Welcome to High Sabatino's Foodservice Equipment Blog

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.

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.

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.

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.