleaning and wash hands thoroughly before and after with soap and water.
  • Encourage contactless payment options.

Recording keeping

  • Keep name and mobile number or email address for all staff, dine-in customers and contractors for a period of at least 28 days. Records are only to be used for tracing COVID-19 infections and must be stored confidentially and securely.
  • Employers should make staff aware of the COVIDSafe app and the benefits of the app to support contact tracing if required.
For any further information, please visit www.nsw.gov.au


Double Your Skope Warranty

Tuesday, May 26, 2020


In such uncertain times, you need refrigeration you can be certain about.

Each model’s original warranty now offers twice the length of coverage, doubling your access to free parts and labour when you need it most.

For that reason, SKOPE refrigeration is doubling the warranty protection on key models vital to a wide variety of local businesses, from ice machines for food producers to glass door fridges for retail. Whether you manage food, beverages, or medical supplies – you need to have confidence in your equipment and support you can rely on. Enjoy renewed confidence with a SKOPE double warranty investment.

Double Warranty Protection Models Include:

  • Back bar 
  • Back bar X
  • Counter line
  • Food Display
  • Glass Chiller
  • ITV Ice Makers
  • Open Deck
  • Pegasus
  • ReFlex
  • Serene
  • TCE EziCore
  • VFX & VFX Ice

Twice the Cover

Each model’s original warranty now offers twice the length of coverage, doubling your access to free parts and labour when you need it most.

Twice the Confidence

Do you retail, produce or store perishable goods? In today’s market you need to make doubly sure you’ve got every base covered so you can provide uninterrupted service. Simply register your warranty to activate your extended cover.

Terms & Conditions

The Double Warranty Promotion runs from 1 May - 30 June 2020, or while stocks last. Applies to select models. Your warranty must be registered to be eligible. All warranty protection lengths displayed on skope.com reflects the full length of the doubled warranty. Corporate customers with contracted rates and terms are not eligible for this promotion.

For more information, visit www.skope.com

How to Protect Your Refrigeration During COVID-19 Lockdown

Friday, May 22, 2020

In these uncertain times our industry has been asked to close down its cafés, restaurants, pubs and clubs during the COVID-19 outbreak. Here are some tips on how to protect your SKOPE equipment.



If you are switching off the refrigeration

  1. Remove all foods and perishable drinks (like milk or kombucha) from the units and place them into other suitable cold storage.
  2. Switch off the unit at the wall socket.
  3. Clean and sanitise inside the fridge/freezer - remove any spillages or food.
  4. Remove shelving and clean using warm soapy water.
  5. Clean the door gaskets (seals). Check for any splits or damage, and replace if necessary.
  6. Insert a small chock between the door and the cabinet to allow air flow.

If you are leaving the units running during the shutdown period

  1. Remove all foods and perishable drinks (like milk or kombucha) from the units and place them into other suitable cold storage.
  2. Switch off power at the wall socket.
  3. Clean the condenser with a soft brush and vacuum any dirt away. This will ensure the unit will run efficiently during the close-down period.
  4. Sanitise inside and outside. Leave doors open to dry, this will help avoid moisture build up in the unit.
  5. Remove shelving and clean using warm soapy water.
  6. Clean the door gaskets. Check for any splits or damage, and replace if necessary.
  7. Check that all air vents are clear of blockages.
  8. Once the units are dry inside, close the doors and turn the unit on at the wall socket.
prepare your ice machine for lockdown


Ice Machines

Prepare your ice machine for shutdown by cleaning the condenser fins

  1. Disconnect the power
  2. Turn off the water
  3. Clean the condenser with a brush and vacuum away any dirt
  4. Remove or melt the ice in the bin in readiness for cleaning

If you are switching off the machine, prepare the ice machine for cleaning internally

1. Follow the manufacturer cleaning instructions:

2. After you have cleaned the units thoroughly:

  • Run water through the system once to flush out all the chemicals
  • Dry the machine internally.

3. Turn off the power at the wall.

4. Disconnect external hoses, flush out with warm water and leave to dry.

5. After the units are all dry, reconnect the hoses (but do not turn on the water).

By following these steps your ice machine should be ready for its hibernation period - reducing the build-up of any mould, limescale and bacteria.

prepare your blast chiller for lockdown


Blast Chillers

Prepare the blast chiller for shutdown. You will need a flat head screwdriver.

  1. Switch of the unit at the wall socket.
  2. Access the evaporator internally by removing the two flat head screws on the right-hand side on the panel holding the fan.
  3. Use a soft brush to clean the evaporator.
  4. When finished, secure the panel with the two screws.
  5. If your model has a condensing tray underneath, pull the tray out from the front of the unit, empty it, and wash it down with warm soapy water.
  6. Clean the external condenser by pulling off the front grill, brushing away all the dirt, and vacuuming the grill to remove residual dust.
  7. Wipe out the internal area of the blast chiller using a nonabrasive cloth and a neutral detergent.
  8. Once cleaned, leave the door ajar to allow the internals to dry and allow air flow during the lock down period.

For more information, check the cleaning instructions in your model's user manual.

Source: https://www.skope.com/inspiration/insights/how-to-protect-your-refrigeration-during-lockdown/


The secrets of knives | Forged vs. Stamped

Friday, September 06, 2019


Many people think ”forged” is better than “stamped” But is that really true?

The quick answer is: it depends. It’s a matter of both taste and knowing what you need your knife for. The person to help with this question in detail is the expert for all things cutlery, Petra Schnüriger, Product Manager for Household & Professional Knives at world renowned leaders in Knives Victorinox.

So: forged or stamped?

The forged blade of a Victorinox knife contains more carbon, which makes the steel harder and helps it stay sharper longer. All models in this line are forged from a single piece, so there’s a seamless transition from blade to handle with a built-up section, called a bolster. This not only means it’s more difficult for your hand to slip from the handle onto the blade, it also makes its weight and balance very popular. And beautiful styling expresses its excellent quality. A good forged chef’s knife is prestigious, inspirational. It reflects the joy felt by people who love to cook with just the right tools.

Our innovative stamped blade is lighter than a forged one. Which makes these kinds of knives easier to work with over long periods of time. They are easy on wrists and hands, so it’s no surprise that professional chefs really like them. And because the steel has a slightly lower level of hardness, they are simple to resharpen. When you consider years of daily work in a kitchen, these blades offer the best value for money.



Sharpening or honing?

There are actually two processes involved in knife maintenance – sharpening and honing. What’s commonly referred to as sharpening is actually honing. Any blade becomes dull – which essentially means its fine edge has become bent through use – and needs to be honed regularly. Honing lines the edge of the knife back up, re-establishing the full effect of its razor’s edge. You can do this yourself at home with a honing steel. Optimally after every 30-40 cuts or even after every use, like the pros do it.
Sharpening, on the other hand, is a process where bits of the blade are ground and shaved off to produce a new, sharp edge. This can be done using common knife-sharpening tools or an electric sharpener. And you don’t need to do it as frequently as honing — just a few times a year, depending on how much use the knife gets. But don’t forget to always use the honing steel after sharpening!

A stamped knife is made of steel with a slightly lower level of hardness, making it easier to hone yourself. The harder steel of a forged knife means you don’t have to sharpen it as often, but you’ll need a diamond honing steel – which means honing steel’s level of hardness is significantly higher than that of the blade itself, so that it can hone the blade perfectly.

It’s also good to know that a big knife is not more dangerous than a small one. It’s a dull knife that is more dangerous than a sharp one. Because you have to press harder, so you can’t be as precise, and your hand might easily slip.

Handles: Plastic or wood, which grip is better?

Knives with plastic handles are dishwasher safe, which makes them easy to clean. Wood-handled knives should never go into the dishwasher; the heat and chemicals in the dishwasher cause the wood to get too hot, dry out or even crack. But a wooden handle offers a warm, natural grip that feels good in your hand, so it’s worth washing the knife manually and using a common cooking oil like linseed oil to keep it refreshed and looking like new.

The best grip is determined by your own hand. Victorinox makes handles of different kinds of shapes, and all are ergonomic. We always test a variety of curves and contours that fit all different kinds of hands. So big or small, fine or strong, there’s something for everyone.

But as knife experts, we don’t really recommend putting your knives in the dishwasher, at least not the larger ones. If not placed carefully, a large knife can damage the cutlery basket, which itself can cause corrosion. If this happens, the dishwasher’s system may have an indirect effect on the knife’s steel. We recommend quickly washing knives under running water and drying them immediately.


Matching blade size with produce and cutting boards

A big vegetable needs a big knife: the larger the thing is you want to cut, the larger the knife should be. That way there’s less risk of slipping or getting stuck, and less risk of injury. You should also match the blade length to that of the cutting board. If you use one that’s too small, it’s harder to cut through large fruit, vegetables, meat or even bread in one slice. That’s not only more work: you may also risk injuring yourself.

We could tell you a lot more. There are many other secrets within our factory. And we’re using them right now to develop just the right kitchen tools you need.