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    • Protecting your customers from contamination is the number one priority when it comes to backflow preventers. Understanding how backflow occurs and how these devices and assemblies' function in a Food Service Establishment is vital to customer and employee safety and the success of your business. Through this webinar you will gain a better understanding of what backflow is and what...
      • This presentation will introduce next generation tankless hybrid water heating solutions. Whether it be for fast food, fast casual, or full-service demands, tankless hybrid water heaters were created with specifically the commercial kitchen in mind. Rinnai will share the features and benefits of these products as well as exemplify how these products can be used in a variety of...
        • Field research has uncovered tremendous potential for energy and water savings in dish rooms and the biggest target in the dish room is the pre-rinse operations (PRO). A commercial foodservice pre-rinse operation (PRO) includes the dish room equipment and procedures used to prepare wares for processing through the dish machine. This class will share the results of 16 in-depth...
          • Food Service Establishments require water temperatures to be kept high to prevent bacterial overgrowth and to properly clean cookware. A spill or accident can cause a serious scald injury in a matter of seconds. This webinar will explore some considerations for maintaining a healthy water supply system and ensuring that end users will be not be scalded.
            • In an age where technology is becoming increasingly accessible and affordable, how do we prioritize what equipment should stay and what equipment should be replaced? We will look at modern kitchens and identify both gas and electric options that will increase your kitchen's efficiency and productivity while decreasing energy and labor costs and creating a more comfortable kitchen...
              • Research efforts are looking at improved cooking performance, efficiency, cost, and emissions. Technology innovations to improve efficiency are exploring new burner materials such as metal mesh and metal foam for replacing standard drilled or punched port burners. Researchers are also looking at converting standard atmospheric burners to power burners for better control of air to...
                • The challenges of staffing a restaurant have increased as the pandemic makes it harder to keep employees safe and, lower profits make it harder to pay energy bills. Hot kitchens and poorly maintained HVAC systems encourage poor mask hygiene and drive up energy bills. Fortunately, many kitchen ventilation and restaurant HVAC systems can be improved with some basic optimization...
                  • SoCalGas invites you to learn about emerging technologies in the development of foodservice equipment that can help provide opportunities for operators. Explore various categories of natural gas equipment that can help decrease labor and operational costs and increase output. We will present demonstrations of equipment and technologies to consider for an operation upgrade, expansion...
                    • Food Service Establishments are equipped with various types of equipment and fixtures which require special health considerations for discharge to the sanitary drain system. This webinar will review the various installation and maintenance requirements for both indirect waste discharge and greasy waste interceptors to ensure safe, sanitary, and plumbing code compliant conditions...
                      • As with other sectors, the foodservice industry is experiencing increased attention to decarbonization and effective energy use; it has become imperative to explore alternative options. In contrast, traditional woks are considerably less efficient than their induction cousins. In this session, we will discuss the similarities and differences of gas and induction woks and give you...
                        • This class will discuss current refrigeration equipment challenges and regulations. Current ENERGY STAR V4.0 reach-in refrigeration and ice machine V3.0 thresholds as well as included and excluded types of appliances. EPA allowable refrigerants and corresponding refrigeration applications. Refrigeration equipment will be broken into different categories and matching refrigerants...
                          • The Foodservice industry has been through many challenges since COVID-19 and has changed how we do business in order to be successful. Join us in this webinar to hear from local restauranteurs that have adapted and thrived under these trying circumstances.
                            • The Fryett Consulting Group will address the 15 organizational challenges that foodservice owners and operators face within the industry. Doug will present informative solutions during the 6 one-hour modules that address how operational efficiency and energy efficient gas equipment can dynamically raise the bar within your foodservice operation. All participants must complete the 6...
                              • The Fryett Consulting Group will address the 15 organizational challenges that foodservice owners and operators face within the industry. Doug will present informative solutions during the 6 one-hour modules that address how operational efficiency and energy efficient gas equipment can dynamically raise the bar within your foodservice operation. All participants must complete the 6...
                                • Come see what's new in 2021 with SoCalGas' Foodservice Programs and Services. Learn about no-cost assistance that SoCalGas and partners can offer that can help you save energy and money in your foodservice operation. Join us as our speakers talk about rebates, energy surveys, financing programs, our foodservice equipment center, and more!
                                  • The Fryett Consulting Group will address the 15 organizational challenges that foodservice owners and operators face within the industry. Doug will present informative solutions during the 6 one-hour modules that address how operational efficiency and energy efficient gas equipment can dynamically raise the bar within your foodservice operation. All participants must complete the 6...
                                    • The Fryett Consulting Group will address the 15 organizational challenges that foodservice owners and operators face within the industry. Doug will present informative solutions during the 6 one-hour modules that address how operational efficiency and energy efficient gas equipment can dynamically raise the bar within your foodservice operation. All participants must complete the 6...
                                      • This presentation will cover how to achieve significant hot water savings through low and no-cost initiatives in commercial foodservice. Topics covered will include replacing worn-out pre-rinse sanitation equipment, retrofitting dipper wells, installing recirculation controls and occupancy sensors, and changes that operators can make to their staff training and maintenance programs...
                                        • The Fryett Consulting Group will address the 15 organizational challenges that foodservice owners and operators face within the industry. Doug will present informative solutions during the 6 one-hour modules that address how operational efficiency and energy efficient gas equipment can dynamically raise the bar within your foodservice operation. All participants must complete the 6...
                                          • The Fryett Consulting Group will address the 15 organizational challenges that foodservice owners and operators face within the industry. Doug will present informative solutions during the 6 one-hour modules that address how operational efficiency and energy efficient gas equipment can dynamically raise the bar within your foodservice operation. All participants must complete the 6...
                                            • Cutting operating costs by reducing energy bills is one effective tool that restaurants can use to help rebound from the effects of the pandemic. This class introduces no-cost/low-cost operational best practices that cut gas and electric energy use in commercial kitchens. The energy using systems include cooking, refrigeration, and water heating. Taught by the Food Service...
                                              • Single-use foodservice packaging is one of the most challenging sustainability issues facing restaurants, their customers, and the municipalities that must deal with packaging waste. Local laws restricting the use of single-use plastics and mandating reusable packing will change the way many restaurants operate. New systems for safely handling and sanitizing reusable wares will need...
                                                • Combination ovens are the most flexible appliance found in commercial kitchens today. Over the 25 years since they were first introduced into the US market, these multi-purpose cooking platforms have evolved to include a variety of sizes, configurations, and controls making this technology suitable for every commercial foodservice application. The FSTC's Consulting Chef, Mark...
                                                  • Commercial foodservice equipment is an investment, and like any investment, it needs to be taken care of properly. Maintaining your equipment can also lead to substantial savings in future labor, time, equipment performance and repair costs. Will Morris a SoCalGas equipment expert will conduct training on advanced foodservice equipment maintenance procedures, how to assess equipment...
                                                    • Commercial foodservice equipment is an investment, and like any investment, it needs to be taken care of properly. Maintaining your equipment can also lead to substantial savings in future labor, time, equipment performance and repair costs. Will Morris a SoCalGas equipment expert will conduct training on advanced foodservice equipment maintenance procedures, how to assess equipment...
                                                      • Refrigerants have evolved over the last two decades to the point where many manufacturers can now provide equipment that offers low or even zero green house gas (GHG) potential emissions. But, the subject of refrigerants and how they should be applied remains complicated and confusing to most foodservice operators. This class will discuss current refrigeration equipment challenges...
                                                        • Commercial foodservice equipment is an investment, and like any investment, it needs to be taken care of properly. Maintaining your equipment can also lead to substantial savings in future labor, time, equipment performance and repair costs. Will Morris a SoCalGas equipment expert will conduct training on advanced foodservice equipment maintenance procedures, how to assess equipment...
                                                          • Calculate the energy savings and return on investment achievable with high-efficiency equipment. Present opportunities to insurance agents to share with their restaurant clients about preventative maintenance, proper use of equipment, Commercial Service Tech's top ten recommendations, how to prevent fires and unwanted repairs to eliminate cancellations and filing claims. Offer tips...
                                                            • Commercial foodservice equipment is an investment, and like any investment, it needs to be taken care of properly. Maintaining your equipment can also lead to substantial savings in future labor, time, equipment performance and repair costs. Will Morris a SoCalGas equipment expert will conduct training on advanced foodservice equipment maintenance procedures, how to assess...
                                                              • Range tops are the hot new topic in both kitchens and the energy and decarbonization world. Any time a lot of people suddenly become interested in a new subject there is potential for misinformation and opinion to overwhelm fact. The solution is to apply rigorous lab-based testing protocols and let the data do the talking. In this class you will learn the objective metrics you...
                                                                • The challenges of staffing a restaurant have increased as the pandemic makes it harder to keep employees safe and, lower profits make it harder to pay energy bills. Hot kitchens and poorly maintained HVAC systems encourage poor mask hygiene and drive up energy bills. Fortunately, many kitchen ventilation and restaurant HVAC systems can be improved with some basic optimization...
                                                                  • The California Energy Commission is currently pursuing many programs which are aimed at decarbonizing our energy infrastructure. The commercial foodservice industry has begun to do its part by adopting efficient electric cooking equipment - most recently with the advent of popular induction cooking. In this presentation, participants will learn how the foodservice industry can take...
                                                                    • Join an informative webinar which presents practical applications of technologies and energy saving programs for institutional segments.
                                                                      • Cutting operating costs by reducing energy bills is one effective tool that restaurants can use to help rebound from the effects of the pandemic. This class introduces no-cost/low-cost operational best practices that cut gas and electric energy use in commercial kitchens. The energy using systems include cooking, refrigeration, and water heating. Taught by the Food Service...
                                                                        • Production focused kitchens are a new format that is evolving in response to changing economic models around labor reduction, food delivery, and real estate costs. Typically referred to as "cloud", "ghost", or "virtual" kitchens, these energy-intensive facilities can also have unique equipment requirements. This webinar will cover recent trends in cloud kitchen design and the...
                                                                          • January 21st, 2021  

                                                                            2021 Foodservice Forecast

                                                                            Thursday 10:00 am - 11:30 am
                                                                            pge
                                                                            The foodservice world is constantly changing and 2021 will be a pivotal year. Affected by the crushing impacts of the pandemic, the industry has shrunk considerably and operators will need significant help to begin rebounding. Meanwhile, new technologies and ways of doing business are evolving at an accelerated pace and new regulations around decarbonization and electrification are...
                                                                            • Production focused kitchens are a new format that is evolving in response to changing economic models around labor reduction, food delivery, and real estate costs. Typically referred to as "cloud", "ghost", or "virtual" kitchens, these energy-intensive facilities can also have unique equipment requirements. This class will cover recent trends in cloud kitchen design and the...
                                                                              • 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. Discover how to...
                                                                                • Rising labor and real estate costs are driving foodservice operators to produce more food in less space and with fewer cooks. One way to achieve this goal is to incorporate high-performance countertop equipment in the kitchen production areas. This class will share the latest technologies and techniques around ventless and countertop equipment and explore the benefits and...
                                                                                  • An informative webinar which presents practical applications of technologies and energy saving programs for the lodging industry.
                                                                                    • Induction cooking dates back to the early 1900s and became a popular addition to residential cooking appliances in the 1970s. Over the past few years, induction technology has caught the interest of the commercial food service industry and the demand for induction is on the rise. Join us to learn the ABC's of induction cooking. What is it and how does it work? What technologies...
                                                                                      • Food Service Technology Center field research has uncovered tremendous potential for energy and water savings in dishrooms and the biggest target in the dishroom is the pre-rinse operations (PRO). A commercial foodservice pre-rinse operation (PRO) includes the dishroom equipment and procedures used to prepare wares for processing through the dishmachine. This class will share the...
                                                                                        • There are a lot of components that make up the foodservice hot water system, including heaters, piping, piping layout and other equipment. Water heating, delivery and use represents a significant annual cost to the operator ranging from $5,000 for a small quick-service restaurant, $50,000 for a large full-service restaurant, to $100,000 for a large cafeteria or business in...
                                                                                          • High-performance, energy-efficient cooking equipment can be paired with innovative equipment like vacuum sealers, blast chillers, and circulators using the sous vide process to create efficient cooking systems that save energy, reduces waste and cut labor costs. This class will demonstrate how all of these pieces of equipment and various techniques fit together to create new ways...
                                                                                            • For a nation and a world dealing with the COVID-19 pandemic, health and safety issues are top of mind for our customers and employees. We want to focus on the best practices in the dishroom to achieve proper sanitization so that customers can feel safe and confident visiting your establishment. In this webinar, we will discuss food safety standards, dishroom procedures, and...
                                                                                              • Many commercial kitchens are uncomfortably hot which leads to unhappy employees and, potentially, increased air conditioning and refrigeration energy use. Traditionally, the food service industry has accepted overly hot kitchens as part of the process, but pending heat-stress regulations and the shortage of cooks means that it is time to lower heat and humidity in commercial...
                                                                                                • Hot Water Systems are a critical part of every Commercial Food Service Establishment's plumbing infrastructure. Ensuring that your new or existing system efficiently and safely provides the hot water needed for your business is essential. This webinar will address design, sizing, and installation guidelines of hot water systems needed to provide sanitary conditions ranging from food...
                                                                                                  • Many commercial kitchens are uncomfortably hot working environments that can lead to unhappy employees and increased air conditioning and refrigeration energy use. Additionally, the health and safety of both restaurant workers and patrons is dependent on effective airflow from fully-functional Kitchen Exhaust and HVAC systems. Fortunately, many kitchen ventilation systems can be...
                                                                                                    • This presentation will cover results from the last 5 years of hot water field research for the commercial foodservice industry conducted by engineers at Frontier Energy's Food Service Technology Center. Researcher Michael Slater will share lessons learned including the true design needs of a foodservice establishment and how current technology can be used to meet these needs, the...
                                                                                                      • This presentation will cover products that change the way water is heated for the commercial food service industry including Fast Food, Fast Casual or Full-Service domestic hot water solutions for every application. Rinnai will share current market trends increasing adoptions including features and benefits and how to take a facility from current standard practice to best practice.
                                                                                                        • This webinar features an in-depth discussion about reopening food and beverage establishments after a prolonged closure or greatly reduced use. The webinar will go into additional detail on potential plumbing-related issues, focusing heavily on the considerations needed for the gas systems and appliances servicing these buildings.
                                                                                                          • May 28th, 2020  

                                                                                                            Webinar: Restaurant Rebound

                                                                                                            Thursday 10:00 am - 11:00 am
                                                                                                            scg
                                                                                                            Attend our one hour Restaurant Rebound Seminar and let us help you prepare for your return once the stay-at-home order has been lifted. What happens next? Will I be able to operate my business as usual?
                                                                                                            • Production focused kitchens are a new format that is evolving in response to changing economic models around labor reduction, food delivery, and real estate costs. Typically referred to as "cloud", "ghost", or "virtual" kitchens, these energy-intensive facilities can also have unique equipment requirements. This class will cover recent trends in cloud kitchen design and the...
                                                                                                              • Food loss and waste is a growing problem in society. The amount of food Americans throw away each year is staggering. Do your part and educate yourself and staff on ways to reduce, reuse, and recycle food waste.
                                                                                                                • Commercial foodservice equipment is an investment, and like any investment, it needs to be taken care of properly. Maintaining your equipment can also lead to substantial savings in future labor, time, and repair costs. An introductory guide to the SoCalGas commercial foodservice cleaning and maintenance guide for your equipment. A copy of the SoCalGas Users Guide to Cleaning and...
                                                                                                                  • May 7th, 2020  

                                                                                                                    Lighting for Commercial Food Service

                                                                                                                    Thursday 10:00 am - 11:00 am
                                                                                                                    sce
                                                                                                                    Efficient lighting is an easy way to save energy in a commercial food service operation but it's important to make sure that the lighting fits the mood, décor and function. Using the latest technologies in solid state (LED) lighting, it is possible to illuminate the front of house in a way that is appealing and inviting to your customers while cutting energy costs by 75% or...
                                                                                                                    • California is pushing for a carbon neutral economy by 2045. Commercial foodservice operations will have to achieve significant decarbonization in order to remain in compliance with the State law. This class will explain decarbonization, explore the pathways and technologies that will be needed to reduce carbon and provide direct examples of cost-effective, near-term, carbon...
                                                                                                                      • As electrification becomes a design imperitive in commericial kitchens, it will become ever more important to design those kitchens for maximum efficiency. Demand controlled kitchen ventilation (DCKV) is a proven technology that can cut kitchen ventilation and HVAC energy use in half. But, DCKV does not work for every kitchen configuration and, once installed, it also requires...
                                                                                                                        • March 5th, 2020  

                                                                                                                          2020 Food Service Forecast

                                                                                                                          Thursday 10:00 am - 1:00 pm
                                                                                                                          pge
                                                                                                                          The food service world is changing: affected by a highly dynamic economy, technological advances, sustainability initiatives, decarbonization and electrification, pending regulations and an ever more sophisticated public. How healthy is the food service industry? Will 2020 be a good year? Join us for an update on current trends and a forecast into 2020 and beyond. Special guest...
                                                                                                                          • March 4th, 2020  

                                                                                                                            2020 Food Service Forecast

                                                                                                                            Wednesday 10:00 am - 2:00 pm
                                                                                                                            sce
                                                                                                                            The food service world is changing: affected by a highly dynamic economy, technological advances, sustainability initiatives, decarbonization and electrification, pending regulations and an ever more sophisticated public. How healthy is the food service industry? Will 2020 be a good year? Join us for an update on current trends and a forecast into 2020 and beyond. Special guest...
                                                                                                                            • By combining the ability to perform multiple cooking methods in one unit, you can better utilize valuable hood space by eliminating the need to have multiple pieces of equipment. All in all, this kitchen essential gives you the flexibility to accomplish several tasks at once where menu choices are varied. Combi oven cooking is faster than convection cooking resulting in less...
                                                                                                                              • Every hour of down-time can increase your labor and food costs which will affect your kitchen. Increase your knowledge of natural gas properties, natural gas fired cooking equipment, combustion principles and safety guidelines. Controls, pressures, regulators, burners, thermostats, ventilation and NOx issues affecting your kitchen will be addressed. Information on energy efficiency,...