Welcome to High Sabatino's Foodservice Equipment Blog

Perfection is always a goal in almost everything we do. While at times it may be unrealistic, aiming to serve food perfectly, while challenging, is a rewarding endeavor when done correctly. While practice makes perfect, even in the kitchen, it's far from the only thing a chef needs to create the perfect dish. Without foodservice equipment designed to optimize food quality though, perfection is just a dream.

We love it when people come by the High Sabatino test kitchen to spend time with our team of experts including our executive 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.

Chef Tommy has been in the Jessup, Maryland test kitchen lately, experimenting with new equipment, functions, and (most importantly) recipes. We love putting new combinations together and testing the settings of the equipment that we have inside the High Sabatino test kitchen. 

As we detailed in a previous blog post, the pizza industry is one of the thriving sectors in foodservice. With the trials and tribulations of 2020, one of the bright spots has been pizza, both in takeout and delivery.

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.

Baking bread. Warm cookies. The smell of a fresh-baked muffin. Decadent croissants... Just walking into a bakery can bring smells and images that remind us of Saturday mornings or Sunday afternoons, of special occasions like birthdays or weddings, or even a typical workday lunch.

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.

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.

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.

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.