Welcome to High Sabatino's Foodservice Equipment Blog

We love it when people come by the HighSabatino test kitchen to spend time with our team of experts including our new chef, Tommy Abbott. We also know how important your time is, and we certainly don't want anyone wasting it. That's why we make our in-house demonstrations as fun and educational as possible.

School cafeteria meals don't have to be predictable. With today's students, food that isn't tasty is boring and irrelevant. At the same time, school districts and the foodservice equipment companies that support them are making things easier on today's directors and cafeteria staff. Combi oven technology is one of these improvements.

The NAFEM Show is the one time every two years when our industry can marinade in the latest innovations and technologies that help make commercial kitchens more efficient, more productive, and more profitable.

We don't generally publicize it. We don't really talk about it in this way. Heck, we never really thought about writing a blog post about it until a few weeks ago. But here at High Sabatino, there's one general thing you should know about our lineup of foodservice solutions.

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

Maryland and Virginia foodservice operators know that their guests care about results and Rational SelfCookingCenter® oven provides 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.

It grills, it roasts, it bakes, and it steams. But that’s not all this intelligent combi-oven can do. Let’s examine five surprising things the Rational SelfCookingCenter® can do for your commercial kitchen.

Commercial kitchens are a melting pot of several different pieces of cooking equipment. For some kitchens, this equipment can take up valuable space. What if you could replace several pieces of cooking equipment with a few smaller pieces? Well the answer is, you can.

In the foodservice industry, speed, accuracy and quality are of the utmost importance. Today there are so many options on the market when it comes to cooking equipment. It is important to understand the differences between these types of equipment.

If there was one theme to take away from the 2017 NRA Show, it was innovation. The foodservice industry is embracing technology, and it was shown in every booth and demonstration at this year’s show. There were a couple booths that stuck out, however.

High Sabatino Associates is one of the region's leading providers of foodservice equipment in schools, colleges, and universities. From Virginia Tech's state-of-the-art Turner Place dining facility to your local elementary school, we are experts in finding the right equipment for every situation. Two issues that all school kitchens face are efficiency and the ability to create healthy but tasty dishes that students enjoy. Using the right equipment can help with both.