Welcome to High Sabatino's Foodservice Equipment Blog

For nearly 50 years, the same Grillo family has been cranking out some of the most durable, high-quality prep tables and line refrigeration in the industry. What started as the "world's finest pizza tables" in 1970 has become more than 20 major product lines with hundreds of options and accessories today.

Imagine: an Italian restaurant known for their tiramisu runs out of the dessert on a Saturday night, their busiest night of the week. Unfortunately, the restaurant’s pastry chef works Sunday to Wednesday. Without the signature dessert, guests leave unhappy and potential revenue is lost. But it could have been prevented without sacrificing work hours or freshness.

Changing customer preferences combined with limited space can be challenging factors in operations across, not just Maryland and Virginia, but the entire foodservice landscape.

Consistent, high-quality food is the goal of any foodservice operation. After all, it's what you're selling. But creating and maintaining consistency is also one of the greatest challenges in a commercial kitchen. Finishing is one way to help meet those challenges.

Trends come and go, but in foodservice, one major dining trend appears to have firmly planted itself for the long haul.

The farm-to-table movement, also known as farm-to-fork, or farm-to-market, is a reflection on how consumers have evolved with a desire to be educated on the food they’re eating and where that food was grown. And many restaurants, school cafeterias, and commercial kitchens all over the country are embracing a farm-to-table menu.

Maryland and Virginia foodservice operators know that their guests care about results and RATIONAL iCombi and iVario cooking equipment provide just that. No matter how you want your finished product to look and taste, one press of the button replaces temperature adjustments, pan rotations, and frequent monitoring. For operators, that means consistent quality, more time for kitchen staff, and happy guests.

These intelligent cooking solutions grill, roast, bake, fry, and steam. But that’s not all that's possible. Let’s examine five surprising things that RATIONAL intelligent cooking equipment can do for your commercial kitchen.

Foodservice is an industry based on relationships. Whether you're serving a family in a chain restaurant, cooking food in a school lunchroom for hungry students, or trying to educate foodservice operators on the latest equipment solutions, we believe open communication and effective dialog are the best way to go.

Storing food at proper temperatures is critical to serving safe and nutritious meals in schools. And with more and more school systems looking to increase participation with fresher, tastier, less processed foods, refrigeration is a key component to successful school food service.

If you're familiar with shock freezers or blast chillers, you know they are widely used to comply with HACCP standards for food safety. However, not all blast chillers are created equal.

In short, Bally's patented SmartSpeed technology is a way for Virginia and Maryland foodservice operators to enjoy reduced energy consumption and lower refrigerant charges.