Welcome to High Sabatino's Foodservice Equipment Blog

When we introduced the VarioCookingCenter® a few months ago, we had no idea how much better it was going to get. When you have a unit that's so incredibly versatile and then add a layer of control unrivaled in any commercial kitchen solution, the result is nothing short of spectacular.

Where RATIONAL's iVario Pro truly stands out is its ability to do just about anything in the kitchen. While it looks like a tilting skillet, the iVario Pro can do so much more. It can boil, fry, deep-fry, and pressure cook. It's built for speed, precision, intelligence, and ultimately, savings for operators.

Purchasing a RATIONAL Combi Oven from High Sabatino includes more than the equipment. We want to help you navigate all the "how to's" that may arise in your very own kitchen, and free staff training and resources are available for clients once the equipment has been shipped and installed, so that they can get the most out of their new Combi Oven. 

To begin with, we'd like to say congratulations to the University of Maryland Dining Services, for being a stepping stone in leadership! By joining the 'cool food' movement, the university is the first university in the world to join the 'Cool Food Pledge.' As they are making this transition, they're not only offering more options to the students and staff on campus, but they're helping fight climate change! The pledge brings new opportunities that help lower greenhouse gas emissions, provide healthier diets, and allows for everyone to get involved.

What if you could cook more with less hassle and less equipment taking up space in your commercial kitchen? Doesn't that sound ideal? Imagine using less space while increasing productivity and reducing energy consumption. Couldn't that make business more profitable and enjoyable? Fortunately for you and all of your foodservice operation needs, that dream is a reality! You can reduce your cooking footprint while increasing the output and maximizing your operational success.

A college campus is full of action. With hustling students rushing from classes to part-time jobs to the dorms to basketball games, it can be difficult for them to stop and enjoy a meal. However, they do still need to eat.

Being in charge of the foodservice operations at any college or university can require a lot of attention. From dealing with multiple vendors to catering to the very students in attendance, you want to make sure everyone is happy and participation is high.

Change in a restaurant that has been successful for its traditional cooking methods can be a difficult thing to swallow for the business owners. For Frank Cerminaro, this was the case when he realized he had to make the transition from conventional ovens to combi ovens. The demand for his fabulous menu was not being met by current cooking methods, and changes were required.

This year’s NAFEM Show saw more attendees than ever before. And the amount of innovative foodservice equipment solutions that were unveiled at the show certainly left folks in amazement. From automation to efficiency, improving the foodservice operator experience proved to be a central theme at almost every booth we visited.

When you think about steam cooking, the first thing that probably comes to mind is the health benefit. After all, one of the key components of cooking with steam is it doesn't require frying or any sort of oil. Steam cooking also allows foods to retain their vitamins and minerals, and ingredients will retain their color and appearance.

Microwave ovens have become a staple in foodservice. Although they’re not great for the initial cooking process, when it comes to heating or defrosting certain types of food, they’re easier to use, do the job quicker, and consume much less energy when compared to conventional ovens.