Welcome to High Sabatino's Foodservice Equipment Blog

When it comes to cooking in a commercial kitchen, there are so many different options for cooking equipment. But what happens when you need to cook outside of the kitchen?

For foodservice operations that often cook outside of the kitchen, the right equipment can be vital to the establishment’s success.

More restaurants are bringing guests closer to their food than ever before with open kitchen designs. For foodservice operations in Virginia, Maryland, and Washington, D.C., that brings a challenge to impressing guests both with visuals and taste.

Summer is here and schools are out, but that doesn’t mean that school nutrition professionals are done working. This summer, from July 9^th to July 12^th, the School Nutrition Association will be hosting the Annual National Conference 2017 in Atlanta, Georgia. 

The bakery department at Penn State University in Happy Valley, PA is a wholesale distributor that not only serves more than 46,000 students on the main campus, but also provides products on the school's other 23 campuses and surrounding shops ranging from mom and pop storefronts to wholesale bakeries.

In our opinion, school nutrition is one of the most difficult jobs in the country. There's a balance between limited funding and increased regulations, while at the same time meeting the needs of students and increasing their participation.

MEIKO's M-iQ technology redefines commercial dishwashing for foodservice operators. Intelligent, innovative, and efficient, M-iQ provides maximum cleaning effectiveness while minimizing water, energy, and chemical consumption, but why?

You make everything from scratch. Even your homemade beef stew cooks overnight, almost every night. With limited space, you need to be very smart about how you prep, cook, cool, and store your products. There's no time or space for ice baths, and you need to be quick to get things out of the way. Every inch in the kitchen counts. Every minute counts. Here's how you can maintain freshness with a blast chiller.

As many of you know, the biggest food service equipment tradeshow, The NAFEM Show, is making its biennial appearance in Orlando this February. Here is a sneak peek of what you can expect to see at NAFEM17.

MEIKO's Mi-Q technology is at the forefront of merging warewashing sanitation with reducing water, energy, and detergent consumption. As a result, their commercial dishwashing machines provide significant cost savings while enhancing the sanitation process. But what about commercial kitchens with limited space?

School nutrition programs across Maryland, Virginia, and the metro Washington, D.C. area have many considerations when it comes to foodservice equipment. Any given unit in a school kitchen needs to be versatile, durable, efficient, and provide the greatest benefit within a given space. And let's be honest, that space is usually limited.

So what are two essential pieces of foodservice equipment that every school nutrition program should consider?