The oven is busy. The next batch can’t wait.
That’s a familiar moment when prep runs into service — especially when there’s nowhere to put another full-width oven.
The Lainox Compact Naboo COEN121ET and COEN161ET bring two cooking chambers into a body just 510 mm wide. It’s a way to build your oven capacity upwards when the cooking line can’t grow sideways.
If your workload is fairly evenly split, look at the COEN121ET’s two six-level chambers. When one batch usually needs more room, compare it with the COEN161ET’s six-over-ten layout. Both use GN 1/1 trays. Let your menu decide the split.
Send Scots Ice Australia your menu, peak batch sizes and available space. We can help you compare the configurations and take the next step towards a quote.
Body width excludes installation clearances. Site services and ventilation requirements must be checked before specifying.
Contact Scots Ice Australia for more information
#Lainox #CompactNaboo #CombiOven #CommercialKitchenEquipment #ChefsAustralia #FoodserviceAustralia
COOK ABOVE. CHILL BELOW.
The space under your cooking line could be doing more.
Polaris SNACK refrigerated bases are designed for cooking appliances to be mounted above, with chilled storage underneath.
Two widths to plan around:
• SNACK 2TN — 1200 mm wide, two doors.
• SNACK 3TN — 1600 mm wide, three doors.
Both bases are 610 mm high and 630 mm deep. The right choice starts with what goes on top: confirm the appliance dimensions, weight, heat clearances and mounting requirements before specifying the combination.
Send Scots Ice Australia your appliance details and layout to discuss the right SNACK base for your project through your equipment supplier.
#polaris #ChefBase #CommercialRefrigeration #CommercialKitchenEquipment #kitchendesign #FoodserviceAustralia
The plates are done. Those roasting trays are still in the sink.
DIHR HYDROPOWER has a separate high-pressure wash pump for trays and a low-pressure pump for plates, with dedicated programmes for each job. Burnt-on GN trays and dinner plates don’t have to rely on the same wash setting.
If trays are tying up your wash-up area, send us their dimensions and tell us what else needs washing. We can check the rack arrangement and site requirements, and help arrange a quote for the right setup.
www.scotsice.com.au/brand/dihr/?utm_source=linkedin&utm_medium=organic_social&utm_campaign=2026_1...
#ScotsIceAustralia #DIHR #CommercialDishwashers #Warewashing #CommercialKitchen #RestaurantEquipment #CateringEquipment #FoodserviceAustralia
Great food knowledge grows when it is shared.
For International Chefs Day on 20 October, Worldchefs’ Food Explorers theme encourages children to discover ingredients and where their food comes from.
To the chefs who teach, mentor and make time for the next generation: thank you. Your influence reaches beyond the plate.
Happy International Chefs Day from Scots Ice Australia.
#InternationalChefsDay #Chefs #FoodEducation #SIA #ScotsIceAustralia #FoodEquipment #CommercialKitchen #Hospitality
Every ingredient represents work long before it reaches a commercial kitchen.
On World Food Day, 16 October, FAO’s 2026 theme — “Innovate Today – Nourish Tomorrow” — is a reminder to think about how we value food throughout the service day.
For chefs, caterers and foodservice teams, a useful place to start is the production plan: review portion sizes, plan batches around service demand, and record what comes back unused. These are practical questions for your team, rather than a claim that one machine can solve food waste.
Scots Ice Australia recognises the people who prepare, protect and serve food every day.
Learn about World Food Day:
www.fao.org/world-food-day/en/
#WorldFoodDay #FoodserviceAustralia #CommercialKitchens #ValueFood #SIA #ScotsIceAustralia #CommercialFoodEquipment
The shift to induction is about cooking performance as much as electrification.
These Baron induction units are stock prepared for school kitchens. Across education and commercial foodservice, the equipment decision comes down to two practical priorities:
• Responsive control. Induction generates heat directly in compatible cookware using an electromagnetic field. Adjusting power changes the energy delivered to the pan, helping chefs move between high-output cooking and gentler simmering with greater command of the process.
• Focused heat delivery. Energy is directed into the cookware, reducing heat lost to the surrounding air. That matters on a busy cookline, where working conditions are part of the performance equation.
For operators, quality means more than a stainless-steel finish. It means choosing equipment with the output, control and construction suited to repeated daily service. Baron’s professional induction range belongs in that specification conversation—from school teaching kitchens to restaurants and institutional foodservice.
A successful induction cookline starts with the right match between cooking-zone output, cookware, electrical supply and the kitchen’s workload.
Speak with Scots Ice Australia about specifying Baron induction for your menu, workflow and service demands.
#ScotsIceAustralia #BaronProfessional #InductionCooking #CommercialKitchen #SchoolKitchen #FoodserviceEquipment
Food waste is not only an environmental issue. It is also food cost, labour and energy that never reach the customer.
For the 2026 International Day of Awareness of Food Loss and Waste, FAO is focusing on the transformative potential of reducing food loss and waste. FAO reports that food service accounts for 28% of consumer-level food waste.
For commercial kitchens, practical progress starts with the daily workflow: protect usable ingredients, maintain appropriate storage and holding conditions, plan production around demand, and measure what is being discarded.
Scots Ice Australia can help operators review equipment choices that support a more controlled kitchen workflow.
#ScotsIceAustralia #FoodLossAndWaste #FLWDay #CommercialKitchen #HospitalityAustralia #foodservice
Busy service does not have to mean every dish starts from zero.
Moduline’s recent Retherma campaign focuses on a workflow where food is prepared in advance, chilled, then regenerated at service time. For kitchens managing à la carte service, banqueting or larger functions, this can help teams organise production while working toward consistent plate quality.
The value is more than speed. It is greater control over when food returns to service temperature and a workflow planned around the timing of your kitchen.
Speak with Scots Ice Australia about whether a Moduline Retherma solution suits your menu, volume and service model.
#ScotsIceAustralia #Moduline #Retherma #CommercialKitchen #CateringEquipment #HospitalityAustralia
Every kitchen has a different menu, footprint and rhythm of service.
Baron Queen7 and Queen9 offer modular cooking equipment to help you build a cooking line around those needs.
Queen7’s 700 mm depth suits kitchens where space matters. Queen9 offers a 900 mm-deep platform for larger cooking layouts. Both ranges allow cooking units to be combined with oven and cabinet bases to suit your operation.
Whether you’re planning a new kitchen or reviewing an existing line, start with what your team cooks—and how they work.
Explore Baron with Scots Ice Australia:
www.scotsice.com.au/brand/baron/
#ScotsIceAustralia #Baron #Queen7 #Queen9 #CommercialKitchen #CommercialCooking
READY FOR SPRING SERVICE?
Spring service starts with a kitchen that’s ready.
With spring school holidays approaching across Australia, now is a good time to get your kitchen ready for the weeks ahead.
From cafés and restaurants to hotels and holiday destinations, a smooth service starts behind the scenes.
Walk through the workflow with your team:
• Ice: does production and storage suit your peak drinks service?
• Cooking: does your equipment layout support your menu and the way your chefs work?
• Warewashing: can clean plates and glassware keep pace with service?
Scots Ice Australia offers commercial ice, cooking and warewashing equipment to help you plan around your venue’s needs.
Planning an equipment upgrade? Speak with Scots Ice Australia about options for your kitchen.
www.scotsice.com.au/
#ScotsIceAustralia #CommercialKitchen #HospitalityAustralia #KitchenEquipment #SpringService
The last plate leaves the pass. The last drink hits the table.
But behind the scenes, service isn’t over.
Glasses. Plates. Pans. Utensils. Racks. Then do it all again.
That’s where DIHR comes in.
From compact undercounter glass and dishwashers to pass-through, pot washing and high-capacity conveyor systems, DIHR is built for the part of hospitality customers rarely see — but every busy kitchen depends on.
Made in Northern Italy and trusted in more than 100 countries, DIHR brings serious warewashing capability to bars, restaurants, hotels and commercial kitchens around the world.
Because a good service doesn’t finish with the last plate out.
It finishes when the kitchen is ready to do it all again.
Talk to Scots Ice Australia about DIHR professional warewashing.
#DIHR #ScotsIceAustralia #Warewashing #CommercialKitchens #HospitalityAustralia #FoodserviceEquipment
☀️ Summer is Coming. Keep Freshness Under Control.
As temperatures rise, reliable refrigeration becomes even more important in a busy professional kitchen.
From fresh ingredients and delicate produce to prepared foods, Polaris Professional refrigeration solutions are designed to maintain consistent temperatures and help preserve quality, freshness and performance.
With a comprehensive range of refrigerated cabinets, refrigerated tables, freezers and blast chillers, Polaris provides professional solutions for every stage of food storage and preservation.
So when the heat is on, keep your kitchen cool.
❄️ POLARIS — Behind the Freshness.
Explore the Polaris range from Scots Ice Australia.
#polarisprofessional #behindthefreshness #ScotsIceAustralia #summerready #CommercialRefrigeration #professionalrefrigeration #foodpreservation #CommercialKitchen #FoodserviceEquipment #hospitality
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448-452 Victoria Street WETHERILL PARK, NSW 2164 Australia
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448-452 Victoria Street WETHERILL PARK, NSW 2164 Australia
