The purpose of an exhaust hood in your kitchen is to captures all the heat, smoke, and grease generated by the cooking equipment. If it fails to do its job, the grease and other particles will spill out making the kitchen less comfortable for your staff. And in many cases, undesirable odors and excess heat will make their way into the dining room and tax your HVAC system.
New...
Creating an Effective, Code-Compliant, Commercial Kitchen Ventilation (CKV) System in Vented and Ventless Applications
Thursday, May 9th, 2024 10:00 am - 11:30 am
The purpose of an exhaust hood in your kitchen is to captures all the heat, smoke, and grease generated by the cooking equipment. If it fails to do its job, the grease and other particles will spill out making the kitchen less comfortable for your staff. And in many cases, undesirable odors and excess heat will make their way into the dining room and tax your HVAC system.
New green building and heat illness regulations have introduced challenges to designers, environmental health specialists, and operators, who want to create effective and safe kitchen ventilation systems while remaining true to building and fire codes. Only well-designed and optimized exhaust systems will meet all standards.
Learn how to optimize your kitchen exhaust system - whether vented or ventless, know when and how to use ventless exhaust, understand how kitchen electrification will affect hood requirements, and design systems that meet the energy and CalOSHA codes and standards.
Participants will be able to:
Research findings on indoor air quality in kitchens and dish rooms.
See how space design and troubleshooting differ for various hoods, including with typical exhaust hoods, recirculating hoods and unhooded equipment.
Understand upcoming revisions to Title 24 of the California Code of Regulations and Cal OSHA regulations and how they affect the design of commercial kitchens, both new and retrofit.
Find utility programs and services, cost savings and rebates for qualified energy-efficient equipment.
Broilers and Charbroilers are an essential component of many types of restaurants, allowing chefs to brown, char, or caramelize foods. Although they come in several different forms, the primary function of a broiler is to apply high, direct heat to food. This direct exposure to heat allows for a rapid cooking process, making broilers a popular choice for busy commercial kitchens...
Broilers and Charbroilers: Types, Tips and Techniques
Wednesday, June 12th, 2024 10:00 am - 12:00 pm
Broilers and Charbroilers are an essential component of many types of restaurants, allowing chefs to brown, char, or caramelize foods. Although they come in several different forms, the primary function of a broiler is to apply high, direct heat to food. This direct exposure to heat allows for a rapid cooking process, making broilers a popular choice for busy commercial kitchens where efficiency is paramount. The high heat produced by a broiler is ideal for achieving a variety of culinary results. Whether you're looking to achieve a perfectly charred steak, a nicely browned casserole, or a caramelized layer on top of a creme brulee, broilers are an essential appliance to have in the kitchen. Char Broiling is the process used when an item is cooked on a grated surface to sear in the flavors and impart a degree of charring which gives the product a light charcoal smoke flavor. Foods are placed above hot radiants, burners or ceramic bricks/charcoals at heat above 500 degrees F.
To Be Presented
Types of Broilers and Char Broilers
Cooking methods and techniques
Types of foods
Utility programs, services, identify cost savings and rebates for qualified energy-efficient equipment
This two-part class will start with a broad overview of all the induction cooking and holding products that are either available in the marketplace or know to be in development. From small countertop single hob units to full-size induction woks and ranges, there is a lot if activity from manufacturers. Next, the class will discuss when and why an operation would need to choose more...
This two-part class will start with a broad overview of all the induction cooking and holding products that are either available in the marketplace or know to be in development. From small countertop single hob units to full-size induction woks and ranges, there is a lot if activity from manufacturers. Next, the class will discuss when and why an operation would need to choose more heavy duty, high-input, induction products versus the lighter duty, lower-input units.
In the second part of the class, Chef Mark will demonstrate several induction technologies, illustrating the advantages of induction cooking and holding using several different food types and cooking techniques.
Learn how induction technologies will lower operating costs and help create the kitchen of the future and find out how to get utility rebates for purchasing induction equipment.
Participants will be able to:
Describe the various induction technologies available for commercial kitchen operations
Understand what type of induction equipment is best suited for their menu choices and kitchen operations
Take advantage of utility programs and rebates that will help lower the cost of implementing induction cooking in their kitchens
The California Energy Commission is currently pursuing many programs which are aimed at decarbonizing our energy infrastructure, including all-electric cooking, space heating and water heating. The commercial foodservice industry has started to adopt efficient electric cooking equipment as the first step towards all-electric, zero-net carbon kitchens.
This class explains how the...
The California Energy Commission is currently pursuing many programs which are aimed at decarbonizing our energy infrastructure, including all-electric cooking, space heating and water heating. The commercial foodservice industry has started to adopt efficient electric cooking equipment as the first step towards all-electric, zero-net carbon kitchens.
This class explains how the foodservice industry can take the most important next step towards zero carbon by addressing one of the biggest barriers: How to replace the traditional gas-fired hot water systems with electric heat pump water heaters.
Learn how heat-recovery dishmachines, effective plumbing design, and decentralized, point-of-use water heating are necessary to make heat pump water heaters perform effectively in the demanding commercial kitchen environment.
Participants will be able to:
Describe the water and energy savings associated with heat recovery dishmachines.
Understand the benefits of using heat pump water heaters in commercial foodservice.
Understand how heat recovery dishmachines and heat pump water heaters can make each other cost-effective.
Meeting food safety requirements and regulations in restaurants is the highest priority of any operating kitchen. Many new pieces of equipment are designed with programmable, web-connected systems that are designed to help operators implement proper HACCP compliance - including reducing food handling, and generating automated reporting.
Learn about these new pieces of cooking,...
Meeting food safety requirements and regulations in restaurants is the highest priority of any operating kitchen. Many new pieces of equipment are designed with programmable, web-connected systems that are designed to help operators implement proper HACCP compliance - including reducing food handling, and generating automated reporting.
Learn about these new pieces of cooking, holding, and refrigeration equipment and find out how they save energy and reduce labor while simultaneously increasing food safety and HAACP compliance in commercial kitchens.
Participants will be able to:
Implement food safety staff training and operating procedures.
Utilize programmable and IoT-ready foodservice equipment to ensure food safety and code compliance.
Utilize utility programs and services to identify efficient, high-tech equipment that promotes food safety, and take advantage of utility rebates for qualified energy-efficient equipment.
By clicking this link, you will leave https://caenergywise.com and transfer directly to the website of a third party which is not part of Frontier Energy, Inc. The Terms and Conditions and Privacy Policy on that website will apply.